Sourdough Biscuit Recipe
Sourdough biscuits that are both fluffy and flaky. A little discard sourdough starter gives these biscuits a wonderful flavor.
biscuits
Ingredients
- 10 oz all purpose flour (2 cups, see note)
- 8 oz cake flour (2 cups)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon table salt
- 8 oz unsalted butter (cold and cut into 16 pieces)
- 8 oz sourdough discard (1 cup, room temperature)
- 8 oz buttermilk (1 cup, room temperature)
Instructions
- Preheat the oven to 400 °F. Line a half sheet pan with parchment paper.
- Combine 10 oz all purpose flour, 8 oz cake flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon granulated sugar, and 1 teaspoon table salt in a mixing bowl. Whisk the dry ingredients to combine.
- Mix 8 oz unsalted butter into the flour with your fingers until it's broken down into bits slightly larger than a pea.
- Combine 8 oz sourdough discard and 8 oz buttermilk in a small bowl. Add the buttermilk mixture to the flour all at once. Mix until about 2/3 of the dry ingredients are absorbed.
- Turn the dough onto a lightly floured surface and gently knead together just to incorporate the remaining dry flour (this should only take about 6-8 kneads).
- Gently pat dough to a 1/2" thick rectangle, brush off excess flour and fold the dough in 1/2. Pat gently to stick the dough together and and fold again. Pat to 3/4 " thick disc and cut with a 2.5"-3" biscuit cutter. Gather the scraps together, pat to 3/4" thick and continue cutting until all the dough is used up.
- Set the biscuits onto the prepared baking sheet and brush the tops with buttermilk. Bake the biscuits until well rise and golden brown, about 10-12 minutes.
- If the bottoms of the biscuits are browning too fast set another sheet pan under the biscuits after 5 minutes of baking.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!