sourdough biscuits recipe

Sourdough Biscuits Recipe:

all-purpose flour*

sugar

baking powder

baking soda

salt

sourdough starter, (room temperature**)

water

Butter, (melted)

Grease a baking pan.

In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. &nbsp;With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas. &nbsp;Mix in sourdough starter. &nbsp;Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). &nbsp;NOTE: You want the ingredients to barely bind together.

On a lightly floured surface, knead dough gently a few times until dough forms a cohesive mass. &nbsp;

Gently roll dough to approximately 1/2-inch thickness. &nbsp;Cut with a floured 2-inch biscuit cutter and place onto prepared baking pan. &nbsp;Place close together for soft-sided biscuits or 1-inch apart for crisp-sided ones. &nbsp;Brush with butter. &nbsp;Cover and let rise in a warm place (85 degrees F.), free from drafts, about 1 hour.

Preheat oven to 425 degrees F.

Bake 15 to 20 minutes or until tops are a light golden brown. &nbsp;Remove from oven and immediately remove from baking sheet. &nbsp;Serve warm.

Makes 10 biscuits.

My simple Sourdough Biscuit recipe makes deliciously flaky biscuits with only a handful of pantry staples and is designed for either active starter or sourdough discard—your choice!

Sourdough Biscuits Recipe

all-purpose flour ((240 grams))

unsalted butter (cold (87 grams))

sourdough starter or discard ((240 grams))

buttermilk or whole milk ((60 milliliters))

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, whisk to combine the flour, baking powder, sugar, salt, and baking soda.

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.)

In a medium bowl, whisk to combine the sourdough starter with the buttermilk or milk.

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.)

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.

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.

Bake for 16 to 18 minutes, until golden brown. Brush with more melted butter while hot. Serve warm with more butter and/or jam.

These turned out so perfectly- crispy on the outside and soft layers inside. Love! But the webpage is very annoying, reloading constantly.

Making a good simple biscuit can be complicated to make. Loved the straightforward instructions. Nailed it the first time!

Delicious!!! I had a bunch of extra starter and decided to try this recipe. It's so so so good! Thank you John!

These are amazing

Follow his advice from the video and pop them in the freezer for 15 minutes before baking

I didn't have faith that these would rise and look like John's but boy was I wrong! The recipe is a doozy and it is a keeper. Thank you John for a great recipe using sourdough discard.

I made these tonight and they are so easy and so delicious! I doubled the recipe and out of sheer laziness, I grated the butter. They turned out fluffy and amazing. This will be my new go-to for biscuits.

https://www.youtube.com/watch?v=k1Sb3KgT4U4

My delightfully flaky Sourdough Biscuits are buttery, tangy, and layered to perfection. Whether you're craving a hearty Southern breakfast or just want something new for your bread basket, this simple 8-ingredient recipe is just what you need!

RECIPE: https://preppykitchen.com/sourdough-biscuits/

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