Sourdough biscuits are a delightful way to use your leftover sourdough starter, transforming it into a light and fluffy treat. The tanginess of the sourdough adds a unique flavor that elevates the classic biscuit. Perfect for breakfast or as a side with dinner, these biscuits are sure to become a favorite in your household. Let’s dive into this simple yet rewarding recipe that will have everyone asking for seconds!
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter (discard or active)
- 1/2 cup buttermilk (or milk)
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Optional: 1/4 teaspoon garlic powder or herbs for flavor
Servings and Cooking Time
This recipe yields about 8 biscuits. Prepare for 15 minutes and bake for 15-20 minutes.
Nutritional Value
Each serving (1 biscuit) contains approximately 150 calories, 3g protein, 6g fat, 20g carbohydrates, and 1g fiber. This is based on a standard biscuit size.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the melted butter to the dry ingredients and mix until crumbly.
- In another bowl, combine the sourdough starter and buttermilk.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Turn the dough out onto a floured surface and knead lightly for 1-2 minutes.
- Pat the dough into a 1-inch thick rectangle.
- Cut out biscuits using a round cutter, pressing straight down without twisting.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown on top.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. If you don’t have buttermilk, regular milk or a dairy-free alternative can work as well. For a vegan version, use plant-based butter and a non-dairy starter.
Serving and Pairings
Sourdough biscuits pair wonderfully with honey, jam, or butter. They also make a great accompaniment to soups, stews, or served alongside a hearty breakfast.
Storage and Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, simply warm in the oven at 350°F (175°C) for about 10 minutes.
Cooking Mistakes
- Don’t over-knead the dough; it should be light and fluffy.
- Ensure your baking powder is fresh for best rising.
- Don’t twist the cutter when cutting biscuits; it can seal the edges.
- Don’t skip the resting time; allow the dough to hydrate.
- Keep the butter cold for flakier biscuits.
Helpful Tips
- Use a pastry cutter for a better texture.
- Experiment with different herbs and spices for flavor.
- Brush with melted butter right after baking for extra richness.
- Use a light hand when mixing to keep biscuits tender.
FAQs
Can I use active sourdough starter?
Absolutely! An active starter will enhance the flavor and texture of the biscuits, making them even more delicious.
What can I do with leftover sourdough starter?
Leftover sourdough starter can be used in various recipes, including pancakes, waffles, and even pizza dough.
How do I know when the biscuits are done?
The biscuits should be golden brown on top and will rise nicely. A toothpick inserted in the center should come out clean.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
What is the best way to serve sourdough biscuits?
These biscuits are best served warm, with butter, jam, or honey for a delightful treat.
Conclusion
Sourdough biscuits are a fantastic way to utilize your sourdough starter while enjoying a delicious, fluffy treat. Perfect for breakfast or any meal, these biscuits are simple to make and full of flavor. Try this recipe today, and you’ll never look at biscuits the same way again!
Sourdough Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1/2 cup buttermilk
- 1/4 cup unsalted butter melted
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Optional: garlic powder or herbs for flavor
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the melted butter to the dry ingredients and mix until crumbly.
- In another bowl, combine the sourdough starter and buttermilk.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Turn the dough out onto a floured surface and knead lightly for 1-2 minutes.
- Pat the dough into a 1-inch thick rectangle.
- Cut out biscuits using a round cutter, pressing straight down without twisting.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown on top.
