Yields: 6 Biscuits
4 Tbsp softened butter, divided
2 Tbsp granulated sugar
1 Tbsp vegetable oil
1 egg
1 1/2 cups milk 3.25%
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup homemade or store-bought sourdough starter
Preheat oven to 350°F (180°C). Place butter in a large oven proof skillet or grease a 13- x 9-inch baking pan with 2 Tbsp of butter.
In a stand mixer fitted with a paddle attachment, add the remaining butter, sugar and cream together on the first speed. Add oil, egg, milk, increase to second speed, add remaining ingredients and mix to a smooth consistency.
Heat skillet over medium-low heat, place muffin rings (or 4-inch cookie cutters) in skillet and pour batter into rings to separate. Cook each biscuit batter until golden for about 30 seconds -1 minute, remove ring, flip over with a spatula, and cook for another 30 seconds. Transfer skillet to oven and bake for about 35-45 minutes, or until a toothpick comes out clean when pierce in the centre. Let cool for 5 minutes and slice.
