Buttery Flaky Sourdough Biscuits From Scratch
Use up some of that sourdough starter discard in these buttery, flaky, delicious sourdough biscuits! Packed with flavor from your tangy sourdough starter, these ultimate flaky buttermilk biscuits are the best you’ll ever have.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8-10 biscuits
- Category: Sourdough
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 3/4 teaspoon baking soda
- 1/2 cup unsalted butter, frozen overnight
- 1 cup active bubbly sourdough starter
- 1/4 cup whole milk
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 450 degrees F.
- In a medium bowl, whisk together sourdough starter, cream, and milk until just combined. Let the mixture sit for about 15 minutes while you prepare everything else.
- Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Mix with a fork until evenly combined.
- Grate butter using the large holes of a cheese grater.
- Add the cold grated butter into the flour mixture.
- Add the milk, cream, and starter mixture to the flour mixture and stir with a spatula until a soft dough forms.
- In the bowl, knead the dough 2-3 times until it comes together. Don’t knead it too much, but make sure there are no really dry areas and the dough is all stuck together in one piece.
- Lightly flour your counter, and using a rolling pin, roll the dough into a thick rectangle.
- Cut out 8 rounds using a 2-inch biscuit or cookie cutter or the mouth of a mason jar.
- Place biscuits onto the prepared baking sheet. Place in the oven and bake for 15 minutes, or until golden brown. I rotate the pan halfway through for even color.
- Serve warm with butter and jam.
Notes
- your starter should be wet (100% hydration), active and bubbly
- when you measure your flour, spoon the flour into the measuring cup; do not pack the cup with flour.
