Sourdough bread is delicious and a fulfilling kitchen activity. But you usually end up with quite a bit of "discard" from your sourdough starter. These flakey, buttery biscuits are an easy way to use it up!
Preheat oven to 425 degrees
In a medium mixing bowl, mix together flour, salt, and baking powder
Using a cheese grater, grate the butter into the bowl
With your hands, mash the mixture together until uneven lumps form
Add the sourdough starter and keep mixing with your hands until a somewhat dry dough forms
On a lightly floured parchment lined surface (counter or cutting board work well), press the dough into a large round, about 1 inch thick. No need to use a rolling pin
Using a knife or circular mold (even a cup or mug will work), make dough into eight biscuits and place on a greased or nonstick baking sheet
Bake for 22 minutes until the tops and edges start to turn golden
Serve warm or let cool and store at room temperature on a covered plate or in a container. Should last for a couple days. Or freeze them!