Fluffy Sourdough Biscuits

The night before you want to bake, stir together starter, milk, butter and flour in a large bowl until well combined. Use your hands!

In the morning, drizzle honey over the dough ball, then sprinkle salt, baking powder and baking soda over the dough ball. Pour out onto a well floured surface (you can use a little unbleached all-purpose flour here). Knead enough times to make the dough workable and combine the added ingredients. Dough should be very fluffy and still sticky in the middle, but not sticking to the board. Dust the board with flour and pat the dough out until it's about 1/2" thick. Using a 3″ biscuit cutter or a glass cut out the biscuits and flatten them slightly when you place them on a greased baking sheet.

Let the dough rest on the pan sit for about 20 minutes to an hour and then pop into a 400F oven (you can pop them in right away if you don’t want to wait ) and bake for 15-18 minutes, turning the pan halfway.

3 thoughts on “Fluffy Sourdough Biscuits”

I made these this morning and they are very nice… but next time I think I need to add more of the freshly ground spelt flour. They spread out kind of thin in the pan. I love these overnight soaked breakfast things!

These were so easy to make and fluffy! They are definitely “sourdough” tasting biscuits, but they were great this morning with homemade cream gravy. I have tried several soaked/sourdough biscuit recipes and this one’s my favorite.

Eat Nourishing Admin says:

December 31, 2011 at 2:56 pm

So glad you like them, Jeanette! They are my favorite, especially smothered in gravy.

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3 thoughts on “Fluffy Sourdough Biscuits”

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