Sourdough Buttermilk Biscuits with Whipped Blueberry Butter
These sourdough buttermilk biscuits are extra flaky and soft, buttery, and simply just melt in your mouth with a spread of whipped blueberry butter. The tang of the sourdough adds an amazing flavor without overpowering the biscuits. You can literally pull apart the layers, and they're a great way to use up sourdough discard!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Sourdough discard or unfed starter
Buttermilk
Granulated sugar
Butter
Fresh blueberries
Honey
Tips for Sourdough Buttermilk Biscuits:
Healthy Sourdough Discard: Ensure your sourdough discard is healthy and active before using it in the recipe. The discard will add flavor and texture to the biscuits.
Handling the Dough: Handle the dough gently and avoid overworking it. Overworking the dough can result in tough biscuits. Use a light hand and mix just until the ingredients come together.
Rolling and Cutting: Roll out the biscuit dough on a floured surface to about 1/2 inch thickness. Use a bench scraper or knife to cut out the biscuits, making sure to press straight down without twisting to ensure proper rising.
Baking: Place the biscuits on a parchment-lined baking sheet and bake in a preheated oven until golden brown and cooked through.
Whipped Blueberry Butter: While the biscuits are baking, prepare the whipped blueberry butter by mixing softened butter with fresh blueberries and a touch of honey. Whip until light and fluffy.
Serve Warm: Serve the sourdough buttermilk biscuits warm from the oven with a dollop of whipped blueberry butter on top. The warm biscuits will melt the butter slightly, creating a deliciously decadent treat.
Storage: If you have any leftover biscuits, allow them to cool completely before storing them in an airtight container at room temperature for up to 2 days. Reheat them in the oven or toaster before serving.
Experiment and Enjoy: Feel free to experiment with different flavors and additions to customize your biscuits and whipped butter to your taste. And most importantly, enjoy the process of making and sharing these delicious treats with your friends and family!
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sourdough buttermilk biscuits with whipped blueberry butter. Happy baking!
