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
- Preheat the oven to 425°F, preferably on convection, 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 cold, grated butter into the flour until the mixture is unevenly crumbly.
- 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.
- 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.
- Use a sharp 2 3/8″ biscuit cutter to cut four rounds, cutting them as close to one another as possible.
- Gently push and pat the scraps into a 2 1/2″ x 5″ rectangle. Cut two more biscuits.
- Push and pat the remaining scraps into a 1″-thick biscuit; it’ll be slightly smaller than the others.
- 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 17 to 23 minutes, until they’re golden brown.
- 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.*