WILBREAD

Ingredients

• 250 g All-Purpose Flour
• 250 g Sourdough Starter (Discard)
• 120 g Milk
• 1 ½ tsp Vinegar/Lemon Juice
• 113 g Butter (Cold)
• ½ tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• Butter (To Brush The Biscuit Tops)

Equipment

• Bowls
• Danish Whisk/ Whisk
• Scale
• Cutter (3 in/8 cm)
• Rolling Pin
• Skillet

Instructions

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1. Preheat oven to 450°F / 230°C.

2. To make the buttermilk, combine the milk and vinegar or lemon juice. Stir and let sit for 5-10 minutes.
120 g Milk
1 ½ tsp Vinegar/Lemon Juice

3. In a bowl, mix dry ingredients. Cut the butter into the flour, mixing until you get a sandy texture.
250 g All-Purpose Flour
½ tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt

4. Stir the sourdough starter into the buttermilk and mix until well combined. Add the wet mixture to the dry ingredients and knead about 6-8 times. Be careful not to over-knead the dough, or it will become tough.
250 g Sourdough Starter (Discard)
120 g Buttermilk

5. Bring the dough to a well-floured surface, and fold it a couple of times so that you create some layers.

6. Gently either press it by hand or roll it out to a 2.5 cm / 1 inch thickness.

7. Cut out circles and place them on a baking sheet/iron skillet.

8. Bake for 12-15 minutes or until golden brown.

9. As they come out of the oven, brush them with butter.

Enjoy!

Tips:

• Store them in a container or resealable bag at room temperature for up to 5 days or freeze them for up to 3 months.
• Buttermilk is preferable to milk in biscuits because it gives them a softer texture and a more complex flavor.
• Plant-based milk can be used in place of dairy milk as an alternative.
• Shortening or plant-based butter can be used as an alternative to butter.