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Buttermilk Sourdough Biscuits
Buttermilk Sourdough Biscuits
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
570 minutes
Light and airy sourdough biscuits made with buttermilk and sourdough starter overnight sponge for a delicious twist.
Ingredients:
  • 1.5 teaspoons vinegar
  • 2.5 cups all-purpose flour, divided
  • 0.5 cup sourdough starter
  • 1 tablespoon white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda
  • 0.25 cup salted butter, melted
Instructions:
  • Create tangy buttermilk by gently mixing milk and vinegar in a small bowl. Allow it to rest until it thickens and curdles slightly, for about 5 to 10 minutes.
  • Combine 1 cup of flour, sourdough starter, and buttermilk in a large non-reactive bowl. Cover and allow the dough to rest in a warm spot for 8 hours to overnight.
  • Combine 1 cup of flour, sugar, baking powder, salt, and baking soda into the dough; gently knead until fully combined. Transfer dough onto a work surface dusted with the remaining 1/2 cup of flour. Roll or pat the dough to about 1/2 inch thick. Dip a biscuit cutter in melted butter, cut out biscuits, and set aside any extra butter for later use.
  • Arrange the biscuits snugly in a greased 9x13-inch pan. Then, cover and allow them to rest for 30 minutes.
  • Preheat the oven to 375°F (190°C) to ensure perfect baking temperature.
  • Brush the remaining melted butter over the biscuits for extra delicious flavor.
  • Bake in the preheated oven for about 30 minutes until golden brown. Serve while warm.

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