Description
Fluffy, buttery biscuits made from leftover sourdough starter, perfect for breakfast or as a side.
Ingredients
Scale
- 2 ¼ cups (270 grams) all-purpose flour (plus more for dusting)
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon kosher salt
- ½ cup (1 stick or 113 grams) unsalted butter (very cold, cubed)
- ¾ cup + 2 tablespoons buttermilk (cold, divided)
- ½ cup (113 grams) sourdough starter discard
- 1 tablespoon honey
Instructions
- Preheat your oven to 425℉.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingertips to gently pinch and spread the butter, making it crumbly.
- In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until well combined.
- Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients until a dough forms, being careful not to overwork it.
- Dump the dough onto a floured surface. Shape it into a mound and flatten it into a rectangle about ¾-inch thick.
- Fold the sides of the rectangle into the center and repeat this folding process three times.
- Flatten the dough into a final ¾-inch thick rectangle. Cut into biscuits using a circular cutter.
- Arrange the biscuits in a cast iron skillet or on a baking sheet. Brush the tops with the remaining buttermilk.
- Bake for 18-20 minutes or until golden brown. Serve warm.
Notes
Use very cold butter for the flakiest biscuits. Don’t overwork the dough to keep them light and airy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg