Sourdough biscuits
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Read about quick breads in the BrightCulinary Book
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Ingredients
Method
Techniques
- 240 g all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 2 tsp granulated sugar
- ¾ tsp salt
Whisk the flour, baking powder, baking soda, granulated sugar and salt together in a large bowl.
- 87 g butter
Cube the ice cold butter small and sprinkle it into the flour so it is not clumped.
Work the butter in with a pastry cutter or clean hands until pea-sized pieces remain -- small but not blended in, since those clumps expand and steam in the oven to make the layers.
- 240 g sourdough starter
- ¼ cup buttermilk
Whisk the sourdough starter with a quarter cup of buttermilk in a medium bowl until slack, so it incorporates well.
Add the wet to the dry and fold gently with a spatula to a shaggy mixture.
- 1 tbsp buttermilk
If it looks dry, add buttermilk or milk two teaspoons at a time until it forms a cohesive mass with no dry powder; it stays sticky, shaggy and messy.
- flour
Turn out onto a floured counter with lightly floured hands and press into a half inch thick rectangle.
Letter folds for flaky layers
Fold into thirds like a letter, rotate and press again; repeat twice more for three folds in all to build the layers.
Score and cut into two by two inch squares with a bench scraper and place on a baking sheet with a little space between them.
- buttermilk
Optional: brush the tops only with buttermilk, leaving the sides free so they rise flaky.
Optional: freeze 15 minutes so the butter solidifies for extra flakiness.