Are you in the mood for some fluffy and delicious sourdough biscuits? This is recipe for you! I love these Sourdough biscuits with soups, stews, and as breakfast sandwiches... But you can also use them to top a casserole!
This recipe makes biscuits with buttermilk and the goodness of fermented sourdough... You won't believe how fluffy and delicious they turn out!
Fluffy Sourdough Biscuits
Buttermilk & sourdough are the secret to making biscuits fluffy & tangy.
Buttermilk has a slightly acidic taste. When we add buttermilk to the dough, the acid in the buttermilk reacts with the baking soda in the recipe and creates carbon dioxide gas. This gas makes the biscuits rise and become extra fluffy!
Sourdough is natural leavening made from flour, water and natural yeast. It also has beneficial bacteria that break down the starches in flour making a tangy flavor in the dough.
This recipe gets best of both worlds: a fluffy texture from the buttermilk and a tangy flavor from the sourdough. It's a winning combination that makes these biscuits irresistible!
Key Ingredients
- Active sourdough starter
- Unsalted butter, chilled and cubed
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk, chilled
How to Make Buttermilk Sourdough Biscuits
- In a large mixing bowl, combine the dry ingredients - 2 ½ cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the dry mixture until it resembles coarse crumbs.
- Add 1 cup of active sourdough starter and mix everything together until the ingredients are just combined.
- Pour 1 cup of chilled buttermilk slowly into the bowl while stirring the mixture with a wooden spoon or spatula. The dough should be sticky, but not too wet.
- Cover the bowl with plastic wrap, and let the dough rest at room temperature for at least 8 hours, or overnight. Letting the dough rest for at least 8 hours allows the sourdough to ferment. It also helps the biscuits rise higher and have a lighter texture!
- Preheat the oven to 425°F (218°C).
- Dust some flour on your counter top and turn the dough out. Gently knead it a few times until it comes together. DO NOT overwork the dough, or the biscuits will turn out tough.
- Roll the dough out to 1 inch thick. Use a round biscuit cutter or a drinking glass to cut out biscuits. (Press straight down and lift up without twisting.)
- Place raw biscuits on a parchment lined baking sheet.
- Bake in a preheated oven at 425 degrees F for 12-15 minutes, until they're golden brown on top and cooked through. Keep an eye on them!
- Remove biscuits from the oven and let them cool on a wire rack for a few minutes before serving. Serve warm, and enjoy!
Tips
- Make sure your sourdough starter is active and bubbly before using it in the recipe.
- Use chilled butter, buttermilk, and even flour if possible. This helps to keep the dough cold, which makes the biscuits rise higher with a fluffier texture.
- Be careful not to overwork the dough when mixing or kneading it.... Overworking leads to tough biscuits. Instead, mix and knead the dough just until it comes together.
- When cutting the biscuits, use a sharp biscuit cutter or knife and cut straight down without twisting. Twisting seals the edges of the biscuit and prevents them from rising well!
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Sourdough Biscuits, With Buttermilk
Mouth-watering flavor of buttermilk and the goodness of fermented sourdough... You won't believe how fluffy and delicious these Sourdough Biscuits turn out!
Ingredients
- 1 cup active sourdough starter
- ½ cup unsalted butter, chilled and cubed
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk, chilled
Instructions
- In a large mixing bowl, combine the dry ingredients - 2 ½ cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the dry mixture until it resembles coarse crumbs.
- Pour in 1 cup of active sourdough starter and mix everything together until the ingredients are just combined.
- Pour 1 cup of chilled buttermilk slowly into the bowl while stirring the mixture with a wooden spoon or spatula. The dough should be sticky, but not too wet.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 8 hours, or overnight. During this time, the sourdough will ferment and the dough will rise and develop a tangy flavor. Don't worry if you see some bubbles on top, it means the sourdough is working its magic!
- Preheat the oven to 425°F (218°C).
- Dust some flour on a flat surface and turn the dough out. Gently knead it a few times until it comes together. Remember not to overwork the dough, or the biscuits will turn out tough.
- Roll the dough out to a thickness of about 1 inch. Use a round biscuit cutter or a drinking glass to cut out biscuits. Press straight down and lift up without twisting. Place the biscuits on a baking sheet lined with parchment paper.
- Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through. Make sure to keep an eye on them!
- Remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving.
Notes
- Use active sourdough starter: Make sure your sourdough starter is active and bubbly before using it in sourdough biscuits. This ensures that there are enough live yeast and bacteria to leaven the dough and produce the tangy flavor.
- Keep your ingredients cold: Use chilled butter, buttermilk, and even flour if possible. This helps to keep the sourdough biscuit dough cold, which in turn makes the biscuits rise higher and results in a fluffier texture.
- Be careful not to overwork the dough when mixing or kneading it. Overworking can lead to tough sourdough biscuits. Instead, mix and knead the dough just until it comes together and then let it rest to allow the fermentation to take place!
- Let the dough rest: Letting the dough rest for at least 8 hours or overnight allows the sourdough to ferment and develop its tangy flavor. It also helps the sourdough biscuits rise higher and have a lighter texture.
- Cut the biscuits properly: When cutting the biscuits, use a sharp biscuit cutter or knife and cut straight down without twisting. Twisting can seal the edges of the biscuit and prevent it from rising properly.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 215Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 21mgSodium 403mgCarbohydrates 31gFiber 1gSugar 3gProtein 5g
How to Serve Sourdough Biscuits
There are so many delicious ways to serve these sourdough buttermilk biscuits! A few of my favorites:
With butter and jam: Slather a warm biscuit with some softened butter and strawberry freezer jam or preserves. It's perfect for breakfast or brunch.
Sandwiches: These biscuits make a great base for a breakfast or lunch sandwich. Fill them with bacon, egg, and cheese for a hearty breakfast sandwich, or with ham, cheese, and mustard for lunch;)
Biscuits and gravy: Biscuits and gravy are a southern staple, and for good reason! These fluffy biscuits are perfect for soaking up savory gravy. Try making country sausage gravy to pour over these biscuits.
With honey butter: Mix together some softened butter and honey for a sweet and creamy spread that goes perfect with these biscuits.
On their own: These biscuits are so delicious on their own, you might not even want any toppings! Serve them warm.
Let me know which one is your favorite in the comments below!
Juliea Huffaker
Hi Ruth! I've never frozen sourdough biscuits and then baked... Let me know how it goes!!!
Marisa Hutten
There is no instruction for adding in the buttermilk - but I assume with the starter?
Juliea Huffaker
Hi Marisa! Yes add the buttermilk after the starter 😉 Thanks for letting me know!
Juliea Huffaker
Hi Gerri! Thanks for stopping by and trying my recipe! Yes I do use extra flour on the counter, dust the top of the dough and on my roller so that they don't stick. Extra flour really helps the dough to not stick. Thank you for asking!
Juliea Huffaker
So glad to hear it Terri! Thanks for the comment;)
Juliea Huffaker
Yes i refrigerate it overnight:)