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Buttermilk Sourdough Biscuits

Buttermilk Sourdough Biscuits

These Southern Buttermilk Sourdough Biscuits are so flaky. They are perfect for breakfast or use them on top of a chicken pot pie!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 cups Fresh Milled Soft White Flour
  • 2 cups Fresh Milled Khorasan or Hard White Flour
  • 1 tsp Baking Soda
  • 2 tbsp Baking Powder
  • 1 Large Egg
  • 2 Sticks of Unsalted Butter
  • 1/4 tsp Pink Himalayn Salt
  • 1/2 cup Sourdough Starter
  • 1-1 1/2 cups Buttermilk

Method
 

  1. Start by combining the flour, salt, baking powder and baking soda.
  2. Add the butter and cut it in using a pastry cutter. It must be really cold and cutinto bite-sized or pea size pieces.
  3. Stir in the egg, then add the sourdough starter and buttermilk.
  4. The dough will be sticky. Cover and refrigerate overnight.
  5. In the morning, grab your iron skillet and line with parchment paper.
  6. Preheat the oven to 400 degrees.
  7. Take some flour and spread it out on your counter. Remove the dough from the fridge and grab your rolling pin.
  8. Roll out the dough and take your biscuit cutter and cut them into 3” circles.
  9. Place them in the iron skillet or a baking sheet and bake for 15-20 minutes. Once they are golden brown, they are done.

Notes

Note: This recipe makes approximately 12-14 biscuits.
  1. Start with 1 cup of buttermilk. If the flour mixture is a little dry, then add in the other 1/2 cup of buttermilk. 
  2. If you use all-purpose flour, use 3 1/2 cups of flour. I just split mine (2 &2) because I'm using different flours. Einkorn flour is also a great flour to use.
  3. Lining your skillet or baking dish, will help the bottom of the biscuits from burning.
 
*I freeze 1/2 the recipe for later baking. Go ahead and cut the biscuits. Lay them on a cookie sheet and pop them in the freezer for about 10-15 minutes. Once they are firm, put whatever amount you want in either a ziplock bag or a glass container and stick them back in the freezer. You can pull out 1 or 2 at a time and it makes it really convenient. Good in the freezer for 3 months.