Sourdough Buttermilk Biscuits
I recently added my sourdough starter to a traditional buttermilk biscuit recipe and oh my they turned out delicious. One of my favorite breakfast items is biscuits and gravy topped with scrambled eggs. I had this dish years ago in San Diego and make it quite often. These biscuits are so easy to make and there is no waiting for dough to proof. As long as you use a fed sourdough starter these turn out perfect. I usually feed my starter 8 to 12 hours before I use it in these biscuits.
Ingredients
* 2 1/4 cups of self-rising flour
* 1 tsp salt
* 1/4 cup of fed sourdough starter
* 1/4 Crisco (solid)
* 1 to 2 cups of buttermilk
* 1 tsp maple syrup
* 1/2 tsp of baking soda
Steps
* Combine flour and Crisco in a large bowl and mix with a pastry cutter until Crisco is thoroughly incorporated.
* Add in salt, baking soda and maple syrup.
* Add in enough buttermilk until the mixture is a wet sticky dough.
* Knead dough on a flour surface by folding the dough in half over and over about 8 to 10 times.
* Roll out to 3/4 inch thick and cut with a cookie cutter.
* Arrange biscuits in greased cast iron skillet or a baking pan.
* Pat tops with buttermilk (optional).
* Bake at 425 until tops are a nice golden brown and biscuit is cooked thoroughly.
Tips to Making Sourdough Buttermilk Biscuits
- The dough for these biscuits should be a wet dough not dry or dense.
- Add the buttermilk a little at a time until the dough starts to come together.
- If you add too much buttermilk don’t worry just add more flour.
- Make sure that your dough is not heavy or too dense.
- When kneading the dough fold the dough several times over and over. This helps make flakey layers to a biscuit.
When you are in the mood for biscuits, I hope you gives these a try!
Enjoy!
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