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RECIPE: SOURDOUGH REFRIGERATOR BISCUITS

Recipe: Sourdough Refrigerator Biscuits

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Rated 3.4 stars by 11 users

This recipe makes enough for about 40 biscuits, and the dough lasts up to a week in the refrigerator, so you can make fresh biscuits all week with minimal effort.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Endless® Fresh Sourdough Kit

Sourdough Endless® Fresh Sourdough Kit

Endless® Fresh Sourdough Kit

$43.19

This sourdough bread kit contains everything you need to get started making beautiful, tasty, artisan-style sourdough bread at home! 

Instructions for using this sourdough starter can be found here.

Shipping and storage information:

 Our sourdough starter is alive! To ensure your starter is as healthy as possible when it reaches you, this kit will only be shipped by priority mail. Upon checkout, priority mail will automatically be selected to ensure your sourdough arrives to you alive and healthy! Unfortunately, this requires endless sourdough products to be excluded from free shipping.

To provide you with the freshest sourdough starter, we will be shipping fresh sourdough starters weekly (each Wednesday).

For best results, open and feed within 24-48 hours of receipt.







INGREDIENTS:

  • 1 tsp. active dry yeast
  • ¼ cup warm water
  • 5 ½-6 cups unbleached flour or sifted whole wheat flour (or any proportion of unbleached flour and whole wheat mixed)
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1½ tsp. salt
  • 1 cup cold butter
  • 1 cup sourdough starter (preferably white-flour starter)
  • 2 cups cultured buttermilk
  • 1 heaping Tbsp. honey

INSTRUCTIONS:

  1. Butter a 10-cup glass or plastic container with a tight-fitting lid; set aside.
  2. Dissolve yeast in warm water and let sit for 5 minutes.
  3. In a large bowl stir together flour, baking powder, baking soda, and salt. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
  4. In a medium bowl mix together sourdough starter, buttermilk, honey, and yeast mixture. Pour over flour mixture and stir until just mixed. Avoid over-mixing. Turn into prepared container, cover and refrigerate up to one week, using dough as needed.
  5. To make biscuits, pinch off about ¼ cup dough per biscuit. Roll dough out to about ½-inch thickness; cut with a 2-inch biscuit cutter. Arrange in a buttered pan with biscuit edges barely touching.
  6. Let biscuits rise 15-30 minutes, then brush tops with melted butter.
  7. Bake in 400°F oven for 15-18 minutes, until golden brown. Serve hot.

Note: If you use mostly whole wheat flour the dough tends to discolor after several days. This does not affect the flavor.

 download our sourdough guide and recipe book

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