![The BEST Sourdough Biscuits Recipe [Delicious & Easy to Make]](https://myfermentedfoods.com/wp-content/uploads/2019/06/1-3.jpg)
The taste of biscuits baked at home by yourself can never be matched by what you buy from a grocery store. And when these biscuits are prepared from a sourdough starter, the flavors attain much greater heights.
Yet, most people do not even dare to attempt baking sourdough biscuits at home.
They believe the recipes of sourdough biscuits are difficult to understand and follow.
However, this is not true.
You can prepare several batches of Sourdough Biscuits by following simple recipes. It does not take much effort and time once you have a Sourdough Starter ready with you.
If you are eager to learn how to bake your own Sourdough Biscuits, read further to check the 2 best recipes. I will also share with you some tips for improving your baking skills and the texture and flavors of biscuits so that you can master the art of baking Sourdough Biscuits.
Sourdough Biscuits Recipes
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Crunchy Sourdough Biscuits Recipe
Description
When you bite on a biscuit, that sound of crunch is the first one to please your senses. It can provide you an ilk of the taste, texture, and flavor you are going to enjoy soon.
Check out this easy recipe that you can try to make sure your Sourdough Biscuits have a rich texture and the crunch you are looking for.
Ingredients
- One cup of all-purpose flour
- 1 cup of sourdough starter
- 1⁄2 teaspoon of baking soda
- 2 teaspoons baking powder
- 1⁄3 cup margarine or butter, preferably cold
- 1⁄4th teaspoon salt
Instructions
- Add flour, baking powder and soda, and salt in a large bowl.
- Add the butter or margarine and mix well. Add sourdough starter and gently whip the contents until a soft dough is formed.
- Place the dough onto a lightly floured workplace or board. Knead it again a few times, until the dough becomes soft and feels fluffy. It will ensure the flour is mixed well with the other ingredients.
- Pat or roll the dough into a 3/4″ of a flat, round base. Cut out biscuits through the dough using a sharp-rimmed bowl. Choose the bowl keeping in mind the size you would like your Sourdough Biscuits to have. Usually, the dough rises to double its pre-baking size once it is fully baked. So, if you want the Sourdough Biscuits to be around 2 inches in diameter, choose a bowl that has one inch of upper diameter.
- 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 Recipe
Description
Buttery Sandwich Sourdough Biscuits offer a perfect way to begin your day on a healthy note. 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. Alternatively, you may add the “discarded” sourdough to the flour. The extra starter that you would otherwise throw away before the feeding process can offer a characteristic Sourdough flavor to the biscuits.
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup or 8 tablespoons of unsalted butter, preferably cold
- 1 cup of sourdough starter, preferably the discarded portion
- 2 teaspoons baking powder
- 3/4 teaspoon salt
Instructions
- Combine the flour, salt, and baking powder in a large bowl and mix well. Add the butter into this mixture and mix well until all the ingredients are well combined. Continue to whisk the contents until the mixture seems unevenly crumbly.
- Add sourdough starter, and mix gently until dough appears cohesive. Knead well to form a soft dough.
- Place the dough on a lightly floured surface. Alternatively, you can turn it onto a piece of parchment. Gently pat the dough to form a 1-inch-thick round base.
- Use a sharp biscuit cutter to cut the dough to form rounds. Cut the rounds as close to each other as possible. Remove the rounds from the dough and pat together the scraps. Repeat the procedure to form a base and cut additional biscuits.
- Preheat the oven to 425°F, and place a rack in its upper third. Line a baking sheet with parchment or grease it.
- Place the round pieces of dough on the baking sheet. Leave space of about 2 inches between 2 rounds so that when the dough rises and spreads, the baked biscuits do not touch or overlap each other.
- Bake the sourdough biscuits in the upper one-third of the oven for about 20 to 25 minutes, or until they are golden brown.
- Remove the biscuits from the oven and allow to cool completely.
- Store biscuits an air-tight container so that they do not lose their texture and crunchiness. You can store sourdough biscuits at room temperature for several days.
These Sourdough biscuit recipes are very easy to follow. You can begin by preparing one batch at a time initially. Once you think you have gained enough experience and expertise, you can prepare larger batches of Sourdough biscuits, which you can store and serve for breakfast and evening snacks as and when required.
Here are a few tips and strategies that will help you master the art of preparing your own Sourdough Biscuits.
Baking Tips for Sourdough Biscuits
Consistency of dough
Most often, the first-timers are not able to get that perfect crunchy texture of the biscuits, primarily because of the lack of proper consistency of the dough. The dough should neither be too dry nor too liquid.
The best way to check for this is to ensure the dough has a smooth outer layer. If there are ridges along the outer surface of the dough, knead it further to combine the ingredients well. You can also add a small amount of milk or buttermilk to the dough to reduce the dryness.
Also, the dough should not stick to your fingers when you poke your finger through it. If the dough feels gluey and sticks to your fingers, you need to add a little more flour until it becomes smooth and non-sticky.
The final test to make sure your dough has the right consistency is to prepare a round ball of it and make a small pit through its surface with your fingers. If the dough seems to rise again slightly from the site of the pit, you can say it is ready to be baked.
Adjust the biscuit size
The size of biscuits can determine the time needed to bake them. If you would like the baking process to get over in a shorter duration, keep the size of rounds smaller. The basic rule is larger the size of dough, the longer will it take to bake them.
Measuring the flour
If you are preparing a larger batch of sourdough biscuits, it is best to weigh the ingredients including flour on a kitchen scale. This will ensure all the ingredients added to the dough are in a perfect ratio.
If you prefer, you can convert the cup measures of flours into grams. Remember the rule: one cup of all-purpose flour usually weighs 120 grams or 4 1/4 ounces.
Also, if you are using a cup as a measure to weigh the ingredients, always scrape off the excess flour from the edges of the cup before adding it to other ingredients.
Baking in multiple batches
After you have removed the baking sheet of the first batch from the oven, transfer the baked sourdough biscuits to a cooling rack. Make sure the sheet has cooled down completely to room temperature before you put more dough on it for baking the next batch.
Keep in mind that placing the dough on a hot sheet will cause it to spread. It may also lose its shape even before it is placed into the oven thus increasing the likelihood of flat cookies and burned edges.
Choosing the flour
All-purpose flour is the best for baking sourdough biscuits. Using any other flour may cause the sourdough biscuits to turn out to be not as flavorful as expected.
If you still prefer to avoid all-purpose flour for health reasons, you can replace it with whole wheat flour. You can also try using organic or gluten-free flours if you are health conscious or suffer from gluten sensitivity.
Transferring biscuits
Always use a spatula to transfer baked sourdough biscuits to a cooling rack. Also, leave the biscuits on the baking sheet for at least 5 minutes after you have taken the sheet out of the oven. This would provide some more time to the biscuits to firm up a bit and allow you to slide a spatula beneath them without causing them to crumble.
Conclusion
Preparing your own sourdough biscuits at home can be a fun and satisfying experience. Serving your family with homemade sourdough biscuits can definitely give you a sense of pride and happiness that you shouldn’t miss out on.
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