Five Star Sourdough Buttermilk Biscuits
Elevate your homemade baking game with these Five Star Sourdough Buttermilk Biscuits—soft, flaky, and brimming with rich, tangy flavor! Combining the traditional charm of buttermilk biscuits with a sourdough twist, this recipe is perfect for using up your sourdough starter discard while creating irresistibly tender layers. The secret lies in cold, cubed butter and a gentle folding technique that ensures maximum flakiness, while optional honey adds a touch of sweetness. Ready in just under 30 minutes, these golden beauties are brushed with melted butter for a rich, bakery-worthy finish. Serve them warm with butter, jam, or honey for a comforting treat that pairs perfectly with breakfast spreads, hearty soups, or holiday meals.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 0.5 cup Unsalted butter (cold and cubed)
- 0.5 cup Sourdough starter (discard or active, unfed)
- 0.75 cup Buttermilk (cold)
- 1 tablespoon Honey (optional, for a touch of sweetness)
- 2 tablespoons Melted butter (for brushing tops)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Add the cold cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to keep the butter cold.
In a separate bowl, mix the sourdough starter, buttermilk, and honey (if using) until well combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough in half, rotate it 90 degrees, and repeat this process two more times to create layers.
Using a floured 2.5-inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Press straight down without twisting to ensure the biscuits rise evenly.
Gather the dough scraps, gently re-pat them, and cut out more biscuits until all the dough is used.
Bake the biscuits in the preheated oven for 10-12 minutes, or until the tops are golden brown and the biscuits are cooked through.
While the biscuits are still warm, brush the tops with melted butter for an extra rich flavor.
Serve warm with your favorite toppings like butter, jam, or honey for a delightful sourdough biscuit experience.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 4555 mg | 198% | |
| Total Carbohydrate | 275.3 g | 100% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 27.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 292 mg | 22% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 691 mg | 15% | |
*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.
