Nothing like starting a pot of chili and realizing I do not have the ingredients for cornbread! ARG! Phillipe to the rescue with these quick and tasty sourdough biscuits!
Recipe: 1 cup unbleached flour
2 tsp baking powder
1/2 cup cold, cut up butter
1 cup room temp sourdough starter
Preheat the oven to 425F. Generously butter or spray 12 standard sized muffin cups. Mix the flour and baking powder thoroughly. Then, mix butter (with your hands) into the dry flour/powder mixture. Once it is crumbly, add the sourdough and mix, again with your hands, until a somewhat soft dough forms. Then roll out to about 1 inch thick dough. You may need to flour your surface to keep the dough from sticking.
Use a sharp biscuit cutter to cut out round biscuits and place them into the prepared muffin tin cups. I usually spray the tops with oil prior to baking but it is not critical. Bake them for 18-21 minutes, looking at the tops for a golden brown color. Remove from the oven and pans quickly. Eat warm (the best!) or cold with butter, honey or jam. Or in our case, dip into the chili!!!
