Sour Dough Biscuits
Sour dough biscuits are flaky, tender treats with a tangy flavor from sourdough fermentation, perfect for breakfast or alongside hearty meals. Ideal for bread lovers and casual bakers.
Ingredients
Instructions
- Dissolve dry yeast in hot water and set aside to activate.
- Mix all dry ingredients and cut in shortening until crumbly.
- Add yeast mixture and buttermilk to dry ingredients and stir to combine.
- Knead the dough until smooth and elastic.
- Let the dough sit for 2-3 hours to rise.
- Roll out the dough to 1/4 inch thickness, fold over, and cut with a cutter.
- Bake at 450°F for about 10 minutes until just beginning to brown.
- Refrigerate any remaining dough and use within approximately 2 weeks.
Tips & Substitutions
For a flakier biscuit, ensure your shortening is cold when cutting it into the flour mixture. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Experiment by adding herbs or cheese for extra flavor, or try pairing with dishes like the California Gourmet Garlic Loaf for a delightful meal.
Serving Suggestions
These sourdough biscuits are perfect served warm with butter and jam or alongside soups and stews for a comforting meal. They pair beautifully with the Bradford Nut Cake for a sweet finish. For a savory option, try them with Mom's Chutney Cheese Spread for a delightful appetizer.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through, ensuring they stay fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Dough Biscuits contains roughly 213 calories, with 8g protein, 36g carbohydrates, and 4g fat. It is a good source of calcium (16% of the Daily Value), protein (15% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1487mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 weeks. Just remember to roll and cut the biscuits before baking for the best texture. This can save time on busy mornings or during gatherings!
What if I don't have dry yeast?
If you don't have dry yeast, you can use baking powder instead, but the texture will differ slightly. Substitute 1 tablespoon of baking powder for the yeast, and omit the hot water step. This method will yield a quicker biscuit but won't have the same sourdough flavor.
How can I make these biscuits gluten-free?
To make gluten-free sourdough biscuits, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper structure. Note that the texture might be slightly different, but they will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).