Sourdough Buttermilk Biscuits & Scones
Submitted by sarah121
Two recipes in one: tangy sourdough buttermilk biscuits baked golden or fried sourdough scones from the same overnight starter dough. Use your sourdough discard for fluffy, flaky results.
YIELD
16 servingsPREP
3 hrsCOOK
25 minREADY
3 hrsOne dough, two paths, zero regrets.
This recipe starts with an overnight soak of sourdough starter, buttermilk, and flour that builds deep, tangy flavor while you sleep.
From there, you choose your adventure. Want fried scones? Roll the softer dough out and fry until golden and puffed. Craving baked biscuits? Knead in more flour, cut them out, dip in butter, and let them rise before baking.
Either way, the sourdough tang and buttermilk richness make these miles ahead of anything from a tube.
Kitchen Tips
- If your starter is extra sour, add a pinch more baking soda to balance the acidity and keep things light.
- Don’t overwork the dough for biscuits. A few gentle kneads keeps them flaky rather than tough.
- For scones, keep the oil hot and consistent. If it’s not hot enough, the scones absorb grease instead of puffing up.
- Dipping biscuits in melted butter before baking creates a rich, golden crust that practically shatters.
Variations
- Cheddar biscuits: Fold in ½ cup shredded sharp cheddar after adding the flour for a savory twist.
- Cinnamon sugar scones: Toss freshly fried scones in cinnamon sugar while still warm for a county fair-style treat.
- Herb biscuits: Add 2 tablespoons of chopped fresh chives and a teaspoon of dried dill to the dough.
Ingredients
Directions
The night before, or three to four hours before you intend to prepare these, combine sourdough starter buttermilk and 1 cup of the flour in a large bowl.
Cover and let stand at room temperature.
When ready to use, add egg and oil; stir well.
Combine sugar, salt, baking powder and soda; sprinkle over top of batter.
Fold in then add as much of the remaining flour to make a dough you can still stir (2 to 3 cups should do it).
To make Scones, dump batter out on a heavily floured board; sprinkle flour over top and roll out.
Cut out scones.
Allow scones to rise a few minutes then fry on both sides in hot oil until golden brown.
For Biscuits, add enough flour to make moderately stiff, so you can knead dough.
Knead a few minutes then roll and cut out biscuits.
Drop both sides in oil or melted butter and place on cookie sheet.
Let rise for an hour then bake at 375℉ (190℃) for 25 minutes.
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