Buttermilk Sourdough Biscuits

These sourdough biscuits start with a buttermilk and sourdough starter overnight sponge, resulting in a lighter, less dense biscuit.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 158 Calories

Ingredients

• 1 teaspoon baking powder
• 1 tablespoon white sugar
• 1 cup milk
• 1 teaspoon salt
• 0.5 teaspoon baking soda
• 0.25 cup salted butter, melted
• 1.5 teaspoons vinegar
• 2.5 cups all-purpose flour, divided
• 0.5 cup sourdough starter

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.

Step 3

Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight.

Step 4

Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough; knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter.

Step 5

Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.

Step 6

Melt any remaining butter and brush over biscuits.

Step 7

Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.