Buttery Flaky Sourdough Biscuits
These buttery flaky sourdough biscuits are a delightful addition to meals, offering a tender texture and rich flavor. Easy to make, they are perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar for flavor enhancement
- 2 teaspoons baking powder leavening agent
- 1 teaspoon sea salt for taste
- 3/4 teaspoon baking soda leavening agent
Wet Ingredients
- 1/2 cup unsalted butter, frozen overnight for moisture and richness
- 1 cup active bubbly sourdough starter for leavening and flavor
- 1/4 cup whole milk for moisture
- 1/4 cup heavy cream for richness and moisture
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the all-purpose flour, sugar, baking powder, sea salt, and baking soda. Whisk until evenly mixed.
- Grate the frozen unsalted butter into the flour mixture or cut it into small cubes. Work it into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the active bubbly sourdough starter, whole milk, and heavy cream. Stir gently until just combined.
- Turn the dough out onto a floured surface and pat it into a rectangle about 1-inch thick.
- Roll the dough out if needed to an even thickness. Fold the dough over onto itself three or four times, rotating slightly each time.
- Roll out the dough to about 1-inch thickness and cut out rounds with a biscuit cutter, pressing straight down to avoid twisting.
- Place cut biscuits on a baking sheet lined with parchment paper, spacing about an inch apart.
Baking
- Bake in the preheated oven for 12-15 minutes until golden brown.
- Let the biscuits cool on a wire rack for a few minutes before serving.
Notes
Enjoy the biscuits warm or let them cool for later. They can be served for breakfast or as a side dish. For best results, ensure the butter is very cold.