Time 22m Yield 8 biscuits Number Of Ingredients 6 Steps:
Sift together flour, salt, baking powder and baking soda. Cut in the margarine or butter. Mix in sourdough starter. Turn out dough onto lightly floured board. Knead a few times, until all of the flour is mixed in. Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet. Bake at 425°F for 12-15 minutes, until slightly brown.
Yield 8-10 biscuits Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown. Serve warm.
Time 30m Yield 10 Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Butter a cast iron pan. Mix flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter and mix until well combined. Add 1 cup milk and stir until just mixed. Add more milk if necessary until dough is sticky but not wet. Knead dough 3 to 4 times on a floured surface and flatten to a 1- to 2-inch thickness. Cut out 10 biscuits and put in the prepared pan. Bake in the preheated oven until golden brown, about 15 minutes.
Time 9h30m Yield 12 Number Of Ingredients 9 Steps:
Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes. Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight. Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough; knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter. Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Melt any remaining butter and brush over biscuits. Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.
Time 30m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball. , Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. , Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.
Time 20m Yield 10 biscuits, 5 serving(s) Number Of Ingredients 2 Steps:
Mix together. knead gently on a lightly floured surface. Roll to about 1/2 to 3/4 inch thick and cut out biscuits (I use a jelly jar glass). Place on ungreased cookie sheet. Bake at 400°F for 12 to 15 minutes.
More about “easy sourdough biscuits recipes”
Yield Makes 10 Number Of Ingredients 8 Steps:
Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl. Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour). Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl. Transfer dough to a well-floured surface and pat out with your hands until about ½" thick (the shape doesn’t matter too much at this point). Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½"-thick square. Repeat folding process. Pat out dough for a third time to a 1"-thick square-it should feel airy, like a pillow at this point. Using a floured 2½"-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1" apart. Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1"-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet. Brush biscuit tops with 2 Tbsp. melted butter and sprinkle with sea salt if desired Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12-15 minutes.
