Sourdough Buttermilk Biscuits
If you're craving biscuits that are buttery, flaky, and full of Southern charm, these Southern sourdough buttermilk biscuits are exactly what you need. This biscuit recipe combines the tang of sourdough starter with rich buttermilk and cold butter for a tender crumb and golden, crisp layers.
Equipment
- 1 food processor OR
- 1 pastry cutter
- 1 large mixing bowl
- 1 12 inch cast iron skillet (or a 9x13 baking dish)
Ingredients
- 2 cups all-purpose flour
- 1/2 cup (1 stick) salted butter, cold and cubed
- 1 cup Sourdough starter (active or discard)
- 1/2 cup cold buttermilk
- 1 tsp honey
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- coconut oil for greasing the pan
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- If using a food processor: Combine the flour and cold, cubed butter in the bowl of a food processor. Pulse on low until the butter is processed and resembles small pieces of gravel. There should be no large clumps.
- Add sourdough starter. honey, buttermilk, baking soda, and baking powder (for long ferment, do not add baking soda and powder at this time. See note 1). Process on low until the dough comes together. The mixture should be smooth.
- If mixing by hand: Combine the flour and cold, cubed butter in a large mixing bowl. Use a pastry cutter to cut the butter into the flour until the mixture resembles small pieces of gravel. There should be no large clumps.
- Add sourdough starter, honey, buttermilk, baking soda, and baking powder (for long ferment, do not add baking soda and powder at this time. See note 1). Stir with a wooden spoon until the dough comes together. The mixture should be smooth.
- Grease a large cast-iron skillet or 9x13 baking dish with butter or oil. Using your hands, divide the dough into eight equal pieces. You can lightly pat them into circles or drop them straight onto the pan. Place the biscuits in the greased pan.
- Bake biscuits for 15-20 minutes, until they are golden brown on top.
Notes
- For long-fermented biscuits, allow the dough to sit at room temperature or in the refrigerator overnight. Before baking, add the baking soda and powder and incorporate well using your hands (otherwise they will sit on top of the dough and you will taste them).