Sourdough Biscuits
Tangy, fluffy, and buttery, these sourdough biscuits will be your go-to recipe.. These overnight biscuits are so flavorful and tender, they make the perfect breakfast. Just add your favorite toppings and enjoy!
Servings: 12
Ingredients
- 2 cups all purpose flour 280 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar 12 grams
- 3/4 teaspoon salt 4 grams
- 8 tablespoons cold butter cut into chunks (113 grams)
- 1 cup sourdough discard 285 grams
- 1/2 cup milk or buttermilk* 122 grams - You can also use water
Instructions
QUICK
- Add flour, baking powder, baking soda, sugar, and salt to a large mixing bowl. Chop cold butter into chunks and add to the flour mixture, cutting with a pastry blender to combine.
- Add sourdough starter, and buttermilk, mixing everything well.
- Lightly flour a clean work surface, roll and cut out the dough.
- Place onto a well-seasoned cast iron skillet, parchment-lined baking sheet, or a greased glass baking dish.
- Bake right away or allow the biscuits to rise for 30 minutes to an hour in a warm spot. Preheat the oven to 400℉.
- Bake for 14 to 20 minutes until the edges start to turn golden brown.
LONG-FERMENTED
- Add flour to a large mixing bowl. Chop cold butter into cubes and add to the flour, cutting it in with a pastry cutter. You can also grate it with a cheese grater and stir it into the flour, use a food processor, or simply mix with your hands and work the butter and flour together until it becomes crumbly.
- Add one cup of sourdough starter, along with honey and buttermilk (or milk). Stir just until combined.
- Place a clean tea towel or sheet of plastic wrap over the bowl and allow it to sit at room temperature for at least 8 hours and up to 24 hours. The longer it sits out, the more sour it will become.
- The next day, preheat oven to 400℉. Sprinkle baking powder, baking soda, and salt over the top of the fermented dough. Mix together well.
- On a lightly floured surface, roll the dough out to about 3/4-1" thick and cut out the biscuits. I have an antique measuring cup that I like to use, but you could also use a mason jar or anything round. Cut out as many as you can, then gather the scraps up and roll them out again. Continue this process until all the dough has been cut into biscuits. A bench scraper can be helpful if your biscuits are sticking to your counter.
- Place onto a well-seasoned cast iron skillet or a greased or parchment paper-lined glass baking dish. Space them out to keep them separated, as they will expand while baking. You can also keep them close together and they can just be pulled apart after baking, which will keep the sides softer.
- 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 for 14 to 20 minutes or until golden.
Notes
- If you have a gluten sensitivity, aim to ferment these biscuits for 24 hours. If you are not comfortable with fermenting for 24 hours with milk, you could substitute the milk for water.
- This recipe can use an active starter or discard, and you can also mix them up and bake without the fermentation time if you're in a hurry.
- Cut your biscuits using a biscuit cutter, mason jar, cookie cutter, or anything round. You could also cut them into squares.
- Add a cup of shredded cheese and some garlic powder to the dough for a savory, cheddar biscuit.
Nutrition
Calories: 172kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 372mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 250IU | Calcium: 57mg | Iron: 1mg