Who doesn’t love a good biscuit… with any kind of meal! Breakfast, lunch, and dinner, biscuits always make it better.
I’ve shared many of my cousin Kate’s delicious baking recipes before – this is an amazing addition to the bunch. And guess what? They are made with SOURDOUGH and all organic ingredients!
Ingredients
2 cups Bob’s Red Mill®️ Organic Unbleached
White All-Purpose Flour
1 Tbsp Baking Powder
1 Tbsp Sugar
1 tsp Real Salt (Redmond Real Salt) CLICK HERE for discount link (applied at checkout and code MEGMB)
6 Tbsp Butter (ideally frozen)
1 cup Milk
+ A few dollops of sourdough discard or starter
Instructions
Preheat oven to 425°F (220°C). Whisk together the flour, baking powder, sourdough starter or discard, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together. Dough will be wet and sticky.
Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a biscuit cutter. If you don’t have a biscuit cutter, a bench cutter will suffice. Place biscuits on ungreased baking sheet.
Bake 12-15 minutes or until golden brown.
PRO TIP: put your mixing bowl and pastry cutter in the freezer for an hour before using
Makes 6 big biscuits.
Be sure to check out Kate’s instagram for more baking tips! instagram.com/katemied
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Want to learn more about ancestral living and diet? I wrote all about it here.