Published: · Modified: by Juliea Huffaker
Are you in the mood for some fluffy and delicious sourdough biscuits? This is recipe for you! I love these Sourdough biscuits with soups, stews, and as breakfast sandwiches... But you can also use them to top a casserole!
This recipe will revolutionize your biscuits with he mouth-watering flavor of buttermilk and the goodness of fermented sourdough... You won't believe how fluffy and delicious they turn out!
Fluffy Sourdough Biscuits
Buttermilk & sourdough are the secret to making biscuits fluffy & tangy.
Buttermilk is a fermented dairy product, which means it has a slightly acidic taste. When we add buttermilk to the dough, the acid in the buttermilk reacts with the baking soda in the recipe to create carbon dioxide gas. This gas makes the biscuits rise and become fluffy!
Sourdough, on the other hand, is a natural leavening agent that's made from flour and water. It contains beneficial bacteria and yeast that help to break down the starches in the flour and create a tangy flavor in the dough. When we let the dough rest for at least 8 hours or overnight, the sourdough ferments and produces even more of these good bacteria and yeast, which helps the biscuits to rise even more and gives them a delicious, tangy flavor.
This recipe gets best of both worlds: a fluffy texture from the buttermilk and a tangy flavor from the sourdough. It's a winning combination that makes these biscuits irresistible!
Key Ingredients
- Active sourdough starter
- Unsalted butter, chilled and cubed
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk, chilled
Instructions
- In a large mixing bowl, I will combine the dry ingredients - 2 ½ cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- Now, I'll add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or fork, I will cut the butter into the dry mixture until it resembles coarse crumbs.
- Next, I'll pour in 1 cup of active sourdough starter and mix everything together until the ingredients are just combined.
- Pour 1 cup of chilled buttermilk slowly into the bowl while stirring the mixture with a wooden spoon or spatula. The dough should be sticky, but not too wet.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 8 hours, or overnight. During this time, the sourdough will ferment and the dough will rise and develop a tangy flavor. Don't worry if you see some bubbles on top, it means the sourdough is working its magic!
- Preheat the oven to 425°F (218°C).
- Dust some flour on a flat surface and turn the dough out. Gently knead it a few times until it comes together. Remember not to overwork the dough, or the biscuits will turn out tough.
- Roll the dough out to a thickness of about 1 inch. Use a round biscuit cutter or a drinking glass to cut out biscuits. Press straight down and lift up without twisting. Place the biscuits on a baking sheet lined with parchment paper.
- Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through. Make sure to keep an eye on them!
- Remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving.
Tips
- Make sure your sourdough starter is active and bubbly before using it in the recipe. This ensures that there are enough live yeast and bacteria to leaven the dough and produce the tangy flavor.
- Use chilled butter, buttermilk, and even flour if possible. This helps to keep the dough cold, which in turn makes the biscuits rise higher and results in a fluffier texture.
- Be careful not to overwork the dough when mixing or kneading it. Overworking can lead to tough biscuits. Instead, mix and knead the dough just until it comes together and then let it rest to allow the fermentation to take place.
- Letting the dough rest for at least 8 hours or overnight allows the sourdough to ferment and develop its tangy flavor. It also helps the biscuits rise higher and have a lighter texture.
- When cutting the biscuits, use a sharp biscuit cutter or knife and cut straight down without twisting. Twisting can seal the edges of the biscuit and prevent it from rising properly.
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars!Tag me on Instagram @farmhouse_harvest with your delicious creation!
Sourdough Biscuits, With Buttermilk
Yield: 8-12
Prep Time: 15 minutes
Cook Time: 13 minutes
Additional Time: 8 hours
Total Time: 8 hours 28 minutes
Mouth-watering flavor of buttermilk and the goodness of fermented sourdough... You won't believe how fluffy and delicious these Sourdough Biscuits turn out!
Ingredients
- 1 cup active sourdough starter
- ½ cup unsalted butter, chilled and cubed
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk, chilled
Instructions
- In a large mixing bowl, I will combine the dry ingredients - 2 ½ cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- Now, I'll add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or fork, I will cut the butter into the dry mixture until it resembles coarse crumbs.
- Pour in 1 cup of active sourdough starter and mix everything together until the ingredients are just combined.
- Pour 1 cup of chilled buttermilk slowly into the bowl while stirring the mixture with a wooden spoon or spatula. The dough should be sticky, but not too wet.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 8 hours, or overnight. During this time, the sourdough will ferment and the dough will rise and develop a tangy flavor. Don't worry if you see some bubbles on top, it means the sourdough is working its magic!
- Preheat the oven to 425°F (218°C).
- Dust some flour on a flat surface and turn the dough out. Gently knead it a few times until it comes together. Remember not to overwork the dough, or the biscuits will turn out tough.
- Roll the dough out to a thickness of about 1 inch. Use a round biscuit cutter or a drinking glass to cut out biscuits. Press straight down and lift up without twisting. Place the biscuits on a baking sheet lined with parchment paper.
- Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through. Make sure to keep an eye on them!
- Remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving.
Notes
- Use active sourdough starter: Make sure your sourdough starter is active and bubbly before using it in sourdough biscuits. This ensures that there are enough live yeast and bacteria to leaven the dough and produce the tangy flavor.
- Keep your ingredients cold: Use chilled butter, buttermilk, and even flour if possible. This helps to keep the sourdough biscuit dough cold, which in turn makes the biscuits rise higher and results in a fluffier texture.
- Be careful not to overwork the dough when mixing or kneading it. Overworking can lead to tough sourdough biscuits. Instead, mix and knead the dough just until it comes together and then let it rest to allow the fermentation to take place!
- Let the dough rest: Letting the dough rest for at least 8 hours or overnight allows the sourdough to ferment and develop its tangy flavor. It also helps the sourdough biscuits rise higher and have a lighter texture.
- Cut the biscuits properly: When cutting the biscuits, use a sharp biscuit cutter or knife and cut straight down without twisting. Twisting can seal the edges of the biscuit and prevent it from rising properly.
Did you make this recipe?
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How to Serve Sourdough Biscuits
There are so many delicious ways to serve these sourdough biscuits! A few of my favorites:
With butter and jam: This is a classic way to enjoy biscuits! Slather a warm biscuit with some softened butter and strawberry freezer jam or preserves. It's a sweet and comforting treat that's perfect for breakfast or brunch.
As a sandwich: These biscuits make a great base for a breakfast or lunch sandwich. Try filling them with bacon, egg, and cheese for a hearty breakfast sandwich, or with ham, cheese, and mustard for a savory lunch option.
With gravy: Biscuits and gravy are a southern staple, and for good reason! These fluffy biscuits are perfect for soaking up savory gravy. Try making country sausage gravy or vegetarian mushroom gravy to pour over the biscuits.
With honey butter: Mix together some softened butter and honey for a sweet and creamy spread that pairs perfectly with these tangy biscuits.
On their own: These biscuits are so delicious on their own, you might not even need any toppings! Serve them warm with a warm drink for a cozy and comforting treat.
Let me know which one is your favorite in the comments below!
Sourdough Biscuit Benefits
A publication in "Comprehensive Reviews in Food Science and Food Safety" (2018) discusses the nutritional benefits of sourdough fermentation. It mentions the potential health advantages, such as improved mineral bioavailability and reduced glycemic index, associated with consuming sourdough-based products.
A study published in the "Journal of Agricultural and Food Chemistry" in 2011, titled "Effects of Dough Leavening and Baking Conditions on Phytate Degradation and Inositol Phosphate Profile in Whole Wheat Bread," showed that sourdough fermentation significantly reduced phytic acid levels in whole wheat bread, resulting in improved mineral bioavailability.
The "Journal of Food Science" published research in 2015 titled "Phytase Activity in Sourdough Lactic Acid Bacteria: Purification and Characterization of a Phytase from Lactobacillus sanfranciscensis CB1," which examined the phytase activity of lactic acid bacteria in sourdough cultures. The study emphasized the role of phytase in phytic acid breakdown during fermentation.
