These fluffy sourdough biscuits are a delightful twist on the classic recipe, offering a rich flavor and tender texture.
Combine the sourdough starter and sugar in a mixing bowl.
Mix gently to preserve the starter's activity.
Dissolve the dry yeast in warm water and let it sit for a few minutes.
Ensure the water is not too hot to avoid killing the yeast.
Add the yeast mixture to the starter mixture and stir to combine.
Mix until just combined to avoid overworking.
In a separate bowl, mix the salt, baking powder, and flour.
Sift the dry ingredients for a lighter texture.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Use a pastry cutter or fork to incorporate the butter evenly.
Combine the flour mixture with the starter mixture and mix until a dough forms.
Avoid overmixing to keep the biscuits tender.
Turn the dough onto a floured surface and knead gently.
Knead just enough to bring the dough together.
Roll the dough to a 1/2-inch thickness and cut out biscuits.
Dip the cutter in flour to prevent sticking.
Place the biscuits on a greased baking sheet, brush with melted butter, and let rise for 30 minutes.
Cover the biscuits with a cloth to keep them warm while rising.
Bake in a preheated oven at 400°F for 20 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Serve the biscuits warm and enjoy.
Pair with your favorite spread or topping for added flavor.
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