Sourdough Buttermilk Drop Biscuits Recipe
Sourdough buttermilk drop biscuits are a delightful treat that combines the tangy flavor of sourdough with the light and fluffy texture of traditional buttermilk biscuits. The addition of buttermilk gives them a rich and creamy taste while enhancing their tenderness. The dough is then dropped onto a baking sheet in spoonfuls and baked until golden brown. The result is a biscuit that has a slightly crisp exterior with a soft and tender interior. These biscuits are wonderful on their own or can be enjoyed with butter, jam, or even as an accompaniment to soups and stews. Sourdough buttermilk drop biscuits provide the perfect balance of flavors and make for an easy and delicious addition to any meal.
Equipment
- 1 mixing bowl
Ingredients
- ½ cup sourdough starter or discard
- ½ cup cold buttermilk
- ½ cup cold butter
- 1 tsp salt
- 1 tsp sugar
- ½ tsp baking soda
- 2 tsp baking powder
- 1 ¾ cups all-purpose flour
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into small cubes and add it to the flour mixture. Use your fingertips or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
- Add your sourdough starter and buttermilk to the flour mixture. Stir gently until just combined. Be careful not to overmix, as this can lead to tough biscuits.
- Use a spoon or a cookie scoop to drop spoonfuls of the dough onto the prepared baking sheet. Space them about 2 inches apart.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Remove from the oven and let them cool for a few minutes before serving. Enjoy them warm with melted butter or your favorite jam.