SOURDOUGH BUTTERMILK BISCUITS W/ WHIPPED BLUEBERRY BUTTER

Preheat the oven to 425F. Lightly grease a large cast-iron skillet (I used 10”) with butter, or line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the sourdough discard and buttermilk until combined. Set aside.
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the butter cubes to the dry ingredients. Use a pastry cutter or two knives to cut the butter into the flour, until pea-sized chunks remain.
Make a well in the center of the flour, and pour in the sourdough mixture. Stir until the dough is shaggy.
Lay the dough onto a floured surface, and use your hands to knead and bring the dough together.
Roll the dough out into a 1/2” thick rectangle, and fold over itself a 2-3 times, rolling out in between each.
Then roll the dough out into a 9x7” rectangle. Cut the dough into a 4x3 grid to make 12 biscuits.
Transfer the biscuits to the prepared cast iron skillet or baking sheet, and brush just the tops of the biscuits with the butter/buttermilk wash.
Reduce the oven temperature to 400F, and bake the biscuits for 25-30 minutes, or until golden brown.
While the biscuits are baking, make the whipped blueberry butter. Place the butter, blueberries, and honey in a medium bowl. Beat on high for 2 minutes, until fluffy.
Remove the biscuits from the oven, let cool for 3 minutes.
Serve warm with the whipped blueberry butter and a sprinkle of flaky sea salt, if desired.
Enjoy!