Honeymoon Sourdough Biscuits

These biscuits are the answer to the eternal sourdough question: what do I do with all this discard? Active starter does double duty here, providing both the tangy flavor and a chunk of the rise.

The biscuit mix shortcut is what makes these so fast. The fat and leavening are already balanced in the mix, so you skip the cutting-in-cold-butter step that traditional sourdough biscuits require. The extra half teaspoon of baking powder gives them an insurance-policy lift in case the starter is sluggish.

Knead lightly, like four or five folds. Sourdough doughs get tough fast, and biscuit mix already contains gluten developers. Roll out about three-quarters of an inch thick for tall biscuits with split-and-butter potential.

A hot oven at 450°F (230°C) is what creates the dramatic rise. The brushed butter on top lets them brown beautifully and adds richness in the first bite.

Kitchen Tips

• Use starter that’s recently fed and bubbly. Sleepy starter gives a flat biscuit and underwhelming tang.
• Don’t twist the biscuit cutter. Press straight down and lift, or sealed edges keep the biscuits from rising tall.
• Place biscuits with edges touching for soft sides, or one inch apart for crisper edges all around.
• Bake on the upper rack so the bottoms don’t burn before the tops brown.

Variations

• Stir in a handful of sharp cheddar and a teaspoon of black pepper for savory cheese biscuits.
• Add a quarter cup of cooked, crumbled bacon for a smoky breakfast version.
• Sprinkle with cinnamon-sugar before baking and serve with jam for a sweet treat.