Fluffy Sourdough Biscuits Recipe
Light and fluffy biscuits with a beloved slightly sour taste. These biscuits are perfect topped with raw butter, preserves or sawmill gravy!
The night before you want to bake, stir together starter, milk, butter and flour in a large bowl until well combined. Use your hands!
In the morning, drizzle honey over the dough ball, then sprinkle salt, baking powder and baking soda over the dough ball. Pour out onto a well floured surface (you can use a little unbleached all-purpose flour here). Knead enough times to make the dough workable and combine the added ingredients. Dough should be very fluffy and still sticky in the middle, but not sticking to the board. Dust the board with flour and pat the dough out until it's about 1/2" thick. Using a 3″ biscuit cutter or a glass cut out the biscuits and flatten them slightly when you place them on a greased baking sheet.
Let the dough rest on the pan sit for about 20 minutes to an hour and then pop into a 400F oven (you can pop them in right away if you don’t want to wait ) and bake for 15-18 minutes, turning the pan halfway.