Sourdough Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Butter: Adds richness and helps create a flaky texture.

Sourdough starter: Provides a tangy flavor and helps with leavening.

Milk: Adds moisture to the dough, making it easier to work with.

When cutting in the cold butter for your sourdough biscuits, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will create small pockets of butter that melt during baking, resulting in a flaky and tender texture. Be careful not to overwork the dough to maintain these pockets and achieve the perfect biscuit.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• cold butter - Substitute with cold margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

• sourdough starter - Substitute with buttermilk: Buttermilk can provide a similar tangy flavor and acidity, though it won't contribute to the leavening process.

• milk - Substitute with plant-based milk: Almond milk or soy milk can be used for a dairy-free option, though it may slightly change the flavor and texture.

• Allow the sourdough biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the biscuits soggy.

• For short-term storage, place the cooled biscuits in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer, you can also wrap each biscuit individually in plastic wrap to maintain freshness.

• To extend their shelf life, store the biscuits in the refrigerator. Place them in an airtight container or wrap them tightly in plastic wrap. They will keep for up to a week.

• For freezing, individually wrap each cooled biscuit in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together. Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.

• When ready to enjoy, thaw the frozen biscuits at room temperature for about an hour. For a quicker option, you can microwave them on a low setting for 20-30 seconds or until they are just warm.

• To reheat the biscuits and restore their original texture, preheat your oven to 350°F (175°C). Place the thawed biscuits on a baking sheet and bake for 5-10 minutes, or until they are heated through and slightly crisp on the outside.

• If you prefer a softer texture, you can wrap the biscuits in aluminum foil before reheating them in the oven. This will help to retain moisture and keep them tender.

• For a delightful twist, brush the tops of the reheated biscuits with melted butter or honey for an extra touch of flavor and shine.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the sourdough biscuits in aluminum foil to prevent them from drying out.
  3. Place the wrapped biscuits on a baking sheet.
  4. Heat for about 10-15 minutes or until they are warmed through.

• Microwave Method:

  1. Place the sourdough biscuits on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious not to overheat and dry them out.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the sourdough biscuits directly on the rack or on a small baking tray.
  3. Heat for about 10 minutes or until they are warmed through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a skillet over low to medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the sourdough biscuits in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until they are warmed through and have a slight crisp on the outside.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the sourdough biscuits in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are not overcooking.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• Mixing bowl: Combine the flour, baking powder, and salt, and later mix in the butter, sourdough starter, and milk.

• Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Measure out the flour, baking powder, salt, sourdough starter, and milk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Baking sheet: Place the cut-out biscuits on this for baking.

• Rolling pin: Pat the dough to about ½ inch thickness before cutting out the biscuits.

• Biscuit cutter: Cut out the biscuits from the dough.

• Floured surface: Knead the dough gently on this to prevent sticking.

• Cooling rack: Allow the biscuits to cool slightly after baking.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the process.

Use a food processor: Quickly cut in the cold butter using a food processor instead of doing it by hand.

Chill the dough: Prepare the dough ahead of time and chill it in the fridge until ready to bake.

Batch baking: Double the recipe and freeze extra biscuits for future use.

Quick cleanup: Line your baking sheet with parchment paper for easy cleanup.