Sourdough biscuits: easy recipe for fluffy homemade treats

Ingredients for Sourdough biscuits

• 1½ tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ½ tsp caster sugar

• 180 g plain flour, plus more for dusting

• 110 g chilled unsalted butter or vegan butter (preferably Miyoko’s), cut into small pieces, plus 30 ml melted for brushing

• 270 g sourdough starter discard from a starter fed within the previous 24 hours, room temperature

• flaky sea salt (optional)

How to make Sourdough biscuits

1. Preheat the oven to 220°C (fan) or 230°C (conventional).

2. In a large bowl, stir together the baking powder, baking soda, kosher salt, sugar, and 190 g of flour using a fork.

3. Add 115 g of chilled butter and toss with your hands or a fork to coat the butter evenly.

4. Using your fingers, flatten the butter into discs; don’t worry if some pieces remain whole.

5. With a pastry cutter or fork, work the butter into the dry ingredients until you achieve shaggy crumbles, with a mixture of large, small, and flat pieces, as well as sandy flour.

6. Add the sourdough starter and mix gently with a fork to combine. Then, fold the mixture with your hands until the dough comes together, leaving some crumbly pieces at the bottom of the bowl.

7. Transfer the dough to a well-floured surface and pat it out with your hands until it is about 1.25 cm thick; the shape is not critical at this stage.

8. Fold the dough into thirds like a letter to form a rough rectangle. Then, starting from the short sides, fold it in thirds again.

9. Pat the dough out to a 1.25 cm-thick square. Repeat the folding process, then pat out the dough for a third time to a 2.5 cm-thick square; it should feel airy and soft at this point.

10. Using a floured 6.5 cm-diameter biscuit cutter or glass, punch out as many biscuits as possible without twisting the cutter. Transfer the biscuits to a parchment-lined baking tray, spacing them at least 2.5 cm apart.

11. Gather any scraps and gently press them into a rectangle, then fold in half. Pat out to a 2.5 cm-thick rectangle and cut out more biscuits. Form one final biscuit from the remaining scraps, aiming for a total of 10 biscuits.

12. Transfer all biscuits to the baking tray. Brush the tops with 30 g of melted butter and sprinkle with sea salt, if desired.

13. Bake the biscuits for 12–15 minutes, until they are tall and golden. An instant-read thermometer inserted into the side of a biscuit should register 95°C.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.