Easy Buttery Sourdough Biscuits
These sourdough biscuits are like the sourdough version of a flaky Grand's biscuit, with the same buttery, melt-in-your-mouth texture, but made with only wholesome ingredients and the added depth of tangy sourdough for a more flavorful twist.
Ingredients
- 2 cups all purpose flour
- 1/2 cup grated cold butter salted
- 1 tablespoon white sugar
- 2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons salt
- 1 cup sourdough discard
- 1/2 cup milk
Instructions
- In a large bowl mix together the dry ingredients: flour, salt, sugar, baking soda and baking powder until well combined.
- Grate 1 stick of cold butter using a large box grater or cut the butter into very small cubes.
- Add half of the butter to the flour mixture. Work the butter into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Add the milk and sourdough discard to the dry mixture and stir to combine. The dough will be shaggy and sticky.
- Turn out the dough on a lightly floured surface and use your hands to press in to a 1 inch thick rectangle.
- Take the reserved butter and sprinkle half on the top of the dough rectangle.
- Fold the top of the biscuit dough over to cover the butter. Sprinkle on the remaining butter and fold the dough over again to encase the butter.
- Use a rolling pin to roll the dough out to 2 inches thick.
- Use a biscuit cutter to cut out biscuits. Place the biscuits in the fridge on a baking tray while you preheat the oven to 450 degrees.
- When the oven has preheated, remove the biscuits from the fridge and bake at 450 degrees for 14-16 minutes or until golden brown and cooked through.
Notes
The yield will depend on the size of your biscuit cutter. A smaller cutter will yield more biscuits, but a large size biscuit cutter will yield about 9 Grand's size biscuits.
The key to tall and flaky biscuits is to create layers by folding the biscuit dough rather than kneading it. When it comes to biscuit dough, the less you handle it the better. This is for a few key reasons:
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- The more the dough is worked or kneaded, the less tender the crumb will be. Trust me, you want good, tender, biscuits.
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- The more the dough is worked, the more likely it is you will heat up the butter in the biscuit dough. Cold butter ensures the biscuits will be flaky because as the butter slowly melts in the baking process it creates pockets of air in the dough. If the butter in the dough is warm when you bake the biscuits, the butter will just melt and ooze out of the dough instead.