Up until two weeks ago, I was a sourdough novice. Ten loaves later, I feel confident that I can make a sourdough starter from scratch with flour and water and bake a decent loaf of bread.
I was baking with the twins and each made their own starters from scratch. We have three jars of starter and needed to come up with some recipes to use it. One day we made sourdough waffles, but we were super excited to make these easy sourdough biscuits.
This is how our sourdough biscuits were born.
If you’ve been around here for a while, you know I’m not a biscuit novice. My original southern fluffy biscuit has been visited over 360,000 times, and has great reviews. If you love fluffy southern style biscuits, you’ll love these.
If you are following my stories on instagram, you would know that once we decided to make sourdough bread, we made bread every day trying out different recipes and methods. All the bread was crusty and delicious and like biscuits, once you get it, you get it, even if it’s intimidating at first.
This starter made this bread, which was a 24 hour process. The biscuits, though can be made right away as long as you have a nice bubbly starter.
Baking these Easy sourdough biscuits is a great way to use left-over or discarded sourdough starter.
When I asked Doug which biscuits he liked better, he thought they were equally good, but different.
They were fluffy and flavorful with a slight sourdough tang.
Are sourdough biscuits gluten free?
No, they use regular flour. I’ve read some gluten free recipes for sourdough but haven’t tried them yet. Some people that are gluten sensitive can eat sourdough bread without the typical problems. Everyone is an individual.
Can you freeze sourdough biscuits?
Biscuits are best eaten the day they are made. You can but if you decide to freeze them, bake them for a minute or two less, and then heat them up in the oven.
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More Biscuits from Spinach Tiger
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 8 tablespoons unsalted butter, cold in cubes
- 1 cup sourdough starter
- Kitchen Tools
- Pastry Butter Cutter
- Biscuit Cutter
- Cast Iron Griddle or Baking Sheet
- Preheat oven to 450 degrees F.
- Whisk all dry ingredients together.
- Add cold small cubed butter. Mix with hands or cut in with pastry cutter
- Add starter. Mix well.
- Add in milk, more if needed. You want a sticky dough.
- Form dough into a round and make 10 two-inch biscuits. Less if biscuit cutter is larger.
- Arrange on cast iron griddle or baking pan, touching.
- Bake for 13-15 minutes.
- Makes 8 to 10 biscuits. I was able to get 10 with a two-inch biscuit cutter.