Karens Sourdough Biscuits Recipes

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

Time 12h40m

Number Of Ingredients 8

Ingredients

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

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