Buttery Sourdough Biscuits

I was making some cabbage and lentil soup, so decided make up some sourdough biscuits with my mom to go with them.

Ingredients:

• 1 cup (120g) all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 8 tablespoons (113g) unsalted butter, cold and cut into pats
  
• 1 cup (227g) sourdough starter, unfed/or unfed
   

Instructions:

1. Preheat the oven to 425°F, with a rack in the upper third. 
2. Line a baking sheet with parchment.
3. Combine the flour, baking powder, and salt. 
4. Work the butter into the flour until the mixture is unevenly crumbly.
   (I squished the pats into flakes with my hands)
   
5. Add the starter, mixing gently until the dough is cohesive.
6. Place the dough on a lightly floured surface, and fold together two or three times with a bench scraper.
   
7. Gently pat the dough into a 1"-thick rectangle. 
8. With a sharp knife, slice into thirds, then cut the thirds into 6 triangles.
9. Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake.
10. Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.
11. Remove the biscuits from the oven, and serve warm.

 

Carole's Notes:

We all really liked these - they were buttery and delicious! We did not notice the sourdough flavor.

The recipe is barely adapted from https://www.kingarthurbaking.com/recipes/buttery-sourdough-sandwich-biscuits-recipe with folding techniques from https://www.kingarthurbaking.com/videos/martin-bakes-at-home/sourdough-biscuits