You might also like these recipes for vegan biscuits and vegan buttermilk drop biscuits. If you are as obsessed with flaky, buttery vegan biscuits as we are, take that obsession just a little bit deeper with these scrumptious and easy Vegan Sourdough Biscuits. These are quite perfect, with the slight tang of sourdough and you can make them either with sourdough discard or with your well-fed sourdough starter. I used sourdough starter I’d fed the day before to make these, but because these biscuits have added leavening in the form of baking powder and a dash of baking soda, you can make them with sourdough discard with results that are just as good. The main purpose of the sourdough here is to add flavor, but I like making the dough the night before just so that the sourdough has some time to work on the flour, digesting the starches. You can certainly skip the overnight resting time and make ’em right before you eat ’em. They are especially great for breakfast.
How to make the best sourdough biscuits:
You can make your biscuits either with sourdough fed about 12 hours earlier, or with sourdough discard. Make sure your butter is very cold when you add it to the flour, and don’t overhandle it–use a fork or a pastry cutter to cut the butter into the flour and leave some big, pea-sized pieces. The process is similar to that of making a pie crust–you want pockets of butter that will melt in the oven, causing the biscuits to become flaky. If you make your dough the night before, like I did, make sure you refrigerate it. That’s because you don’t want the nuggets of vegan butter to melt before they hit the oven, or you won’t get the flakiness that makes biscuits so special. Add just enough sourdough to the flour until it holds together, then wrap it in cling wrap, shaping it into a disc as you go. Don’t make direct contact with the dough as much as possible because your hands are warm and you want your dough to be as cold as possible so the butter doesn’t melt. Try not to overmoisten the dough because it could encourage the formation of gluten in the biscuit dough. I needed a full cup of sourdough but you might need less or a little more depending on the hydration of your starter. In the same vein, don’t overhandle your dough when you roll it out and cut the biscuits. You do need to add baking powder and baking soda into the recipe for the perfect results. Don’t leave them out or your biscuits won’t have the desired lightness. Roll the dough to a thickness of around ¾ths of an inch, then cut into biscuits using a round or square cookie cutter. My cookie cutter is around two inches and I got 12 biscuits from the dough.
Ingredients for vegan sourdough biscuits
All purpose flour Sourdough starter Baking powder Baking soda Salt Vegan butter
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