Sourdough Biscuits Recipe
Light and fluffy sourdough biscuits are easy to make with this simple recipe. Bake right away or let them ferment overnight. You'll love the tangy flavor of sourdough in every bite!
Equipment
- Mixing Bowl
- Bench-Scraper or pastry cutter
- 3" Biscuit cutter
- 12" cast iron skillet or baking sheet
Ingredients
Initial biscuit dough mix
- 2 ½ cups (300 g) all-purpose flour See notes
- 8 tablespoons (113 g) unsalted butter cold
- ½ cup (125 g) sourdough starter discard
- 1 cup (240 g) buttermilk or milk
- 1 tablespoon (15 g) sugar optional
To add before cutting out
- 1 teaspoon (5 g) fine sea salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
Mix the dough (choose one option)
- To bake right away: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Then add the sourdough starter discard, buttermilk, sugar, baking powder, baking soda, and salt. Stir with a stiff spatula until everything is well combined. Use your hands to ensure there are no dry bits left. Let the dough rest while you preheat the oven.
- To ferment overnight: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Then add the sourdough starter discard, buttermilk, and sugar. Stir with a stiff spatula until everything is well combined. Cover the bowl and let it rise on the counter for 10-12 hours.Right before you are ready to cut out the biscuits, mix the salt, baking soda, and baking powder in a small bowl with a fork, breaking up any lumps. Sprinkle half of this mixture over the dough and work it in with your hands. Then sprinkle the remaining half and keep mixing until everything is fully combined.
Cut out and Bake
- Preheat your oven to 400°F (204°C). Lightly grease a cast iron skillet with butter and set aside.
- Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up. *See notes.
- Arrange the biscuits in a 12" cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.
Video
Notes
- White Lily and Gold Medal all-purpose flour are low in protein and will give you the lightest, fluffiest biscuits.
- Active sourdough starter can be used instead of discard. Make sure to add the salt to the initial mix. (Omit the baking powder and baking soda.) After cutting out the biscuits, let them rise in the skillet for 60-90 minutes before baking.
- Do not twist the biscuit cutter when cutting out the biscuits. The twisting motion will seal the edges, making it harder for them to rise.
Nutrition
Serving: 1biscuitCalories: 183kcalCarbohydrates: 23gProtein: 4gFat: 9g