Creating tender, flaky sourdough biscuits has never been easier with this recipe. The biscuits, embodying the essence of softness and flakiness, can be crafted effortlessly using either fed or discarded sourdough starter.
Ingredients Needed:
Sourdough starter or sourdough discard
Milk
All-purpose flour
Baking powder
Salt
Very cold butter, grated
How To Make Sourdough Biscuits:
Begin by preheating the oven to 450 degrees F. Lightly butter the bottom of a baking dish to prepare.
In a mixing bowl, whisk together the sourdough starter or discard along with 1/3 cup of milk until well combined.
In a separate bowl, combine the flour, baking powder, salt, and grated butter, ensuring an even distribution of ingredients.
Add the milk mixture to the dry ingredients bowl, stirring until a cohesive dough forms.
Adjust the dough consistency by incorporating additional milk as needed, ensuring it comes together without becoming sticky.
Transfer the dough onto a lightly floured surface, gently patting it into a 6×9-inch rectangle.
With a sharp knife, cut the dough into 12 evenly sized pieces.
Place the cut biscuits into the prepared baking dish and bake for approximately 15 minutes or until the tops turn golden-brown.
Once baked, serve the biscuits hot, accompanied by butter and jam or ladled with savory sausage gravy.
Expert Tips:
Utilize sourdough starter: Embrace the versatility of either fed starter or discard, tailoring the recipe to your preferences or ingredient availability.
Grate the butter: Opt for grated butter to facilitate the creation of delicate, airy layers within the biscuits.
Handle the dough with care: When shaping the biscuits, exercise a gentle touch to maintain their fluffy texture and avoid denseness.
Storing Sourdough Biscuits:
Allow the biscuits to cool completely before storing them in a zipper-topped bag or airtight container. Refrigerate for up to 5 days or freeze for an extended shelf life of 3 to 4 months.
FAQs:
What if My Biscuits Aren’t Flaky?
Ensure the butter remains adequately chilled until incorporation, either by refrigeration or a brief freeze. Grating the butter facilitates the creation of air pockets within the dough, contributing to its flakiness.
What Makes These the Best Sourdough Biscuits?
These biscuits boast simplicity and exceptional taste, embodying the essence of sourdough without the time commitment of a traditional loaf. The grated butter elevates their texture, resulting in perfectly flaky, layered biscuits.
