BUTTERMILK SOURDOUGH BISCUITS

Buttermilk Sourdough Biscuits image

This is the way we've been making sourdough biscuits for years. It results in a lighter, less dense sourdough biscuit than with traditional methods.

Provided by James Noble

Time 9h30m

Yield 12

Number Of Ingredients 9

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Ingredients

1 cup milk
1 ½ teaspoons vinegar
2 ½ cups all-purpose flour, divided
½ cup sourdough starter
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup salted butter, melted

Steps:

Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.
Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight.
Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough; knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter.
Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Melt any remaining butter and brush over biscuits.
Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 24.9 g, Cholesterol 11.9 mg, Fat 4.6 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 325.4 mg, Sugar 2.3 g