Sourdough Biscuits

Prep Time20

Cook Time12

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin, combine the flour, baking powder, and salt in a mixing bowl. Give it a quick stir.
Cut the butter into thin slices and drop it into the flour mixture.
Use a pastry blender to cut the butter into the flour until there are no pieces of butter that are larger than a pea. You could also freeze the butter and grate it in instead, as another option.
Add in the sourdough discard and half & half.
Stir this until the dough begins to come together.
Turn the dough out onto a lightly oiled surface and knead it briefly.
Pat the dough out into a rectangle and then fold it on itself in thirds, like you are folding a letter to go in an envelope.
Roll the dough out into a rectangle that is about 4x8 inches and slightly less than 3/4 inch thick.
Cut the dough into 8 squares.
Wrap the unbaked biscuits in parchment or waxed paper and set them in the freezer for a few minutes.
Place your cast iron skillet in the oven and preheat them both to 450°F.
Once they are heated, carefully arrange the biscuits in the hot skillet and bake for 12-14 minutes, or until they are just golden on top.
Brush the tops with melted butter.
Enjoy!

When measuring the flour, spoon the flour into the measuring cup rather than scooping the cup into your flour. Then sweep off the excess flour.

See This Recipe:

https://cosmopolitancornbread.com/sourdough-biscuits/