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Sourdough Buttermilk Biscuits And Scones

Sourdough Buttermilk Biscuits and Scones recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 940.2
Dietary: Vegetarian
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
  • 1 cup sourdough starter
  • 1 cup buttermilk
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 large egg
  • 3 tablespoons vegetable oil
  • 2 tablespoons sugar
Directions
  1. 1
    In a large bowl, combine the sourdough starter, buttermilk, and 1 cup of flour. Mix until smooth.
  2. 2
    Cover the bowl and let the mixture stand at room temperature for 3 to 4 hours, or overnight in the refrigerator, to develop flavor.
  3. 3
    When ready to bake, whisk the egg and oil into the starter mixture until well combined.
  4. 4
    In a small bowl, combine the sugar, salt, baking powder, and baking soda. Sprinkle this dry mixture evenly over the wet batter.
  5. 5
    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).
  6. 6
    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.
  7. 7
    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.
  8. 8
    Place biscuits on a baking sheet. Let them rise for 1 hour in a warm place.
  9. 9
    Brush tops with melted butter or oil. Bake at 375&# 194;°F (190°C) 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.

Keywords: sourdough, buttermilk, biscuits, scones, breakfast, brunch, homemade, flaky, fluffy, comfort food, southern style, bread, baking, starter, pantry staples, easy recipe, vegetarian, classic, golden brown, versatile
Read it online: https://www.chefs-mate.com/recipe/sourdough-buttermilk-biscuits-and-scones/