Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup (180g) All-Purpose Flour (or bread flour) , fluffed, spooned and leveled
  • 1 teaspoon salt (use a little less if using salted butter)
  • 2 teaspoons baking powder
  • 1/2 cup (8 tablespoons) unsalted, cold butter (or use vegan butter), cut into 1/4-inch slices. (113.5 grams) See notes!
  • 1/4-1/2 cup chopped scallions or chives (optional, of course)
  • 3/4 cup (170g) discard or sourdough starter, unfed
  • 1/2 cup sour cream (or sub vegan sour cream, buttermilk or yogurt)

Instruction

  • Preheat oven to 425F
  • In a medium bowl, mix flour, salt and baking powder.
  • Work in the cut cold butter into the flour using your fingers until it is unevenly crumbly, with the biggest crumbs the size of peas.  Mix in the scallions if using.
  • Place 3/4 cup starter and  1/2 cup sour cream in a bowl and mix with a fork ( it doesn’t have to be perfectly mixed together).
  • Pour this into the flour mixture and using a fork, mix until the dough comes together into a very shaggy ball.
  • Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate ( for 5 seconds- don’t over knead). Pat into a 6 x 10-inch rectangle. Fold up the sides into thirds like a tri-fold envelope and pat again into a 6 x10 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed.  Pat into an 8 x 5-inch rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.
  • Place on a parchment-lined sheet pan and bake for 20-25 minutes.  Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205F.