Sourdough Buttermilk Biscuits (Edit recipe)

Readyprepheal

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

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PREP TIME

10 hours

COOK TIME

15 minutes

INGREDIENTS

8

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
10 Tbsp Butter, Salted, 8T (1/2 Cup) FROZEN, 2T MELTED
1 cup Sourdough Starter, Homemade, Active and bubbly. This can be fed the night before.
.5 cup Buttermilk

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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

Make sure your starter is fed, active, and bubbly. You can feed the starter the night before and leave it lightly covered 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 8T (1/2 cup) of 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.
When the biscuits are done baking, brush them with the 2T of melted butter.
ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	295
Fat:	14 g
Carbohydrates:	34 g
Protein:	5 g
Cholesterol:	38 g
Sodium:	473 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.