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Ingredients

1 cup milk 1 ½ teaspoons vinegar 2 ½ cups all-purpose flour, divided ½ cup sourdough starter 1 tablespoon white sugar 1 teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda ¼ cup salted butter, melted

Nutrition Info

158.1 calories carbohydrate: 24.9 g cholesterol: 11.9 mg fat: 4.6 g fiber: 0.9 g protein: 4.1 g saturatedFat: 2.7 g servingSize: - sodium: 325.4 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.
Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight.
Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough, knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter.
Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Melt any remaining butter and brush over biscuits.
Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.

12 biscuits

This is the way we've been making sourdough biscuits for years. It results in a lighter, less dense sourdough biscuit than with traditional methods.