Einkorn sourdough biscuits

https://www.farmhouseonboone.com/sourdough-biscuits-long-fermented/#wprm-recipe-container-21965 

Ingredients 

• ▢8 tablespoons cold butter, cut into chunks (113 grams)
• ▢2 cups all purpose flour, 280 grams
• ▢1 cup sourdough discard, 285 grams
• ▢1 tablespoon sugar, 12 grams
• ▢1/2 cup milk or buttermilk*, 122 grams – You can also use water
• ▢1 teaspoon baking soda
• ▢2 teaspoons baking powder
• ▢3/4 teaspoon salt, 4 grams

Instructions 

Long-Fermented Sourdough Biscuit

• Chop up cold butter into chunks or grate with a cheese grater. Add the butter to a large bowl.
• Add flour to the butter.
• Cut butter into flour. I usually just use my hands to massage the flour and butter together until it starts to form a ball, but a pastry blender works really well, too.
• Add sourdough starter, sugar, milk or buttermilk.
• Stir until nicely incorporated.
• Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
• The next day, add baking soda, baking powder, and salt to the fermented dough.
• Mix everything together well.
• Roll out dough onto a lightly floured surface and cut biscuits.
• Place onto a well-seasoned cast iron skillet or a glass baking dish.
  For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking.
• Bake biscuits in a 400 degree oven for 14 -20 minutes.