When you think of a warm, flaky biscuit, what comes to mind? For me, it’s all about those delightful sourdough biscuits that not only capture that perfect texture but also let you use your sourdough starter discard in the most delicious way. We all have days when we want something comforting but easy to whip up. These sourdough biscuits are just that. Plus, if you love baking with sourdough, you might enjoy my recipe for apple fritter sourdough discard loaf!
Why Make This Recipe
These biscuits not only use leftover sourdough starter but also come together in no time. The combination of cold butter, a touch of sugar, and that lovely tang from the sourdough makes each bite a little piece of heaven. They are perfect for breakfast, brunch, or even as a side to your favorite soup. And, they pair wonderfully with a drizzle of honey or jam if you have a sweet tooth. Imagine savoring them alongside some flaky sourdough discard biscuits or even a cup of cozy tea.
How to Make Sourdough Biscuits
Ingredients:
2 1/2 cups all-purpose flour
8 tablespoons unsalted butter (cold)
1/2 cup sourdough starter discard
1 cup buttermilk (or milk)
1 tablespoon sugar (optional)
1 teaspoon fine sea salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar (if using).
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the sourdough starter and buttermilk until just combined.
- Turn out the dough onto a lightly floured surface and knead gently until it comes together.
- Roll or pat the dough to about 1-inch thickness.
- Cut out biscuits using a biscuit cutter.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until golden brown.
How to Serve Sourdough Biscuits
These biscuits are fantastic on their own. But if you want to jazz them up, try adding some herbs to the dough or serving them with rich, savory dishes. They hold up beautifully alongside fried chicken or even a warm bowl of chili. And don’t forget, they would be delightful with a sprinkle of cinnamon sugar, reminiscent of my baked sourdough doughnuts.
How to Store Sourdough Biscuits
If you have leftovers (which is unlikely!), store the biscuits in an airtight container at room temperature for a couple of days. You can also freeze them after baking. Just wrap them individually in foil and place them in a freezer bag. When you’re ready to enjoy, just pop them in the oven to warm up. That fresh-baked aroma will fill your kitchen once again!
Tips to Make Sourdough Biscuits
Make sure your butter is cold—this will help create a flakier texture. Avoid overmixing the dough when you add in your wet ingredients. It’s okay if there are a few lumps; you want to keep that biscuit light and tender. For an extra kick, feel free to mix in some shredded cheese or a handful of chopped green onions right before baking.
Variations
You can customize these biscuits in so many ways! Add in some shredded cheddar and chives for a savory twist, or fold in some blueberries for a sweet breakfast treat. The possibilities are endless!
FAQs
1. Can I use regular flour instead of all-purpose flour?
Yes, you can use a different flour, but it might change the texture slightly. Just keep an eye on the dough’s consistency.
2. What if I don’t have buttermilk?
You can easily substitute it with regular milk or make your own buttermilk by adding a little vinegar or lemon juice to milk and letting it sit for 5-10 minutes.
3. Can I double the recipe?
Absolutely! Just make sure to adjust your baking sheets and oven space accordingly.
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Conclusion
These sourdough biscuits are a delightful way to make use of your sourdough starter discard while treating yourself to something warm and comforting. Whether enjoyed plain or with your favorite toppings, they’re sure to become a family favorite. If you’re looking for a classic biscuit recipe to complement your meal, check out this buttery sourdough biscuits recipe for even more inspiration!
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Sourdough Biscuits
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Delightful warm and flaky sourdough biscuits that utilize sourdough starter discard for a cozy treat.
Ingredients
- 2 1/2 cups all-purpose flour
- 8 tablespoons unsalted butter (cold)
- 1/2 cup sourdough starter discard
- 1 cup buttermilk (or milk)
- 1 tablespoon sugar (optional)
- 1 teaspoon fine sea salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 425°F (220°C).
- Mix together the flour, baking powder, baking soda, salt, and sugar (if using) in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the sourdough starter and buttermilk until just combined.
- Turn out the dough onto a lightly floured surface and knead gently until it comes together.
- Roll or pat the dough to about 1-inch thickness.
- Cut out biscuits using a biscuit cutter.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until golden brown.
Notes
For extra flavor, consider adding herbs or cheese to the dough. Store leftovers in an airtight container for up to two days or freeze individually for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: sourdough, biscuits, easy baking, comfort food
