Sourdough Angel Biscuits
Soft, flaky, and infused with a delightful tang, Sourdough Angel Biscuits are the perfect marriage of classic Southern biscuits and the bold flavor of sourdough starter. Made with a combination of cold butter and vegetable shortening for maximum fluffiness, these biscuits are carefully folded to create irresistible layers. The sourdough starter adds a nuanced depth of flavor, while the buttermilk ensures tender texture. Ideal for brunch spreads or as a side for hearty meals, these versatile biscuits are brushed with melted butter straight out of the oven for a golden finish. Quick to prepare in just 20 minutes and ready in under 40, Sourdough Angel Biscuits bring comfort and gourmet appeal to your table. Perfect with butter, jam, or savory toppings, they’re a must-try recipe for anyone who loves homemade bread!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.25 cups Vegetable shortening, cold and cubed
- 1 cup Sourdough starter, unfed/discard
- 0.5 cups Buttermilk, cold
- 2 tablespoons Melted butter (for brushing)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Add the cold cubed butter and vegetable shortening to the dry ingredients. Use a pastry cutter or your fingertips to cut the fat into the flour mixture until it resembles coarse crumbs.
In a separate bowl, mix the sourdough starter and cold buttermilk together until combined.
Make a well in the center of the flour mixture and pour in the sourdough-buttermilk mixture. Stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and pat it into a thick rectangle about 1 inch thick. Fold the dough in half, turn it, and press it out again. Repeat this folding process 3-4 times to create layers.
Using a floured biscuit cutter (about 2.5 inches in diameter), cut out your biscuits and place them on the prepared baking sheet, leaving a little space between each.
Gather the scraps of dough, re-roll them gently, and cut out more 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.
Brush the hot biscuits with melted butter as soon as they come out of the oven for an extra touch of richness.
Serve warm, and enjoy with butter, jam, or your favorite toppings.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 62 mg | 1% | |
*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.
