Make Sourdough Biscuits from Scratch
You’ll love the way they taste!
Since the pandemic started, I have been cooking with a sourdough starter and looking for ways to use the discard that I just can’t throw away. My niece recently posted a recipe for caramel apple bombs using canned biscuit dough and store-bought apple pie filling. They looked delicious, but I thought I could add more flavor by using sourdough biscuits.
I began looking at all the biscuit recipes I could find in my cookbooks and online. They all were basically the same. I wanted to use the sourdough starter to leaven the biscuits instead of the baking powder and baking soda used in traditional recipes and even most sourdough biscuit recipes I found.
I came across one recipe that didn’t use those items and used it to guide my own version. I wanted my biscuits to be light and tangy. I wanted them to be easy to make and not require special ingredients. I came up with three versions that anyone can make easily.
Ingredients — My Favorite Version
2 c. (284 g.) all-purpose flour
1 Tbsp. (24 g.) granulated sugar
¾ tsp. (4 g.) Kosher salt
8 Tbsp. (170 g.) very cold unsalted butter
¼ c. (60 g.) very cold milk
¼ c. (60 g.) sour cream
1 c. (225 g.) sourdough starter, recently fed
Mix the dry ingredients together
First, in a large bowl, whisk together the flour, sugar, and salt. Using a fork, cut in the cold unsalted butter. I usually use the fork to mash the butter into small pieces and then use my hand to gently mix it into the dry ingredients, breaking up large chunks with my fingers.
You want the butter to be cold so that it will take some elbow grease. You want to have small pea-sized pieces of butter in the mixture when you are finished. It should not be smooth but somewhat chunky. I like to put the bowl in the refrigerator while I mix together the wet ingredients, just to keep it chilled.