Sourdough Buttermilk Biscuits

I adapted this recipe from a few entries on the app, Yummly. With a bit of tweaking, it has become a weekend breakfast favourite with jams & cheeses. Note: the first step needs 2-3 hours resting time.

Makes about 9 large biscuits

1 cup discarded sourdough starter

1/2 cup buttermilk

1/2 cup flour

1-1/2 cups flour (you can use 1/2 cup of whole wheat flour if you wish)

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, cold & cut in pieces

OPTIONAL: 1/2 cup raisins with zest of 1 orange (sweet) or 1 heaping tsp herbes de Provence blend (savoury)

FIRST STEP: in a medium bowl, stir together starter, buttermilk, and 1/2 cup flour. Make sure there is some space for it to grow. Cover and let sit 2-3 hours.

ASSEMBLE BISCUITS: In a large bowl, sift together flour, baking powder, baking soda, and salt – along with optional flavourings of using. Cut in butter, mixing with your hand or a pastry blender until it is crumbly.

Stir the starter mixture into the dry ingredients and mix well, making sure it all comes together.

On a well-floured surface, Pat out dough to about 1/2-3/4 inch (1-1.5 cm) thick. Cut into shapes, being sure to cut straight down for a clean cut (this makes the biscuits rise more evenly, and not lean over).

Brush biscuit tops with milk. Bake on a parchment-lined tray at 425F for 12 – 14 minutes, or until golden brown on top.

Serve with jam, cheese or under eggs 😋