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Sourdough buttermilk biscuits

Sourdough buttermilk biscuits, crispy and crunchy crust with extra soft and flaky crumb. Perfect for savory and sweet indulgences.
Prep Time20 minutes
Cook Time20 minutes
Freezing Time30 minutes
Total Time1 hour 10 minutes
Servings 5 large biscuits
Calories:

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

  1. If you plan to have the biscuits with savory dishes, you can sprinkle some flaky salt (e.g., Maldon) on top as well.
  2. 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.
  3. You can cut the biscuits further in half, which will result in 10 smaller square shaped biscuits.

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.