Easy Tasty Sourdough Buttermilk Biscuits
Flaky, buttery, and impossibly flavorful, these Easy Tasty Sourdough Buttermilk Biscuits are a must-try for breakfast lovers and baking enthusiasts alike. This quick and foolproof recipe combines the tangy richness of sourdough starter discard with the tender, fluffy texture of classic buttermilk biscuits. With just 15 minutes of prep time and a simple layering technique to create ultra-flaky layers, these biscuits are as easy as they are delicious. The cold, cubed butter and a touch of buttermilk ensure a melt-in-your-mouth texture, while the sourdough adds a delightful depth of flavor that will have you reaching for seconds. Perfect served warm with butter, jam, or your favorite toppings, these biscuits are an effortless way to elevate your breakfast table. Bake up a batch for a cozy weekend brunch or as a comforting side dish for any meal!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 6 tablespoons Unsalted butter, cold and cubed
- 0.5 cup Sourdough starter discard
- 0.5 cup Buttermilk, cold
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, combine the sourdough starter discard and cold buttermilk. Mix until combined.
Make a well in the center of the dry ingredients and pour in the sourdough-buttermilk mixture. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix.
Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough in half, then rotate it 90 degrees and fold again. Repeat this process 2-3 times to create layers.
Using a floured biscuit cutter or the rim of a glass, cut out biscuits and place them on the prepared baking sheet, making sure the edges are slightly touching for a better rise.
Gather the scraps, gently pat them back together, and cut out additional biscuits until all the dough is used.
Bake the biscuits in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove the biscuits from the oven and allow them to cool slightly before serving. Enjoy them warm with butter, jam, or your favorite toppings!
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 4483 mg | 195% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.6 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 205 mg | 16% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
