How to make Fluffy Sourdough Biscuits

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Light, fluffy Sourdough Biscuits are a fantastic way to use your sourdough discard when feeding your starter for breadmaking. I have learned the secret to getting those fluffy, flaky layers, almost akin to a croissant. It’s actually so simple and easy! I used to think biscuits were so stodgy and dense, but now I find them a joy to eat. Read on for my top tricks and tips!

How to long ferment sourdough biscuits

If you are like me, and concerned about the lack of nutrition in normal white flour, then long-fermentation recipes may be what assuages your conscience.

By allowing any white flour mixture to ferment over a long period of time (at least 7 hours), the phytates are broken down and the baked good becomes easier to digest.

And by ‘fermenting’, I just mean leaving the dough to rest on the counter top. If you have visions of large jars with specialty lids and tubes, have no fear. Fermenting sounds more complicated than it actually is.

For this recipe, you can easily long ferment the biscuit dough by mixing all the ingredients, (except the baking powder, soda and salt) before you go to bed. In the morning, simply preheat the oven, add the baking agents, and bake.

Wa-la, a gorgeous, warm and hearty breakfast for your weekend!

How to make fluffy sourdough biscuits instantly

Biscuits do not need to be long fermented. That’s just if you are concerned about consuming white flour.

Because they have baking powder and baking soda, they instantly puff up when exposed to heat and liquid.

All you have to do is mix the baking powder, soda, sugar, salt and flour together. Rub the butter in, then add the remaining liquid ingredients.

Pat out, cut shapes, bake! Boom, you could have your scones within the hour if you get your act together!

Ingredients in Fluffy (Healthy) Sourdough Biscuits

• Flour – I actually use High Grade Flour, which is normally best for bread. I cannot be bothered buying special all-purpose flour, as well. I have found that the difference is not noticeable. These biscuits are light and fluffy!
• Sourdough discard – you can use either fed or unfed sourdough starter. It makes no difference to these biscuits, since it is not the primary raising agent. The role of the starter in this recipe is simply to tenderise the crumb, not rise the dough!
• Yoghurt – the acidity of the yoghurt and the sourdough discard reacts with the baking agents to produce a decent rise. I use yoghurt because it has the added benefit of fermentation. You could replace it 1:1 with buttermilk.
• Truvia – the sweetness of Truvia balances the flavour of dough. Just one tablespoon is needed. You do not want it to be overly sweet!
• Cold butter, diced The butter needs to be cold, trust me! Otherwise it will fully absorb into the flour and your biscuits will not be flaky.
• Baking powder – the primary raising agents! Be careful not to add baking powder too early if you have decided to long-ferment the dough…otherwise it will react too soon and your biscuits will not rise in the oven.
• Salt – these biscuits, like bread, would be absolutely bland without it. Do not leave it out! Just a little bit goes a long way.

Timeline for fluffy sourdough biscuits

The Night Before:

Combine the flour, Truvia and cold butter. Carefully rub the butter into the flour, making sure it is evenly dispersed but not too incorporated.

You still want a few good sized chunks of butter in there, as that is what gives the final scones those separate layers and flakiness.

Next, add the sourdough discard and the yoghurt. Cover, and leave overnight or for a maximum of 10 hours.

In the Morning:

Preheat the oven to 200 degrees Celsius

In a small bowl, combine the baking powder and salt to remove any lumps. Sprinkle one half of this mixture over the biscuit dough. Fully incorporate this (see notes).

Once layered thoroughly through, sprinkle the rest of the mixture and do the same.

Mixing the baking powder and soda through the dough in this way helps to get those beautiful layers in the baked biscuit. You cannot taste any bitterness!

Bake

Pat the dough out into a round 22cm diameter circle. Cut into 8 wedges. Be sure not to squish the dough too much as you do this. You will be able so see all those layers at this point, and you want to keep as much as possible!

Arrange wedges on a baking sheet or flan tin, and pop into the pre-heated oven.

Bake for 20 minutes or until golden brown.

Serve warm with jam and freshly whipped cream!

Top tips for Fluffy Sourdough Biscuits

What is the secret to light, fluffy flaky Sourdough Biscuits? Now that I know, I will tell you!

There are only two things you need to do to ensure a light biscuit with a flaky texture, every time.

Keep the Butter Cold

The first, and most important thing, is to ensure that your butter is cold. It is the same theory behind the cold butter for croissant dough. Keeping the butter cold stops it from fully absorbing into the flour and ensures the separation of layers.

In a biscuit dough, having cold chunks of butter will create those flaky layers when baked. So keep it cold, and don’t rub it in too much! The chunkier, the better!

Do not knead or over-mix

The beauty of biscuits is that the more hands-off you are, the better. They do not cope well with too much handling, and get tough and stodgy if you do.

Once the liquid (starter and yoghurt) is added to the dry ingredients, that is when you need to start getting light-handed. Use every movement carefully and effectively.

Bonus tip: Add the Baking Agents just before baking

Adding the Baking Powder and Baking Soda just before baking is the best way to get an impressive rise in the oven.

If you add them to the dry ingredients before the liquid and starter (especially if long-fermenting), then they will react too soon and by the time you pop the scones in the oven, they will have lost most of their oomph.

Baking agents react best, instantly. So the instant they are activated with liquid, is the best moment to pop them into the oven. The heat will solidify that rise (so it won’t deflate again).

Plus, if you add the baking agents at the end, then you have to fold them through the dough, and that amplifies the layers significantly!

What Is the best way to serve sourdough biscuits?

Sourdough Biscuits are so versatile and can be had for breakfast, lunch, afternoon tea and dinner.

They make a wonderful delicacy for a ladies high tea, and look so dainty on a floral platter topped with jam or curd and cream.

Or, have them for supper. Simply cut into rounds and arrange atop your favourite stew or casserole in the last 20 minutes of cooking. The Biscuits will absorb the meaty flavour of the stew, and provide a wonderful top crust.

For breakfast, serve with butter and maple syrup or honey, with a sprinkling of cinnamon. A bit of cream would also go down well here. Delicious!