Being a southern woman, me and biscuits have a love affair. I'm not a true southern woman in that I abhor biscuits and gravy and sweat tea, like to the point they used to make me gag, but flaky butter bread? I. AM. IN.
This recipe from Love & Olive Oil is really great because 1) you can use sourdough discard and 2) you can freeze these bad boys and use them through the week which makes the horrible process of waking up a little better.
Ingredients:
2 1/4 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter
250 grams sourdough starter
1/4- 1/2 cup milk
Preheat oven to 450 degrees. Mix together all dry ingredients. Then cube your butter and add it to the bowl. I like to use frozen butter because it will give you even flakier biscuits. Using a pastry cutter cut the butter until it is the size of peas.
Add in your starter and 1/4 cup of milk and mix together. You don't want to overwork the dough because you want your butter to stay cold.
Next press your dough into a circle about one inch thick. To add extra flakiness fold the dough a couple times. Additionally do not twist your biscuit cutter so that you don't seal the layers together.
Bake for 15 minutes or until golden brown.
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