The Best Sourdough Biscuits

This roll recipe, The Best Sourdough Biscuits, leans on all-purpose flour, baking powder and granulated sugar. It makes 14 biscuits and takes about 45 minutes.

• Yield 14 biscuits
• Ready in 45 minutes
• Prep 25 minutes
• Cook 20 minutes

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 tablespoon granulated sugar
• 3/4 teaspoon table salt
• 1/2 teaspoon baking soda
• 3/4 cup (12 tablespoons, 170 g) very cold or frozen salted butter
• 1 1/2 cups sourdough starter, fed or discard
• 3/4 cup buttermilk
• Melted butter, for brushing

Instructions

1. Preheat oven to 425 degrees F. Line a half sheet pan with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
3. Using the large holes of a box grater, grate in the cold butter. (Alternatively, you can cut the butter into the dry ingredients using a pastry blender or use a food processor for this step.)
4. Toss the butter with the dry ingredients until evenly mixed.
5. Add the sourdough starter and buttermilk. Fold/gently mix the biscuit dough until it starts to come together in a rough mass and only a few dry streaks remain.
6. Turn the biscuit dough out onto a lightly floured counter. Gently pat the dough into a rectangle about 1-inch thick. Gently fold the dough in thirds and then lightly press into a thick rectangle. Repeat the folding process one more time and then press or roll the dough into a rectangle about 1-inch thick.
7. Cut the dough into 12 to 14 squares (or you can use a round biscuit cutter - re-rolled scraps may not be as flaky as the first biscuits cut).
8. Place the biscuits 1/2-inch apart on the prepared baking sheet. Bake for 20-22 minutes until golden and baked through.
9. Immediately out of the oven, brush with melted butter. Serve warm.

Cool the bake on a rack until the crumb sets, then slice.