Homey & satisfying with a subtle tang, sourdough biscuits are easy to make & a great way to use sourdough starter discard. Make some today!Adapted from King Arthur Flour and Joy to my heart (for the drop biscuit instructions)
Combine the flour, baking powder and salt. Using a pastry blender (or 2 forks), work the butter into the flour until the mixture is unevenly crumbly (called “cutting in” the butter).
Add the sourdough starter discard slowly and work it in before adding more. That way you're only adding enough to make a cohesive dough that isn't too wet.
Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick round. Wrap in plastic wrap and refrigerate for about 15 to 20 minutes. You’re just firming up the butter after working it. The dough should be pliable but not stiff.
Use a sharp 2½-inch round cookie cutter to cut rounds, cutting them as close to one another as possible. Be sure to press straight down with the cutter. Don't twist or the biscuits won't rise as much. Pat any scraps together, and cut additional biscuits.
Place the biscuits onto the prepared baking sheet and brush with melted butter, if desired.
Bake the biscuits in the upper third of the oven for 20 to 23 minutes, until they're golden brown.
Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic and store at room temperature for several days. Freeze, well-wrapped, for longer storage.
To make skillet drop biscuits, preheat the oven to 425°F, with a rack in the upper third. Have a small 8-inch skillet (preferably cast iron) ready. If desired, put 2 tablespoons of melted butter in the skillet (or spray it with extra virgin olive oil). Make the biscuit dough as described. Form the dough into eight egg-sized balls and place in the skillet. Cover with a dish towel and let rise 10 minutes. Brush with additional melted butter, if desired, then bake 20 to 25 minutes or until golden brown. Serve warm.