Sourdough Refrigerator Biscuits
Delicious, flaky refrigerator biscuits made with sourdough starter and buttermilk, perfect for breakfast or brunch, offering a tangy flavor and tender texture that everyone loves.
Ingredients
Instructions
- Grease a 10-cup plastic container with a tight fitting lid; set aside.
- Sprinkle yeast over warm water (105°F).
- Set aside to soften for 5 minutes.
- In a large bowl, stir together flour, baking powder, soda, salt, and sugar.
- Use a pastry blender or two knives to cut in shortening until mixture resembles coarse crumbs.
Tips & Substitutions
For a lighter texture, ensure your shortening is well-blended into the dry ingredients but not over-mixed. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. This will mimic the tangy flavor of buttermilk. Keep extra dough in the refrigerator for up to a week and bake fresh biscuits as needed.
Serving Suggestions
These sourdough refrigerator biscuits are perfect served warm with butter and jam. They also pair beautifully with Easy Delicious Chili Dip for a flavorful appetizer. Consider serving them alongside soups or salads to complement your meal. For breakfast, enjoy them with honey or use them to make breakfast sandwiches.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. To reheat, bake from frozen at 350°F for about 15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Refrigerator Biscuits contains roughly 322 calories, with 16g protein, 60g carbohydrates, and 4g fat. It is an excellent source of calcium (45% of the Daily Value), dietary fiber (44% of the Daily Value), and protein (32% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use a different type of flour?
Yes, you can substitute some all-purpose flour with whole wheat flour for a healthier option. However, this may alter the texture slightly, making it denser. You can also experiment with gluten-free flour blends if needed, but be sure to follow specific guidelines for the best results.
How long can I keep the biscuit dough in the refrigerator?
The biscuit dough can be stored in the refrigerator for up to a week. Just make sure it's in a tightly sealed container. This allows you to bake fresh biscuits whenever you want, making it a convenient option for busy days or unexpected guests.
Can I make these biscuits without sourdough starter?
If you don't have sourdough starter, you can still make these biscuits by increasing the amount of buttermilk to 2 1/4 cups and omitting the starter. This will provide moisture and a slight tang, although it won't replicate the unique flavor of sourdough. Experiment and adjust to taste!
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).