Ingredients

• 3 cups gluten-free oat flour
• 4 Tbsp. cold butter
• 1 cup gluten-free sourdough starter
• 1 cup milk, kefir, or yogurt
• 1-1/2 tsp. salt
• 1 Tbsp. baking powder

Directions

1. In a medium bowl, cut cold butter into oat flour. Mix in gluten-free sourdough starter; add in milk gradually until a stiff dough starts to form. Once dough is stiff but pulls together, cover and sour 8-18 hours.

2. Preheat oven to 400°F. Mix salt and baking powder in a small bowl and sprinkle over soured dough. Knead for a couple of minutes, adding oat flour as needed to keep the dough from being too sticky.

3. Once everything is well-incorporated, flour a clean surface and pat dough out into a large rectangle 3/4-inch high. Use a biscuit cutter or sharp knife to cut into biscuits.

4. Place on a baking sheet and bake 15-20 minutes or until browned on the bottom and firm on top.

5. Transfer to a baking sheet and cool at least 10 minutes before serving

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