Recipe
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
