The Best Sourdough Biscuits
User Reviews
5
The Best Sourdough Biscuits
Description
The Best Sourdough Biscuits use a fed or discard sourdough starter along with classic biscuit ingredients like cold butter, baking powder, baking soda, and buttermilk. The cold butter is grated into the dry ingredients and then the moist components are folded gently to avoid overworking the dough. Folding and patting the dough in thirds builds layers for a fluffy, flaky interior. Baking at 425 degrees F yields golden biscuits with a tender crumb and a slightly crisp exterior. These biscuits showcase a mild tanginess from the sourdough starter balanced by the richness of butter and buttermilk.
The biscuits are cut into squares or rounds before baking and brushed with melted butter when hot out of the oven, adding moisture and flavor. They can be served alongside savory dishes, breakfast spreads, or enjoyed on their own. The recipe accommodates both fed and discard starters, with adjustments possible for varying starter consistencies.
Working quickly with very cold butter and avoiding overmixing ensures the biscuits remain light and flaky rather than dense. Using either grated butter or cutting it in by hand achieves the necessary butter distribution. Adjust salt slightly when using unsalted butter.
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 tablespoon granulated sugar
- ¾ teaspoon table salt
- ½ teaspoon baking soda
- ¾ cup butter salted, very cold or frozen, 12 tablespoons / 170 g
- 1 ½ cups sourdough starter fed or discard
- ¾ cup buttermilk
- butter melted, for brushing
Instructions
- Preheat oven to 425 degrees F. Line a half sheet pan with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- Using the large holes of a box grater, grate in the cold butter. (Alternatively, you can cut the butter into the dry ingredients using a pastry blender or use a food processor for this step.)
- Toss the butter with the dry ingredients until evenly mixed.
- Add the sourdough starter and buttermilk. Fold/gently mix the biscuit dough until it starts to come together in a rough mass and only a few dry streaks remain.
- Turn the biscuit dough out onto a lightly floured counter. Gently pat the dough into a rectangle about 1-inch thick. Gently fold the dough in thirds and then lightly press into a thick rectangle. Repeat the folding process one more time and then press or roll the dough into a rectangle about 1-inch thick.
- Cut the dough into 12 to 14 squares (or you can use a round biscuit cutter - re-rolled scraps may not be as flaky as the first biscuits cut).
- Place the biscuits 1/2-inch apart on the prepared baking sheet. Bake for 20-22 minutes until golden and baked through.
- Immediately out of the oven, brush with melted butter. Serve warm.
Notes
- Use a sourdough starter with consistency similar to 1:1:1 feeding for best dough texture.
- If your starter is thinner or thicker, adjust flour or buttermilk as needed to help dough come together.
- Work quickly with very cold or frozen butter to preserve chunks for flakiness.
- If using unsalted butter, increase recipe salt by about 1/4 teaspoon to maintain balance.
- Gently fold and pat the dough to build layers without overworking the gluten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14biscuits
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 biscuit | |
| Calories | 221kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 393mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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