Sourdough Biscuits

These biscuits are flaky, fluffy, and have a unique flavor profile from the long fermentation.

Course Breakfast

Cuisine American

Keyword Biscuit Recipe, Biscuits, Sourdough, Sourdough Biscuits, Sourdough Starter

Prep Time 5

Cook Time 20

Ferments overnight on the counter 8

Total Time 8 25

Servings biscuits

Calories 185kcal

Author Mary Rose

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.

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