Sourdough Buttermilk Biscuits

INGREDIENTS 

2 Cups All-Purpose Flour

3 Teaspoons Coconut Sugar

2 Teaspoons Baking Powder

1 Teaspoon Pink Himalayan Salt

3/4 Teaspoon Baking Soda

1/2 Cup Salted Butter, FROZEN 

1 Cup Sourdough Starter, Fed the Evening Before

1/2 Cup Buttermilk

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ASSEMBLY 

1. The evening before, feed your starter.  1 cup sourdough discard, fed with 1-2 heaping spoonfuls of flour.  Add enough water to make the mixture the same consistency as a thick pancake batter.  Keep in a covered mason jar on the counter overnight. 
2. Preheat oven to 450.
3. Add the flour, coconut sugar, baking powder, pink salt, and baking soda in the bowl of a standing mixer.  Mix well until fully combined.
4. Using a cheese grater, grate the frozen butter and mix into the flour. 
5. In a medium sized bowl add the sourdough and buttermilk.  Mix well and add to the flour mixture.  Stir with a spatula until combined.
6. Using a dough hook, knead the dough for 2 minutes.
7. Transfer the dough to a floured surface.  Lightly sprinkle more flour on top of the dough.
8. Using your hands, form the dough into a rectangle that’s about 1.5 inches thick.  
9. Using a 2 inch biscuit cutter, cut out 8-10 biscuits and place on a parchment lined cookie sheet.
10. Bake at 450 for 15 minutes or until golden brown on top.
11. Serve.