Honeymoon Sourdough Discard Rolls

Tangy, sourdough biscuits made easier with a biscuit baking mix.

Recipe Ingredients:

1 cup sourdough discard (unfed starter)
1 1/4 cups biscuit baking mix
1/2 teaspoon baking powder
1 tablespoon vegetable oil
2 tablespoons butter, melted

Cooking Directions:

1. Mix together sourdough discard, biscuit baking mix, baking powder, and oil. Turn out onto a floured board and knead lightly. Roll out to about 1/2-inch thick and cut into biscuits. Brush lightly with melted butter.
2. Place on a greased baking sheet and bake at 450°F (230°C) for about 15 minutes or until lightly browned.

Makes 8 sourdough rolls.