Sourdough Biscuits
My journey with sourdough biscuits began in my grandmother’s kitchen, where the warm, inviting smell of freshly baked biscuits filled the air every Sunday morning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups (300 g) of all-purpose flour (refer to notes)
- 8 tablespoons (113 g) of cold unsalted butter
- ½ cup (125 g) of sourdough starter discard
- 1 cup (240 g) of buttermilk (or milk)
- 1 tablespoon (15 g) of optional sugar, added before cutting out
- 1 teaspoon (5 g) of fine sea salt
- 1 ½ teaspoons of baking powder
- ½ teaspoon of baking soda
Instructions
- Gathering Your Ingredients: Begin with fresh, quality ingredients, spreading them out on your workspace for easy access.
- Prepare the Starter: Ensure your sourdough starter is active and bubbly for fluffy biscuits.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, and salt, mixing thoroughly.
- Cut in Butter: Use chilled butter, cutting it into the mix until it resembles coarse crumbs.
- Add Wet Ingredients: Stir in the sourdough starter and milk until just combined, avoiding overmixing.
- Knead the Dough: Gently knead on a floured surface. The dough should be soft but not sticky.
- Shape the Biscuits: Roll out dough to 1-inch thickness and cut with a round cutter, avoiding twisting.
- Bake to Perfection: Place biscuits on a non-stick baking sheet and bake at 425°F for 12-15 minutes until golden brown.
- Cool and Serve: Let biscuits cool slightly before serving warm. Enjoy their aroma and flaky texture.
Find it online: https://www.kitchenmomy.com/sourdough-biscuits/