- 1 Cup (240 grams) Sourdough Starter
- 2 Cups (488 grams) Whole Milk
- 4 Cups (480 grams) Unbleached flour
- 2 tsp (11 grams) Salt
- 2 Tbs (42.5 grams) Honey
- In a large bowl, mix all ingredients thoroughly together. It will be sticky.
- Cover bowl (not airtight) and let sit on the counter to proof for 8-10 hours. Let the yeast do its thing!
- Remove dough onto a generously floured surface.
- Roll out dough to a 3/4 inch thickness.
- Using a large biscuit cutter or glass (I use a 4 1/2″ cutter) cut out as many rounds as you can. (you can reuse and re-roll out the excess dough)
- On medium low heat, cook biscuits in butter for 6 minutes on each side.
- You can cook these on any pan you choose, I use a cast iron skillet as it cooks more even for me. I let it preheat for at least 20 minutes before cooking. Adjust your cooking times to get the results you want. Every pan is different. Start with 6 minutes and go from there.
- I use a frozen stick of butter to butter my skillet. Then I keep my stick of butter in the freezer while I cook the biscuits, then it doesn’t get all melty.
- You can use any types of flour you choose. I usually do half white whole wheat and half khorasan flour. (Kamut)
- Seriously… roll out to 3/4 inch thickness, if its too thin you will get thin biscuits. (its ok if they aren’t completely done inside….this fixes itself with toasting)
- Fling the flour! You will need a bit to keep them from sticking…it will produce more uniform biscuits.
- These freeze beautifully.