Buttery Sourdough Biscuits

• 2 cups White, Unbleahed Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Baking Soda
• 1/4 cups Greek Yogurt, Plain
• 1/4 cups Half-and-half
• 1 cup Sourdough Starter
• 1/2 cups Butter, Cold

1. Preheat the oven to 425 degrees F.
2. In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, mix together yogurt and half-and-half. Mix with a whisk or fork until smooth. Mix the sourdough starter into the yogurt mixture. Add the yogurt mixture to the flour mixture. Grate in 1 stick (1/2 cup) of cold butter. Mix the dough until just combined.
3. Turn the dough out onto a well-floured surface. It will be sticky. Try not to overwork the dough. Pat it into a rectangular shape, folding the dough over on itself several times. Pat or roll the dough into a 1" thick round. Cut biscuits and place on a buttered baking sheet. Bake 15 minutes or so until golden.
4. Makes about 24 small biscuits.

white, baking powder, kosher salt, ubc, ubc, ubc, starter, butter

Taken from tastykitchen.com/recipes/breads/buttery-sourdough-biscuits/ (may not work)