These are one of the best things I’ve made with my quarantine sourdough starter so far, they were so good! They’re not hard to make but do require a bit of time and some strong arm muscles. If you don’t have a sourdough starter, beg some from someone so you can make these!

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/2 teaspoon sugar

1 1/2 cups all purpose flour, plus more for dusting

1/2 cup (1 stick) butter, cut into small pieces plus 2 tablespoons melted for brushing

1 cup sourdough starter discard from a starter fed within the previous 24 hours, room temperature

flaky sea salt for sprinkling

1 Preheat oven to 425. Line baking sheets with parchment paper.

2 Stir together baking powder, baking soda, salt, sugar, and flour with a whisk in a large bowl. Add butter pieces and toss with hands or fork to coat with flour. Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form. You will have various sizes of pieces in the dough but none should be too large.

3 Add sourdough starter and mix gently with fork to incorporate, then fold with hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.

4 Transfer dough to well floured surface and pat out with hands until about 1/2″ thick, the shape doesn’t matter too much right now. Fold into thirds as you would a letter to create a rough rectangle. Working from the short sides, fold in thirds like a letter again. Pat dough out again to a 1/2′ thick square. Repeat folding process. Pat dough out for a third time to a 1″ thick square. Using a floured 2 1/2″ diameter biscuit cutter or glass, punch out as many biscuits as you can, do not twist cutter. Transfer biscuits to baking sheets, spacing at least 1″ apart.

5 Gently press scraps into a rectangle, then fold in half. Pat out to 1″ thick rectangle and cut out more biscuits. Gather remaining scraps together to form final biscuit, you should have 10 total. Transfer to baking sheet. Brush biscuits with melted butter and sprinkle with sea salt.

6 Bake biscuits until tall and golden and an instant read thermometer registers 205, about 12 – 15 minutes.

recipe from Epicurious