Ingredients
✓ 2 ¼ cups (270 grams) all-purpose flour
✓ 2 tablespoons aluminum-free baking powder
✓ 1 teaspoon kosher salt
✓ ½ cup (1 stick or 113 grams) unsalted butter, very cold, cubed
✓ ¾ cup + 2 tablespoons buttermilk, cold, divided
✓ ½ cup (113 grams) sourdough starter discard
✓ 1 tablespoon honey
Instructions
✓ In a large bowl, combine flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
✓ Stir in buttermilk, 1/4 cup at a time, mixing well after each addition.
✓ Fold in sourdough starter discard gently with a fork.
✓ On a floured surface, knead the dough briefly (about 5-7 times).
✓ Divide into 8-10 balls and place on a baking sheet lined with parchment paper. Flatten slightly.
✓ Brush tops with remaining buttermilk and sprinkle with additional flour if needed.
✓ Bake at 425°F (220°C) for about 15 minutes or until golden brown.
✓ Let cool before serving.
Notes
Ensure that all ingredients are at room temperature for best results. Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Biscuits/Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15