Sourdough Stories, Numero 10: Sourdough Quick Biscuits (Cut Recipe)

My in-laws were in town, so we wanted to make some biscuits for breakfast. Now that we actually have eggs and butter again, I decided to go with a cut biscuit recipe from Bless this Mess. (Note: in case it's not obvious, I'm not sharing recipes on my posts unless they're original to me or I made significant modifications. There's already a million versions of the same recipes floating around on the interwebz. I'd rather just give credit to the original baker and talk about my process/experience using their recipe.)

This is the 3rd sourdough recipe we made in a week, which definitely helped whittle Mandough back into a reasonable size.  The first two were our Egg Noodles for chicken & noodles, and the other was a loaf of white sandwich bread.

Note #2: Grating frozen butter is NOT my favorite activity, but it makes for some friggin' delicious baked goods.

So, like with the chocolate chip scones, I used the food processor to bring this dough together--it's great for incorporating butter in with dry ingredients and then bringing the wet in as well.

After everything was mixed together, I rolled the dough out into a roughly 8" x 10" rectangle, folded it a few times to make sure we had some layers happening, rolled it back down, then cut into 12 pieces with a large knife. That was transferred into a greased 9x13 baking dish; I topped them with a bit of melted butter to make sure they were nice & golden.  

These definitely turned out better than the drop biscuits--I'm sure the plethora of real butter helped in that.  Very quick & easy--I think we'll be making these again soon with some sausage gravy.