Preheat the oven to 425°F. Line a baking sheet with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is crumbly.
Add in the starter, mixing gently until the dough is cohesive (it’s easier for me to use my hands and work it together in the bowl).
Turn the dough out onto a lightly floured surface (onto a piece of parchment works well). Gently pat the dough into a 6” round about 3/4”-thick.
Use a biscuit cutter or lid of a mason jar to cut out four biscuit rounds, Gently push and pat the scraps back together and roll into a 2 1/2” x 5” rectangle. Cut out two more biscuits. Push and pat the remaining scraps into one more biscuit (7 total).
Place the sourdough biscuits onto the baking sheet. Bake for 20 minutes. Serve warm.
Servings 7
Serving Size 1 biscuit
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.