These rich, flaky biscuits feature the tang of sourdough and are absolutely delicious straight from the oven. Serve with butter and jam, smother with gravy, or use for incredible ham sandwiches. To make 50/50 starter, follow our sourdough starter recipe and use half white and half whole wheat flour!
½ cup
cold, cubed Butter
(plus extra, melted, for brushing)
1 cup
50/50 Sourdough Starter
(10 oz)
Instructions
Preheat oven to 425°F; line a 9 x 9-inch pan with parchment paper or butter very well, then set aside.
In a large bowl, combine flours, baking powder and salt. Add butter and cut it into the flour mixture using a pastry blender or two butter knives until the mixture resembles coarse cornmeal. Add sourdough starter and loosely mix to incorporate.
Turn dough out onto a lightly floured surface and knead briefly to bring dough together. Pat dough out into a 1-inch thick sheet, fold in half twice, then pat out again. Repeat the pat and fold process a total of four times.
Pat the dough out to a 1-inch thick sheet and cut out 2 ½ inch rounds. Place biscuits in prepared pan; brush liberally with melted butter.
Bake until golden-brown, 25–30 minutes. Remove from oven and brush again with melted butter. Serve hot.
