Introduction
If you’re looking for a way to use up that sourdough discard, look no further than these delightful sourdough biscuits. Fluffy, buttery, and with just a hint of tanginess, they make for a perfect side dish or a satisfying snack. This easy recipe combines the goodness of sourdough with simple ingredients to create biscuits that are sure to impress.
Ingredients
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
¾ teaspoon baking soda
½ cup unsalted butter, frozen
1 cup sourdough discard
½ cup buttermilk
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 14-18 minutes
Total Time: Approximately 30-35 minutes
Yield: 8-10 biscuits
Enjoy your homemade sourdough biscuits!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Combine Dry Ingredients
In a large bowl, mix the all-purpose flour, sugar, baking powder, kosher salt, and baking soda. Make sure the dry ingredients are well combined for even flavoring.
Step 3: Prepare the Butter
Take your frozen unsalted butter and use a box grater to grate it with the large holes. This will help incorporate the butter into the dough more effectively. Stir the grated butter into the flour mixture until it is evenly distributed throughout.
Step 4: Mix Wet Ingredients
In a separate medium bowl, whisk together the sourdough discard and buttermilk until they are well combined, forming a smooth mixture.
Step 5: Combine Wet and Dry Mixtures
Pour the sourdough mixture into the bowl with the flour and butter mixture. Use a rubber spatula to stir until a soft dough forms. Ensure that all dry ingredients are hydrated.
Step 6: Knead the Dough
Transfer the dough onto a lightly floured surface. Gently knead it 2-3 times until it comes together; be careful not to overwork the dough, as this can make the biscuits tough.
Step 7: Roll the Dough
Using a rolling pin, roll out the dough into a rectangle that is approximately 1½ inches thick to ensure good rise during baking.
Step 8: Cut the Biscuits
With a 2-inch biscuit or cookie cutter, cut out 8-10 rounds from the rolled-out dough. To prevent sticking, dip the cutter in flour before making each cut.
Step 9: Arrange on Baking Sheet
Place the cut biscuits onto the prepared baking sheet. Make sure to space them about 2 inches apart to allow for expansion during baking.
Step 10: Bake the Biscuits
Bake the biscuits in the preheated oven for 14-18 minutes or until they are golden brown on top.
Step 11: Serve
Remove the biscuits from the oven and serve them warm for the best flavor and texture.
Notes
Note 1: Butter Temperature
Ensure that the butter is completely frozen before grating, as this will help create the flaky texture in the biscuits.
Note 2: Biscuits Thickness
Rolling the dough to the correct thickness is crucial. If the dough is too thin, the biscuits may not rise properly.
Note 3: Storage
These biscuits are best enjoyed fresh but can be stored in an airtight container for a couple of days. Reheat in a toaster oven or microwave before serving.
Note 4: Serving Suggestions
Feel free to serve these biscuits with butter, jam, or alongside your favorite meal. They pair wonderfully with soups and stews.
Cook techniques
Grating Frozen Butter
Grating frozen butter helps to incorporate it evenly into the flour mixture, resulting in flaky layers in your biscuits. Using the large holes of a box grater ensures the butter is broken into small pieces without melting.
Stirring the Dough
Use a rubber spatula to gently stir the wet and dry ingredients together. This helps to combine them without overmixing, which can lead to tough biscuits. Form a soft dough without excessive handling.
Kneading Gently
Transfer the dough to a lightly floured surface and knead gently 2-3 times. This brings the dough together while maintaining its tenderness. Avoid overworking the dough to keep the biscuits light and fluffy.
Rolling the Dough
Roll the dough to an even thickness of about 1½ inches. This thickness is essential for optimal biscuit height and texture. A rolling pin works best to achieve uniform results.
Cutting the Biscuits
Use a 2-inch biscuit or cookie cutter to cut out the biscuits. Ensure that you dip the cutter in flour before each cut to prevent sticking. Press down firmly and avoid twisting the cutter to maintain good rise.
Baking Temperature
Bake the biscuits in a preheated oven at 450°F (232°C). This high temperature helps create a crispy exterior and a soft, fluffy interior. Monitor the baking time to ensure they turn golden brown without burning.
FAQ
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. For every cup of buttermilk needed, use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Can I use melted butter instead of frozen butter?
While you can use melted butter, it will change the texture of the biscuits. Frozen butter helps achieve a flaky texture, while melted butter may result in denser biscuits.
How can I store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 3 months. Reheat in the oven or microwave before serving.
Can I add herbs or cheese to the biscuits?
Yes! Feel free to add your favorite herbs, cheese, or spices to the dough for extra flavor. Just remember to adjust the measurement of dry ingredients accordingly to maintain the dough’s consistency.
Why did my biscuits turn out flat?
Flat biscuits can result from overmixing the dough, using expired baking powder or soda, or not using enough cold butter. Make sure to handle the dough gently and use fresh leavening agents for best results.
Conclusion
The sourdough biscuits serve as a delightful and versatile addition to any meal. With their flaky texture and tangy flavor from the sourdough discard, they can pair wonderfully with breakfast, lunch, or dinner. Enjoy them warm out of the oven for an irresistible treat that elevates any table setting.
More recipes suggestions and combination
Cheddar and Chive Sourdough Biscuits
Add shredded sharp cheddar cheese and chopped fresh chives to the dough for a savory twist that’s perfect for brunch.
Sourdough Herb Biscuits
Incorporate dried herbs such as rosemary, thyme, or oregano into the mixture for a fragrant and flavorful biscuit.
Maple Glazed Sourdough Biscuits
Drizzle a maple syrup glaze over the warm biscuits for a sweet and sticky finish.
Sourdough Buttermilk Pancakes
Use leftover sourdough discard in pancake batter for fluffy, tangy pancakes that are a hit at breakfast.
Sweet Potato Sourdough Biscuits
Substitute half of the flour with mashed sweet potatoes for a slightly sweet and nutritious biscuit option.
Sourdough Biscuit Breakfast Sandwich
Use the biscuits as the base for a breakfast sandwich filled with eggs, bacon, and cheese for a hearty morning meal.
