Get ready to elevate your baking game with these mouthwatering sourdough buttermilk biscuits and scones that will make your taste buds dance! Imagine pulling apart a perfectly golden, flaky biscuit with a crisp exterior and a tender, tangy interior that melts in your mouth. Whether you're a seasoned baker or a weekend kitchen warrior, this recipe promises to transform your breakfast or brunch into a gourmet experience that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 biscuits or scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, cold and cubed
- 1 cup buttermilk
- 1 cup sourdough starter
Instructions
- Prepare your ingredients by measuring them precisely and ensuring all components are at the right temperature. Take the cold butter out of the refrigerator just before use.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and to remove any potential lumps.
- Using a pastry cutter or your fingertips, quickly work the cold cubed butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized butter pieces.
- Create a well in the center of the dry ingredients and pour in the buttermilk and sourdough starter. Gently mix with a fork or wooden spoon until just combined, being careful not to overmix.
- Turn the shaggy dough out onto a lightly floured surface and gently knead 3-4 times to bring the dough together. Pat or roll the dough to approximately 3/4 inch thickness.
- For biscuits, use a 2-inch round cutter to cut out circles, pressing straight down without twisting to ensure even rising. For scones, shape the dough into a round and cut into 8-12 wedges.
- Place the cut biscuits or scones on a parchment-lined baking sheet, ensuring they are nearly touching for soft sides or with space between for crisp edges.
- Optional: Brush the tops with additional buttermilk or an egg wash for enhanced golden color and shine.
- Preheat the oven to 425°F (218°C) while the shaped dough rests for 10-15 minutes, allowing the sourdough to begin its fermentation process.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges are crisp.
- Remove from the oven and let cool on a wire rack for 5 minutes. Serve warm with butter, jam, or your favorite accompaniments.
Tips
- Temperature is Key: Ensure your butter is ice-cold and your ingredients are at room temperature for the flakiest texture.
- Don't Overwork the Dough: Mix just until combined to keep your biscuits tender and light. Overmixing can lead to tough, dense biscuits.
- Use Fresh Sourdough Starter: An active, bubbly sourdough starter will provide the best flavor and rise.
- Cutter Technique: When cutting biscuits, press straight down without twisting the cutter to ensure even rising and beautiful layers.
- Resting is Crucial: Let the shaped dough rest for 10-15 minutes before baking to allow the sourdough to develop flavor and help with rising.
- Customize Your Creation: Feel free to add herbs, cheese, or dried fruits to make the recipe your own unique masterpiece.
- Serve Immediately: These biscuits and scones are best enjoyed warm, straight from the oven, with a generous pat of butter or your favorite jam.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
