Buttermilk Sourdough Biscuits
Buttermilk Sourdough Biscuits offer a delightful texture, featuring soft, fluffy interiors and a satisfyingly crunchy exterior.
Hey friend! The first sourdough recipe I truly mastered was for these amazing Buttermilk Sourdough Biscuits. They have a delightful texture with soft, fluffy interiors and a satisfyingly crunchy exterior. As they rise tall in the oven, they become a breeze to whip up using a food processor. With my homemade butter, I often find myself with surplus buttermilk, and these biscuits pair perfectly with it. Whether you mix wheat and white flour or use one type, the versatility is all yours to explore! Whip up a big batch and stash the uncooked dough in the freezer. They bake beautifully straight from frozen, making them ideal for quick weeknight dinners or speedy breakfasts!
Ingredients In Buttermilk Sourdough Biscuits
Ingredients:
- Baking Soda: Ensure your baking powder and baking soda are fresh—replace them every 6 months.
- Baking Powder: If you run out, whip up some with this simple recipe: 1 part baking soda to 2 parts cream of tartar.
- Flour: Choose from all-purpose, wheat flour, or a mix. Just keep in mind that all wheat will give a different texture but makes the biscuits healthier.
- Butter: Freeze your butter! This creates those flaky layers as it melts and forms steam pockets.
- Buttermilk: No buttermilk? No worries! Mix a cup of milk with 1 tsp of lemon juice or white vinegar and let it sit for 5 minutes. If you have heavy whipping cream, make your own butter, then use or freeze the leftover buttermilk.
- Active Sourdough Starter: Don’t skimp here! Use an active starter that you fed about 4 hours prior for the best flavor. Discard won’t cut it!
Methods to Make Sourdough Buttermilk Biscuits
You have a few options for making these delicious sourdough biscuits, listed from easiest to hardest: Food Processor, Stand Mixer, or By Hand. I’ll walk you through each method so you can pick your favorite!
Method 1 : Food Processor
This is by far the easiest way! You won’t have to grate frozen butter, and the dough comes together in just a few turns.
- Combine Dry Ingredients: Toss the dry ingredients into the food processor bowl and pulse a few times to mix.
- Add Frozen Butter: Add the frozen butter and pulse until you form pea-sized pieces throughout the flour.
- Mix Buttermilk and Starter: In a small bowl, whisk together buttermilk and active sourdough starter.
- Combine: Pour the sourdough buttermilk into the food processor. If yours has a dough setting, use that for a slower mix. Otherwise, pulse to control the mixing speed until the dough comes together. It’ll be sticky, and that’s perfectly fine!
- Turn Out Dough: Place the dough on a lightly floured surface. If it’s not sticking together well, knead it a couple of times until it does.
- Roll It Out: Roll the dough to about 1/2 inch thick.
- Cut Shapes: Use a biscuit cutter or a mason jar dipped in flour to cut out biscuit shapes.
- Bake: Pop them in the oven at 450°F for 14 minutes.
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Method 2: Stand Mixer
If you prefer a stand mixer, here’s how to do it:
- Mix Dry Ingredients: Place dry ingredients in the stand mixer bowl fitted with the blade attachment. Turn it on to distribute everything evenly.
- Grate Frozen Butter: Quickly grate frozen butter and add it to the flour. Stir until all the pieces are coated in flour.
- Mix Buttermilk and Starter: Whisk together buttermilk and active sourdough starter in a small bowl.
- Combine: Pour the sourdough buttermilk into the stand mixer all at once. Mix until the dough becomes crumbly.
- Turn Out Dough: Place the dough on a lightly floured surface. It will be crumbly at first, so knead it 4-5 times until it comes together.
- Roll It Out: Roll the dough to about 1/2 inch thick.
- Cut Shapes: Use a biscuit cutter or a mason jar dipped in flour to cut out biscuit shapes.
- Bake: Bake at 450°F for 14 minutes.
Method 3: Making Sourdough Biscuits By Hand
This method is a bit messier but totally doable!
- Mix Dry Ingredients: Whisk the dry ingredients in a large bowl and make a well in the center.
- Mix Buttermilk and Starter: In a small bowl, whisk together buttermilk and active sourdough starter.
- Grate Frozen Butter: Grate frozen butter quickly so it doesn’t melt. Add the butter to the flour, and use your fingers to work it in until you form pea-sized bits coated in flour.
- Combine: Pour the sourdough buttermilk into the flour all at once. Mix with a wooden spoon or your hands until the dough becomes crumbly.
- Turn Out Dough: Place the dough on a lightly floured surface and knead it 4-5 times until it comes together.
- Roll It Out: Roll the dough to about 1/2 inch thick.
- Cut Shapes: Use a biscuit cutter or a mason jar dipped in flour to cut out biscuit shapes.
- Bake: Bake at 450°F for 14 minutes.
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Sourdough Biscuits
Equipment
- Food Processor See other methods in post above
Ingredients
- 2 cup all-purpose flour
- 2 teaspoon sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- ½ cup unsalted butter (frozen)
- 1 cup active sourdough starter
- ½ cup buttermilk
Instructions
- Preheat oven to 450℉. Line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, combine 2 cup all-purpose flour, 2 teaspoon sugar, 2 teaspoon baking powder, 1 teaspoon kosher salt and ¾ teaspoon baking soda. Pulse a few times to distribute the ingredients.
- Add ½ cup unsalted butter (frozen) and pulse until pea sized and distributed.
- In a medium bowl, whisk together 1 cup active sourdough starter and ½ cup buttermilk. Add to the flour mixture and use dough setting on food processor until a soft dough forms. It will be slightly sicky.
- 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 12 rounds using a regular mason jar dipped in flour.
- Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
- Serve warm.
