Buttery Sourdough Biscuits Recipes

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GRANDMA'S SOURDOUGH BISCUITS



Grandma's Sourdough Biscuits image

My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.

Provided by pollen

Categories     Breads

Time 22m

Yield 8 biscuits

Number Of Ingredients 6

1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/3 cup margarine or 1/3 cup butter, cold
1 cup sourdough starter

Steps:

  • Sift together flour, salt, baking powder and baking soda.
  • Cut in the margarine or butter.
  • Mix in sourdough starter.
  • Turn out dough onto lightly floured board.
  • Knead a few times, until all of the flour is mixed in.
  • Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
  • Bake at 425°F for 12-15 minutes, until slightly brown.

Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7

FIVE STAR SOURDOUGH BUTTERMILK BISCUITS



Five Star Sourdough Buttermilk Biscuits image

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

2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, cold
1 cup sourdough starter, at room temperature
1/2 cup buttermilk, room temperature (or use sour milk)
butter, melted (for brushing the tops of the unbaked biscuits)

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

SOURDOUGH BISCUITS



Sourdough Biscuits image

Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

Provided by Chungah Rhee

Categories     appetizer

Yield 8-10 biscuits

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup unsalted butter, frozen
1 cup active sourdough starter
1/2 cup buttermilk

Steps:

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown. Serve warm.

SOURDOUGH BISCUITS RECIPE



Sourdough Biscuits Recipe image

Light and fluffy sourdough biscuits are easy to make with this overnight recipe. They are simply mouthwatering topped with homemade butter or strawberry jam. You'll love the tangy flavor of sourdough in every bite!

Provided by Amy Duska

Categories     Breakfast

Time 12h40m

Number Of Ingredients 8

2 1/2 cups all-purpose flour
8 tablespoons unsalted butter (cold)
1/2 cup sourdough starter discard
1 cup buttermilk (or milk)
1 tablespoon sugar (optional)
1 teaspoon fine sea salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Grate the butter using a cheese grater, into a large mixing bowl. Add the flour and use a bench scraper or a fork to cut the butter into the flour until it forms small, pea-sized crumbles. Add the sourdough starter discard, buttermilk and sugar and stir with a stiff spatula until fully combined. Cover the bowl and let rise on the counter for 10-12 hours.
  • Preheat your oven to 400°F (204°C). Combine the salt, baking soda and baking powder in a small bowl and use a fork to combine, making sure there are no lumps. Sprinkle half of the mixture over the dough and work it into the dough with your hands. Sprinkle the second half and continue to work it into the dough until fully combined.
  • Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up. *See notes.
  • Arrange the biscuits in a 12" cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.

Nutrition Facts : ServingSize 1 biscuit, Calories 183 kcal, Carbohydrate 23 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 263 mg, Fiber 1 g, Sugar 2 g

23 BEST SOURDOUGH DISCARD RECIPE COLLECTION



23 Best Sourdough Discard Recipe Collection image

If you're looking to reduce waste, these creative and easy sourdough discard recipes are here to help. From cookies and biscuits to cake and muffins, you won't be disappointed.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Sourdough Oatmeal Cookies Recipe
Sourdough Biscuits
Sourdough Crescent Rolls
Sourdough Bread with Discard
Sourdough Pancakes
Sourdough Chocolate Cake
Sourdough Discard Crackers
Sourdough Blueberry Muffins
Sourdough Discard Waffles
Sourdough Discard Cinnamon Sugar Cake Donuts
Sourdough Soft Pretzels
Sourdough Crumpets
Cheesy Sourdough Popovers
Ultimate Sourdough Banana Bread
Sourdough Pizza Crust
Sourdough Brownies
Sourdough Crepes
Sourdough Pumpkin Bread
Sourdough Naan
Rustic Sourdough Pasta
Sourdough Sugar Cut Out Cookies
Sourdough Discard Dumpling
Sourdough Granola

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

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