For the Levain: Mix together the sourdough starter, flour, and 180 grams room temperature water and leave out at room temperature for at least 12 hours or overnight.

For the Biscuits: In a large bowl, stir together flour, baking powder, salt, parsley, and rosemary. Using your fingers,

smear and crumble the cut butter into the dry ingredients until the butter resembles smaller marble-sized pieces.

In a small bowl, mix together Levain and the heavy cream. Add to the dry ingredients and mix in

thoroughly with your hands. Cover and let rest at cool room temperature for 45 minutes, allowing the

liquid to fully absorb into the dry ingredients and giving the starter time to work.

Preheat oven to 375°F and position a rack in the center of the oven. Dump the dough out onto a flat

surface and pat it into a 1.5-inch thick layer. Using a sharp knife, cut out 2.5-inch squares and place

them on a baking sheet lined with parchment paper. You should get about 8 to 10 biscuits. (At this point the biscuits can be tightly wrapped and frozen for up to 1 week. Add 5 to 10 minutes to baking time and proceed as directed.)

Place the biscuits in the oven and reduce the oven temperature to 350°F. Bake for 35 to 45 minutes until the biscuits are light golden brown. Remove the biscuits from the oven and let cool on a wire rack. Serve day of or wrap tightly in plastic and store at room temperature for 1 day. Refresh them in a 350°F oven for about 10 minutes.