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Sourdough Biscuits Recipe

littlespoonfarm.com · 2020 · 12 biscuits

Against 321 biscuit recipes

Less leavening than 90% of recipes.

What the 10 “sourdough” biscuit recipes do differently →

Get the method at littlespoonfarm.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 leavening than 90% of recipes: 3.2% of the flour weight against the typical recipe's 5.1%.
  • Salt in the middle half of recipes: 1.9% of the flour weight against the typical recipe's 1.6%.
Fat: 36%, 42nd percentileButtermilk: 78%, 43rd percentileLeavening: 3.2%, 8th percentileSugar: 4%, 59th percentileSalt: 1.9%, 64th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 2 1/2 cups all-purpose flour (See notes)≈ 313 g
  • 8 tablespoons unsalted butter (cold)≈ 114 g
  • 1/2 cup sourdough starter discard≈ 120 g
  • 1 cup buttermilk (or milk)≈ 244 g
  • 1 tablespoon sugar (optional)≈ 13 g
  • 1 teaspoon fine sea salt≈ 6 g
  • 1 1/2 teaspoon baking powder≈ 7 g
  • 1/2 teaspoon baking soda≈ 3 g

flour 313 gbatter 819 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

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

  • Fat36% · 42nd percentile
  • Buttermilk78% · 43rd percentile
  • Leavening3.2% · 8th percentile
  • Sugar4% · 59th percentile
  • Salt1.9% · 64th percentile

Oven

Temperature
400°F / 205°C
median 425°F
Time
120 minutes
median 15 minutes

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