Wow these Buttermilk Sourdough Biscuits are so good. I can not believe how little butter the recipe calls for but they are still buttery, flakey and tender! My family loves them!
You do need to start the batter the night before but other than that, it is a very easy and simple recipe to make. Then in the morning you add a few more ingredients and roll them out.
This recipe makes 20 regular sized biscuits or 12 large ones. I prefer the larger size.
Here they are ready to go into the oven to bake.
We love these biscuits with gravy, see this recipe ‘The Best Southern Biscuits and Gravy‘. Super easy to make and so delicious. My boys always request this dish when they are home. The funny thing is, we had never had biscuits and gravy until we moved to the South 16 years ago. My friend Mary Bess shared her family recipe and it really is the BEST!!
These sourdough biscuits stay soft and fresh much longer than regular biscuits. I love that they are still perfectly tender several days after baking. We just heat them in the microwave for 20 seconds and slather them with butter and jam or honey, YUM!!
Other Biscuit Recipes:
The BEST Southern Biscuits and Gravy (great with these biscuits!!)
Perfect Freezer Biscuits (I have not tried this yet with his recipe, but I bet it would work to freeze the dough)
Quick Cinnamon Roll Biscuits (no rising required)
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Sourdough Biscuits
Description
These Sourdough Biscuits are buttery, flakey and delicious!! Using far less butter than normal biscuits but still fantastic!
Ingredients
Night Before:
1 cup active sourdough starter
2 cups milk (use whole milk or buttermilk)
1/4 cup butter or margarine melted
2 cups all-purpose flour
Mix the above ingredients together. Don’t pour melted butter in while still hot, let cool to warm.
Cover with saran wrap but leave opening on sides so batter can breathe. Let sit overnight.
In the morning combine:
2 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
Instructions
Mix the above dry ingredients and add to wet mixture from night before. Add enough flour that you can get it onto a well floured surface and knead but leave it a little sticky inside.
Roll to 1/2 inch thick, cut out and place on a greased baking sheet. This makes about 20 large biscuits.
Bake at 400* for 18 to 20 minutes. These are wonderful leftover and put in microwave for 20 seconds with butter and honey or use them in a recipe for bread pudding.
Recipe Source: The Southern Lady Cooks via Kitchen Britt
yes so sorry for the confusion! I did say that it makes 10 regular sized or 12 large ones—that was an unfortunate type—I meant to write it makes 20 regular size or 12 large sized. I use a large biscuit cutter becuase we like the bigger size. But it will make 20 smaller ones!
I want to try this recipe for biscuits. I love using my sourdough starter. The recipe says it makes about 20 biscuits, but in your write up, you said it makes 10 or 12. Can you clarify please?