Prep 20 mins
Cook 15 mins
These biscuits are to die for!!! They are a wonderful, light fluffy biscuit. I had been searching for a biscuit to use my sourdough on and I was not impressed with what I was finding. I had just been to San Fransisco for a holiday and these would rival any bread/biscuit that I had there.
- 2 cups flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 cup butter, cold
- 1 cup sourdough starter, at room temperature
- 1⁄2 cup buttermilk, room temperature (or use sour milk)
- butter, melted (for brushing the tops of the unbaked biscuits)
- Mix the buttermilk and the sourdough starter and let it sit on the counter until it has come to room temperature.
- Preheat oven to 425.
- Combine the flour, salt, baking soda and baking powder. Mix well. Cut the cold butter into the dry ingredients using a pastry blender, until the mixture resembles cornmeal.
- Combine the buttermilk/starter into the dry ingredients until a soft dough forms and it comes away from the sides of the bowl.
- Turn the dough onto a floured surface and knead gently for 30 seconds. Do not over work the mixture (you want to have small pebbles of butter showing.
- With a floured rolling pin, roll out to 1/2" thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. At this point, you can brush the biscuits with melted butter if desired.
- Cover and let rest for 30 minutes in a warm place. Bake in the center of the oven at 425 for 10 - 15 minutes, or until lightly golden brown.
- Leftovers: The next day, when the biscuits have become soft and have lost their crustiness, run them under the broiler bottom sides first, turn them over and broil the tops until they are crusty again. Serve them with honey and you will think you have died and gone to heaven!
Was looking for a simple recipe to use up some sourdough starter, and WOW. These biscuits are light, fluffy and delicious. The recipe is easily doubled. I made a double batch and put half of the cooked biscuits in the freezer for a later date. The ONLY the swap I made was to halve the white flour and substitute it with whole wheat. Great recipe, will use forever.
These really are wonderful! Made as written with only one minor change. Before putting in oven...I brushed each biscuit with garlic butter...and just before they finished baking...I sprinkled a little grated cheddar and put back in the oven just to melt a bit. These are definately a keeper. Thank you for posting.
This is the exact same recipe I have been using for many years. These biscuits are out of this world delicious. I have the recipe in my "The sourdough Cookbook", by Rita Davenport, which I got either the '70's or 80's. The book sold out shortly after that, but I have now seen it listed again . There are wonderful recipes in it, but these biscuits are my very favorite.