Sourdough Biscuits with Freshly Milled Flour

Ingredients

• 289 grams hard white wheat
• 6 Tbsp cold butter
• 1 cup active sourdough starter ((or discard))
• 2/3 cup milk ((cold))
• 1 Tbsp baking powder
• 1/2 tsp sea salt

Instructions

1. 1

   --- Directions: ---

2. 2

   Combine sourdough biscuit dough and refrigerate: In a medium glass bowl, cut the butter into the cooled flour. Add the starter, milk, baking powder, and salt. Mix well with your hands just until the flour is moistened. The dough will look wet and sticky. Cover and refrigerate the dough overnight or for at least 2 hours.

3. 3

   Cut into 4 pieces: Transfer the dough onto a pastry mat and cut it into four equal pieces.

4. 4

   laminate dough for flaky biscuits: Laminate the dough by overlaying the diagonal pieces over each other and pressing down to a 1/2-inch thickness, forming a rectangle.

5. 5

   Cut square biscuits and arrange in a skillet: Cut 8 square biscuits using a bench scraper, or you can use a 2-inch biscuit cutter and pat together scraps to cut out additional biscuits. Arrange biscuits into a 10-inch cast-iron skillet.

6. 6

   Bake and brush with melted butter: Bake the biscuits at 400°F for 20 minutes. Brush the tops with two tablespoons of melted butter and serve warm.