These are light and flaky and wonderful. There's a tiny hint of sweetness from the small amount of sugar in, but not enough that they really register as "sweet". They're mostly buttery and tender with slight undercurrents of buttermilk tartness, sourdough tang, and that little bit of sweetness from the sugar.

I was tempted to go for a whole wheat biscuit, but I decided to make them recipe as written the first time 'round. I do like the white flour version. For something this fatty and unhealthy, white flour just feels like the right choice. That said, I think you could probably sub in some whole wheat flour and still have a nice biscuit. I'd be inclined to use a hard whole wheat flour in place of the all-purose and toss in an extra 2-3 Tbsp. of buttermilk. I think that would probably work decently well.

Sourdough Biscuits

Slightly adapted from Baking Sense

Ingredients

• 280g all-purpose flour
• 240g soft (cake/plain/standard) flour
• 4 tsp. baking powder
• 1 tsp. baking soda
• 1 Tbsp. sugar
• 1/2 tsp. coarse sea salt, ground
• 1 c. unsalted butter
• 250g unfed sourdough starter (sourdough discard)
• 1 c. buttermilk + extra for brushing tops

Directions

1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Combine flours, baking powder, baking soda, sugar, and salt and mix well.
3. Cut in butter until mixture is sandy with a few larger chunks.
4. Combine starter and buttermilk and mix well.
5. Pour buttermilk mixture into flour mixture and stir until not quite combined.
6. Turn out dough and mix by hand/kneading until dry ingredients are incorporated. It shouldn't take more than half a dozen strokes.
7. Pat into a rectangle about 1-1.5cm thick.
8. Fold in half and pat down a little. Then fold in half again.
9. Pat into a 2cm thick disc.
10. Cut out circles about 7-8cm in diameter and place on baking sheet, rerolling dough as necessary.
11. Brush tops with a little milk or buttermilk.
12. Bake at 200°C (400°F) for 12-14 minutes.