Homey and satisfying with a subtle sourdough tang, these biscuits are easy to make and are a great way to use sourdough starter discard. Adapted from King Arthur Flour and Joy to my heart (for the drop biscuit instructions)
1 to 3Tbspunsalted butter, melted (optional, for topping)
Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with a Silpat or parchment paper.
Combine the flour, baking powder and salt. Using a pastry blender (or 2 forks), work the butter into the flour until the mixture is unevenly crumbly (called “cutting in” the butter).
Add the starter, mixing gently until the dough is cohesive.
Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 1-inch thick round. Wrap in plastic wrap and refrigerate for about 15-20 minutes (you’re just firming up the butter after working it…the dough should be pliable but not stiff).
Use a sharp 2½-inch cookie cutter to cut rounds, cutting them as close to one another as possible. Be sure to press straight down with the cutter...don't twist or the biscuits won't rise as much. Pat any scraps together, and cut additional biscuits.
Place the biscuits onto the prepared baking sheet and brush with melted butter, if desired.
Bake the biscuits in the upper third of the oven for 20 to 23 minutes, until they're golden brown.
Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic and store at room temperature for several days. Freeze, well-wrapped, for longer storage.
To make drop biscuitsPreheat the oven to 425°F, with a rack in the upper third. Have a small 8-inch skillet (preferably cast iron) ready. If desired, put 2 Tbsp of melted butter in the skillet (or spray it with extra virgin olive oil).Make the biscuit dough as described. Form the dough into eight egg-sized balls and place in the skillet. Cover with a dish towel and let rise 10 minutes. Brush with additional melted butter, if desired, then bake 20-25 minutes or until golden brown. Serve warm.
Buttery Sourdough Biscuits https://www.outlandercast.com/2019/06/sourdough-biscuits-outlander.html June 26, 2019