EASY SOURDOUGH BISCUITS

Pinch My Salt 

yield: EIGHT 3-INCH BISCUITS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

INGREDIENTS

• 1 cup flour
• scant 1/2 teaspoon salt (or 1 tsp kosher salt)
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 6 tablespoons very cold unsalted butter, cut in small pieces
• 1 cup cold unfed sourdough starter

INSTRUCTIONS

1. Preheat oven to 425 degrees
2. Sift or whisk together well the flour, salt, baking soda, and baking powder.
3. Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas.
4. Add the sourdough starter and mix with a spoon until most of the flour is incorporated. Knead the mixture in the bowl a few times until it comes together.
5. Turn out dough onto a lightly floured work surface then roll or pat the dough out to about 3/4" thick.
6. Cut biscuits, gather scraps, re-roll and cut out one or two more.
7. Place biscuits on an ungreased baking sheet. Place them close together, touching, if you want soft-sided biscuits or space them apart for crisper sides.
8. Bake at 425 degrees F for 12-15 minutes, until browning around the edges. If you placed biscuits close together, they will take longer than if they are spaced apart.

NOTES

You can either use all purpose flour or half all purpose and half cake flour for a lighter biscuit.

If using regular table salt or fine sea salt, use a scant half teaspoon of salt. If using Diamond Crystal kosher salt, use a full teaspoon.

If you want to use salted butter, reduce the salt in the recipe by half.