I previously mentioned my initial attempt at these sourdough butter biscuits, but wanted to dedicate a post to them, and I just baked a double batch this morning. They’re that good, and very easy.

The Leavenly website is a goldmine of useful information, and I’ve always had great results from her recipes that use sourdough discards. For this biscuit recipe, the starter doesn’t have time to really offer anything other than great flavor, but that’s definitely a welcome contribution!

While visiting friends in L.A. recently, I enjoyed reading much of Kenji Lopez-Alt’s beautifully written and photographed book, The Food Lab, in which he offers a couple of (non-sourdough) biscuit recipe versions: Basically, one that’s more flaky (and more work) and one that’s more tender (and has more fat in the form of cream). I’ll get to his recipes eventually, but for now I’m obsessed with the sourdough version from Leavenly.

These do involve work, in that there’s some folding (or mild lamination), but it’s really easy lamination, since the dough doesn’t have to remain perfectly lined up or rectangular, and the dough is very easy to work with.

I happen to be someone who likes Bisquick, so my idea of a great biscuit kinda starts from the tender, salty, wonderful biscuits you get from following the recipe on the back of the box. Even at this moment, there are some Bisquick shortcakes in my freezer, just waiting for my next purchase of fresh strawberries and fancy heavy cream.