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Sourdough Biscuits

These biscuits are flaky, fluffy, and have a unique flavor profile from the long fermentation.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Servings 8 biscuits
Author Mary Rose

Equipment

  • 1 Cast iron skillet

Ingredients

  • 2 cups All Purpose Flour unbleached
  • 1/4 cup Olive Oil
  • 1/2 cup Sourdough Starter
  • 1/2 cup Milk almond milk
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda

Instructions

  • Combine Flour and Olive Oil in mixing bowl and combine until the mixture is crumbly.
  • Add Starter and Milk. Combine until it becomes a cohesive mass of dough.
  • Cover and let sit on counter overnight. (note: I use Almond milk since it's sitting out overnight).
  • The next morning in a small cup, add the salt, baking powder, and baking soda.
  • Preheat oven to 400 Degrees F
  • Dimple the dough and sprinkle the salt mixture over the top. Take a spatula and turn the dough over itself until it's combined.
  • Move dough to a lightly floured surface and turn the dough a few times to make sure all ingredients are well incorporated.
  • Roll dough out to 1/4 to 1/2 inch thick and cut out 8 equal biscuits. I use a biscuit cutter, but, you can use a mason jar top.
  • Add to cast iron skillet.
  • Bake for 20-25 minutes or until golden brown.

Notes

Serve these biscuits with butter and jelly.  Add an egg for a breakfast sandwich.  The possibilities are endless.  ENJOY!