Sourdough Biscuits. These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham. 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.
You are here DIRECTIONS Mix in sourdough starter. No sourdough here but at least they have "bread" in the name! I make lots of these every Christmas and they are very popular. You can cook Sourdough Biscuits using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Sourdough Biscuits
- Prepare 1/2 cup of cold butter, diced.
- Prepare 2 1/2 cups of all-purpose flour.
- You need 1/2 cup of sourdough starter.
- You need 1 Tbsp of honey.
- You need 1 cup of buttermilk.
- It’s 3/4 tsp. of salt.
- You need 1 tsp. of baking powder.
- Prepare 1/2 tsp. of baking soda.
Tired of pouring sourdough discard down the drain now that you're all about that fresh bread lifestyle? These biscuits will give you a reason to save your starter for breakfast. These melt-in-your-mouth Sourdough Biscuits are made with "wild yeast" instead of using baking soda or baking powder as a rising agent. These biscuits are just a bit different than the usual baking powder biscuits in flavor and texture, but close enough that you'll be reminiscing about sweet.
Sourdough Biscuits step by step
- 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..
Sourdough is the oldest known form of leavened bread and consists of just flour, water, lactobacillus This biscuit recipe originated with Richard Bolt, a cook at the renowned Pitchfork Ranch near Guthrie. Lots of folks make sourdough bread, but did you know that sourdough biscuits and flapjacks were a staple of our diet in years past? They taste amazing! ~~ Sourdough biscuits are wonderful for breakfast or any meal. Slather them with butter and honey for These sourdough biscuits are great. My family loves them and having sourdough starter on hand.
