FIVE STAR SOURDOUGH BUTTERMILK BISCUITS
These biscuits are to die for!!! They are a wonderful, light fluffy biscuit. I had been searching for a biscuit to use my sourdough on and I was not impressed with what I was finding. I had just been to San Fransisco for a holiday and these would rival any bread/biscuit that I had there.
Provided by Abby Girl
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 118.3, Fat 6.4, SaturatedFat 4, Cholesterol 16.6, Sodium 284.1, Carbohydrate 13.2, Fiber 0.5, Sugar 0.4, Protein 2.1
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Christine Gilbert
[email protected]I'm not a big fan of sourdough, but these biscuits were surprisingly good. The buttermilk really helped to balance out the sour flavor.
Raneem Mokh
[email protected]These biscuits were a great addition to my brunch menu. They were light and fluffy, and the sourdough flavor was a nice touch.
Fatma Saber
[email protected]I've made these biscuits a few times now and they're always a hit. They're so easy to make and they always turn out perfect.
Sufyan Boota
[email protected]These biscuits were delicious! I love the sourdough flavor. They were perfect for breakfast with some eggs and bacon.
Noman Raza
[email protected]These biscuits were a bit dry for my taste. I think I might have needed to add a little more butter or milk.
Manasse Bideline
[email protected]I loved the sourdough flavor in these biscuits. They were so unique and delicious. I will definitely be making these again.
masum ahmed
[email protected]These biscuits were amazing! So light and fluffy, and the flavor was incredible. I will definitely be making these again.
Mahdi farax
[email protected]I didn't have any sourdough starter, so I used active dry yeast instead. The biscuits still turned out great! They were just a little less tangy.
circleeh
[email protected]These biscuits were a bit too dense for my taste. I think I might have overmixed the dough. But the flavor was still good.
Ibe Chiamaka
[email protected]I've tried a lot of sourdough biscuit recipes, but this one is definitely my favorite. The biscuits are so tender and flavorful. I love the addition of buttermilk, it really makes a difference.
Nd Arif
[email protected]These biscuits were easy to make and turned out perfect. I followed the recipe exactly and they were delicious. I served them with honey butter and they were a hit with my guests.
sgfvv Cjfh
[email protected]I made these biscuits for my family and they were a huge hit! Everyone loved them, even my picky kids. The buttermilk adds a nice tang that really complements the sourdough flavor.
Nurdeen Shivachi
[email protected]These biscuits are the best I've ever had! They're so light and fluffy, and the sourdough flavor is amazing. I'll definitely be making these again and again.