Adapted from a recipe on Cultures for Health, I always double this one. You won’t regret it.
Ingredients:
100g sourdough discard
1 Tbsp. sugar or honey
240g milk
300g all-purpose flour
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
113g (1/2 cup) cold butter, cut into small chunks
Directions:
Whisk together the milk, sugar, and sourdough discard. Set aside.
Whisk the dry ingredients together (flour, salt, baking powder, baking soda). Using a pastry blender, cut the butter into the dry ingredients until pea-sized crumbs form.
Gently stir the sourdough mixture into the dry ingredients just until combined. Do not overmix. Cover and let ferment at room temperature for 5-7 hours, then refrigerate overnight.
The next morning, preheat a cast iron skillet in the oven to 400 Fahrenheit. Roll the dough out to about 1.5 inches thick. Resist the urge to roll them too thin. Cut biscuit dough with a 2-3 inch biscuit cutter, or simply use a knife to cut the dough into even squares. Melt 1 TBSP butter in the hot skillet and arrange biscuits in the pan. They can be touching. Bake for 20-25 minutes, or until golden brown on the top and bottom. Serve immediately.
