Sourdough Buttermilk Biscuits
Sourdough buttermilk biscuits are a delicious twist on the classic recipe, made with simple, everyday ingredients. Using sourdough discard adds incredible flavor and is a great way to make use of extra starter. With the right technique, you’ll get mile-high biscuits that are soft and tender on the inside with beautifully crisp, golden edges. These buttermilk biscuits with sourdough discard are the ultimate comfort food!
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Equipment
- pastry cutter
- large bowl
- kitchen scale
- measuring spoons
- box grater
- parchment paper optional
- Baking Sheet
Ingredients
- 500 g all-purpose flour 4 cups
- 1 tsp sea salt
- 1½ tbsp baking powder
- ¼ tsp baking soda
- 2 tbsp sugar
- 226 g unsalted butter 1 cup
- 28 g unsalted butter 2 T
- 125 g sourdough discard ½ cup
- 313 g buttermilk 1¼ cup
- 1 tbsp flaky salt, like Maldon Sea Salt Flakes optional
Instructions
Prepare the Dough
- Grate cold butter using a box grater or cube the butter into small chunks with a knife and set aside.226 g unsalted butter
- Next, add the flour, salt, baking soda, sugar, and baking powder to a large mixing bowl. Whisk together thoroughly to distribute the leaveners throughout the flour.500 g all-purpose flour, 1 tsp sea salt, ¼ tsp baking soda, 2 tbsp sugar, and 1½ tbsp baking powder
- Add the grated butter to the dry ingredients and blend using a pastry cutter until the mixture resembles coarse sand. If you don't have a pastry cutter, then use your fingers to incorporate the butter. As you sift through the flour with your fingers, press the butter between your fingers so the butter coats the flour.
- In a separate bowl, whisk the sourdough discard with the buttermilk until it's smooth.125 g sourdough discard and 313 g buttermilk
- Pour the wet ingredients into the flour mixture. Using a lifting motion with a spoon, gently mix the flour into the buttermilk mixture until it forms a shaggy dough. Once all of the buttermilk mixture is mixed into the dry ingredients, knead the dough 3-5 times with your hands to incorporate the last of the dry ingredients.
Create the Flaky Layers (Lamination)
- Turn the dough out onto a clean work surface. Shape the dough into a thick rectangle, roughly 8x10 inches. Use a bench scraper to help square the corners.
- To laminate the dough, first cut the dough in half and stack the layers. Using your fingers, flatten the dough until it's 1½ inches thick. Next, cut the dough into 3 equal pieces. Repeat stacking them and flattening them as evenly as possible until they're 1 ½ inches thick. Repeat this process 2 more times.
Cut
- After the final lamination, cut biscuits into 8 equal-sized squares using a sharp knife or bench scraper. Trim off the outside edges of each biscuit. Avoid any twisting motion when cutting to preserve the layers.
Freeze and Bake
- Arrange biscuits ½ inch apart on a parchment-lined baking sheet.
- Place the biscuits into the freezer for 15 minutes while the oven preheats to 425°F/220°C.
- Remove the biscuits from the freezer and brush melted butter onto the tops of the biscuits using a pastry brush. If desired, sprinkle a bit of coarse salt over the tops.28 g unsalted butter and 1 tbsp flaky salt, like Maldon Sea Salt Flakes
- Bake for 18-20 minutes, or until the tops are golden brown and reach an internal temperature of 190°F/88°C.
- Cool the biscuits on a wire cooling rack.
Storage
- Flaky sourdough buttermilk biscuits are best the day they're baked, but store really well. Allow them to cool completely before placing them into an airtight container. Store at room temperature for up to 3 days.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Can You Freeze Sourdough Discard Biscuits?
Yes! Freezing biscuits is such a great way to have them ready when you’re short on time. I like to double or even triple the recipe if I have extra buttermilk or sourdough discard to use up. To freeze biscuit dough, just prepare it as directed, then place the unbaked biscuits on a baking sheet and freeze until solid. Once they’re frozen, transfer them to a freezer bag labeled with the name and date. When you’re ready to bake, pop the frozen biscuits onto a baking sheet and bake as directed—no need to thaw first! You can also freeze baked biscuits. Let them cool completely, then store them in a freezer-safe container or plastic bag, squeezing out as much air as possible. Label with the name and date, and stash them in the freezer. For the best flavor and texture, enjoy within 2 months.Do I Have to Use a Biscuit Cutter?
Biscuits are traditionally cut into circles or squares. If you prefer round biscuits but don’t have a round biscuit cutter, no worries—just use a cookie cutter, the rim of a glass, or even the top of a mason jar. If you’d rather keep things simple, cut the dough into squares instead. A sharp knife does the trick, and you’ll use up every bit of dough—no scraps to re-roll!Can I Make Sourdough Biscuits Without Buttermilk?
This recipe for sourdough buttermilk biscuits uses a handful of simple ingredients you probably already have in your kitchen. But if you’re out of real buttermilk, don’t worry—it’s easy to make a homemade buttermilk substitute! Just add 2 tablespoons of acid (such as white vinegar or lemon juice) to 1 cup of whole milk, stir, and let it sit for about 10 minutes before using. I recommend using white vinegar, since lemon juice can sometimes leave a hint of lemon flavor in the biscuits. Another great (though less common) option is to mix 1 cup of sour cream with 1 cup of whole milk to replace the buttermilk. This combination is thick, creamy, and very similar to store-bought buttermilk in both taste and texture.How to Bake Tall Biscuits
There are a few key elements that make a truly great buttermilk biscuit: a rich, buttery flavor, a soft and tender interior with flaky layers, and—my personal favorite—impressive height. I want a tall biscuit! The secret to achieving those perfect buttermilk biscuits with sourdough starter begins with cold ingredients. When the small pieces of butter hit the heat of the oven, the water in the butter turns to steam, creating those irresistible flaky layers and a light, tender texture. Next, be mindful when cutting your biscuits. Use a sharp biscuit cutter or knife to make clean cuts through the dough. Avoid twisting the cutter, as that seals the edges and prevents your biscuits from rising tall. If you’re cutting square biscuits with a knife, be sure to slice straight down on all sides so they bake evenly and stay upright in the oven.Nutrition
Calories: 492.1kcalCarbohydrates: 53.2gProtein: 8gFat: 27.7gSaturated Fat: 17.1gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 7.1gTrans Fat: 1gCholesterol: 72.6mgSodium: 609.2mgPotassium: 127.9mgFiber: 1.7gSugar: 5.1gVitamin A: 858IUCalcium: 194.4mgIron: 3.2mg
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