Sourdough Cloud Biscuits

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All purpose, unbleached flour
  • 4 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tbsp Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 Milk

• Other

  • 1 Fluid cup 100% hydration sourdough starter, at room temperature and recently fed

Found on bakenquilt.com

Description

Ingredients

• 1½ cups (7.4oz/210g) all purpose unbleached flour
• 1 Tbsp. sugar
• 4 tsp. baking powder
• ½ tsp. salt
• ½ cup (4oz/113g) unsalted butter, cold and cut into cubes (or shortening)
• 1 egg, beaten
• 1 fluid cup 100% hydration sourdough starter, at room temperature and recently fed
• milk, as needed

Directions

• Preheat the oven to 450F/232C with a baking sheet on the middle rack.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• With a pastry cutter or two knives, cut in the butter until the mixture looks crumbly
• Mix the egg and sourdough starter together and add it to the dry ingredients.
• Stir with a fork until the dough follows the fork around the bowl. If it seems a little too dry, add a couple of tablespoons of milk.
• Turn the dough out onto a lightly floured board and pat it into a rectangle.
• Fold one over enough that the opposite end can then be folded over it and meet at the edge, like youre folding a piece of paper to go into an envelope.
• Turn the dough and roll it out into a rectangle and repeat the folding and rolling for a total of 3 times.
• Roll the dough into a final rectangle, about 1 inch tall.
• With a knife, cut the dough into 12 equal pieces.
• Take the hot baking sheet out of the oven and quickly place all the biscuits onto the sheet and put it back in the oven.
• Bake for 10-14 minutes until risen and golden. Remove the biscuits to a rack and serve while warm.