These broad biscuits, around the size of a palm, are suitable for a breakfast sandwich.
Their tang from the sourdough goes well with egg, ham, sausage, or whatever else you stuff them with.
Even better, the recipe calls for your "discard" sourdough starter, which you would otherwise discard during the feeding process.
1 cup of ingredients (120g) All-Purpose King Arthur Unbleached Flour is a type of flour that is used
2 tablespoons powdered baking soda
8 tablespoons (113g) cold unsalted butter 3/4 teaspoon salt
1 cup (227g) unfed/discarded sourdough starter
Detailed directions
Preheat the oven to 425 degrees Fahrenheit and put a rack in the upper third.
Grease or line a baking sheet with parchment paper.
Combine the flour, baking powder, and salt in a large mixing bowl.
Work the butter into the flour until it forms an irregular crumbly texture.
Mix in the starter until the dough is smooth and cohesive.
Gently pat the dough out onto a lightly floured surface (a piece of parchment works well).
Cut four rounds with a sharp 2 3/8" biscuit cutter, cutting them as close together as possible.
Push and pat the scraps together to form a 2 1/2" x 5" rectangle.
Make two more biscuits with the remaining dough.
The remaining scraps will be pressed and patted into a 1"-thick biscuit that will be slightly smaller than the others.
Place the biscuits on the prepared baking sheet, spacing them about 2" apart; they will spread out as they bake.
Bake the biscuits for 20 to 23 minutes, until golden brown, in the upper third of the oven.
Take the biscuits out of the oven and serve them hot.
Alternatively, allow to cool completely before wrapping in plastic and storing at room temperature for several days.
Freeze in a well-wrapped freezer bag for longer storage.
Our Bakers' Advice
What if you don't have any starters?
Here's how to make your own sourdough starter. If you're making it from scratch, it'll take 5 to 7 days to feed it before it's ready to bake.
Do you want to get a head start?
Purchase our traditional fresh sourdough starter, which will be ready to bake as soon as it arrives at your doorstep.
Looking for sourdough baking recipes, techniques, and other useful information?
In our sourdough baking guide, you'll find everything you need to know.
Substitute 20g (about 3 tablespoons) medium rye flour or buckwheat flour for an equal amount of all-purpose flour in this recipe to give the biscuits a subtle, nutty whole grain flavor. There aren't any more improvements that need to be made.
Smaller biscuits can be made if desired; they will take significantly less time in the oven than the larger biscuits.
The liquid content of sourdough starters varies. Drizzle a little milk or buttermilk into your biscuit dough if it appears to be too dry.