Flaky Sourdough Biscuits

Steps

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1. 1
   Preheat your oven to 425°F to ensure it's hot and ready.
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2. 2
   Combine the dry ingredients in a large bowl: flour, baking powder, baking soda, sugar, and salt. Whisk together until evenly distributed.
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3. 3
   Cut the ice-cold butter into small cubes and add to the flour mixture. Work the butter into the flour using a pastry cutter or your fingertips until the mixture resembles pea-sized crumbs.
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4. 4
   In a medium bowl, combine the sourdough starter with buttermilk or milk and whisk to loosen the mixture.
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5. 5
   Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until a shaggy mixture forms. Add milk in small amounts if needed to achieve a cohesive but still sticky dough.
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6. 6
   Knead the dough gently in the bowl two to three times to bring it together.
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7. 7
   Turn the dough out onto a floured work surface. Press it into a half-inch thick rectangle.
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8. 8
   Fold the rectangle into thirds like a letter, rotate, and press again. Repeat this folding process three times total to build up the layers throughout the dough.
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9. 9
   Press the dough into a final 6x4 inch, 1 inch thick rectangle.
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10. 10
    Use a bench scraper to cut the dough into 2x2 inch squares. You can score the edges to help guide clean cuts.
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11. 11
    Place the biscuits on a baking sheet with adequate spacing. Optionally, brush the tops with buttermilk for a polished appearance, but leave the sides unbrushed for maximum flakiness.
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12. 12
    Freeze the biscuits for 15 minutes to solidify the butter for extra flakiness, or bake immediately. Bake at 425°F for 16 to 18 minutes until golden and puffed.
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