Sourdough Discard Biscuit Recipe

Measurements:
170g discard
170g buttermilk
400g all purpose flour
10g salt
16g baking powder
3g baking soda
180g cold unsalted butter, plus more for topping
Bake:
Preheat oven to 425˚F (220˚C).
Bake for 15 minutes or until golden brown,
turning once halfway through.
Full Recipe in Baking with Rosehill Sourdough:
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