BUTTERY SOURDOUGH BISCUITS
Steps:
- Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it 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 (a piece of parchment works well), and gently pat it into a 1"-thick round.
- Use a sharp 2 3/8" biscuit cutter to cut rounds, cutting them as close to one another as possible. Pat any scraps together, and cut additional biscuits.
- Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake.
- Bake the biscuits in the upper third of your oven for 20 to 23 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.
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