Sourdough Buttermilk Biscuits (Edit recipe)

Readyprepheal

12 recipes
8 followers

View original recipe

Light! Fluffy! And PACKED with that buttermilk flavor you dream of a warm biscuit to have!

10 hours

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	271
Fat:	11 g
Carbohydrates:	34 g
Protein:	6 g
Cholesterol:	31 g
Sodium:	602 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

Serves: 8

Ingredients

2 cups All Purpose Flour
3 tsp Coconut Sugar
2 tsp Baking Powder
1 tsp Himalayan Pink Salt
.75 tsp Baking Soda
.5 cup Salted Butter, FROZEN
1 cup Homemade Sourdough Starter, Fed the night before
.5 cup Buttermilk

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

The evening before, feed your starter. 1 cup sourdough discard, fed with 1-2 heaping spoonsful of flour. Add enough water to make the mixture the same consistency as a thick pancake batter. Keep in a covered mason jar on the counter overnight.
Preheat oven to 450.
Add the flour, coconut sugar, baking powder, pink salt, and baking soda in the bowl of a standing mixer. Mix well until fully combined.
Using a cheese grater, grate the frozen butter and mix into the flour.
In a medium sized bowl add the sourdough and buttermilk. Mix well and add to the flour mixture. Stir with a spatula until combined.
Using a dough hook, knead the dough for 2 minutes.
Transfer the dough to a floured surface. Lightly sprinkle more flour on top of the dough.
Using your hands, form the dough into a rectangle that’s about 1.5 inches thick.
Using a 2-inch biscuit cutter, cut out 8-10 biscuits and place on a parchment lined cookie sheet.
Bake at 450 for 15 minutes or until golden brown on top.
Serve.