Tender sourdough biscuits bring a light tang, flaky layers, and a soft crumb to breakfast or supper, and they work well with either active starter or discard. With cold butter, a gentle hand, and a hot oven, you get a reliable biscuit that suits jam, gravy, soup, or a simple sandwich.
Essential Concepts
Flaky, tender, lightly tangy
Active starter or discard
Cold butter, gentle mixing, hot oven