These are lovely sourdough biscuits. Light and fluffy, the sourdough adds a nice flavor to compliment the butter. They're also super easy to make.
All purpose flour - 2 1/2 cups
Butter (cold) - 8 Tbls
Sourdough starter (stirred down) - 1/2 cups
Buttermilk - 1 cup
sugar - 1 Tbls
salt -1 tsp
baking powder - 1 1/2 tsp
baking soda - 1/2 tsp
In a bowl grate the butter with a small hole cheese grater. By grating the butter it makes it much easier to rub the butter into the flour. Add the flour and work the butter into flour until its pea sized crumbs.
Stir in the starter, the buttermilk and sugar. Cover and let it sit on the counter over night.
In the morning Preheat the oven to 400F
In a small bowl combine the salt, baking powder and baking soda to make sure there are no lumps. Add half to the bowl from last night and mix well. Then add the second half of the mixture to your bowl. By doing it in two halves its easier to get it all mixed in.
Once its all mixed in pull dough out on to a heavily floured surface.
Flour the top of the dough and press into a rectangle that is about an inch thick. Using a biscuit cutter, cut out your biscuits and place them in a 12 inch cast iron skillet.
Bake for 25 to 30 minutes until the tops are golden brown. Serve warm
Recipe from Little Spoon Farm