Rosehill Sourdough’s Discard Buttermilk Biscuits

In a large bowl, combine the sourdough discard and buttermilk, then place in the refrigerator for 30 minutes.

In a medium bowl, combine flour, salt, baking soda, and baking powder.

Melt 3 tablespoons of butter in a small dish and set aside.

Cut the remaining cold butter into the flour mixture using a pastry blender, or if you prefer, use a mechanical blender. Pulse until the mixture resembles breadcrumbs in texture. Don’t overmix or allow the butter to melt.

Fire up your Ooni pizza oven, aiming for 220˚C (425˚F) on the stone baking board inside.

Pour the flour and butter mixture into the buttermilk and fold to combine. It’s okay if the mix is a little crumbly; it will come together in the next two steps.

Place the dough on a floured work surface. Flour the top of the dough and roll out to a 12-inch circle. Using a bench scraper, divide the dough into 9 squares, each about 4 inches wide.

To laminate the dough, stack the 9 squares and roll them out into one 12-inch square-ish shape. Repeat the lamination by dividing the rolled dough into 9 squares again, stack, and roll into a 12-inch square.

Using a bench scraper, evenly cut the dough into 9 or 12 biscuits. If you prefer to use a round biscuit cutter, laminate the remnants before cutting more biscuits. Repeat until all the dough has been used.

Check the oven temperature and wait or adjust as needed. Place the biscuits in a buttered cast iron skillet. Brush the biscuits with melted butter.

Bake the biscuits for 15 minutes, or until golden brown, turning once halfway through. After baking, remove the biscuits from the cast iron and transfer to a cooling rack.

Enjoy the biscuits hot with butter, honey, maple syrup or sausage gravy.