Sourdough Biscuits
Fluffy, flakey, and buttery. Everything a biscuit should be!
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Bread, Breakfast
Cuisine: Sourdough
Servings: 1 dozen 2 1/2" biscuits
Calories: 2020kcal
Author: Cery
- 2 cups unbleached flour
- 1 cup sourdough starter does not have to be bubbly and active
- 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
Preheat oven to 425 degrees F.
In a large bowl, combine flour, baking powder, salt, and baking soda.
Cut in butter until mixture resembles course crumbs.
Add sourdough starter and buttermilk to the flour mixture; 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 dough onto a well floured surface; knead 5-10 times.
Roll or pat out to 1/2 inch thickness.
Cut with a floured biscuit cutter.
Place 2 inches apart on a buttered baking sheet.
Brush with melted butter.
Bake in preheated oven for 12-15 minutes or until golden brown.
Calories: 2020kcal | Carbohydrates: 236g | Protein: 41g | Fat: 101g | Saturated Fat: 61g | Trans Fat: 4g | Cholesterol: 257mg | Sodium: 4242mg | Potassium: 441mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3039IU | Calcium: 439mg | Iron: 3mg