Sourdough Biscuits

Name: Sourdough Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 cup sourdough starter (active and bubbly); 1/2 cup buttermilk; 1/4 cup unsalted butter (melted); 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Sourdough biscuits are a delightful and unique twist on traditional biscuits. They combine the tangy flavor of sourdough with a soft, flaky texture, making them perfect for breakfast or any occasion. Whether slathered with butter or served alongside your favorite soup, these biscuits are sure to impress your family and friends. Follow this recipe for a simple yet delicious treat that will have everyone coming back for more!

Ingredients

2 cups all-purpose flour
1 cup sourdough starter (active and bubbly)
1/2 cup buttermilk
1/4 cup unsalted butter (melted)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Servings and Cooking Time

This recipe makes about 8 biscuits. Preparation time is approximately 15 minutes, with a cooking time of 15-20 minutes.

Nutritional Value

Per serving (1 biscuit): 200 calories, 8g fat, 28g carbohydrates, 4g protein, 1g fiber. This is based on one biscuit serving size.

Step-by-Step Cooking Process

Preheat your oven to 425°F (220°C).
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Add the sourdough starter and buttermilk to the dry ingredients.
Pour in the melted butter and stir until combined.
Turn the dough out onto a floured surface and knead gently for about 1 minute.
Roll out the dough to about 1-inch thickness.
Use a biscuit cutter to cut out biscuits.
Place the biscuits on a lined baking sheet, close together.
Bake for 15-20 minutes or until golden brown.
Remove from the oven and let cool slightly before serving.

Alternative Ingredients

You can substitute all-purpose flour with whole wheat flour for a more wholesome version. If you don’t have buttermilk, regular milk with a splash of vinegar can be used as a substitute.

Serving and Pairings

These sourdough biscuits pair wonderfully with honey, jam, or gravy. They also complement soups and salads, making them a versatile addition to any meal.

Storage and Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. Reheat in a 350°F (175°C) oven until warm.

Cooking Mistakes

Not preheating the oven properly.
Overworking the dough can make biscuits tough.
Using cold ingredients can affect texture.
Not allowing the biscuits to rise properly before baking.
Skipping the resting time after mixing ingredients.

Helpful Tips

For extra flaky biscuits, cut the butter into small pieces before mixing.
Let your sourdough starter sit at room temperature for best results.
Experiment with add-ins like herbs or cheese for added flavor.
Use a sharp cutter to ensure clean edges.

FAQs

Can I use a refrigerated sourdough starter?

Yes, just make sure it’s active and bubbly before using it in the recipe.

How do I know when my biscuits are done?

They should be golden brown on top and sound hollow when tapped on the bottom.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for a few hours before baking, but it’s best to bake fresh for optimal texture.

What can I use instead of buttermilk?

You can mix regular milk with a teaspoon of vinegar or lemon juice to create a buttermilk substitute.

How do I avoid flat biscuits?

Ensure your baking powder is fresh and don’t overmix the dough to retain its lift.

Conclusion

Sourdough biscuits are a delightful and easy-to-make treat that adds a unique twist to your baking repertoire. With their flaky texture and tangy flavor, they are perfect for any meal or occasion. Enjoy these biscuits fresh from the oven or as part of a delicious spread!