Buttery Sourdough Sandwich Biscuits

I usually eat my favorite Saturday morning fried egg over a bed of arugula with Swiss cheese and extra pepper. This biscuit sandwich brought it to the next level! The bacon was a nice bonus too. 🙂

This recipe was adapted from King Arthur flour. I grated the butter and modified the baking time. They were very buttery and full-flavored.

Yield: 6  3-inch biscuits

• 1 cup (120g) all-purpose flour
• 2 tsp baking powder
• 3/4 teaspoon coarse salt
• 8 tablespoons (113g) unsalted butter, grated on the large holes of a box grater, cold
• 1 cup (227g) sourdough starter, unfed/discard, cold
• cold buttermilk, to adjust consistency, if necessary

1. Preheat the oven to 425°F, preferably on convection, with a rack in the upper third.
2. Grease a baking sheet, or line it with parchment.
3. Combine the flour, baking powder, and salt.
4. Work the cold, grated butter into the flour until the mixture is unevenly crumbly.
5. Add the starter, mixing gently until the dough is cohesive. If necessary, depending on the consistency of your starter, add buttermilk, 1 tablespoon at a time, to make the dough come together.
6. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6″ round about 1″-thick.
   
7. Use a sharp 2 3/8″ biscuit cutter to cut four rounds, cutting them as close to one another as possible.
8. Gently push and pat the scraps into a 2 1/2″ x 5″ rectangle. Cut two more biscuits.
9. Push and pat the remaining scraps into a 1″-thick biscuit; it’ll be slightly smaller than the others.
10. Place the biscuits onto the prepared baking sheet, leaving about 2″ between them; they’ll spread as they bake.
11. Bake the biscuits in the upper third of your oven for 17 to 23 minutes, until they’re golden brown.
12. Remove the biscuits from the oven, and serve warm.

Note: Once cooled completely, the biscuits can be wrapped in plastic and stored at room temperature for several days. Freeze, well-wrapped, for longer storage.

*To make smaller biscuits: The dough can be patted 1/2-inch thick, cut into 2-inch rounds, and baked for 12 to 14 minutes, or until golden brown.*

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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