Sourdough Biscuits Recipe
Ingredients
- 2 cups all-purpose flour ((240g))
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter (cold (87g))
- 1 cup active sourdough starter or discard ((240g))
- ¼ cup buttermilk or whole milk ((60mL))
Steps
- 1
Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- 2
In a large mixing bowl, whisk to combine the flour, baking powder, sugar, salt, and baking soda.
- 3
Cut the butter into small cubes. Add it to the flour mixture and toss to combine. Use a pastry cutter or pinch with your fingers to work the butter into the flour mixture until the butter is in pea-sized pieces. Set aside in a cool place. (Refrigerate if you have the space.)
- 4
In a medium bowl, whisk to combine the sourdough starter with the buttermilk or milk.
- 5
Add the wet mixture to the dry ingredients and gently stir to bring the dough together. Knead 2 to 3 times in the bowl until the dough comes together in one piece. (If excess flour remains at the bottom of the bowl, add more buttermilk or milk, 2 teaspoons at a time, then gently fold the dough together until it creates 1 piece. The dough will still be shaggy.)
- 6
Turn the dough out of the bowl onto a lightly floured surface and press out into a ½-inch thick rectangle. Fold the dough in thirds like a letter, then press to flatten to a ½-inch thick rectangle. Repeat this 2 more times. After the last letter fold, press the dough into a 6x4-inch rectangle, about 1 inch thick.
- 7
Cut the dough into 6 equally sized biscuits, 2x2-inches each. (Alternatively, you can use a 2-inch round biscuit cutter to cut rounds, then gently press the excess dough together and re-cut.) If you like, brush the tops of the biscuits with more buttermilk or milk for a golden, glossy finish.
- 8
Bake for 16 to 18 minutes, until golden brown. Brush with more melted butter while hot. Serve warm with more butter and/or jam.