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Long-fermented Sourdough Biscuits
These biscuits are just a bit different than the usual baking powder biscuits in flavor and texture, but close enough that you’ll be reminiscing about sweet tea and the smell of magnolias over your steaming biscuits topped with butter.
At least 7 hours before baking the biscuits, prepare the dough for a long fermentation.
Cut the fat into the flour until it is in small pieces. Stir in sourdough starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot to ferment for 7-12 hours.
Preheat oven to 400°F.
When ready to begin baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle mixture over the fermented dough and knead until it comes together into a cohesive, soft mass.
Roll the dough out to ½ inch thick. Cut with 2- to 3-inch biscuit cutter and place the biscuits in a 10-inch oven-proof skillet, one next to another.
Place the skillet in the hot oven and bake 20-30 minutes, or until golden brown on the top and bottom. Serve hot with butter or drippings.