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    Sourdough Biscuits


    • 2 cups organic, unbleached flour
    • 1 cup sourdough starter (click here to learn how to start one)
    • 1/2 cup homemade buttermilk
    • 1/2 cup cold butter, cut into chunks
    • 1 tsp baking powder
    • 1 tsp sea salt
    • 1/2 tsp baking soda
    • additional butter, melted


    • Prep: 1 hour
    • Cook: 15
    • Serves: dozen

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    1. In a large mixing bowl combine the flour, baking powder, sea salt, and baking soda.
    2. Cut in the butter with a pastry cutter until the mixture resembles course crumbs.
    3. Now add the sourdough starter and the buttermilk to the flour mixture and stir with a fork until the dough forms a ball.
    4. You may need to adjust the flour or milk depending on how thin your starter is.
    5. Turn the dough onto a well floured surface and knead 5-10 times. Don’t over knead the dough or it will become tough. And who wants tough biscuits?
    6. Now gently roll or pat the dough out to 1/2 inch thickness.
    7. Cut into rounds with a floured biscuit cutter. Or you could just cut it into squares if you wanted to.
    8. Place the biscuits about 2 inches apart on a buttered baking sheet.
    9. Now gently brush the tops with melted butter.
    10. Bake these lovely discs of buttery amazingness at 425°F for 12-15 minutes or until they are a beautiful golden brown.
    recipes/baking/sourdough_biscuits.txt · Last modified: 2019/10/07 22:58 by bw