Making biscuits using sourdough starter takes a little longer than regular baking powder biscuits. This extra time is worth the wait when the Sourdough Buttermilk Biscuits are ready to be served warm with your favorite topping (including gravy).
Sourdough Buttermilk Biscuits
2 cups of all-purpose four
1 teaspoon of salt
½ teaspoon of baking soda
1 teaspoon of baking powder
½ cup of butter
½ cup of buttermilk
1 cup of sourdough starter
¼ cup of butter – melted.
Sift together dry ingredients (flour, salt, baking soda and baking powder). Add butter. Mix together until mixture has the consistency of cornmeal.
Mix buttermilk and starter together. Add to flour mixture. Mix until a soft dough is formed and sticks together, clearing the sides of the bowl. This mixture will seem quite moist. This is OK.
Turn out onto a well floured surface and knead gently for 30 – 60 seconds.
Flatten dough to about ½” thick. Cut with a large biscuit cutter and place in a lightly greased pan. Biscuits should be touching.
Brush tops of biscuits with butter, cover with a tea towel and set to rest for half an hour.
Preheat oven to 425°F. Baking time will depend on the type of pan used. For a regular cookie sheet, bake for 10 -12 minutes. For a cast iron pan, bake for 14-15 minutes. In both cases, the biscuits may need longer depending on your oven and altitude. The end result needs to be a golden brown biscuit.
– No buttermilk on hand? Make your own by mixing a scant cup of milk mixed with one tablespoon of lemon juice or vinegar. Let it set for at least 10 minutes, stir and use as directed.
– Do not substitute butter.
– It’s OK to mix the flour mixture and butter together using your hands.
– Sifting the dry ingredients together will contribute to a lighter biscuit.
– We like to bake these biscuits in a cast iron pan.