This recipe makes enough for about 40 biscuits, and the dough lasts up to a week in the refrigerator, so you can make fresh biscuits all week with minimal effort.
- 1 tsp. active dry yeast
- ¼ cup warm water
- 5 ½-6 cups unbleached flour or sifted whole wheat flour (or any proportion of unbleached flour and whole wheat mixed)
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1½ tsp. salt
- 1 cup cold butter
- 1 cup sourdough starter (preferably white-flour starter)
- 2 cups cultured buttermilk
- 1 heaping Tbsp. honey
- Butter a 10-cup glass or plastic container with a tight-fitting lid; set aside.
- Dissolve yeast in warm water and let sit for 5 minutes.
- In a large bowl stir together flour, baking powder, baking soda, and salt. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
- In a medium bowl mix together sourdough starter, buttermilk, honey, and yeast mixture. Pour over flour mixture and stir until just mixed. Avoid over-mixing. Turn into prepared container, cover and refrigerate up to one week, using dough as needed.
- To make biscuits, pinch off about ¼ cup dough per biscuit. Roll dough out to about ½-inch thickness; cut with a 2-inch biscuit cutter. Arrange in a buttered pan with biscuit edges barely touching.
- Let biscuits rise 15-30 minutes, then brush tops with melted butter.
- Bake in 400°F oven for 15-18 minutes, until golden brown. Serve hot.
Note: If you use mostly whole wheat flour the dough tends to discolor after several days. This does not affect the flavor.