- (4 cups) Heritage Red Fife Flour
- (1-1/2 tsp) Salt
- (1/2 cup) Butter- I prefer raw and from pasture raised cows
- (1 cup) Sourdough starter
- (1-3/4 cup) Milk
Stir together the flour and salt in a large mixing bowl.
Cut in the butter with a fork or a pastry blender until the mixture resembles crumbs. If the butter is hard when you're cutting it in, you can use your hands to quickly and evenly rub it into the flour (my preferred method).
Stir together the sourdough starter and milk in a mixing cup. Make a well in the centre of the flour mixture and pour the starter and milk into the well.
Gently fold in the flour from the outside of the bowl into the well in the centre so that the dough is evenly combined but not overmixed (the dough will be sticky).
Allow it to rise and ferment for 6-8 hours.
Preheat the oven to 375 F. Carefully scoop the dough onto a greased baking sheet, taking care to not deflate the biscuits as much as possible.
Bake for 22-30 minutes, or until golden brown. Cool on a wire rack. I prefer them still warm straight out of the oven slathered in butter.