- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 3/4 teaspoon baking soda
- 1/2 cup unsalted butter, frozen overnight
- 1 cup active bubbly sourdough starter
- 1/4 cup whole milk
- 1/4 cup heavy cream
- Preheat the oven to 450 degrees F.
- In a medium bowl, whisk together sourdough starter, cream, and milk until just combined. Let the mixture sit for about 15 minutes while you prepare everything else.
- Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Mix with a fork until evenly combined.
- Grate butter using the large holes of a cheese grater.
- Add the cold grated butter into the flour mixture.
- Add the milk, cream, and starter mixture to the flour mixture and stir with a spatula until a soft dough forms.
- In the bowl, knead the dough 2-3 times until it comes together. Don’t knead it too much, but make sure there are no really dry areas and the dough is all stuck together in one piece.
- Lightly flour your counter, and using a rolling pin, roll the dough into a thick rectangle.
- Cut out 8 rounds using a 2-inch biscuit or cookie cutter or the mouth of a mason jar.
- Place biscuits onto the prepared baking sheet. Place in the oven and bake for 15 minutes, or until golden brown. I rotate the pan halfway through for even color.
- Serve warm with butter and jam.
