These were sourdough biscuits.
When I feed our sourdough starter, I mix 4 oz of starter, 4 oz water and 4 oz flour. So, total 12 oz. Then, when I use the starter to bake bread or at least a week later after last feeding when I feed the starter again; I need only 4 oz starter. So, I don't need 8 oz starter. Instead of say bye-bye to the part, I try to create something with it. King Arther Flour website provides some useful recipes that take advantage of unfed starter. One of them was a
recipe for these beautiful biscuits.
Ingredients were butter, flour, salt, baking powder and about 8oz sourdough starter, unfed, cold from the refrigerator. How efficient! I also like the recipe doesn't call for any sugar. The recipe was supposed to make 6 biscuits but my dough somehow generated seven. The biscuits didn't taste sour but had some sort of fermented flavor, which made biscuits very flavorful. It had very nice texture, no crumble or caky or dry or dense. What an ideal breakfast! J love these biscuits. I can easily make them every week when I feel the starter if he wishes.
