Are you tired of throwing away your excess sourdough starter? Prepare to transform those discarded remnants into the most mouthwatering, pillowy-soft rosemary biscuits you've ever tasted! These golden, herb-infused delights are not just a recipe—they're a culinary rescue mission that turns kitchen waste into a gourmet experience. With a perfect balance of tangy sourdough, fragrant rosemary, and buttery richness, these biscuits will become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 1 cup sourdough starter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together thoroughly to ensure even distribution of leavening agents.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Finely chop the fresh rosemary and sprinkle it into the flour-butter mixture, gently stirring to distribute evenly.
- In a separate bowl, mix the sourdough starter with buttermilk until well combined.
- Create a well in the center of the dry ingredients and pour in the sourdough-buttermilk mixture. Gently fold the ingredients together using a wooden spoon or spatula until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat or roll it to about 3/4 inch thickness.
- Using a 2-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet, ensuring they are nearly touching for soft sides.
- Optional: Brush the tops of the biscuits with additional buttermilk or an egg wash for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are risen.
- Remove from the oven and let cool on a wire rack for 5 minutes before serving warm.
Tips
- Keep your butter ice-cold: Cold butter is crucial for creating those signature flaky layers in your biscuits.
- Don't overwork the dough: Mix just until ingredients are combined to ensure tender, light biscuits.
- Use fresh rosemary: The difference in flavor between fresh and dried herbs is significant—always opt for fresh when possible.
- For extra golden tops, brush with buttermilk or egg wash before baking.
- Serve immediately: These biscuits are best enjoyed warm, straight from the oven, when they're at their most crispy and fragrant.
- If your sourdough starter is very liquid, you might need to adjust flour slightly to achieve the right dough consistency.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 4g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
