Sourdough Biscuits
Tender, flaky biscuits leavened with sourdough starter, a quick way Yukon households use up extra starter for a warm side at dinner.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •mixing bowl
- •baking sheet
- •rolling pin
- •biscuit cutter
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 8 g
- carbs
- 24 g
- protein
- 4 g
- calories
- 190
Instructions
- 1
Preheat oven to 220°C and line a baking sheet.
- 2
Whisk flour, baking powder and salt together in a bowl.
- 3
Cut in cold butter until the mixture looks like coarse crumbs.
- 4
Stir in sourdough starter and enough milk to form a soft, slightly sticky dough.
- 5
Turn dough onto a floured surface, pat to 2 cm thickness, and cut into rounds.
- 6
Place biscuits close together on the sheet and bake 12–15 minutes until golden.
Chef's tips
Keep the butter cold right up until it goes in the oven, and handle the dough as little as possible, for the flakiest layers.
Ingredient substitutions
- butter → cold shortening or margarine
- milk → buttermilk for extra tang
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Warm in a 160°C oven for 5 minutes.
Common mistakes to avoid
- •Overworking the dough, which makes tough biscuits
- •Twisting the cutter instead of pressing straight down, which seals the edges and stops the rise
Serving suggestions
Cooked Sourdough Biscuits?
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