Sourdough Biscuits
A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.
Marcthe bakereasyPrep
20m
Cook
16m
Total
36m
Servings
6
Instructions
Heat the oven to 425°F and line a baking sheet. Whisk the flour, baking powder, sugar, salt and baking soda.
Cut the cold butter into cubes and toss it through the flour, pinching, until the pieces are pea-sized.
Whisk the starter with the buttermilk. Add it to the dry and bring the dough together with two or three kneads — no more.
On a floured counter press the dough to a ½-inch rectangle. Fold it in thirds like a letter and flatten to ½ inch again. Do that twice more.
Pro tip — Three folds, cold butter: that is where the flaky layers come from.
Press the dough to a 6 × 4-inch rectangle about 1 inch thick and cut it into six 2-inch squares.
Brush the tops with buttermilk, cream or melted butter. If you have 15 minutes, put the pan in the freezer.
Pro tip — Cold biscuits into a hot oven rise tallest.
Bake 16 to 18 minutes, until golden. Brush with melted butter and serve warm with butter or jam.
Firehouse Notes
- Bell-proof — not this one
- Bulk-ready — scales for 8 and up without fuss
- Shift meal — not this one
- Drop-off friendly — travels well
Sourdough starter required
- Starter — Active starter or discard, fed within the week — 100% hydration