Ingredients

• ½ cup Unbleached White All-Purpose Flour
• ½ cup Whole Wheat Pastry Flour
• 1 Tbsp Baking Powder
• 1 tsp Salt
• ½ cup cold, cubed Butter (plus extra, melted, for brushing)
• 1 cup 50/50 Sourdough Starter (10 oz)

Instructions

1. Preheat oven to 425°F; line a 9 x 9-inch pan with parchment paper or butter very well, then set aside.
2. In a large bowl, combine flours, baking powder and salt. Add butter and cut it into the flour mixture using a pastry blender or two butter knives until the mixture resembles coarse cornmeal. Add sourdough starter and loosely mix to incorporate.
3. Turn dough out onto a lightly floured surface and knead briefly to bring dough together. Pat dough out into a 1-inch thick sheet, fold in half twice, then pat out again. Repeat the pat and fold process a total of four times.
4. Pat the dough out to a 1-inch thick sheet and cut out 2 ½ inch rounds. Place biscuits in prepared pan; brush liberally with melted butter.
5. Bake until golden-brown, 25–30 minutes. Remove from oven and brush again with melted butter. Serve hot.