- ½ cup all purpose flour
- 1 teaspoon baking powder
- Scant ½ teaspoon salt
- ¼ cup (4 tablespoons) cold unsalted butter, grated on cheese grater
- ½ cup sourdough starter, unfed/discard
- Flaky sea salt, such as Maldon, for sprinkling on top (optional)
- Preheat the oven to 425°F, with a rack in the upper third. Line a baking sheet with parchment.
- Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
- Add the starter, mixing gently until the dough is cohesive.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1″-thick rectangle.
- Use a sharp biscuit cutter, cut two rounds, cutting them as close to one another as possible. Gently push and pat the scraps into another rectangle, and cut 1-2 more biscuits (it’ll obviously depend on the size of your cutter as to how many biscuits you’ll make).
- Place the biscuits onto the prepared baking sheet, leaving about 2″ between them; they’ll spread as they bake. Sprinkle with flaky salt.
- Bake the biscuits in the upper third of your oven for 15-20 minutes, until they’re golden brown.
- Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.