Flaky Sourdough Biscuit
These flaky sourdough biscuits with buttermilk are golden on the outside, soft and layered on the inside, and packed with rich buttery flavor balanced by a light sourdough tang. Perfect for breakfast, brunch, or alongside savory meals.
Equipment
- Mixing Bowl
- Pastry cutter or fingers
- Measuring scale or cups
- Rolling pin (optional)
- Biscuit cutter or glass
- Baking tray
- Parchment paper
Ingredients
- 300 g all-purpose flour 2 ½ cups
- 12 g baking powder 1 tablespoon
- 3 g baking soda ½ teaspoon
- 6 g salt 1 teaspoon
- 15 g sugar 1 tablespoon
- 115 g cold unsalted butter ½ cup (1 stick)
- 150 g sourdough discard ⅔ cup
- 180 g buttermilk ¾ cup
Instructions
- Preheat oven to 220°C (425°F) and line a baking tray with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, salt, and sugar.
- Add cold butter and rub into the flour until crumbly.
- Stir in sourdough discard and buttermilk until a soft dough forms.
- Turn dough onto a floured surface and gently fold 3-4 times. (chilling dough 10 min for extra flakiness)
- Pat dough to about 2.5 cm thick. Cut biscuits using a round cutter without twisting.
- Place biscuits on the baking tray close together.
- Bake for 18-22 minutes until golden brown. Cool slightly before serving.
Notes
Nutritional Info (Approx. per biscuit)
- Calories: 220 kcal
- Carbohydrates: 28 g
- Fat: 10 g
- Protein: 4 g
- Sugar: 2 g
