Sourdough Buttermilk Biscuits
Here in Tennessee, biscuits are a staple for any meal of the day. That's why I created these easy sourdough buttermilk biscuits that are perfect for breakfast, lunch, or supper. They're super simple to whip up and have that fluffy texture you're looking for!
Ingredients
- 2 1/3 cups all-purpose flour (I like organic, unbleached)
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (I like sea salt)
- 1/3 cup cold stick butter (salted)
- 1 cup buttermilk (or milk)
- 1/2 cup sourdough discard (discard should be thick, not super runny)
- Melted butter for brushing the tops (about 2 Tbsp)
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper
- Combine flour, baking soda, baking powder, and salt in a mixing bowl.
- Use a cheese grater to shred butter or cut cubes of butter into the flour mixture with a fork until pea-sized.
- Add in buttermilk and sourdough starter. Mix until combined. Add 2-4 Tbsp extra buttermilk if needed. Use hands to help combine any excess flour.
- Lightly flour your workspace and turn dough out on the counter.
- Use your hands to pat, or a rolling pin to roll, dough until it’s 3/4 inch thick.
- Cut biscuits with a biscuit cutter (I use a 3 inch wide cutter) or mason jar. Make sure you use a straight up-and down motion. Do not turn the cutter.
- Bring dough scraps into a ball and repeat.
- Place biscuits on the prepared sheet pan 2 inches apart. Brush tops with melted butter.
- Bake biscuits at 425 degrees for 15 minutes until light golden brown and puffy.
- Remove from oven and brush tops with melted butter. Enjoy!
Notes
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency.