Easy Tasty Sourdough Buttermilk Biscuits Recipes

EASY, TASTY SOURDOUGH BUTTERMILK BISCUITS

Steps:

• Heat oven to 450°F.
• All ingredients should be well chilled.
• In a bowl, add buttermilk to the starter and stir well to break up and dissolve the starter.
• Add the flour to a large, clean bowl and grate the butter into the flour stirring often or cut the butter into small pieces and mix with the flour using a pastry blending tool or a fork. Add the buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being "too wet". Add additional buttermilk if needed or flour.
• Turn out the dough onto a floured surface and with flour on your hands make into a very soft dough, sprinkling a little extra self-rising flour over it all as needed until no longer sticky. Try not to work the dough at all or anymore than necessary for it to be consistent throughout. Pat out dough to 1/2-inch thickness.
• Cut with floured 2 1/2-inch round cutter. Place on cookie sheet or greased cast iron skillet.
• Bake at 450°F for 15 minutes or until golden brown. Brush with melted butter if desired and serve warm.

EASY SOURDOUGH BISCUITS

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.

BUTTERMILK SOURDOUGH BISCUITS

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.

GOLDEN SOURDOUGH BISCUITS

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.

FLAKIEST BISCUITS BY ANGIE THOMAS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, leaving large chunks.
• Fold in the buttermilk until a thick dough forms.
• Lightly flour a clean surface and dump the dough onto it. Bring the dough together until it comes together in one large piece.
• Roll out with a rolling pin to about 1 ½-2 inches (4-5 cm) thick. Using a biscuit cutter or small glass, cut out 2-3-inch (5-7 cm) rounds and place them on the prepared baking sheet. It's okay if the biscuits are touching.
• Bake for 18-20 minutes, or until golden brown.
• Brush the biscuits with melted butter.
• Serve as desired.
• Enjoy!