Ingredients

• • 4 ½ cups of White Lily Self-Rising Flour, divided
• • 16 tbsp salted butter, divided
• • 1 ½ cups whole buttermilk
• • 1 cup sourdough starter

Whenever I think of fall and winter, I think of warm, cozy days spent either by the fireplace or in front of the stove or oven cooking up something new and comforting. One of the newer ventures I’ve taken up is baking sourdough bread. My daughter, Cate, has truly found a talent in it! She’s been baking up loaves and bringing them around to friends and family all over the area.

With experimenting in sourdough bread, it got me thinking about using my starter in different ways, and of course, I immediately thought of biscuits. This recipe takes all the best flavor and tang of sourdough bread and melds it deliciously with biscuits to make Sourdough Biscuits! It’s a new take on our classic buttermilk biscuit recipe, and it is such a great recipe to have on hand to use up your starter or to switch up your usual biscuit fare.

Serve with your favorite biscuit accoutrements and enjoy!

Instructions:

1. Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, add 4 cups of flour. Set aside the remaining ½ cup of flour in a small separate bowl for dusting.
3. Add 14 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, make a well in your flour mixture and add in the buttermilk. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time.
4. Once buttermilk is mixed in, add the cup of your sourdough starter. Gently combine with your hands just until dough comes together in a similar wet and sticky texture.
5. Cover the dough with a warm, damp towel and allow it to rest for about 1 hour.
6. Once dough has rested, liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
7. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
8. Melt the rest of the butter and brush the top of each biscuit.
9. Bake for 16-18 minutes, rotating the pan halfway through.
10. Once biscuits are out of the oven, allow them to cool slightly before serving. Enjoy!
    

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Buttermilk Biscuit Mix