Overnight Sourdough Biscuits

These overnight sourdough biscuits are easy and delicious! They are
long-fermented, which makes them easy to mix up the night before and then
quickly cut out and bake the following day.

Servings: 12

Author: Joy Kincaid

Prep Time:
15 minutes

Cook Time:
20 minutes

Overnight Fermentation Time:
8 hours

Total Time:
8 hours, 35 minutes

Course:

Bread Sourdough

Cuisine:

American

Keywords:

sourdough biscuits

🧂 Ingredients

2 cups flour

whole wheat, spelt, white, or combination
1/2 cup butter

cold, cut into cubes
1 cup sourdough starter

discard
1 tbsp honey
1/2 cup buttermilk

or thinned yogurt, milk, or water
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt

Instructions

1 The night before, add flour to a large mixing bowl.
2 Cut the butter into small cubes, and add to the flour in the mixing bowl. Use a
pastry cutter to cut butter into the flour until you have small crumbs.
3 Add sourdough starter, honey, and buttermilk, and stir to combine. (Use hands to
form into a ball if it's thick).
4 Cover bowl with plastic wrap or a tea towel, and set aside to ferment overnight
or up to 24 hours. I usually put my bowl of dough in the refrigerator overnight
and then take it out an hour or two before I want to make biscuits. You can
leave it on the counter or put it in the fridge, either way works. Just be sure
if you put it in the fridge to remove it at least an hour before you want to
make the biscuits, because the dough will become very stiff in the fridge.
5 The next day, add the baking powder, baking soda, and salt to the bowl with the
dough, sprinkling these over the dough. Knead it in with your hands as evenly as
possible.
6 Preheat oven to 400 degrees. Roll dough out on a lightly floured surface, about
1/2" thick. Cut biscuits with a biscuit cutter or the rim of a glass.
7 Place biscuits on a parchment-lined baking sheet and bake for 15-25 minutes
until done.