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These sourdough biscuits are a great way to use starter that you might be discarding when it is sourdough feeding time.
Of course, you don’t have to be throwing out starter to make these, you could just make them because you want to!
I have made different variations of these: cinnamon raisin and cheddar garlic, and they are really good.
Course, the plain ones are really good, too. But I just can’t seem to not experiment with recipes!
I’ll probably have to experiment with chocolate chips next. Because you know as well as I do that anything good is going to be better with chocolate! 🙂
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- 2 cups organic, unbleached flour
- 1 cup sourdough starter (click here to learn how to start one)
- 1/2 cup homemade buttermilk
- 1/2 cup cold butter, cut into chunks
- 1 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- additional butter, melted
In a large mixing bowl combine the flour, baking powder, sea salt, and baking soda.
Cut in the butter with a pastry cutter until the mixture resembles course crumbs.
Now add the sourdough starter and the buttermilk to the flour mixture and stir with a fork until the dough forms a ball.
You may need to adjust the flour or milk depending on how thin your starter is.
Turn the dough onto a well floured surface and knead 5-10 times. Don’t over knead the dough or it will become tough. And who wants tough biscuits?
Now gently roll or pat the dough out to 1/2 inch thickness.
Cut into rounds with a floured biscuit cutter. Or you could just cut it into squares if you wanted to. 🙂
Place the biscuits about 2 inches apart on a buttered baking sheet.
Now gently brush the tops with melted butter. More butter is always better, amiright?
Bake these lovely discs of buttery amazingness at 425°F for 12-15 minutes or until they are a beautiful golden brown.
Serve these bad boys warm with more butter and the jam or jelly of your choice!
Yield is 1 dozen with a 2 1/2 inch biscuit cutter.
If you have any left over, and you very well might not, you can reheat them in the toaster, in a toaster oven, or in the regular oven at 350°F for about 5 minutes.
I did an experiment on how these would do if I froze them and then baked them.
I let some thaw for 30 minutes, some thawed for 10 minutes, and some went straight from the freezer to the oven.
There did not seem to be much of a difference in the way they turned out. So, if you are going to be freezing them, you can just cook them straight out of the freezer.
I have to say though, that after freezing they did not rise nearly as high as the fresh ones.
The moral of the story is: fresh is better if you have the time! And, really, it doesn’t take more than 5 minutes to mix, pat, and cut out the biscuits.
If you pre-heat the oven at the same time, you can have fresh, yummy biscuits in 20 minutes start to finish.
I usually scramble the eggs and fix the bacon while the biscuits are cooking.
Or sometimes we just have biscuits and jelly for supper, in which case I make a double batch.
My kids love having breakfast for supper and so do I. I wonder what that says about us…?
I saw a recipe for ham and cheese biscuits the other day, so I will probably try those out soon. What kinds of additions do you like in your biscuits?
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