By Christmas in two weeks. Cookies Saturday with Josie. Amber coming home next Friday.
Gayle had a good week.
Drove Tuesday.
Book two pre-press almost done. Publication February 18. Sarah says preorders are already strong.
Sunday: pot roast.
With Amber coming home next Friday and Christmas just two weeks out, I could already feel the house filling up in my imagination — and nothing says “everyone’s home” quite like a pot roast on Sunday with a basket of warm biscuits on the table. These Golden Sourdough Biscuits were exactly what I wanted alongside it: a little tang from the starter, a beautiful golden crust, and that soft pull-apart inside that makes you reach for just one more. It felt like the right way to begin the season.
Golden Sourdough Biscuits
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup sourdough starter (unfed/discard is fine)
- 1/4 cup cold buttermilk, plus more as needed
- 2 tablespoons melted butter, for brushing
Instructions
- Preheat oven. Heat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Cut in butter. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add wet ingredients. Stir in the sourdough starter and cold buttermilk, mixing just until the dough comes together. Do not overwork — a few shaggy streaks are fine. Add an extra splash of buttermilk if the dough seems too dry.
- Shape the biscuits. Turn the dough out onto a lightly floured surface and pat it to about 3/4-inch thickness. Use a 2 1/2-inch round cutter (or the rim of a glass) to cut out biscuits, pressing straight down without twisting. Re-pat scraps and cut remaining biscuits.
- Bake. Arrange biscuits on the prepared baking sheet so they’re just touching for soft sides, or spaced apart for crispier edges. Bake for 13–15 minutes, until risen and deep golden on top.
- Brush and serve. Remove from oven and immediately brush the tops with melted butter. Serve warm alongside pot roast, soup, or with honey and jam.
Nutrition (per serving)
Calories: 185 | Protein: 4g | Fat: 8g | Carbs: 24g | Fiber: 1g | Sodium: 290mg