The Starter Jar's Best Fluffy Sourdough Biscuits Recipe

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup for your fluffy sourdough biscuits.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. If using, add the optional granulated sugar at this stage.

Step 3

Add the very cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.

Step 4

Pour in the sourdough starter and cold buttermilk. Mix gently with a wooden spoon or spatula until just combined. Overmixing will develop gluten and result in tough biscuits, so stop as soon as the flour is mostly incorporated.

Step 5

Turn the shaggy dough out onto a lightly floured surface. Gently pat the dough into a rectangle, then fold it in thirds like a letter. Rotate the dough 90 degrees and repeat the patting and folding process 2-3 more times. This layering technique is crucial for creating those signature flaky layers in thestarterjar guide.

Step 6

Pat the dough to about 1-inch thickness. Using a 2.5-inch biscuit cutter, cut out biscuits, pressing straight down without twisting. Twisting seals the edges, preventing a good rise. Gather the scraps, gently re-pat, and cut any remaining biscuits.

Step 7

Place the cut biscuits on the prepared baking sheet, ensuring they are touching if you prefer softer sides, or slightly separated for crispier edges. For an extra golden top, brush with a little melted butter or milk.

Step 8

Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are fully cooked through. The exact baking time may vary based on your oven.

Step 9

Remove the sourdough biscuits from the oven and let them cool slightly on the baking sheet before serving warm. Enjoy them plain, with butter, jam, or as a side to your favorite meal.