6-ingredient sourdough biscuits
lactose-free // fed-starter or discard
here’s what you’ll need:
Wet ingredients:
215g discard or active starter
1 large egg
Dry ingredients:
180g unbleached flour + 1/4 cup unbleached flour
2 tsp baking powder
3/4 tsp sea salt (here’s the one I use)
115g ghee (here’s the one I use)
rise time: none
cook time: 20-22 minutes
cook at: 400 degrees
recipe makes: 8 biscuits
DIRECTIONS
start with adding sourdough discard or starter to a bowl + 1 large egg. whisk together until smooth (it may bubble, and that’s okay!)
in a separate bowl, mix together the unbleached flour, baking powder, and sea salt.
add in the ghee using a fork and mix together, breaking up the ghee into smaller pieces. the dough should be shaggy.
place the ghee + dry ingredients mix into the freezer for 20-minutes.
after 20-minutes, take it out and crumble the dough it into smaller pieces.
make a well in the center of the dough, and using a spatula, mix in the wet ingredients (sourdough starter/discard and egg).
add 1/4 cup unbleached flour to the mix.
once mixed, place onto a flat surface and kneed the dough for 10-20 seconds (you don’t want to over kneed, this will cause the dough to be flat due to the bubbles popping).
roll into a large rectangle, fold the top to the middle, bottom to the middle, then in half (the long way) — see the reel below for a demonstration.
roll the dough flat, as needed, so it’s about 1-inch thick. cut out your biscuits using a mason jar or cookie cutter and place on a parchment paper.
repeat step 9 as needed, however this time don’t use a rolling pin, just your hands to flatten.
once done shaping your biscuits, place in freezer, then preheat oven to 400-degrees.
once oven is at 400-degrees, take them out of the freezer and bake for 20+ minutes, right-away.
the tops should be a golden-brown.
enjoy!
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