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Sourdough Buttermilk Biscuits & Scones

Sourdough Buttermilk Biscuits & Scones recipe image
These homemade biscuits and scones combine the tangy depth of sourdough starter with the rich moisture of buttermilk for an unforgettable Southern treat. The dough is versatile, allowing you to choose between baked biscuits with flaky layers or fried scones with a crisp exterior. Perfect for breakfast, brunch, or as a side for hearty stews, these breads offer a comforting, home-style flavor that pairs beautifully with butter, jam, or honey. Made with simple pantry staples, this recipe delivers a warm, inviting aroma and a soft, airy texture that brings the comfort of home to your table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 959.5
Dietary: Vegetarian
Description
These homemade biscuits and scones combine the tangy depth of sourdough starter with the rich moisture of buttermilk for an unforgettable Southern treat. The dough is versatile, allowing you to choose between baked biscuits with flaky layers or fried scones with a crisp exterior. Perfect for breakfast, brunch, or as a side for hearty stews, these breads offer a comforting, home-style flavor that pairs beautifully with butter, jam, or honey. Made with simple pantry staples, this recipe delivers a warm, inviting aroma and a soft, airy texture that brings the comfort of home to your table.
Ingredients
  • 1 cup Sourdough start
  • 1 cup Buttermilk
  • 3 cup Flour, possible 4 cups
  • 1 Egg
  • 3 tablespoon Oil
  • 1 tablespoon Sugar (ole uses 2 or 3 tablespoon su
Directions
  1. 1
    Combine sourdough starter, buttermilk, and 1 cup of flour in a large bowl.
  2. 2
    Cover the bowl and let the mixture stand at room temperature for 3 to 4 hours, or overnight.
  3. 3
    When ready to prepare, add the egg and oil to the mixture and stir well until combined.
  4. 4
    In a separate small bowl, combine sugar, salt, baking powder, and baking soda.
  5. 5
    Sprinkle the dry ingredients over the wet batter.
  6. 6
    Gradually add the remaining flour, mixing until a dough forms that can still be stirred (approximately 2 to 3 cups of flour should suffice).
  7. 7
    For Scones: Turn the batter out onto a heavily floured surface. Sprinkle with more flour and roll out the dough.
  8. 8
    Cut out scones using a cutter or knife.
  9. 9
    Allow the scones to rise for a few minutes, then fry on both sides in hot oil until golden brown.
  10. 10
    For Biscuits: Add enough additional flour to the dough to make it moderately stiff and kneadable.
  11. 11
    Knead the dough for a few minutes, then roll it out and cut out biscuits.
  12. 12
    Dip both sides of the biscuits in oil or melted butter and place them on a baking sheet.
  13. 13
    Let the biscuits rise for one hour in a warm place.
  14. 14
    Bake at 375 degrees Fahrenheit (191&# 194;°C) for 25 minutes, or until golden brown.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 959.5kcal
% Daily Value *
Total Fat 15.9g25%
Saturated Fat 2.9g15%
Cholesterol 47.8mg16%
Sodium 395.9mg17%
Total Carbohydrate 172.2g58%
Dietary Fiber 6.1g25%
Sugars 9.5g
Protein 27.2g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sourdough, buttermilk, biscuits, scones, southern, bread, baking, fried, starter, homemade, breakfast, brunch, comfort food, tangy, flaky, traditional, yeast-free
Read it online: https://www.chefs-mate.com/recipe/sourdough-buttermilk-biscuits-scones/