Sourdough Biscuits
User Reviews
5
Sourdough Biscuits
Description
This recipe uses all-purpose flour mixed with baking powder, baking soda, sugar, and salt to form the dry base. Very cold butter is grated or cut in, creating coarse crumbs that produce flaky layers. The sourdough discard adds subtle tang and moisture, and the dough is gently folded several times on a floured surface to build layers without warming the butter.
Baked in a buttered pie pan at a high temperature, the biscuits become light golden but not deeply browned, with tender, layered texture. Optionally, brushing with milk or an egg wash can deepen browning. The dough is dry but comes together with careful handling and the folding technique.
These biscuits provide a satisfying lift and mild sour note appropriate for breakfast or sides, complementing jams, butter, or savory dishes. They can be made ahead, refrigerated overnight, and baked fresh the next day for developed flavor.
Using a food processor can speed preparation, especially for cutting in butter and mixing dough. Substitutions in sugar types and sourdough starter amounts are possible but may affect dough texture and appearance. Storage at room temperature preserves freshness for a few days.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 Tablespoon granulated sugar honey, or coconut sugar (see note if using honey)
- 1 teaspoon table salt
- 8 Tablespoons butter very cold (see note, unsalted
- ¾ cup sourdough starter discard
Instructions
- Preheat oven to 425F (218C) and lightly butter a 9” pie pan. Set aside.
- Combine flour, baking powder, baking soda, sugar, and salt in a large bowl and mix well. Set aside.
- Use a box grater to grate the cold butter into small pieces. Add to the flour mixture and combine until the mixture resembles coarse crumbs (the butter pieces will still be very discernible, this is normal, just make sure it’s mixed into the flour!)
- Add the sourdough discard and use a spoon or spatula to work the ingredients together until just combined. Do not over-work the dough. If needed, you can use your hands to work it together (the dough is quite dry, but will come together), just be brief as the warmth from your hands will warm the dough and the goal is to keep it cold.
- Laminating: Once the dough is clinging to itself, place on a clean, lightly floured surface and fold it in half over itself. Use your hands to gently flatten the layers together, then rotate the dough 90 degrees and fold/flatten again. Repeat this step 5 times, working quickly to not warm the dough too much or over-work it.
- Use your hands to flatten the dough to be just under 1” thick (2.5cm). Lightly dust a 2 ½” (6.3cm) round biscuit cutter with flour.
- Press the biscuit cutter straight down into the dough (do not twist it!) and drop the biscuit onto your prepared baking sheet. Make close cuts and repeat until you have cut as many biscuits as possible.
- Once you’ve cut as many biscuits as possible out of the dough, gently re-form the dough to cut out more biscuits. You should get at least 6 biscuits.
- Arrange biscuits into pie plate, it is fine if they are barely touching or nearly touching.
- Bake on 425F (218C) for 12 minutes or until the tops are beginning to just turn a light golden brown.
- If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Notes
- Chill butter in the freezer for 10-20 minutes before starting to keep it cold, which improves flakiness.
- Using a food processor to mix ingredients speeds preparation and efficiently cuts butter into flour.
- Honey can replace granulated sugar when mixed with the sourdough starter, adjusting flour as needed to maintain dough consistency.
- Active sourdough starter can be used instead of discard, resulting in a wetter dough that may benefit from refrigeration overnight before baking.
- Biscuits bake to a light golden color; brushing with milk, cream, or egg wash before baking can enhance browning.
- Store biscuits in an airtight container at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 246kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 541mg | 23% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 466IU | 9% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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