Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Leftover Sourdough Starter Rosemary Biscuits stacked with tea towel on parchment

Leftover Sourdough Starter Rosemary Biscuits

  • Author: Aberdeen
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 biscuits 1x

Description

Instead of wasting that sourdough starter discard, whip up these flaky, buttery biscuits with a hint of rosemary, garlic, and just the right amount of sourdough tang!


Scale

Ingredients

  • 2 1/4 cups all purpose, unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 tablespoon fresh rosemary, roughly minced
  • 1 teaspoon garlic powder
  • 8 tablespoons unsalted butter, chilled and cut into cubes
  • 1 cup active, unfed sourdough starter*
  • 1/2 cup buttermilk, well-shaken
  • Softened butter to garnish

Instructions

  1. Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.
  2. In a large mixing bowl, combine flour, baking soda, baking powder, fresh rosemary, garlic powder, and sea salt until mixed.
  3. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
  4. In a small bowl, whisk together sourdough starter and buttermilk until smooth.
  5. Pour into flour mixture and stir until just combined into a crumbly ball.
  6. Turn dough out onto a lightly floured surface. Gently roll out dough into a rectangular shape about ½ inch thick, being careful not to roll the edges too thin.
  7. Fold the dough crosswise into thirds (similar to folding a letter to fit in an envelope or a three page brochure), and gently roll out dough into the same rectangular ½ inch thick shape. Repeat this process 2-3 more times, again being careful not to roll the edges too much or the layers will seal.*
  8. Cut dough into rounds with a 2 or 3-inch cookie cutter (you can also use the top of a drinking glass if you don’t have a cutter!). Place on prepared baking sheet. Chill for 15-20 minutes prior to baking to let butter cool back down so your biscuits rise and to allow the gluten do de-activate so they don’t shrink!
  9. Bake for 15-18 minutes, until golden.
  10. Cool on a wire rack for 5 minutes. Brush with butter as desired. Serve warm for best taste!

Notes

Basically if you keep your starter in the fridge in between feedings, remove a cup and leave it out for an hour or so to warm up/wake up. No need to feed it with flour.