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Sourdough Biscuits

farmhouseonboone.com · 2021 · 12

Against 321 biscuit recipes

Less buttermilk than 97% of recipes.

What the 10 “sourdough” biscuit recipes do differently →

Get the method at farmhouseonboone.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

  • Less buttermilk than 97% of recipes: 44% of the flour weight against the typical recipe's 84%, about half as much.
  • Leavening in the middle half of recipes: 4.3% of the flour weight against the typical recipe's 5.1%.
Fat: 40%, 50th percentileButtermilk: 44%, 2nd percentileLeavening: 4.3%, 24th percentileSugar: 4.3%, 62nd percentileSalt: 1.4%, 44th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 2 cups all purpose flour (280 grams)280 g
  • 2 teaspoons baking powder (8 grams)8 g
  • 1 teaspoon baking soda (4 grams)4 g
  • 1 tablespoon sugar (12 grams)12 g
  • 3/4 teaspoon salt (4 grams)4 g
  • 8 tablespoons cold butter (113 grams, cut into chunks)113 g
  • 1 cup sourdough discard (250 grams)250 g
  • 1/2 cup milk or buttermilk* (122 grams, You can also use water)122 g

flour 280 gbatter 793 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

  • Fat40% · 50th percentile
  • Buttermilk44% · 2nd percentile
  • Leavening4.3% · 24th percentile
  • Sugar4.3% · 62nd percentile
  • Salt1.4% · 44th percentile

Oven

Temperature
400°F / 205°C
median 425°F
Time
14 to 20 minutes
median 15 minutes

Keep exploring

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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.

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