Modified from Source: Little Spoon Farms
You can use ripe sourdough starter or discard. I use ripe for a lot of things because I end up with so much right after a feeding. I also make this with olive oil to reduce the saturated fat option.
- lightly grease a cast iron skillet
- Mix all ingredients but don’t over-mix or kneed, just combine well
- Rollout dough on a well-floured surface and form into a square or rectangle that’s 1″ tall
- With a glass/jar or biscuit cutter if you have one, cut the biscuits and arrange your pan
- Cover the biscuits and let them rise in the pan for 90 – 120 minutes
- Preheat oven to 400° and bake for 30 – 35 minutes and maybe check at 25 minute mark since baking time will depend on the size of the biscuits.
Enjoy with a heart healthy plant based butter and honey or for biscuits and country gravy!
