Sourdough biscuits
Crisp on the outside, fluffy on the inside, and bursting with tangy flavor, sourdough biscuits are a delicious addition to any meal. Whether you prefer them freshly baked or enriched through fermentation, this recipe offers versatility and simplicity for every baker.
Ideal for breakfast spreads, quick dinners, or a comforting snack, these biscuits use a sourdough starter discard for a subtle tang. Ready in under an hour or enhanced overnight, they adapt to your schedule with ease.
The Essentials for Perfect Sourdough Biscuits
- Unsalted Butter – Adds richness and creates tender layers when kept cold.
- Sourdough Starter Discard – Infuses tangy flavor and serves as a natural leavening agent.
- All-Purpose Flour – A versatile base, offering structure. Low-protein varieties yield the fluffiest texture.
- Buttermilk – Activates the baking soda and contributes to the biscuits’ signature tang.
- Baking Powder & Baking Soda – Ensure light, airy biscuits by boosting rise during baking.
- Fine Sea Salt – Enhances flavor, balancing tangy and buttery notes.
Making the Dough: Simple Steps to Success
- For Immediate Baking
Combine grated cold butter and flour to form a crumbly mixture. Mix in the sourdough discard, buttermilk, sugar (if desired), and leavening agents until just combined. Let the dough rest briefly. - For Overnight Fermentation
Follow the same process but exclude baking powder and baking soda initially. Ferment the dough overnight, then fold in leavening agents before shaping for baking. - Shaping and Baking
Flatten the dough into a 1-inch-thick rectangle, cut out rounds, and arrange them closely in a skillet or baking sheet. Bake until golden and aromatic.
Tips for Biscuit Perfection
For a lofty rise, avoid twisting your biscuit cutter; press straight down to maintain clean edges. Using low-protein flour ensures a delicate crumb, while fermenting overnight develops deeper flavor. Adjust hydration levels slightly depending on your starter’s consistency.
Storing and Reheating Leftovers
To keep your biscuits fresh, store them in an airtight container at room temperature for up to two days. For longer storage, freeze individually wrapped biscuits for up to three months. Reheat in a 350°F (175°C) oven for 10 minutes to restore their warm, flaky texture.
Enjoy these sourdough biscuits with your favorite spreads, alongside hearty soups, or simply on their own. Their delightful tang and buttery crumb will keep you reaching for another!
Sourdough Biscuits Recipe
Ingredients
Initial Dough Mix:
- 8 tablespoons 113 g unsalted butter, cold
- 1 cup 240 g buttermilk or milk
- ½ cup 125 g sourdough starter discard
- 2 ½ cups 300 g all-purpose flour (see notes)
- 1 tablespoon 15 g sugar (optional)
To Add Before Cutting:
- 1 ½ teaspoons baking powder
- 1 teaspoon 5 g fine sea salt
- ½ teaspoon baking soda
Instructions
Prepare the Dough
For immediate baking:
- Grate cold butter into a large mixing bowl. Add the all-purpose flour and incorporate the butter using a fork or bench scraper until the mixture resembles pea-sized crumbs. Mix in the sourdough starter discard, buttermilk, sugar (if using), baking powder, baking soda, and salt. Stir thoroughly with a spatula, then use your hands to bring the dough together, ensuring no dry patches remain. Rest the dough briefly while preheating the oven.
For overnight fermentation:
- Grate cold butter into a bowl and combine with flour as described above. Mix in the sourdough starter discard, buttermilk, and sugar, then stir until fully combined. Cover the bowl and leave it at room temperature to ferment for 10-12 hours. Before shaping, mix the salt, baking powder, and baking soda in a small bowl, breaking up any lumps. Gradually incorporate this mixture into the fermented dough, ensuring even distribution.
Cut and Bake the Biscuits
- Preheat the oven to 400°F (204°C). Lightly grease a 12-inch cast iron skillet or baking sheet with butter. Flour a work surface generously and turn the dough out onto it. Lightly flour the dough’s surface and press it into a 1-inch-thick rectangle using your hands. With a 3-inch biscuit cutter, cut out rounds by pressing straight down and lifting without twisting.
- Arrange the biscuits closely together in the prepared skillet and bake for 25-30 minutes, or until the tops are golden brown. Serve warm for the best texture and flavor.
Notes
- Use low-protein all-purpose flour (e.g., White Lily or Gold Medal) for the fluffiest results.
- An active sourdough starter can replace the discard. Add salt to the initial mix and omit the baking soda and powder. Allow the biscuits to rise in the skillet for 60-90 minute before baking.
- Avoid twisting the biscuit cutter to prevent sealing the edges, which can hinder rising.