Instructions

Long-Fermented Sourdough Biscuit

Chop up cold butter into chunks or grate with a cheese grater. Add the butter to a large bowl.

Add flour to the butter.

Cut butter into flour. I usually just use my hands to massage the flour and butter together until it starts to form a ball, but a pastry blender works really well, too.

Add sourdough starter, sugar, milk or buttermilk.

Stir until nicely incorporated.

Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.

The next day, add baking soda, baking powder, and salt to the fermented dough.

Mix everything together well.

Roll out dough onto a lightly floured surface and cut biscuits.

Place onto a well-seasoned cast iron skillet or a glass baking dish.
For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking.

Bake biscuits in a 400 degree oven for 14 -20 minutes.

Quick Sourdough Biscuits

Chop up cold butter into chunks and add to a large bowl. Or use a cheese grater and grate the butter.

Add flour, baking soda, baking powder, and salt to the butter.

Cut butter into flour mixture.

Add 1 cup of sourdough starter, milk, and honey and mix everything together well.

Lightly flour a clean work surface, roll and cut out dough.

Place onto a well-seasoned cast iron skillet, baking sheet, or a glass baking dish.

Bake right away or allow the biscuits to rise for 30 minutes to an hour in a warm spot.

Bake in a 400 degree oven for 14 -20 minutes until the edges start to turn golden brown.