Description
These Best Ever Sourdough Biscuits are flaky, tender, and packed with tangy flavor from the sourdough starter. Made with simple pantry ingredients and a technique that creates perfect layers, these biscuits bake up tall and golden, ideal for breakfast or a comforting snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1 cup cold sourdough starter (active or discard)
- 1/2 cup cold buttermilk, plus more for brushing
- 1 large egg, beaten (for egg wash, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until thoroughly combined to ensure even distribution of leavening agents.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until pea-sized pieces remain to promote flakiness.
- Add Starter and Buttermilk: Stir in the cold sourdough starter, then drizzle in the cold buttermilk. Mix gently with a spatula until a shaggy dough forms without large dry patches.
- Fold Dough for Layers: Turn the dough onto a lightly floured surface. Gently pat it into a rectangle and fold it into thirds like a letter. Repeat this folding process 2 to 3 more times to build flaky layers.
- Shape and Cut Biscuits: Pat the dough into a 1-inch thick slab. Use a sharp biscuit cutter to cut out rounds, reshaping scraps gently to cut additional biscuits, ensuring minimal handling.
- Arrange on Baking Sheet: Place the biscuits on the prepared baking sheet, positioning them close together for softer sides or spaced apart for a crisper edge texture to your preference.
- Brush with Egg Wash or Buttermilk: Brush the tops of the biscuits with the beaten egg or additional buttermilk to achieve a golden, shiny crust when baked.
- Bake Biscuits: Bake in the preheated oven for 12 to 15 minutes until the biscuits are tall and deeply golden on top. Remove and allow to cool slightly before serving warm.
Notes
- Using cold butter and buttermilk is essential to achieve flaky layers.
- Folding the dough multiple times creates a tender, layered texture similar to laminated dough.
- For softer biscuit sides, place the biscuits close together on the baking sheet; for crispier edges, space them apart.
- If you prefer, you can skip the egg wash and just brush with buttermilk for a slightly less shiny crust.
- Serve biscuits warm for best flavor and texture, ideal with butter, jam, or gravy.
