Written by Heather Hart | @howtonourish
Fermented sourdough is a more digestion-friendly way to eat your favorite wheat products, including these super easy sourdough buttermilk biscuits. They are made with real-food ingredients, like all-purpose flour, buttermilk, real butter or lard, and honey.
Is there anything better than a homemade buttermilk biscuit? Saturday nights in our house are always “breakfast for dinner” and some weeks we love a good biscuit in place of potatoes to go along with the eggs and bacon.
I was looking for a really solid and easy recipe for sourdough buttermilk biscuits, but couldn’t find one I liked. So instead, I decided to consult many different recipes and form my own. After a few tries, these are now absolutely perfect! Flaky, moist, and oh so delicious.
These fermented sourdough buttermilk biscuits are super easy to make, like if you’ve never made anything with sourdough starter before you will probably still win with these! There’s some downtime for the fermentation (7 hours) but other than that the recipe is very quick to assemble and bake.
What if I don’t have a sourdough starter?
You can easily get a starter going using my Instagram highlight here. It takes about a week for a starter to mature enough to bake with it, so leave yourself at least one week before planning to try this sourdough buttermilk biscuit recipe.
Can I use white cane sugar, coconut sugar, or maple syrup in place of the honey?
Any sweetener should work fine in this recipe, although I personally think honey gives the biscuits the best flavor when combined with the buttermilk. Sub any sweetener 1:1 with the honey.
Can I use gluten-free flour in place of the all-purpose flour?
Since this is a wheat-based sourdough recipe, I do not recommend substituting gluten-free flour as you likely won’t get the result you’re hoping for. If you are gluten free, try searching for a GF buttermilk biscuit recipe online.
Can I use another milk in place of the buttermilk?
You can, however the biscuits will not have the same tang and rise as they do with buttermilk (or kefir). We typically use buttermilk left over from making butter and sometimes we don’t have quite a full cup, so I will add a bit of raw milk to give me enough for the recipe.
Recipe by Heather Hart
Makes: 10-14 biscuits
Prep Time: 10 minutes
Rest Time: 6-8 hours
Bake Time: 30 minutes
Make sure you are prepping this dough ahead of time, as it needs to ferment for 6-8 hours before baking. I find it easiest to prep dough in the morning and let it ferment until just before dinner.
*My dough usually rises quite a bit by the time I bake, but if you’re leaving it on the counter and it’s room temperature in your home, you can bake without a problem anytime between 6-8 hours. You’re looking for the dough to ferment as much as possible during this time for easier digestion, but most of its rise in the oven will come from the baking powder and baking soda with buttermilk.
Baked biscuits can be stored in an airtight container on the counter for a few days, or in the fridge or freezer for longer. Reheat in a warm oven until just warmed through.
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Hello friend! I'm Heather, Nutritional Therapist and Perinatal Minerals Expert. As a mother of three littles, I am constantly thinking about how I can support my body and mind with healthy nutrition and lifestyle choices. As a practitioner, I would like to pass that knowledge on to you! I love to cook, eat, and teach others all the things I know. I hope you'll stick around and consider me a part of your village. ♥