SOURDOUGH BISCUITS
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's a thing) is our preference, but for a delicious and totally dairy-free biscuit, use water-based starter and vegan butter.
Provided by Joe Sevier
Categories Sourdough Bake Butter Easter Breakfast Brunch Dinner Side
Yield Makes 10
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl. Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour).
- Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.
- Transfer dough to a well-floured surface and pat out with your hands until about ½" thick (the shape doesn't matter too much at this point). Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½"-thick square. Repeat folding process. Pat out dough for a third time to a 1"-thick square-it should feel airy, like a pillow at this point. Using a floured 2½"-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1" apart.
- Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1"-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet. Brush biscuit tops with 2 Tbsp. melted butter and sprinkle with sea salt if desired
- Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12-15 minutes.
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Md Tareq Ahmed
[email protected]Sourdough biscuits? Yes, please!
Sobia Ahmad
[email protected]These sourdough biscuits are the perfect addition to any breakfast or brunch. They're easy to make and always a crowd-pleaser.
Ukpai Goodness
[email protected]I've never been a fan of sourdough, but these biscuits changed my mind. They were so flavorful and moist.
Md Honnan
[email protected]These biscuits were a bit dry. I think I might add a little more butter next time.
Angela Jones
[email protected]I'm new to sourdough baking, but these biscuits turned out great! They were easy to make and had a wonderful flavor.
Carole Davis
[email protected]These sourdough biscuits were a hit at my last potluck. Everyone loved them!
Munyanziza Adelain
[email protected]Delicious! The biscuits were light and fluffy, with a perfect balance of tang and sweetness. I'll definitely be making these again for my next brunch.
Sarmad Rasool
[email protected]These biscuits were a bit too sour for my taste. I think I'll use less sourdough starter next time.
tu_mbili memelord
[email protected]I've made sourdough bread before, but this was my first time making sourdough biscuits. They were so easy to make and turned out so well. I'll definitely be making these again.
Sahil Bilag
[email protected]Followed the recipe exactly and they turned out perfectly. The biscuits were golden brown and had a wonderful aroma. My family devoured them in seconds!
Yakubu Dauda
[email protected]These sourdough biscuits were a delightful surprise! They had a tangy flavor and a light, fluffy texture. I especially loved the slight crunch from the brown butter.