Sourdough buttermilk biscuits, crispy and crunchy crust with extra soft and flaky crumb. These biscuits are so easy to make. Just make sure you always keep at least one block of butter extra chilled in the fridge or the freezer, and you are all set. In this recipe, we use the discarded sourdough starter, which is also relaxing in the fridge. So there is no worry of timing everything to the starter and when it reaches its mature state.
the process
The first step to a flaky biscuit is the ice-cold butter. Frozen is ideal. The second essential step is how this butter is mixed into the dough. So let’s start.
The whole process of making these sourdough buttermilk biscuits does not take long. First, using the kitchen scale, measure out the dry and wet ingredients into separate bowls. Whisk the dry ingredients to distribute everything evenly. Using a dough spatula, mix the wet ingredients, the buttermilk, maple syrup, and leftover sourdough starter until the mixture is uniform in structure.
Grate the frozen butter into the dry ingredients. The size of the grated butter is perfect, and there will be no need for any extra work. This is great since you don’t add additional heat to the butter with your hands.
Lightly “fluff” the butter into the flour enough to coat the butter pieces.
Using a spatula, mix the wet and dry ingredients until there is very little flour left on the bottom of the bowl.
Transfer the dough to a work surface. Roll out the dough to approximately 1cm thick and fold it like a letter. The dough should resemble a rectangle, which should roughly measure 25cm by 10cm and 2cm in height. Cut out the biscuits along the long edge in 5cm intervals.
preparing for baking
Prior to baking, the biscuits should be further cooled down. This will ensure that the butter is cold and will create little patches of air while baked, resulting in a flaky biscuit. It is best to place the cut biscuits into the freezer for 30 minutes.
In the meantime, you should preheat the oven to 260°C (500°F).
Just before baking, brush the biscuits generously with melted butter. If you plan to have the biscuits with savory dishes, you can sprinkle some flaky salt (e.g., Maldon) on top.
Once the biscuits are placed in the oven to bake, lower the temperature to 210°C (410°F). The initial high temperature will kickstart the dough’s rise, which will create nice little air pockets.
Let the biscuits cool down before serving.
They can be kept in an airtight contained for several days. The biscuits can be reheated in a preheated oven at 200°C (400°F) for 5 minutes.
The biscuits can be frozen and baked anytime directly without the need for defrosting. The baking time will be longer and should be adjusted accordingly.
Enjoy!
Sourdough buttermilk biscuits
Equipment & Tools
- Kitchen scale
INGREDIENTS
Dry ingredients
- 160 g pastry flour (low protein flour)
- ¼ tsp salt (Himalayan)
- 10 g baking powder
- ¼ tsp baking soda
Wet ingredients
- 10 g maple syrup
- 80 g buttermilk (full fat, cold)
- 150 g sourdough starter (discard)
Other
- 80 g butter (unsalted, frozen)
- 1 tbsp butter (melted, for brushing)
- 1 tsp flaky salt (Maldon, optional)
INSTRUCTIONS
- Gather all the ingredients and the equipment.
- Preheat the oven to 260°C (500°F).
Mix the dry ingredients
- Place the mixing bowl on a kitchen scale and measure out all the dry ingredients.Mix to distribute ingredients evenly.
Mix the wet ingredients
- Place the mixing bowl on a kitchen scale and measure out all the wet ingredients.Mix to distribute ingredients evenly.
Make the dough
- Place the mixing bowl with the dry ingredients on the kitchen scale and grate the frozen butter.Lightly "fluff" the butter into the flour enough to coat the butter pieces.
- Using a spatula, mix the wet and dry ingredients until there is very little flour left on the bottom of the bowl.
- Transfer the dough to a work surface. Roll out the dough to approximately 1cm thick and fold it like a letter. The dough should resemble a rectangle, which should roughly measure 25cm by 10cm and 2cm in height. Cut out the biscuits along the long edge in 5cm intervals (Note 3)
- Place the biscuits on the baking sheet with at least 2.5cm (1in) space between the biscuits.
- Freeze the biscuits for 30 minutes.
Baking
- Just prior to baking, brush the biscuits generously with the melted butter (Note 1)Once the biscuits are placed in the oven to bake, lower the temperature to 210°C (410°F).Bake the biscuits for 20 minutes or until they start to take on a golden color (Note 2)
- Cool the biscuits before serving.
NOTES
- If you plan to have the biscuits with savory dishes, you can sprinkle some flaky salt (e.g., Maldon) on top as well.
- After 10 minutes of baking check the biscuits if they are baking evenly. If the oven does not bake evenly (front to back) you may need to rotate the biscuits.
- You can cut the biscuits further in half, which will result in 10 smaller square shaped biscuits.
