Sourdough Biscuits

These flakey, buttery, and fluffy sourdough biscuits are hands-down, the best biscuits I've ever had. Long fermented or quick buiscuits, you choose.

Course Breakfast, Side Dish

Cuisine American

Keyword sourdough biscuits

Prep Time 15

Cook Time 15

Fermentation Time (optional) 12

Servings

Calories 154kcal

Author Amy

4-12 hours before you plan to start this recipe, feed your sourdough starter so it is nice and bubbly.
In a large bowl (or food processor), add flour. Dice butter up and add to flour.
Combine the flour and butter together until the butter and flour resemble crumples and there are no clumps bigger than pea sized.
Add sourdough starter, honey, and room temperature water and mix until a ball forms. If your dough seems a little dry add a teaspoon more of water at a time until all the flour is combined with the dough.
Cover with a towel and place in a warm spot for 12-24 hours.
The next day, preheat the oven to 400 degrees.
Sprinkle salt, baking soda and baking powder over the biscuit dough evenly.
With your hands, mix the dough together until all the salt and learners are combined well.
On a well floured surface, place dough onto flour. Flip it over once and than pat out into a square/rectangle shape about 1/2″ thick.
Cut biscuits using a biscuit cutter or I just use a glass or mason jar. Pat out extra dough and cut out biscuits until there is no dough left.
Place the biscuits on a parchment lined cookie sheet or cast iron skillet.
Bake for 15-20 minutes or until they start to turn golden brown.

A food processor will make this process much simpler. If you don't have one, you can use a pastry blender or just your hands.
Most biscuit recipes call for cold water, since this one is fermented you can use room temperature water, just make sure to not do warm. If you are not planning on long fermenting then use cold water.
To make the perfect flakiness, you have to use cold butter. To make it extra cold you can place it in the freezer for 10-15 minutes before making the recipe.
If you have a gluten sensitivity, but can tolerate long fermented sourdough and want to use this recipe, I would recommend flour your surface before rolling out with some gluten free one-to-one flour. It works like a charm.