Best 3 Buttermilk Sourdough Biscuits Recipes

FIVE STAR SOURDOUGH BUTTERMILK BISCUITS

Steps:

• Mix the buttermilk and the sourdough starter and let it sit on the counter until it has come to room temperature.
• Preheat oven to 425.
• Combine the flour, salt, baking soda and baking powder. Mix well. Cut the cold butter into the dry ingredients using a pastry blender, until the mixture resembles cornmeal.
• Combine the buttermilk/starter into the dry ingredients until a soft dough forms and it comes away from the sides of the bowl.
• Turn the dough onto a floured surface and knead gently for 30 seconds. Do not over work the mixture (you want to have small pebbles of butter showing.
• With a floured rolling pin, roll out to 1/2" thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. At this point, you can brush the biscuits with melted butter if desired.
• Cover and let rest for 30 minutes in a warm place. Bake in the center of the oven at 425 for 10 - 15 minutes, or until lightly golden brown.
• Leftovers: The next day, when the biscuits have become soft and have lost their crustiness, run them under the broiler bottom sides first, turn them over and broil the tops until they are crusty again. Serve them with honey and you will think you have died and gone to heaven!

BUTTERMILK SOURDOUGH BISCUITS

Steps:

• Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.
• 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.
• 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.
• Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Melt any remaining butter and brush over biscuits.
• Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.

EASY, TASTY SOURDOUGH BUTTERMILK BISCUITS

Steps:

• Heat oven to 450°F.
• All ingredients should be well chilled.
• In a bowl, add buttermilk to the starter and stir well to break up and dissolve the starter.
• Add the flour to a large, clean bowl and grate the butter into the flour stirring often or cut the butter into small pieces and mix with the flour using a pastry blending tool or a fork. Add the buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being "too wet". Add additional buttermilk if needed or flour.
• Turn out the dough onto a floured surface and with flour on your hands make into a very soft dough, sprinkling a little extra self-rising flour over it all as needed until no longer sticky. Try not to work the dough at all or anymore than necessary for it to be consistent throughout. Pat out dough to 1/2-inch thickness.
• Cut with floured 2 1/2-inch round cutter. Place on cookie sheet or greased cast iron skillet.
• Bake at 450°F for 15 minutes or until golden brown. Brush with melted butter if desired and serve warm.