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There are two buttermilk sourdough biscuits on a plate with another plate in the background that contains a full plate of biscuits.

Sourdough Buttermilk Biscuits

These easy sourdough discard buttermilk biscuits are super light and fluffy and flaky. They are the perfect side dish for almost any meal.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 263 kcal

Ingredients
  

  • 2¼ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup butter cold and cut into large cubes.
  • ½ cup sourdough starter active starter or unfed discard
  • 1 cup buttermilk or substitute 1 cup milk + 1 tablespoon white vinegar or lemon juice

Instructions
 

  • Preheat oven to 450℉.
  • In a food processor, pulse together the flour, baking powder, baking soda, and salt.
  • Add the butter to the food processor and pulse together with the dry ingredients until a coarse sand-like texture forms.
  • Add the sourdough starter and the buttermilk to the food processor. Continue to pulse until the dough just comes together and no dry clumps of flour remains.
  • Transfer the dough to a liberally floured work surface. Gently shape the dough into a square with the dough about 1-1/2 inches thick. 
  • Fold the dough into thirds like folding a paper to place in an envelope. If the dough is sticking, use a bench scraper to gently lift the dough. Add more flour to your work surface as needed to prevent sticking.
  • Fold the long edge of the dough into thirds again. 
  • Gently shape the biscuit dough into an approximate 8x4 inch rectangle. Then, use a 2” round cookie cutter or biscuit cutter to cut out 8 biscuits. Reshape the scraps of dough to make an additional 1-2 biscuits. If you do not have a cookie cutter, you can also just cut the biscuits into 8 equal squares.
  • Transfer the biscuits to a large baking sheet lined with parchment paper.
    If desired, brush the tops of the biscuits with an extra 2 tablespoons of melted butter.
  • Bake in preheated oven for 13-15 minutes. The biscuits should appear golden brown on the tops when done. 

Nutrition

Calories: 263kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 589mgPotassium: 82mgFiber: 1gSugar: 2gVitamin A: 404IUCalcium: 102mgIron: 2mg
Keyword Sourdough, Sourdough Discard
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