Sourdough Biscuits (so buttery & soft!)
These sourdough biscuits make great use for sourdough discard and result in a buttery, fluffy, delightful breakfast addition!
Equipment
- Mixing bowl
- Cheese grater
- Silicone Scraper
- Rolling Pin
- Baking pan
- Measuring cups and spoons
Ingredients
- 8 tablespoons (113 grams) cold unsalted butter (grated)
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (5 grams) salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon (12 grams) honey or sugar
- 1 cup (200 grams) sourdough discard (cold)
- 2/3 cup (180 grams) buttermilk
Instructions
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Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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In a medium-sized mixing bowl, add the flour, salt, sugar (if using), baking powder, and baking soda. Whisk together until combined.
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Next, grate the cold butter into the mixture.
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Cut the butter into the flour mixture using a silicone scraper or a fork.
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In a separate bowl whisk together the cold sourdough discard, honey (if using), and buttermilk until well combined. Then, pour the mixture into the dry ingredients and mix until a rough dough ball forms.
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Remove the dough from the bowl and place it onto a generously floured surface
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Roll the dough out into an approximate 6x9 rectangle or where it is at least 2 inches thick.
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Using a biscuit cutter, a mason jar, or any jar with a 3-ish inch opening, begin to cut out the biscuits.
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Roll the dough back together and spread it out a few times to ensure you use all the dough. This recipe makes approximately 8 biscuits.
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Place each biscuit on your baking sheet and bake the sourdough biscuits for 20 minutes or until the outside starts to brown.
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These are best served straight out of the oven, but they can last for up to 2 days on the counter in a bread bag or airtight container. They can also be stored in the refrigerator for up to 1 week.
Notes
Sourdough discard: In this case, it is best if a cold, sourdough discard straight from the fridge is used. Cold ingredients are key for an optimal rise. I recommend using a discard that is no more than a week old to avoid a sour taste.
Grated butter: To achieve the flakiness that biscuits are known for, it is important to use cold butter. I will typically place my butter in the freezer for about 10-15 minutes before grating it into the sourdough biscuit mixture.
Long fermentation: Sourdough biscuit dough can be long fermented. Mix the ingredients (leave out the salt, baking soda, and baking powder) the evening before, cover, and let sit overnight. The following morning add the salt, baking soda, and baking powder and incorporate it well into the mixture & bake as instructed.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
