Five Star Sourdough Buttermilk Biscuits
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.
- Ready In:
- 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!
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My starter typically has the consistency of jam. It works really well in a bread, but of course I'm letting it rise over time(typically 12 hours). I haven't tried this recipe, bit it looks to me like I may want a wetter starter for this ratio to mix properly. What consistency should I be striving for? Should I add more water? Thanks, and really looking forward to trying this after reading 'I Married the Klomdike'.
Great biscuits, I try a lot of different recipes looking for that one special one - and this is right up there with the best. Used my San Francisco SD starter and followed the recipe. My only mistake was I left them to rise in to warm a spot so they rose lovely but then flattened out - so not real pretty but so good. Still light and fluffy even with my mistake. I'll be making again soon and will post another photo that I'm sure will be a lot prettier - but pretty or not - the flavor, texture and taste is all over this one. Woo Hoo - said I'd come back once I'd made them again and they turned out prettier and here I am. Just did a couple of things different. Instead of pre heating the oven or sitting them in a warm spot for 30 minutes, (didn't want the butter to melt) once cut I brushed with an egg white wash and placed in a COLD oven and turned it on to 350, they rose perfect doing this and baked until done about 20 minutes. Now I have not only light, fluffy and tasty biscuits but they look pretty too