Sourdough Biscuits

My family loves biscuits, primarily as biscuits and gravy. While I enjoy that meal, I almost always reserve a biscuit to be enjoyed with melted butter and honey. Such a simple combination to truly enjoy all the qualities of the biscuit.

These biscuits from Buttermilk by Sam may be the best biscuits I've ever made. They are amazing and worth every bit of effort!

Sourdough Biscuits

500 grams flour

4 tsp. baking powder

50 grams sugar

1 tsp. salt

2 sticks unsalted butter, slightly softened

100 grams sourdough discard

300 grams buttermilk

Whisk together dry ingredients, and add butter with a pastry cutter or your fingers until it's pea-size clumps. Add the discard and buttermilk, and stir together until dough is incorporated. Use your hands to bring the dough together in a rough ball. 

Place dough on floured counter top, and press into a 12 x 10 rectangle. Fold it over in half and then again. Repeat this step. Press the dough into a 1-inch thick rectangle, and use a bench scraper to cut biscuits into 3 x 3 squares. 

Place biscuits on prepared tray, leaving no more than an inch of space between them. Freeze at least 30 minutes while pre-heating oven to 400°F. Right before you bake, brush the tops with buttermilk, heavy cream or milk. Bake 20 minutes or until golden. 

Never makes enough biscuits, so double it.