Quick Sourdough Biscuit Recipe
These homemade sourdough biscuits are buttery, tender, and have a perfect sourdough tang, no buttermilk required.
Equipment
Ingredients
- 3 cups all purpose flour
- 2 Tbsp granulated sugar
- 1 ½ Tbsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- ¾ cup cold salted butter
- 1 ½ cups sourdough discard or fresh starter
- ¾ cup milk
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- Use a cheese grater to grate in the cold butter; stir until coated with flour.
- Whisk together the starter and milk in a small bowl. Add to the flour mixture and stir gently just until combined. Press into a ball.
- Press the biscuit dough to a 1" rectangle on a lightly floured surface. Fold into thirds.
- Press the dough out into another rectangle about an inch thick. Cut into 12 squares (or rectangles).
- Place 1 1/2-2 inches apart on a baking sheet. Place in the refrigerator or freezer while you preheat the oven.
- Bake biscuits in a preheated oven at 425° for 20-22 minutes, or until golden brown.
- If desired, brush the hot biscuits with melted butter.
Notes
- Depending on the consistency of your discard, you may need to use more or less milk.
- Chilling the biscuits before baking is optional, but it does lead to flakier, more tender biscuits.
Nutrition
Serving: 1gCalories: 262kcalCarbohydrates: 33gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 448mgPotassium: 60mgFiber: 1gSugar: 3gVitamin A: 380IUCalcium: 115mgIron: 2mg
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