Directions: |
Directions:Preheat your oven to 190C (374F) and line a baking sheet with parchment paper.
Grate the butter with a box grater and set aside in the freezer until you're ready for it.
Place flour, sugar, baking power, baking soda and salt into a large mixing bowl. Mix with a large spoon until well combined.
Take your butter out of the freezer and place into the bowl with the dry ingredients. Cut the butter through the flour. It's best to do this with a dough scraper or spatula, but you can use your fingers if you prefer (but be fast as you don't want the butter to melt).
Now tip the buttermilk and sourdough starter into the butter and flour mix. Bring together with a rubber spatula until it's a dry dough (I start with 80g of buttermilk and add a touch more if I need it).
Tip the dough onto a lightly floured surface and fold it gently until the dough comes together better. You want to create layers in the dough to give your sourdough biscuits that lovely flaky, buttery texture.
Gently roll the dough out to around a 2 centimetres thick (¾ inch) and press out rounds using a sharp biscuit cutter or a glass. Don't twist the dough, just press straight down.
Place the biscuits onto a baking sheet lined with parchment paper and place into the oven at 190C (374F) for around 19 minutes (it will vary slightly depending on your oven).
Brush the tops with butter when they come out of the oven ... and enjoy! |
This recipe for Buttery Sourdough Biscuits is from