Sourdough Biscuits

Sourdough Biscuits


  • 140g plain flour (1 cup)
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 6 TBS cold butter, cut into small cubes
  • 250g cold from the fridge, sour dough starter
  • a knob of cold butter to glaze the hot biscuits


  1. Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a baking tray large enough to hold your biscuits.
  2. Whisk the flour together with the soda, salt and baking powder in a bowl. Drop in the butter. Cut it into the flour mixture, using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs with a few bits the size of baby peas. Add the sourdough starter and mix it in wih a fork until most of the flour has been incorporated. Knead gently in the bowl a few times until it all comes together.
  3. Lightly flour your clean countertop. Tip the dough onto the counter and then lightly pat out to a circle about 3/4 inch thick.
  4. Using a sharp 2 1/2 inch round cutter, stamp out rounds, using a straight up and down motion. (If you twist your biscuits will lean.) Gather together any scraps, repat and cut until you have run out of dough. (Try to get as many cuts from the first cutting as possible as your repats will no be as pretty or straight sided when baked.) Place them onto the baking sheet. Leave plenty of space around them for crisp sided biscuits or place them close together for soft biscuits.
  5. Bake in the preheated oven for 12 to 15 minutes until well risen and golden brown.  Note that if they are placed close together they will take longer to bake.
  6. Run the cold butter over top of the hot biscuits to finish and serve immediately.  Delicious!


Any leftover biscuits can be stored in an airtight container and reheated briefly in a hot oven. You can also freeze these for later if you wish, thawing completely and then reheating briefly in a hot oven.

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