Overnight Sourdough Biscuits Without Baking Powder
Ingredients
2Cupsall-purpose flourunbleached
½Tspsalt
8Tbspunsalted buttershredded
½Cupbubbly sourdough starter
¾Cupmilk or buttermilk
toppings of choiceoptional
Instructions
Begin by whisking together the all-purpose flour and salt in a bowl.
Incorporate the chilled and shredded butter, using either a pastry cutter or your fingertips to integrate the butter into the dry ingredients, creating a texture resembling coarse crumbs.
Establish a well in the center of the dry mixture and pour in the active sourdough starter. Gently fold the mixture together without overmixing.
Gradually pour in the milk or buttermilk, stirring gently until the dough starts to come together.
Roll out the dough to a thickness of approximately 1/2 inch using a rolling pin. Employ a round biscuit cutter to cut the biscuits, placing them onto a prepared baking sheet with about 1 inch of space between each. Optionally, add a sprinkle of your chosen toppings – be it cheese, herbs, garlic powder, or any other favorites.
Envelop the baking sheet with a clean kitchen towel or beeswax wrap and allow the dough to rest at room temperature for an extended period of 8-12 hours, or overnight.
Preheat the oven to 350 degrees. Place the biscuits in the oven and bake for 12-15 minutes or until the tops achieve a glorious golden brown hue. Once ready, remove them from the oven and let them cool slightly on a wire rack.