Categories: Bread
Ingredients
- 366g very active starter
- 159g very cold butter
- 300g flour
- 14g sugar
- 7g salt
- 136g milk
Directions
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Combine flour, sugar, and salt.
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Squeeze butter into flour until coated and flour is crumbly.
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Add starter and milk, stirring until just combined.
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Be careful not to overwork the dough, or you’ll end up with dense, heavy biscuits.
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Let rest for 15 minutes.
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Roll out and fold 4 times, ending with a dough about 3/4 inch thick.
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Cut into biscuits and lay on sheet pan.
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Place sheet pan in a warm place. I put mine in the oven with the light on, and place a large cup of boiling water next to it to provide a humid environment.
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Let biscuits rise for a couple of hours. They won’t double in size, but they will expand.
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Take biscuits and water out of the oven and preheat to 375
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Bake at 375 for about 15 minutes until golden brown.