Easy to make Sourdough Biscuits have just a little bit of tang and are perfect for serving with butter or jam.
I'm a big fan of making homemade biscuits. They are super easy to whip up and don't take too long. I usually have a jar of biscuit mix ready to go for whenever I want to make my homemade biscuits but last week when I went to make biscuits I realized my jar was empty.
The good news is that I found a recipe for Easy Sourdough Biscuits and it was time for me to take Virgil out and feed him anyhow. I really have a hard time throwing away my sourdough discard so anytime I can use it in a recipe, especially when it's something I need, it's a huge win.
Because you add in baking powder in addition to the sourdough starter you don't have to wait for the dough to rise which makes these biscuits ready in about 30 minutes. Plus I love the little bit of tang they have from the sourdough. It really adds to the flavor.
For the recipe you really only need pantry ingredients including:
- baking powder
- sourdough starter
It's just five ingredients to fresh, homemade biscuits! You mix the dry ingredients together in a bowl and then incorporate the butter. After everything is mixed the sourdough starter is added in and the dough is flattened out in order to cut the biscuits.
The biscuits are baked to a golden brown. If you want you can brush them with butter and sprinkle with sea salt or garlic powder or any other flavor. They are best served warm but you can also heat them in a microwave for 15 seconds after they have cooled to get that fresh baked taste.
Pro Tips and Substitutions:
- Add in a few tablespoons of shredded cheddar cheese and minced garlic cloves to make garlic cheddar biscuits.
- Add in chocolate chips or peanut butter chips to make a sweet biscuit.
- Do not over bake these biscuits as they will get hard when they cool if you do.
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 ½ c. flour
- ½ c. (1 stick) chilled butter, cut into small pieces
- 1 c. sourdough starter discard from a starter fed within the last 24 hours.
- Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
- In a large bowl stir together the baking powder, salt, sugar, and
- Add the chilled butter pieces and use your fingers to smash the butter into the flour. The dough will resemble pebbled sand.
- Add the sourdough starter to the bowl and mix gently to combine. Do not overmix, just mix until the dough comes together.
- Transfer the dough to a well floured surface and pat it out to ½ inch thickness.
- Fold the dough into thirds like a letter to create a rectangle. Turn the dough 90 degrees and fold it into thirds again. Turn the dough 90 degrees and repeat the tri-fold.
- Pat the dough out to 1 inch thickness and then cut out rounds using a 2 or 3 inch biscuit cutter. Place on the parchment lined baking sheet at least 1 inch apart.
- Bake biscuits until gold brown, about 12-15 minutes.
Recipe adapted from Epicurious
Amount Per Serving: Calories: 119Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 315mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 3g