Bread Thread: Biscuits Version 5

Flour: King Arthur AP Flour

Process: Based on Pinch my Salt sourdough discard biscuits recipe (as other versions have been). Used 4 tbsp butter and 2 tbsp shortening for fats. Added 2 tbsp dry buttermilk powder (flavor experiment). Sourdough discard was leftover from bread leaven so it was a little more "awake" than normal discard I use from fridge. Also instead of rolling and using a cutter, I patted dough into a rectangle and used a piece of parchment paper to do a series of folds and cut them into squares right on the parchment to transfer to baking sheet.

Remarks: Taste was good but probably need to add more buttermilk powder to make any difference (1/4 c.?). Don't think the sourdough starter's activity made any difference either. Have been using a pastry cutter to distribute fat but thinking of trying in food processor to make everything more even. Will report back.