Buttery and Flaky Sourdough Biscuits

I have been making homemade drop biscuits for over 10 years. They are so delicious and I still make them! However, for various reasons, I have been working on switching our bread recipes to sourdough. My oldest son loves my drop biscuits and honestly still prefers them over these sourdough biscuits, but he really likes these too. They open like a refrigerator biscuit and have buttery, flaky layers. They are perfect for a breakfast sandwich because they hold together really well. These are so good and I hope you try them!

These are from littlespoonfarm.com. She has modifications on her website for discard biscuits or a longer ferment with discard. If you want more options, go to her site, otherwise, here is her recipe with a modification for a true sourdough biscuit. I am so glad I found this!

Ingredients

• 2 1/2 cups or 300 grams all-purpose flour (I like Breadtopia.com because they extract their flours, but keep some wheat intact)
• 8 tablespoons or 113 grams salted butter, cold
• 1/2 cup or 125 grams active sourdough starter
• 1 cup or 240 grams whole milk
• 1 teaspoon or 5 grams sea salt

Directions

Grate butter into a straight sided vessel or a large bowl.

Add active starter and milk to the vessel. Mix well.

Add flour, then salt, to the vessel and mix well. It may help to use a rubber spatula for mixing.

Cover bowl or vessel with a towel and let rise on the counter at room temperature for 10-12 hours or until almost doubled in volume.

Butter a 12 inch round cast-iron skillet and set next to your work surface.

Flour a wooden bread board or cutting board. Remove dough from vessel and place on the floured surface. Knead dough for just a minute to smooth it out and shape it. Press into a 1 inch thick rectangle or round shape.

Use a biscuit cutter to cut into 12 biscuits. Push straight down and pull up with the biscuit cutter. Do not turn the biscuit cutter because it will finish the edges and make it harder for the biscuits to rise.

Place biscuits in your buttered skillet and let rise for 60-90 minutes. I let mine rise for over 2 hours because I wasn’t home and they turned out delicious, but were a little more sour than we like.

Bake at 400 degrees for 25-30 minutes, or until golden brown.

Serve warm.

Enjoy!!