Sourdough Biscuits. These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process.
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The discard gives biscuits an extra tender and flaky texture, and eliminates the need for liquid altogether.
Perfectly calibrated to use up the discard from one sourdough starter feeding, these biscuits are incredibly easy and delicious — worthy of making a sourdough starter for in their own right.
What really intrigued me about using sourdough discard for biscuits is that the discard essentially takes the place of buttermilk, adding tenderness and tang via the starter's natural acidity.
You can make Sourdough Biscuits use 8 ingredients and 6 the steps. Here guides how you cook it.
The main ingredient Sourdough Biscuits as follows:
- You need 1/2 cup of cold butter, diced.
- You need 2 1/2 cups of all-purpose flour.
- Prepare 1/2 cup of sourdough starter.
- Provide 1 Tbsp of honey.
- Prepare 1 cup of buttermilk.
- Prepare 3/4 tsp. of salt.
- Provide 1 tsp. of baking powder.
- Provide 1/2 tsp. of baking soda.
Sourdough biscuits are even more flavorful than traditional buttermilk biscuits and they are just as easy to make as long as you have a sourdough starter hanging out in your refrigerator. Even if you don't have the time or inclination to make sourdough bread from scratch, a sourdough starter is the secret to the most delicious pancakes. Consistent heat is crucial when using a Dutch Oven. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball.
Steps Sourdough Biscuits
- Cut the butter into the flour..
- Stir in the starter, the honey, and the buttermilk..
- Mix well and set aside in a warm place for 7-12 hours..
- Combine salt, baking soda, and baking powder. Sprinkle into the fermented dough as you knead it well to disperse the ingredients..
- Roll the dough to about 1" thick and cut out your biscuits however you like..
- Lay them out on a parchment-lined baking sheet. Bake at 375f for 10 minutes, then rotate the tray and bake for about 10 more minutes..
Sift flour, salt, and soda together into a large bowl. Mix starter with oil, and stir into the sifted ingredients. Drop dough by tablespoons onto an ungreased baking sheet. Sourdough Biscuits These biscuits are everything I think biscuits should be: moist and tender inside, crispy and flaky outside, buttery and complex in flavor. They're so delicious I'm going to have to start creating sourdough starter discard on a regular basis, which is not my usual starter management style.