Sourdough Biscuits
Ingredients: all purpose flour, baking powder, baking soda, granulated sugar, salt · 45 min cook time · 350kcal · ₩6,350
Ingredients
240grams all purpose flour, 1tbs baking powder, 0.25tsp baking soda, 2tsp granulated sugar, 0.75tsp salt, 87grams ice cold, cubed butter, 240grams sourdough starter, 0.25cup buttermilk or milk, 1tbs extra buttermilk or milk for brushing
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine 2 cups (240 grams) of all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, 2 teaspoons of granulated sugar, and 3/4 teaspoon of salt. Whisk until well combined.
3. Cut 6 tablespoons (87 grams) of ice-cold butter into small cubes. Add the cubed butter to the dry ingredients, sprinkling it in to prevent clumping.
4. Work the butter into the flour mixture using a pastry cutter or your clean hands until the butter is in pea-sized pieces. These small butter clumps will create steam in the oven, resulting in lovely layers.
5. In a medium bowl, add 1 cup (240 grams) of sourdough starter (freshly fed or discard) and 1/4 cup of buttermilk or milk. Whisk until the starter is loosened and well combined with the liquid.
6. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until a shaggy mixture forms. If the mixture is too dry, add buttermilk or milk 2 teaspoons at a time until it forms a cohesive, sticky mass.
7. Knead the dough in the bowl 2-3 times to bring it together.
8. Lightly flour your countertop and turn the dough out onto it. Press the dough down into a 1/2-inch thick rectangle.
9. Fold the dough into thirds, like a letter. Rotate the dough and press it down again into a 1/2-inch thick rectangle. Repeat this folding and pressing process two more times. This builds up the layers for a flaky texture.
10. After the last fold, press the dough into a 6x4-inch rectangle, about 1 inch thick.
11. Use a bench scraper to cut the dough into 2x2-inch squares. Lightly flour the bench scraper to prevent sticking.
12. Place the cut biscuits onto a baking sheet lined with parchment paper, leaving a little space between them.
13. Optional: Brush the tops of the biscuits with buttermilk or milk for a prettier golden finish. Avoid brushing the sides to allow them to rise freely and create flaky layers.
14. You can either freeze the biscuits for 15 minutes to solidify the butter for extra flakiness, or bake them immediately. Bake at 425°F (220°C) for 16-18 minutes, or until golden brown and puffed.
15. Serve the perfectly baked biscuits with butter and a healthy helping of jam.
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