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Sourdough strawberry biscuit recipe.

Sourdough Strawberry Biscuits

Amy Duska
Sourdough strawberry biscuits are made with fresh, juicy strawberries and left over sourdough discard. They're super easy to make, and you can bake them right away or let the dough ferment overnight!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 biscuits

Equipment

  • Mixing Bowl
  • Cheese Grater
  • 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
  • ¼ cup (50 g) sugar optional
  • 1 cup (144 g) chopped strawberries

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, chopped strawberies, 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 resembles 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 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. Then mix in the chopped strawberries.

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 greased 12" cast iron skillet or on a parchment paper-lined baking sheet and bake for 20-25 minutes, or until the tops are golden brown. Remove and serve warm.

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: 204kcalCarbohydrates: 28gProtein: 4gFat: 9g