Sourdough Biscuits Recipes

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EASY SOURDOUGH BISCUITS



Easy Sourdough Biscuits image

Yummy and easy sourdough biscuits.

Provided by Rachel Pomerleau Frost

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 10

Number Of Ingredients 6

3 cups all-purpose flour
2 cups sourdough starter
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons cold salted butter
1 cup milk, or more as needed

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.

Nutrition Facts : Calories 282 calories, Carbohydrate 44 g, Cholesterol 20.6 mg, Fat 8.1 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 401.4 mg, Sugar 2.4 g

GRANDMA'S SOURDOUGH BISCUITS



Grandma's Sourdough Biscuits image

My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.

Provided by pollen

Categories     Breads

Time 22m

Yield 8 biscuits

Number Of Ingredients 6

1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/3 cup margarine or 1/3 cup butter, cold
1 cup sourdough starter

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.

Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7

SOURDOUGH BISCUITS



Sourdough Biscuits image

Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

Provided by Chungah Rhee

Categories     appetizer

Yield 8-10 biscuits

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup unsalted butter, frozen
1 cup active sourdough starter
1/2 cup buttermilk

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.

SOURDOUGH BISCUITS



Sourdough Biscuits image

Provided by Food Network

Categories     side-dish

Time 14h

Yield about 30 biscuits

Number Of Ingredients 14

4 cups Sourdough Starter, recipe follows
1 teaspoon active dry yeast
1/3 cup plus 2 tablespoons sugar
2 1/2 teaspoons salt
3 heaping teaspoons baking powder
1/2 heaping teaspoon baking soda
3/4 cup vegetable oil
6 cups all-purpose flour, plus more for dusting
1/4 cup melted butter (1/2 stick)
2 (1/4-ounce) packages active dry yeast
8 cups warm water (105 to 115 degrees F)
2/3 cup sugar
8 cups all-purpose flour, sifted
1 raw potato

Steps:

  • Prepare the Sourdough Starter the night before. Preheat the oven to 400 degrees F.
  • Sprinkle yeast in the starter and stir. Add sugar and stir. Add salt and stir. Add baking powder and baking soda and stir. Add oil and then gradually add flour, stirring well after each addition. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand to about 1/2-inch thickness and then cut with a biscuit cutter. Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven. Place biscuits in Dutch oven, being careful not to overcrowd them. Top with melted butter and set aside to let rise until wrinkles are gone, about 1 hour. Bake, with coals on the lid, for 25 or 30 minutes or until golden brown.
  • Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 2 cups at a time, whisking after each addition to combine. Peel, wash, and cut the raw potato into quarters; add potato to the flour mixture. Place starter in a large, deep bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead.

SOURDOUGH BISCUITS



Sourdough Biscuits image

Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's a thing) is our preference, but for a delicious and totally dairy-free biscuit, use water-based starter and vegan butter.

Provided by Joe Sevier

Categories     Sourdough     Bake     Butter     Easter     Breakfast     Brunch     Dinner     Side

Yield Makes 10

Number Of Ingredients 8

1½ tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
½ tsp. sugar
1½ cups (188 g) all-purpose flour, plus more for dusting
½ cup (1 stick) chilled unsalted butter or vegan butter (preferably Miyoko's), cut into small pieces, plus 2 Tbsp. melted for brushing
1 cup (270 g) sourdough starter discard from a starter fed within the previous 24 hours, room temperature
Flaky sea salt (optional)

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.

KAREN'S SOURDOUGH BISCUITS



Karen's Sourdough Biscuits image

Easy biscuits made with sourdough starter. The dough is very easy to use and between waxed paper, does not get too dry or too full of flour. You may put a little butter on the tops after removing from the oven. I double the recipe to make 16 biscuits. I freeze and take out what I need.

Provided by Karen Ladwig

Categories     Bread     Quick Bread Recipes     Biscuits

Time 1h

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup cold butter, sliced
1 ¼ cups sourdough starter

Steps:

  • Line a baking sheet with parchment paper or lightly coat with butter. Set aside.
  • Place flour, sugar, baking powder, salt, and baking soda in a food processor. Add butter; pulse until mixture resembles coarse crumbs.
  • Pour flour-butter mixture into a bowl. Stir in sourdough starter until flour is moistened.
  • Turn dough onto a sheet of waxed paper. Cover with another sheet of waxed paper and roll out to 1-inch thickness. Peel off the top layer of waxed paper and cut into 8 biscuits. Arrange biscuits on the prepared baking sheet. Gather scraps, roll out, and cut again. Let biscuits rise at room temperature until doubled, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 38.2 g, Cholesterol 30.7 mg, Fat 12.1 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 7.4 g, Sodium 582.6 mg, Sugar 4.1 g

GOLDEN SOURDOUGH BISCUITS



Golden Sourdough Biscuits image

I obtained this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft biscuits are best enjoyed straight from the oven. - Stephanie Church, Delaware, Ohio

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1 cup Sourdough Starter
1/2 cup buttermilk
Additional butter, melted

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.

Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 370mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

EASY SOURDOUGH BISCUITS(BISQUICK)



Easy Sourdough Biscuits(Bisquick) image

While the sourdough bread was rising, I decided to cook a big breakfast. I had that extra sourdough starter that I always have after mixing up the loaves. I looked up sourdough biscuits on Zaar and then it dawned on me that I could probably just use the BISQUICK that I had just made. Anyway, I'm making a short story long -- again -- they turned out great!

Provided by GrannyHen

Categories     Quick Breads

Time 20m

Yield 10 biscuits, 5 serving(s)

Number Of Ingredients 2

1 cup sourdough starter
1 cup Bisquick (I used homemade)

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.

Nutrition Facts : Calories 109.6, Fat 3.9, SaturatedFat 1, Cholesterol 0.5, Sodium 259.1, Carbohydrate 16.2, Fiber 0.5, Sugar 3, Protein 2

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Top Asked Questions

What is the best way to make sourdough biscuits?
Yummy and easy sourdough biscuits. 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.
How to bake sourdough bread?
Preheat the oven to 450 degrees F. Lightly butter the bottom of baking dish. Whisk the sourdough starter/discard and 1/3 cup of milk. Whisk the flour, baking powder, salt, and grated butter in separate bowl. Add milk mixture to bowl; stir to combine. Adjust the dough, using additional milk, until dough comes together well but isn’t sticky.
How long to bake buttery sandwich sourdough biscuits?
Preheat the oven to 425°F. Place the cut-out rounds of dough on a baking sheet. Place it in the oven and bake at 425°F for about 12 to 15 minutes, or until slightly brown. Buttery Sandwich Sourdough Biscuits offer a perfect way to begin your day on a healthy note.
What do sourdough biscuits taste like?
These biscuits are delicious and have a rich texture, thanks to the generous addition of butter to it. The sourdough flavor of these biscuits pairs perfectly with eggs, sausage, and even ham. You may use the ready Sourdough starter for this recipe.

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