These Sourdough Buttermilk Biscuits and Scones offer a delightful twist on classic comfort food. By incorporating a sourdough starter, you add a subtle tang and complex depth that elevates the traditional buttermilk flavor profile. The result is a tender, fluffy interior with a beautifully golden, crisp exterior. Perfect for a hearty breakfast or a cozy brunch, these breads pair wonderfully with butter, jam, or honey. The recipe yields two distinct textures: soft, pillowy biscuits that are perfect for soaking up gravy, and slightly denser, flavorful scones ideal for frying. Made with simple pantry staples like flour, buttermilk, and butter, this recipe is a versatile staple for any home baker looking to add a homemade touch to their table.
Sourdough Buttermilk Biscuits And Scones
Description
These Sourdough Buttermilk Biscuits and Scones offer a delightful twist on classic comfort food. By incorporating a sourdough starter, you add a subtle tang and complex depth that elevates the traditional buttermilk flavor profile. The result is a tender, fluffy interior with a beautifully golden, crisp exterior. Perfect for a hearty breakfast or a cozy brunch, these breads pair wonderfully with butter, jam, or honey. The recipe yields two distinct textures: soft, pillowy biscuits that are perfect for soaking up gravy, and slightly denser, flavorful scones ideal for frying. Made with simple pantry staples like flour, buttermilk, and butter, this recipe is a versatile staple for any home baker looking to add a homemade touch to their table.Ingredients
Directions
-
In a large bowl, combine the sourdough starter, buttermilk, and 1 cup of flour. Mix until smooth.
-
Cover the bowl and let the mixture stand at room temperature for 3 to 4 hours, or overnight in the refrigerator, to develop flavor.
-
When ready to bake, whisk the egg and oil into the starter mixture until well combined.
-
In a small bowl, combine the sugar, salt, baking powder, and baking soda. Sprinkle this dry mixture evenly over the wet batter.
-
Gradually fold in the remaining flour, mixing just until a soft dough forms. Add flour as needed until the dough is slightly sticky but manageable (about 2-3 more cups).
-
For Scones: Turn the dough out onto a heavily floured surface. Sprinkle with more flour and roll out to about 1-inch thickness. Cut into shapes and let rise for 10 minutes. Fry in hot oil on both sides until golden brown.
-
For Biscuits: Add enough additional flour to make a moderately stiff dough that can be kneaded. Knead gently for a few minutes, roll out, and cut into biscuits.
-
Place biscuits on a baking sheet. Let them rise for 1 hour in a warm place.
-
Brush tops with melted butter or oil. Bake at 375&# 194;°F (190ðC) for 25 minutes, or until golden brown and cooked through.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 940.2kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 2.5g13%
- Cholesterol 1.2mg1%
- Sodium 380.4mg16%
- Total Carbohydrate 172.1g58%
- Dietary Fiber 6.1g25%
- Sugars 9.4g
- Protein 25.6g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled biscuits and scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in the oven for best texture.
Variations: For richer flavor, substitute half the oil with melted butter. Add herbs like rosemary or chives for a savory twist.
Tip: Ensure your sourdough starter is active and bubbly for the best rise and flavor. If using a refrigerated starter, let it come to room temperature before mixing.
Safety: Be careful when frying scones, as hot oil can splatter. Use a splatter screen if available.
