Ingredients 

• 1 cup (120g) All-Purpose Flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 8 tablespoons (113g) unsalted butter, cold as possible 
• 1 cup (227g) sourdough starter, unfed/discard.

Instructions

1. Mix dry ingredients completely.
2. Add butter and chop up into the dry mix. I use a hand pastry blender. It’s important that the butter is as cold as possible and stays as cold as you can keep it while working it.
3. Blend it in till it looks like a coarse meal.
4. Add sourdough discard.
5. Mix into a dough.
6. Kneed as little as necessary to get the right dough consistency.
7. Pat or roll out on a lightly floured surface.
8. Cut into biscuits.
9. Place on parchment paper lined cookie sheet.
10. Bake at 425 for 20 min.
11. Serve warm or let cool completely and store in an air tight container.