====== Sourdough Breakfast Sandwich Biscuits ======
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===== Ingredients =====
  * 1 cup (120g) all purpose flour
  * 2 teaspoons baking powder
  * 3/4 teaspoon salt
  * 1/2 cup (8 TB / 113g) cold unsalted butter
  * 1 cup sourdough starter, unfed
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===== Info =====
  * **Prep:** 10
  * **Cook:** 20-23
  * **Serves:** 6-7 large biscuits
  * [[https://www.kingarthurflour.com/recipes/buttery-sourdough-sandwich-biscuits-recipe|Source]]


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===== Directions =====
  - 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 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 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.

{{tag>sourdough butter southern sandwich}}
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