Sourdough biscuits

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Warm, flaky buttery sourdough biscuits are perfect alone or with some hot sausage gravy. These sourdough biscuits are good for breakfast or added to a side at dinner. My children sometimes add butter and eat as a snack. I love how easy and fast they can be made with just a few simple ingredients.

These sourdough biscuits can be made same day or long fermented. I usually bake same day, as I forget to start them the night before. All you need is unbleached flour, sourdough active or discard, butter, salt, baking powder, baking soda, milk and honey or sugar. The sourdough will not be the leavener in this recipe so no need to have it active if you need to use up some discard.

Need to make a sourdough starter? I have instructions for you here.

I start by getting out the kitchen scale, ingredients, measuring spoons, pastry cutter and mixing bowl. Place the mixing bowl on the scale and zero. Measure out 330g flour and cut 1 stick of cold butter into pieces as you add it to the bowl. Using the pastry cutter or fingers, blend the flour and butter together as you make the butter into small pea like pieces, Try to keep it cold and not melted.

If you plan on baking same day; add 9 tsp baking powder, 4 tsp baking soda, 4g salt and mix well. Otherwise skip this step and go to long fermenting section.

Add 12g honey or sugar, 224g sourdough starter, and 120g milk. Mix and pour onto floured surface.

Work the dough by folding it over on top of itself and create layers while trying not to warm the dough. Flatten down to about 1/2 inch thick.

Using the top of a cup, cut out circles and place on baking dish or cast iron skillet. Fold together dough and make more circles until all the dough is used up and the pan is filled up with biscuit dough.

Cover and let rise until puffy, about 30 mintues.

Preheat oven to 400 degrees and bake 15-20 minutes. Biscuits should be golden around the edges.

Mix together flour and butter pieces blending with pastry cutter or fingers. Add 224g sourdough, 12g honey or sugar, and 120g milk. Mix until combined.

Cover dough and let sit at room temperature for 8 to 24 hours to ferment. If you don't want the milk to get warm in the dough, then maybe let rise for a couple hours and place bowl in refrigerator to ferment.

Once fermented, add 9 tsp baking powder, 4 tsp baking soda and 4 tsp salt. This can be tricky to combine evenly.

Pour dough onto floured surface and fold into layers on top of itself. Flatten to about 1/2 inch thick.

Cut out circles with top of cup or anything round. Place into cast iron skillet or baking dish. Fold dough and continue until all dough is used up.

Let dough rise for 30 minutes.

Preheat oven to 400 degrees and bake for 15-20 minutes until golden edges.

• Keep butter as cold as possible for flaky biscuits
• Use a good quality baking powder without aluminum to avoid a metallic taste
• Add baking powder, soda and salt in last when last fermenting

Sourdough biscuits

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Ingredients

• 114g butter
• 330g unbleached flour or freshly milled wheat berries
• 224g sourdough starter
• 12g sugar or honey
• 9tsp baking powder
• 9tsp baking soda
• 4g sea salt
• 120g milk

Instructions

1. Blend together flour and butter until butter is in pea sized cubes.
2. Add baking powder, baking soda and salt. Mix well.
3. Add sugar or honey, sourdough starter and milk. Mix until combined.
4. Pour dough onto floured surface and fold into layers. Flatten until 1/2 inch thick trying not to warm butter.
5. Cut out biscuit circles and place on baking dish or cast iron pan until all dough is used up.
6. Let rise for 30 minutes or until puffy.
7. Preheat oven to 400 degrees.
8. Bake for 15-20 minutes until gold around the edges.