Description
Instead of wasting that sourdough starter discard, whip up these flaky, buttery biscuits with a hint of rosemary, garlic, and just the right amount of sourdough tang!
Ingredients
Scale
- 2 1/4 cups all purpose, unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary, roughly minced
- 1 teaspoon garlic powder
- 8 tablespoons unsalted butter, chilled and cut into cubes
- 1 cup active, unfed sourdough starter*
- 1/2 cup buttermilk, well-shaken
- Softened butter to garnish
Instructions
- Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.
- In a large mixing bowl, combine flour, baking powder, fresh rosemary, garlic powder, and sea salt until mixed.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- In a small bowl, whisk together sourdough starter and buttermilk until smooth.
- Pour into flour mixture and stir until just combined into a crumbly ball.
- Turn dough out onto a lightly floured surface. Gently roll out dough into a rectangular shape about ½ inch thick, being careful not to roll the edges too thin.
- Fold the dough crosswise into thirds (similar to folding a letter to fit in an envelope or a three page brochure), and gently roll out dough into the same rectangular ½ inch thick shape. Repeat this process 2-3 more times, again being careful not to roll the edges too much or the layers will seal.*
- Cut dough into rounds with a 2 or 3-inch cookie cutter (you can also use the top of a drinking glass if you don’t have a cutter!). Place on prepared baking sheet. Chill for 15-20 minutes prior to baking to let butter cool back down so your biscuits rise and to allow the gluten do de-activate so they don’t shrink!
- Bake for 15-18 minutes, until golden.
- Cool on a wire rack for 5 minutes. Brush with butter as desired. Serve warm for best taste!
Notes
Basically if you keep your starter in the fridge in between feedings, remove a cup and leave it out for an hour or so to warm up/wake up. No need to feed it with flour.
- Prep Time: 30 minutes
- Cook Time: 15 minutes