FIVE STAR SOURDOUGH BUTTERMILK BISCUITS
These biscuits are to die for!!! They are a wonderful, light fluffy biscuit. I had been searching for a biscuit to use my sourdough on and I was not impressed with what I was finding. I had just been to San Fransisco for a holiday and these would rival any bread/biscuit that I had there.
Provided by Abby Girl
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix the buttermilk and the sourdough starter and let it sit on the counter until it has come to room temperature.
- Preheat oven to 425.
- Combine the flour, salt, baking soda and baking powder. Mix well. Cut the cold butter into the dry ingredients using a pastry blender, until the mixture resembles cornmeal.
- Combine the buttermilk/starter into the dry ingredients until a soft dough forms and it comes away from the sides of the bowl.
- Turn the dough onto a floured surface and knead gently for 30 seconds. Do not over work the mixture (you want to have small pebbles of butter showing.
- With a floured rolling pin, roll out to 1/2" thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. At this point, you can brush the biscuits with melted butter if desired.
- Cover and let rest for 30 minutes in a warm place. Bake in the center of the oven at 425 for 10 - 15 minutes, or until lightly golden brown.
- Leftovers: The next day, when the biscuits have become soft and have lost their crustiness, run them under the broiler bottom sides first, turn them over and broil the tops until they are crusty again. Serve them with honey and you will think you have died and gone to heaven!
Nutrition Facts : Calories 118.3, Fat 6.4, SaturatedFat 4, Cholesterol 16.6, Sodium 284.1, Carbohydrate 13.2, Fiber 0.5, Sugar 0.4, Protein 2.1
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adnan Sharif
[email protected]I'm adding this recipe to my regular rotation.
arbaz shaikh
[email protected]I can't wait to try these biscuits with different types of butter and jam.
Shahmir Bablo
[email protected]These biscuits are the perfect comfort food.
Samantha Blom
[email protected]I'm not usually a fan of sourdough biscuits, but these were really good.
Brenda Bowden
[email protected]I made these biscuits for a brunch party and they were a huge success.
Masimba Chatima
[email protected]These biscuits are so light and fluffy. They melt in your mouth.
Ken Sserunjoji
[email protected]I love the combination of sourdough and buttermilk in these biscuits.
Nurmohammad Rasel
[email protected]These biscuits are amazing! I've made them several times and they're always a hit.
Esraa Ibrahem
[email protected]Overall, I was disappointed with these biscuits. I wouldn't recommend them.
Denny Ferguson
[email protected]These biscuits didn't rise very much. I think I might have used too much flour.
Elias Zufan
[email protected]I found the instructions to be a bit confusing.
Pinki Akhter
[email protected]These biscuits were a bit too dense for my taste.
Hls GoDx
[email protected]I had some leftover biscuits, so I froze them. They reheated perfectly in the oven.
Cynthia Jaramillo
[email protected]I love that this recipe uses buttermilk. It gives the biscuits a tangy flavor.
MUKASA MEDDY
[email protected]These biscuits are the perfect addition to any breakfast or brunch menu. They're also great for sandwiches and snacks.
2d the dancer
[email protected]I was pleasantly surprised by how easy these biscuits were to make. The instructions were clear and concise.
Frankie Hutchons
[email protected]I've tried many sourdough biscuit recipes, but this one is by far the best.
Ulemu Scott
[email protected]These biscuits were a hit with my family! They were light and fluffy, with a perfect buttery flavor.