Learn how to make buttery, delicious buttermilk biscuits using sourdough starter! These biscuits are so packed full off flavor and melt in your mout. Serve for breakfast or slice one in half and make a BLT!
These buttermilk biscuits are super flaky and you can peel apart the buttery layers of goodness!
How to make sourdough starter
This isn’t as difficult as you might think. All you need is flour and water! It can take a week or two to get your starter ready to cook with so be patient. Here are a couple sites that talk about how to make your own starter: The Duvall Homestead, The Clever Carrot.
If you’d rather take a short cut, I recommend just purchasing starter on-line for just a few dollars. It’s quick and easy that way!
What are the benefits of sourdough?
Easier to digest for some people and promotes good gut health.
Soaking, sprouting, or fermenting reduces the amount of phytic acid making them easier to digest, and helps you to more easily absorb nutrients. Here’s an interesting study if you’d like to learn more.
Helps promote healthy aging
Whole grains like sourdough bread are a staple of the Mediterranean diet. Some research shows fermented foods can help promote healthy aging and contributed to lower risk of heart disease, diabetes and cancer for older folks living in the Mediterranean.
Tips for making buttery sourdough biscuits
- Use your hands when you can! It’s good to get your hand in dough so you can get used to handling it for other recipes. You can also use a fork if you’d like.
- If you a sensitive to gluten, these biscuits might be easier for you to digest. You can also ferment them for an extra 5 hours.
- This recipe is a good one to use up extra starter or discard. When you are ready to bake bread, the process requires feeding the starter flour and water. Depending on how much starter you have in your jar, you might need to pour some out to make room for more flour and water. Rather than dumping the discard, use it to make pancakes or these biscuits!
- Use a biscuit cutter if you’d like or simply use the rim of a glass or mason jar. Anything round works!
How to make buttery sourdough biscuits
Cut butter into small pieces and add to flour. Using your fingers, combine the two until a small ball forms. There will be crumbs in the bowl as well.
Add the sour dough starter, honey, and buttermilk. Stir until all ingredients are incorporated.
Use a tea towel to cover the bowl and allow your biscuits to ferment for 8 to 10 hours.
The next day, add baking powder, baking soda, and salt. Mix everything together and roll out dough onto a lightly floured surface. Roll out to about 1 inch thickness. Use the rim of a glass or mason jar to cut out your biscuits.
Line a baking sheet with parchment paper and bake in a preheated oven for about 10-12 minutes.
Serve with butter, jam or make a BLT sandwich!
- ½ cup (1 stick) chilled unsalted butter, cut into small pieces, plus 2 Tbsp. melted for brushing
- 1 1/2 cups of All-Purpose Flour
- 1 cup of sourdough discard, room temperature
- 1 tablespoon honey
- 3/4 tsp salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup milk or buttermilk
- Step 1. Preheat your oven to 425°. Add flour to a large bowl. Cut butter into flour using a fork or with your hands, until the dough looks crumbly.
- Step 2. Add 1 cup of sourdough starter, buttermilk, and honey to dough mixture and use a fork to incorporate until you can make a dough with your hands. Some crumbs will remain on the bottom of the bowl.
- Step 3. Use a tea towel to cover the bowl and allow to sit at room temperature at least 8-12 hours.
- Step 4. Add baking soda, baking powder, and salt to the dough. Using your fingers, mix well. Roll dough out onto a lightly flouring surface about an inch thick. Cut out biscuits with the top of a glass to form triangles.
- Step 5. Place on parchment paper lined baking pan and brush with remaining butter. Bake until golden brown, about 12 minutes.