Making a sourdough starter is all the craze these days. This recipe calls for some of the discard you may have when feeding your starter, which you be glad not to toss! These biscuits are perfect for a nice, lazy weekend morning (or weekday). We like to pair them with our organic, cold-pressed Carrot Kick - our veggie-forward orange juice alternative.
- 2 3/4 cup All purpose unbleached flour
- 1 cup organic almond milk (or any other plant-based milk you prefer)
- 1/2 to 1 cup of sourdough starter (unfed/discard) (amount depending on flavor you would like)
- 8 tbsp organic vegan butter
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp sugar (raw/cane preferred)
- 1/2 tsp kosher salt
- Mix together all dry ingredients (flour, baking powder, baking soda, sugar and salt).
- Add cold butter in chunks to the dry ingredients. Work together with your hands until clumpy (pea sized). Make sure the butter stays cold!
- Pour in starter and almond milk, and mix together on low setting.
- Once dough has formed a cohesive (but maybe sticky) consistency, it's ready to be folded.
- On a floured surface, roll out the dough until it's about 1 inch thick. Cut with sharp biscuit cutter. Rework any extra dough and cut extra biscuits.
- Freeze the biscuits for at least 20 minutes (or until frozen). While biscuits are in the freezer, preheat the oven to 375.
- Bake biscuits directly from the freezer for about 20 minutes. Enjoy immediately or store wrapped tightly.