Ingredients
Scale
- 250g sourdough starter discard
- ¼ cup buttermilk
- 85g unsalted butter
- 218g all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Meanwhile, lightly butter the bottom of a 10-inch cast iron skillet.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Ensure your ingredients are cold so that the biscuits emerge crispy and flaky.
- Add cold cubed butter into the flour mixture and incorporate until you are left with clumps of butter coating in flour.
- Add sourdough discard and buttermilk, mixing with a fork until a shaggy dough has formed. If the dough seems dry, just add a little more buttermilk until you’ve achieved the perfect biscuit dough consistency.
- Use your hands to knead and fold the dough in the bowl, to incorporate any dry crumbs remaining.
- Transfer the dough to a work surface, and press the dough into a 1-inch thick circle
- Use a biscuit cutter to cut the dough into 2 ½-inch circles. Dip your cutter in some flour, and press this into your dough, then lift without twisting. Place your shaped biscuits into the prepped cast iron skillet.
- Any scraps of dough can be pressed and shaped together, then rolled and cut to make more biscuits.
- Brush the tops of these biscuits with melted butter or milk.
- Bake for about 15 minutes, or until the tops are a lovely golden brown.
- Remove them from the oven, and immediately brush with melted butter, then serve warm.
- Cook Time: 15 mins
- Category: bread
- Cuisine: American
