Sourdough Buttermilk Biscuits

AuthorTeresa L Greenway
Rating
Yields10 Servings
First Bowl:
 510 g All Purpose Flour
 11 g Salt
 15 g Baking Powder
 5 g Baking Soda
 17 g White Sugar
Second Bowl:
 190 g Sourdough Starterat 100% hydration
 290 g ButtermilkI use the full fat buttermilk
Separate Ingredient:
 113 g Cold Salted ButterSee directions
Separate Ingredient:
 60 g Melted ButterFor spreading on the top of the biscuits before baking
1

Add all of the ingredients together in bowl 1 and then stir the ingredients well.

2

Then cut the cold butter into the dry ingredients of bowl 1, with your hands, until the butter has only small pieces left - about the size of a pea.

3

Mix together the sourdough starter and the cold buttermilk in bowl 2. Stir well to incorporate.

4

Now add the wet ingredients of bowl 2 to the dry ingredients of bowl 1.

5

With a fork, toss the dry and wet ingredients together until you are able to form a ball of dough.

6

Take the ball of dough from the bowl and place it on a lightly floured surface. Sprinkle some flour over the dough and then gently knead the dough together about three times. Just enough to have a nicely formed dough ball.

7

Using some dusting flour, roll or pat the dough out into a circle of dough about 1 inch thick. Using a round 3 inch cutter cut about 10 biscuits.

8

Place on an oiled sheet pan. Then use a roll cutter to make a nice design on the top. I cut all the way through to the bottom.

9

Brush melted butter on top of each biscuit liberally. Sprinkle with coarse baking sugar crystals.

10

Bake in a pre-heated oven at 425F/218C for about 12-15 minutes.
Serve immediately with butter, jam, jelly, honey or your favorite topping.

11

Category

Ingredients

First Bowl:
 510 g All Purpose Flour
 11 g Salt
 15 g Baking Powder
 5 g Baking Soda
 17 g White Sugar
Second Bowl:
 190 g Sourdough Starterat 100% hydration
 290 g ButtermilkI use the full fat buttermilk
Separate Ingredient:
 113 g Cold Salted ButterSee directions
Separate Ingredient:
 60 g Melted ButterFor spreading on the top of the biscuits before baking

Directions

1

Add all of the ingredients together in bowl 1 and then stir the ingredients well.

2

Then cut the cold butter into the dry ingredients of bowl 1, with your hands, until the butter has only small pieces left - about the size of a pea.

3

Mix together the sourdough starter and the cold buttermilk in bowl 2. Stir well to incorporate.

4

Now add the wet ingredients of bowl 2 to the dry ingredients of bowl 1.

5

With a fork, toss the dry and wet ingredients together until you are able to form a ball of dough.

6

Take the ball of dough from the bowl and place it on a lightly floured surface. Sprinkle some flour over the dough and then gently knead the dough together about three times. Just enough to have a nicely formed dough ball.

7

Using some dusting flour, roll or pat the dough out into a circle of dough about 1 inch thick. Using a round 3 inch cutter cut about 10 biscuits.

8

Place on an oiled sheet pan. Then use a roll cutter to make a nice design on the top. I cut all the way through to the bottom.

9

Brush melted butter on top of each biscuit liberally. Sprinkle with coarse baking sugar crystals.

10

Bake in a pre-heated oven at 425F/218C for about 12-15 minutes.
Serve immediately with butter, jam, jelly, honey or your favorite topping.

11

Sourdough Buttermilk Biscuits

Teresa L Greenway

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