I've been baking biscuits since I was a little girl. It is one of the few recipes that I know so well that I've begun to play around with new combinations of flavors and ingredients. The most recent iteration includes some tangy sourdough starter. I prefer to use active starter for this recipe, but it does work quite well with discard starter too. Play around and see what you can make happen. Your family will happily help you fine-tune your version.
2 cups flour
2 tsp sugar
2 tsp baking powder
3/4 tsp baking soda
1 tsp kosher salt
1/2 cup unsalted butter, frozen
1 cup active sourdough starter
1/2 cup buttermilk
Preheat oven to 425.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Using the large holes of a box grater, grate the butter. Pour the butter into the flour mixture and stir to coat the pieces of butter. Add the sourdough and buttermilk and work until the mixture comes together.
Place your dough on a lightly floured surface and press it to a thickness of one inch. Cut out your biscuits and place them upside down on a baking sheet, leaving space between each biscuit. Bake until golden, about 12-14 minutes.