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  • Amy Lippert, NTP

Buttermilk Sourdough Biscuits

Updated: Mar 7

Buttery, flaky, and fluffy mouthwatering buttermilk biscuits that are so easy and perfect for Sunday morning brunch, or as a quick accompaniment to a bowl of chili or a weeknight meal! Crisp on the outside and oh so tender and soft on the inside, these biscuits are the bomb! They are a family favorite and come together in less than 30-minutes, but taste like you spent all day making them. My favorite part of these is that I can use my "discard" from my sourdough starter and not waste it!



Easy Sourdough Buttermilk Biscuit

I love these biscuits and make them every single week! I like to serve them on their own with a pat of grass-fed butter and homemade jam, or use Sunday morning's leftovers to make cage free egg and cheese breakfast sandwiches for my family to have during the week! With only a few simple ingredients, feel free to add any herbs or spices to give them a little kick! I know you will love these as much as we do!



 

Why Sourdough is So Good for You!


Have you ever wondered why sourdough is considered a healthier bread? There are several reasons why sourdough is a great choice when looking for a tasty and nutrient dense bread. Sourdough bread is rich in fiber, minerals such as calcium, magnesium, and potassium, vitamins B1 (thiamine), B3 (niacin), B5 (riboflavin) and B9 (folate).


Sourdough bread can be easier to digest for those with gluten sensitivities. I do NOT recommend eating sourdough bread if you have celiacs disease or any type of severe sensitivity to gluten without checking with your physician first. One of the reasons sourdough can be more digestible for those with gluten sensitivities is due to the long fermentation process that sourdough bread undergoes. This allows for the wild yeast and bacteria present from your starter to break down proteins and carbohydrates (fructans) found in the flour [1].


Sourdough bread can be helpful for individuals working to maintain more stable blood sugar levels as it has a lower glycemic index, which supports healthier blood sugar regulation by reducing the potential for a severe blood glucose spike due to its slower absorption. This is thought to occur due to the fermentation process and how the carbohydrates are broken down and changed [2].


So grab your starter and let's get baking!


Buttermilk Biscuits

 

Buttermilk Sourdough Biscuit Ingredients

Makes 10-14 Biscuits


200 Grams or approximately 3/4 cup of Sourdough Starter

350 Grams or 2.5 cups Organic Bread Flour

1 cup Full Fat Buttermilk

1 tsp Fine Sea Salt

1 tsp Baking Soda

2 1/4 tsp Baking Powder

1/2 cup Cold Butter


How to Make Buttermilk Sourdough Biscuits


1. Preheat your oven to 425 degrees.


2. Onto a cutting board or counter top lined with parchment paper, grate your butter and set back into the freezer until you're ready to add it.


3. In a medium bowl, combine your sourdough starter and the buttermilk. Whisk for a few minutes until the mixture is well combined, set back in the refrigerator to keep cold.


4. In a large bowl, add the flour, baking powder, baking soda, salt, and whisk or stir with a fork to evenly combine.


5. Stir in the cold grated butter to the flour mixture.


6. Add the buttermilk and sourdough mixture to the flour mixture and fold until a rough dough forms. Turn the dough out onto a clean counter and gently knead until the dough just comes together.

  • If you dough feels a bit dry, add more whole milk 1 Tablespoon at a time. You want it to come together without being too wet.


7. Shape into a circle and using a rolling pin, roll out the dough to about a 1.5" thickness.


8. Using a 2" cookie cutter, cut out as many biscuits as you can, transferring them to a parchment linked baking sheet.


9. If you have a lot of leftover dough, gently press the leftover dough together bringing the outsides in towards the middle, and flip the dough over onto its side.

  • Fold in half and roll out the dough to 1.5" and cut more biscuits out.

  • Repeat until all of the dough has been made into biscuits (you will have some discard leftover, I usually bake this separately as a "taste test!"

  • These biscuits typically do not rise as high, but are still just as delicious!

10. Bake the biscuits for 15-17 minutes until golden brown




Tips for Flaky Fluffy Biscuits

  1. No Buttermilk? No Problem: If you do not have buttermilk, you can make your own. Just take 3 teaspoons of apple cider vinegar, white vinegar, or fresh lemon juice and add it to a measuring cup. Fill the rest of the cup to the 3/4 cup line (plus the extra 2 tablespoons) with your milk of choice, I prefer to use whole milk for this, and set aside in the refrigerator for 5-minutes before using.

  2. Don't Over Knead. When kneading the dough, do not overwork it. Due to the quick rising agents in buttermilk biscuits, you do not want to overwork the gluten resulting in a tough, dense biscuit.

  3. Ice Cold Butter. Make sure your butter is COLD! This ensure that bits of butter are distributed throughout the dough versus getting mixed in ensuring light fluffy biscuits.

  4. Don't Twist. Press the cutter straight up and down when cutting your biscuits. Do NOT twist the cutter as this will seal the edges of the biscuit hindering the rise!

  5. Fold Remaining Dough. If you want to use up all the dough, like I do, then be sure to gently fold the dough back together without over working it.

  6. Keep Apart: When setting the cut biscuits on the baking pan, place them at least 1/2"- 1" apart and do not let them touch. They will rise and expand and if they are too close they may hinder the rise of each other.




If you like this recipe, check these out!


Sourdough Focaccia: My family just loves this tangy and delicious sourdough focaccia bread. It comes together in less than 24-hours and is just delicious when paired with a crisp salad, bowl of soup, or as a side to your favorite dinner.


24-Hour No Knead Artisan Sourdough Bread: There is nothing better than that first bite of fresh sourdough bread straight out of the oven. Perfectly balanced with a Crusty outside and tender chewy inside, this easy sourdough will become your weekend must.


Garlic Herb Butter: What is a delicious slice of homemade bread without a slab of rich and creamy grass-fed butter? This garlic herb butter takes your bread to the next level and is so easy and full of delicious earthy herbs!


I hope you enjoy this as much as my family does. - Amy



 

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies


 







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