These sourdough biscuits are buttery, tender, and crispy-flaky, using discard sourdough starter and taking only minutes to prepare.
Provided by Melissa Johnson
Categories Recipes
Time 45m
Yield 12-14 biscuits
Number Of Ingredients 7
Steps:
- Preheat your oven to 375F.
- Whisk the flour, baking powder, and salt in the bowl of your stand mixer.
- Cube the butter into the mixer with the dry ingredients, and run the mixer for a few seconds to break the butter into smaller pieces.
- In another bowl, whisk together the heavy cream and sourdough starter.
- Drizzle the cream and starter mixture into the mixer bowl, with the mixer on low speed. Mix only briefly, leaving the dough crumbly with visible small chunks of butter.
- Place the dough on your countertop and pat it into a 1-inch thick round, without kneading it.
- Cut the biscuits and transfer them to your baking sheet. Reshape the scraps and cut again. You might have to form the last biscuit by hand.
- Brush the tops of the biscuits with milk and bake for 20-25 minutes.
- Serve warm if possible or reheat by microwaving a biscuit for 5-10 seconds.
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