Butter Biscuits

A quick and easy recipe using your unfed starter right out of the fridge. No fermenting time or extra steps, this recipe produces great fluffy biscuits in under an hour.


  • 120 g All-purpose, unbleached flour

  • 2 tsp Baking powder

  • ¾ tsp Salt

  • 114 g Unsalted butter

  • 270 g Unfed starter, right out of the fridge.


  1. Because the preparation goes so quickly, go ahead and pre-heat your oven to 425 degrees. I use a round cast iron pan which I place in the oven to pre-heat as well.

  2. Add the baking powder and salt to the flour in your mixing bowl and mix well.

  3. Cut in the cold butter. I find it easier to cut up the butter into small chunks and use my clean hands to make a crumbly mix.

  4. Add the starter slowly in order to arrive at a smooth, cohesive dough.

  5. Weigh out 6 or 8 bits of dough depending on whether you want big or small biscuits.

  6. Place on parchment paper cut to fit your pan. Space them about 2 inches apart and simply form them up into a ball and then pat them down to about 1” thickness.

  7. Put into the oven for about 20 to 25 minutes depending on your oven’s capabilities. Keep an eye on them until they are golden brown and the internal temperature is over 190 degrees.

  8. Serve right away or let them cool down and store in an air-tight container for several days.

There is nothing better then whipping up a batch of these light, tasty biscuits to compliment a nice leisurely breakfast on a cold winter morning. Actually, there is always a need for biscuits. This simple and quick recipe provides biscuits on short notice so you don’t have to store them where they might get stale and they definitely taste so much better warm right out of the oven, slathered in butter and your favorite jam.

Excuse me… I’m going to go make some right now.

Make it Happy, Make it Sour!