Sourdough Buttermilk Biscuits (the best on planet Earth!)

[@DariAmerika]

I have yet to make a successful loaf of sourdough bread with my own starter, but I have used the starter successfully for waflles and now this recipe - Sourdough Buttermilk Biscuits. OH-MY-LANTA! I will keep my sourdough starter even if I NEVER make sourdough bread. (Just not a huge fan of the strong sourdough flavor in the bread.) Trying some different recipes there, but I will make these biscuits again and again. Calling them biscuits almost seems to be a sin because they are so different from the pillowy clouds (almost like yeast rolls) my husband's momma makes. Still, these little beasties are beautiful and I didn't even need butter on them - absolutely delectable! Ate them with a pot of red beans for lunch today. It's a keeper!

[@VagabondAnne]

Just not ever getting tired of these! This time I cut them into 8 biscuits, put half on waxed paper & then into a ziplock and into the freezer. The other half went into the toaster oven. So dang good!

[@slicktenxsix]

Ben, Loved tonights Sourdough Buttermilk Biscuits. First batch tonight to go with homemade cabbage patch soup. I gave ours an extra 2 minutes and they were perfect. The crispiness, top and bottom and soft inside, yum. A pat of butter and dunk into the broth was perfect. We're amazed at how the biscuit can hold the butter and broth like a sponge. Thank you for you fabulous recipes and video entertainment. BTW, We also love your regular sourdough loaf and sourdough sandwiche breads. You're the bomb here at the farm.

[@ultimatefoodgeek]

Well, thanks, y'all! Wishing you a productive 2025!

[@pokerchannel6991]

I liike biscuit made this way. Believe me, I have made these, and now I am ready to revisit and make more soon.

[@gemmoejames-yy3zo]

I made them tonight for dinner and they are fabulous thank you Ben

[@SurLife]

I use your recipe for my weekly sourdough bread for the last two years... This sounds fantastic, flaky sourdough biscuits! Thank you!!!

[@jamesthomas4080]

I just discovered you had come off your hiatus and have been binge watching all the videos you have released over the last few months. And then while I was doing that, this video dropped. Your buttermilk biscuit recipe from the now 12 year old video has been my go-to for years since it is so easy and delicious. I can't wait to try this updated version out. But I might just have to make your sourdough cinnamon rolls first!

[@lindavogl1792]

I am making the cinnamon rolls as I’m watching this video. The best rolls ever! Ben is a genius!

[@smithbrenda1021]

I love you, man!! You're a genius with all these sour dough techniques!

[@templenaff5598]

Thank you for this. I just made them. I’m a first time making biscuits from scratch baker and my husband is still raving about them. My fondest memory of my grandma is sitting at her kitchen table with her making biscuits in an omelet pan and these are the closest I’ve ever come to the same taste and texture of her biscuits. ❤

[@CLeighAnnMeche]

Thank you!!! These biscuits were sooooo good. Love the flavor, texture, layers, crunchy top and bottom. Best biscuits I have ever made!!!!!

[@pinkorganichorse]

Best biscuit help I've ever seen.

[@dianabruno8678]

OMG!!!! These biscuits are the best I've ever made and eaten!!!! I've made 6 batches within the last couple of weeks!!!

[@JeanetteAustin-k5c]

I’m so happy to find you, Ben! Love your enthusiasm about great cooking ! If I’m going to spend my time cooking, I want to be proud of it! Thanks so much!

[@ryanbard]

I made this recipe this morning and they turned out incredible! Made biscuits and gravy and these biscuits hold up and keep their texture beautifully under gravy. On their own, they’re amazing! I have two sourdough starters, a rye starter named Spudgy that I often use for bread baking and an AP starter named Colin Robinson 😂. Colin was perfect in this recipe. You were so right about the crisp exterior (almost shattery, not tough at all) and the interior was beautifully soft. Thanks so much Ben! My new go-to for biscuits! Can’t wait to explore the rest of your videos. Kudos! Edit: I should note that I did the unthinkable and went with squares. Made 8 perfect biscuits and didn’t have any waste, so that was a bonus. Might go round next time, but I’m ok living with my shame on this go 😉

[@ultimatefoodgeek]

Colin Robinson. I'm dying....hahahahahaha

[@ryanbard]

@@ultimatefoodgeekI knew somebody would enjoy that! Glad it was you! 😂

[@TamaraGreen-lb7sy]

I have never been able to homemake biscuits or pie crust. It’s just something I can’t do. I was like eh Ben’s recipes haven’t failed me yet, let’s try. OMG these are the most delicious, fluffy, crispy, buttery, sourdough-y biscuits I’ve ever had. And so easy to make! Thanks again Ben.

[@ultimatefoodgeek]

Awesome, thanks Tamara!

[@GermanShepherdsRule7042]

Thank you for the recipe! I made it today and turned out amazing!

[@Ray_Here]

As with many of your videos, I now have a new kitchen tool. The perfect pie blender. I learned my lesson about waiting to order something you recommend when I couldn’t get the mixer paddle because the company went out of business. I’ll be trying these biscuits soon!!! Thanks!!!

[@ultimatefoodgeek]

I used my pie blender this morning! Having brought it with me from Dallas to Orlando to visit family. I travel with it. That's how much I love it. Ha ha ha...

[@sewfun101]

First time ever making biscuits from scratch. These turned out well! Thanks for the recipe and step by step instructions!

[@annec781]

I don’t know about you all, but my nose always itches when I have something all over my hands, I understand the mustache completely!

[@ultimatefoodgeek]

HAHAHAHAHA

[@leeannebury9127]

Of course it does!!! 😂😂

[@talmadgewilliams8831]

Was in the military for ten years. My nose always itched standing at attention. It was so funny one time in basic training I got hollered at by the TI. Never understood why noses are like that. No itch until you can’t scratch. lol

[@Backwoodsgardener]

WOW. Thanks for another recipe. I can hardly wait to try these

[@notesfromleisa-land]

Make them lighter by using a soft winter wheat flour if you can find it. Here is the south, biscuits are their own food group. White Lily is my go to. Now, I have used another sourdough starter recipe which had no buttermilk in it. They were superb. I agree that buttermilk should always be in the fridge. Thanks for sharing your recipe and enthusiasm.

[@Steph.anchored]

Wow! Fast, simple, and delicious! You're single-handedly elevating my baking one video at a time. Looking forward to the next one!

[@macswanton9622]

You got a great voice for what you're doing. Wish like hell some congressmen could speak so well

[@ultimatefoodgeek]

Ha ha ha... My parents raised me to serve in Congress, but my life had other plans for me. Little brother is a Federal judge. Uncle Ken was politically famous/infamous depending on who you vote for. We're a public speaking family!

[@macswanton9622]

@@ultimatefoodgeek You made the right choice, from where I sit👍🕊🙂

[@heeltapsgm]

I made these tonight , Thanks for sharing ! I cut mine in squares , took your advice and ate 2 straight out of oven .Buttered ? Oh yes ! Yummy!

[@W3BKY_73]

I’ve been looking for a sourdough biscuits recipe- thank you ! It may take a little longer, but when I broke the handle on my pastry blender, I improvised and found a pizza cutter slices right through the butter and acts like a spatula to gently mix the ingredients…

[@ultimatefoodgeek]

Cool idea, thanks for sharing!

[@claireb5083]

Definitely making these, thank you 🇬🇧

[@joeyhardin1288]

Great recipe and tutorial. I love Cracker Barrel biscuits... at 6am. The rest of the day they are pitiful! You got that right, biscuits should be eaten right out of the oven.

[@menamadedesigns]

Cannot wait to try this recipe!! Thank you so much !!!😊

[@debrajol3585]

Made the biscuits & they are delicious!! They’re a little more savory (bc of the starter) than regular buttermilk biscuits.. I’d say if we want them more like regular breakfast biscuits, just add 2 Tbsp of sugar or honey. Of course adding honey will make a slightly softer texture but we get the benefits of honey so not a bad thing. I made biscuits & gravy exactly as the recipe says and they were sooo yummy. But we like less sweetness so that works for us. If it was biscuits for butter & jelly or honey drizzle I would add the sugar or honey to the wet ingredients and mix together with the dry. This is an amazing way to use up discarded starter when we make a little too much 😂😂

[@CherylBimini]

Wow! Made them today and what a WOW! I am from a family of biscuit makers from Kentucky! My best one Ever!

[@ultimatefoodgeek]

I made them yesterday, also. They ARE good! I'm so glad you approve!

[@JulieG-kg5ue]

I love your videos. I am making 2 sourdough loaves tomorrow this will be my next one .

[@heeltapsgm]

I can't wait to try this recipe ! Oh my ,they look good!

[@haylinmilsam]

Oh, my gosh! Another masterpiece from our guy, Ben! Thank you…will give this a try Sunday a.m.!

[@kathysaladin-smith6384]

Fabulous biscuits

[@bonnierodger7719]

You are the best! I make these and it works!

[@judyfletcher1818]

Great recipe. Love it with buttermilk AND sourdough starter. The second time I made them, because of lack of room, I added a bit more buttermilk and did drop biscuits. Not too bad. Had to add a few baking minutes. Tasted as wonderful . Just a bit different. Thank you. Ben.

[@AngelaSissySnyder]

I have learned a great deal from you so thank you very much. I also watched the entire second season of Master Chef because you were in it. I was bummed when you left but you made it a long way! And look what you’ve done since then! You’re the bomb diggity 👏🏼👏🏼👏🏼👏🏼👏🏼

[@gladysshirey8672]

I am definitely going to try this recipe tonight. Thank you.

[@kathie4082]

Thank you... I made them with you. They turned out above, way above yummy. Best I've ever eaten.

[@rayj9046]

Finally made them, fantastic, the biscuit recipe I've been searching for. Thank you

[@4Christ7]

These came out so good. Thank you for the recipe and helpful video. buttermilk is good for everything 😅

[@SusanasBooks]

These were AMAZING! Thanks so much for your videos. I'm hooked :) ......I made pork chops with lemon caper sauce and served the mini biscuits (yes, round) :) side by side with the chops and drizzled the sauce over the biscuits.....OMG

[@ultimatefoodgeek]

YOMMY! You have me drooling...

[@krs6774]

How did you know I wanted to make biscuits?? Thank you! Love your videos. Can't wait to try it !

[@martincazares7190]

Very impressive, I absolutely enjoy your presentation videos.

[@bigmoney3405]

Thanks Ben !b I made these biscuits this morning and they came out great! First time!! Lovbe your channel and buttermilk, making cheese this week!

[@Themomma-mn8qk]

Happy Mother's Day just got done making these the right way lol last time i messed up but this time you are right best biscuits on planet earth TY TY TY :) Also reheating in air fryer for biscuits is the best 400°F for 5 minutes and the crispy crust comes back to life :)

[@ultimatefoodgeek]

Great intel, thanks!

[@waterdd1]

That seems like way too long to reheat.

[@Nonna_Tina]

Can’t wait to try this

[@JaneDoe42011]

These sound delicious. I'm definitely going to make soon. Thank you!!

[@cherylspeed7950]

These are fantastic,thanks for the recipe!! Yum!

[@KarenFleck]

Just made these they are delicious!

[@rayj9046]

Awesome as always. Will be making this soon... Thanks!

[@troublemakertrish]

I miss you Ben,I need more videos from you! Come Back!

[@ultimatefoodgeek]

I was on the road for a month. Now I'm back and editing like crazy. Unfortunately, the next few videos are remakes. I need better quality core videos for simple sourdough, starter, and troubleshooting. The quality on my core videos is so awful. After that, The World's Best Waffles, Sourdough Bagels, and a pizza masterclass.

[@troublemakertrish]

@@ultimatefoodgeek how cool are you!!!!?Can't wait !

[@annejohnson1021]

Just made and ate these biscuits! WOW! A true keeper! Thank you

[@margaretmcdonald3752]

Awesome must try these . I make a sourdough buttermilk bread and its flavour and texture is great 🥰

[@amycarrigg]

Reckon you would do a video on your buttermilk fried chicken? :) Love your channel, thank you.

[@ultimatefoodgeek]

Definitely...a fried chicken video is on the list.

[@LizaCogg]

Thank you, they will be on the menu with sausage gravy next week! From the south, white lily self rising flour and lard and buttermilk

[@ultimatefoodgeek]

Oh yes! Lard makes the BEST biscuits. Thought it's hard to fine that amazing leaf lard these days, that hasn't been hydrogenated.d

[@JRNurse2013]

I’m from FL and living in OK. I miss White Lily flour SO much! It’s not sold here. 😢

[@klcpca]

My Mom was "The Queen" of making biscuits... I did not inherit her abilities!!! LOL These look wonderful. I'm going to give them a go.... wish me luck!! 🙃

[@ultimatefoodgeek]

Good luck!! And may the force be with you.

[@AussieAngeS]

I love your channel thank you 😊

[@rachellemcdaniel9824]

Do you have a recipe for Sourdough Croissants? These biscuits sound great...going to have to try next 😊

[@ultimatefoodgeek]

Not sure a sourdough croissant recipe will be forthcoming. Croissants are QUITE complicated, and my audience is tuning in for EASY. I typically leave croissants to the professionals who have dough laminating machines.

[@suki650]

I add sourdough to my pancake batter. Now I need to make biscuits.

[@dianabruno8678]

Your biscuit recipe is phenomenal!!!!! Fresh and hot out of the oven are always the best... Can the raw cut biscuits be refrigerated for a few hours or overnight, then baked?

[@ultimatefoodgeek]

@@dianabruno8678 NO! The gluten develops as the flour hydrates, and the biscuits end up tough. Mix, cut, bake, eat!

[@dianabruno8678]

Thank you so much for the reply!!!! I've learned so much from you these past couple of weeks. I appreciate and enjoy the history and science.

[@suzyvance7328]

This is a game changer!

[@mike_adams]

Don’t mind the square shape .. I get a bigger biscuit without overworking. More space for jelly or scrambled eggs and bacon

[@inesdelahoya2045]

Thank you so much for this recipe and for your invaluable techniques, Mr. Ben ! Questions : I always think (buttermilk) biscuits and scones are close cousins, 1) can you explain their major differences and similarities ? ; and 2) can we also use sourdough starter (discard [?] ) in scones and thus upgrade them ?

[@ultimatefoodgeek]

The ONLY difference between American biscuits and English scones are that scones have sugar in the mix...and sometimes additions, like currants. They are also typically shaped differently, but there are plenty of round scones baked in the UK. I have a very old video on scones, if you care to dig through the annals of my channel. As I recall, it was made during the Royal Wedding and I'm wearing a fascinator of some sort...

[@TamaraGreen-lb7sy]

Trying to get my kids in the kitchen so gonna have my 10 year old help make these 💙

[@elizabethhunt4426]

I definitely need to try this. Yum!! Do you have a recipe/video for sourdough bagels?

[@ultimatefoodgeek]

It's been filmed, just in the editing process.

[@rayj9046]

@@ultimatefoodgeek Fantastic, am looking forward to it!

[@elizabethhunt4426]

@@ultimatefoodgeekAwesome!Can’t wait! Thanks for making/sharing these videos with us. Really appreciate it.

[@anniepurse2831]

Thanks for the laugh Moustache Man. I do not make sourdough yet, use to in the 70s but I will make my regular biscuits using your techniques.

[@ultimatefoodgeek]

I have a SUPER OLD video on non-sourdough buttermilk biscuits. You'll find it if you dig deep enough!

[@BrakesBake]

Ben, my husband and I sure have missed you. I cannot wait to try these. Ok to send people your way from my wee little channel to help friends?

[@ultimatefoodgeek]

Pleeeeease! And thank you!

[@BrakesBake]

@@ultimatefoodgeek Thank you for sharing your biscuit method. Have a wonderful week.

[@deannamorgan1685]

Hubby said this morning…we need to make sourdough biscuits…Bam…there was Ben…the answer to Sunday morning,

[@ultimatefoodgeek]

As I uploaded this on Saturday evening, I hoped someone would bake them for Sunday breakfast the next day. Mission accomplished.

[@JK-xt3qg]

I will try this recipe👍🏻. Question, will you be doing an easy sour dough bagel recipe?

[@ultimatefoodgeek]

Yes! Most of it has been filmed. But I'm gonna be refilming a bit...it's probably a month from release.

[@LauraGibson-x1d]

Hi Ben! Just discovered you. At first I found you annoying (making me listen to your lecture on not making my own “buttermilk” which Ive done many times, and having to watch your highly technical hand drawn diagrams, lol). I must say that after watching you and trying out your recipes you have hands-down won me over. I am hooked! Honestly, this is my first time working with sourdough and other chefs make the process so complicated it takes the joy out of it! Thank you for your humor and for your collection of hats, and for explaining the science behind everything you do. Today I am trying the SD biscuit recipe and Id like to know if I make and cut out the dough (you convinced me to buy the damn circle cutters by the way…..no squares here!) could I then freeze them unbaked? Then I could take them out and bake them when needed. Would this recipe work well for that purpose and what temperature and time would you recommend when baking straight out of the freezer? Thank you again, Im brand new to your channel and appreciate your awesome and entertaining videos. Laura in Arizona

[@ultimatefoodgeek]

Hey, Laura! I'm glad I migrated from annoying to entertaining. Ha ha ha... I haven't ever frozen these biscuits before, but I'm pretty sure they'll be fine, you just won't get QUITE as high a rise. Bake them STRAIGHT from the freezer at 425F. Don't thaw them. The longer they sit at temps below freezing, the more the flour hydrates, which develops the gluten structure, leading to tough biscuits.

[@LauraGibson-x1d]

I baked them from frozen and they were the best biscuits we ever had! Thank you!!

[@l.baughman1445]

I heard the crispy outside when munched. Yay! Having burnt myself trying to eat biscuits immediately out of the oven, i now wait about 10 minutes. Doesn’t lessen my experience (but that crispy noise isn’t as loud). 😊

[@lrhaberer]

I made this recipe for biscuits and gravy....oh my my they are phenomenal! (as are the other recipes I have tried so far) My only question is......can you make the biscuit dough up and freeze it for a week and then thaw, cut and bake and they still be ok?

[@ultimatefoodgeek]

I go ahead and cut the raw biscuits and freeze them. Then I keep them in a ziploc. That way they can go straight from the freezer into the preheated oven.

[@BeachPeach2010]

I guess the starter is for the flavor and not leavening. Can you allow a rise or would that dry out the biscuits?

[@ultimatefoodgeek]

The longer they rise, the more the gluten develops, giving them more of a bready texture (ie "rolls") and less of a biscuity texture. And it's not good...trust me, I've tested. Bake these immediately!

[@batman607]

Seeing How are you? I don’t drive anymore I have limited access to buttermilk but I have a container of powdered buttermilk that you take 1 tablespoon in added to 1/4 cup of water. Just wanted to know your thoughts on that. Thank you.

[@ultimatefoodgeek]

Powdered buttermilk is fine to use in recipes, but the dehydration method they use destroys the bacterial culture. So you can't make NEW cultured buttermilk using powdered buttermilk. You'll need to acquire either buttermilk or sour cream from the store if you want to make and continue renewing buttermilk at home. BUT...if your goal is just to have shelf stable buttermilk to make recipes with, the powdered stuff is TOTALLY fine!

[@batman607]

@ Thank you for your expertise and feedback. I love how you tell it like it is on the sourdough starter and I love your recipes. Keep up the good work.👍👍

[@wingfold2001]

Not sure what I did wrong. First time was heaven Starr. Absolutely nailed it. Superstarr dad points from kids and wifey. I tried again this weekend but it had strong salt taste plus baking powder taste which is unrecoverable. Sad. Interestingly, first time I was low on flour and usuplimented half pancake mix. Otherwise identical procedure. Thoughts anyone? To be clear, with half pancake mix was better. I'm pretty sure Pancake mix has baking powder so it would have been even more baking powder the first time.

[@ultimatefoodgeek]

You used baking soda instead of baking powder. Baking soda is salty and has a soapy/chemical flavor.

[@TheQuixoticRose]

Hey Ben! I have a question. If I want to prep these and bake them later would I cut them and then place them in the fridge? Then when I’m ready I preheat the oven and take them out and place them in the oven? Thank you! Love your videos!

[@ultimatefoodgeek]

No, they overhydrate in the fridge, the gluten gets overdeveloped, and they end up tough. Slice them and immediately freeze them. Then put them in a ziploc bag. They can go straight into the oven. BUT...they will NEVER rise like they do baking them immediately.

[@sonjadevauld8022]

The butter I buy tells you the salt content so I adjust accordingly. Unsalted butter is rarely bought. Maybe it's different in Canada vs the US

[@ultimatefoodgeek]

No...it's the case here in the US, too, just because consumers don't UNDERSTAND that salted butter is for direct consumption, whereas unsalted butter is for baking. I ONLY keep salted butter at room temp, so it's always soft and ready to go. The ONLY butter in my fridge is unsalted. It's fine, of course, for you to use salted butter in baking if you're compensating for the butter's salt content...but that math is too much for a lazy baker like me. It's easier to just always buy both at the grocery store, since it never goes to waste.

[@templenaff5598]

Has anyone else noticed that a stick of butter no longer weighs 4 ounces? Kerrygold weighs 3.8 and Lucerne weighs 3.9. I’ve heard of other grocery items being shorted the same way. Some lady showed a 4 ounce can of car food only had 3.75 ounces and you can see it’s not a full circle any longer. There was a section missing filled with “juice”. There was chicken at Walmart that was overstated by more than a pound. Lots of people are now filming it and putting it out on social media.

[@PastaMakerCordy-qy4uz]

That’s why you should weigh it.

[@GodLine24]

Question….why can’t you use a dough scrapper to mildly fold and work the dough

[@ultimatefoodgeek]

You certainly can! I've been doing it for so long with my hands that, for a single batch like this, I don't need to use the scraper. But if I double the recipe, I definitely use the scraper to help fold.

[@PastaMakerCordy-qy4uz]

Discard is good for pancakes.

[@talmadgewilliams8831]

I make biscuits. Sour dough. But my biscuits are too crumblie. Would adding more folds like you do lessen the crumble. My taste is fine. I fold five to six times in half but it looks like I need to double that. Falling apart trying to eat a good biscuit is not what I want. But I love the taste. Btw I’m new to sourdough and I’m find the taste amazing. Once I found out I needed to discard most of my sour dough the taste has improved. Any suggestions I would deeply appreciate. Trying to replicate grandmas biscuits. Hers were so good.

[@ultimatefoodgeek]

Try this recipe and see if it works better for you. Since I don't know what recipe you are using, I can't really speculate on what the problem is.

[@ryanhau1073]

In regards to adding vinaiger in milk, the Sourdough Starter is pretty acidic already, so vinaiger is kinda redundant

[@ultimatefoodgeek]

Well...I never recommend faking buttermilk by adding vinegar to milk. But it's not redundant. The acidity in the buttermilk compounds the acidity in the starter to help keep the biscuits tender. Less overall acidity means less flavor and more gluten development. This recipe DOES work with plain milk, but it tastes better and has better texture with buttermilk...meaning the extra acid from the buttermilk (which some people fake with milk and vinegar) DOES mean a better final product.

[@ryanhau1073]

@ultimatefoodgeek would be an interesting experiment to see if the Starter can be a substitute for other acids in recipe, maybe the hooch if you don't want to add additional flour

[@natalielugo5624]

Question for Ben! Could I make the biscuit dough just a *little* in advance then stick the pan in the fridge for a few hours?? For example if we are making them for an event and have to make them a little in advance. I know you don't want them to sit too long though or the sourdough would probably start becoming more active. Made these last night and they are TO DIE FOR!

[@ultimatefoodgeek]

I don't recommend this. The longer they sit after mixing, the more the gluten develops in the hydrated dough. The biscuits come out tough. A few hours is too long. 30-60 minutes is pushing it. You could test freezing them immediately after cutting out, and then going straight into the oven from the freezer.

[@lindavogl1792]

I promised to make sausage gravy and biscuits for my family. Gonna make them with these. Sorry! They will be square. Lol.

[@lrhaberer]

I made mine square as well...so much quicker and no waste!

[@justplainamerican]

I was once asked if leftover buttermilk biscuits are still good. I said, who knows? There are never leftovers. These will be even better! I screwed up my first attempt at starter and I am not at all sure how but I've got a second batch going. Wish me luck. I shouldn't need it since I did what you told me to do. I just wish I knew what I did wrong with the first try. All was good until after the second feeding when nothing happened except a layer of hooch. 🥴😥 Why does my new pullman baking pan have holes in the bottom?

[@ultimatefoodgeek]

A layer of hooch IS a thing! Don't give up on it because it doesn't rise. Very acidic starter WON'T rise. Or starter that's had the hydration screwed up. The yeast and bacteria are still growing in numbers and active. Follow the process through the full 2 weeks, and then test it. You'll be surprised. The holes in the bottom of then pan are to let out steam if the bread full seals itself along the top lid. That way there are no explosions, or deformities in the loaf due to a big steam pocket. Just bake it on a sheet tray, like I do in the video.

[@Paythepiper102]

What do you hink about using kefir for biscuits??

[@ultimatefoodgeek]

Kefir is almost the exact same thing as buttermilk.

[@ksiggs]

I've often wondered if the butter is to be really cold in these types of recipes - would it make a difference if you put the dough back in the freezer for a short bit after you've mixed it but before you get it ready for baking to keep the butter cold longer; especially on summer days when it may have warmed during the process of putting your recipe together?

[@ultimatefoodgeek]

Certainly. But the longer the dough sits before baking, the more the flour hydrates (absorbs liquid) which means the gluten structure is developing, which makes the biscuits tough. You want to get them in the oven as soon as possible after cutting.

[@ksiggs]

@@ultimatefoodgeek AH....yes makes sense! thanks for the reply! I can't wait to make these!

[@kathyrisko2127]

@@ultimatefoodgeekcan you make them and before you bake them freeze them or put them in the refrigerator to bake the next day at a families house?

[@abbyhumphrey8838]

I’ve heard the comment a couple times now about the unsalted butter for baking. However moments before you guess the salt amount and say it’s not that important. 🤷🏻‍♀️

[@ultimatefoodgeek]

What would MAKE it important is estimating the correct amount of salt for the recipe, and ending up with biscuits that were TOO salty because you ALSO had salt in the butter. Using salted butter COMPLICATES the salt addition for a recipe, which is why you should never use it. Because then you ALWAYS know that the amount of salt you are adding (or estimating) is the ONLY salt going into the recipe.

[@lizcutler525]

You don’t feed your starter every day but I’m pretty sure you store it in the fridge… which allows it to develop that sour flavor.. For those of us who don’t really want that sour flavor and keep our starter on the counter… we have to feed it everyday.. or so I’ve been told.

[@ultimatefoodgeek]

No, completely untrue. Room temperature starters build more acidity. The low amount of initial starter called for in my recipes does not result in a sour bread. The universal complaint is that it is not sour enough. Please watch my video, Why isn't my sourdough sour?

[@lizcutler525]

So you keep your starter on the counter unfed?

[@kirstylight1739]

I’m English, are these the sort of biscuits you would have with gravy or is it like a scone to eat with jam?

[@ultimatefoodgeek]

Both. Because these are not sweetened, like a scone, they are used for both breakfast with jam, and dinner with gravy.

[@raelcarlo14]

Can you use a food processor to incorporate the butter?

[@ultimatefoodgeek]

You can, but then you have to clean the food processor. Too much work for me. Takes seconds with a pastry blender. If you don't mind all that cleaning, be sure not to over-incorporate the butter, which is easy to do with all that power. You want a mix of bigger and smaller chunks.

[@raelcarlo14]

@ultimatefoodgeek Thank you!!💜

[@gracebeckwith1256]

My daughter gave me some sour dough starter crumbles. Do you have a video for bringing that to life? I am totally into ounces.

[@ultimatefoodgeek]

It's super easy. Weigh the crumbles and write down that number. Add 4 ounces of filtered water and stir every hour with a clean spoon until the crumbles have largely dissolved into the water. Then add enough flour so that the weight of the crumbles, plus the flour, equals 4 ounces. (So if you had 1 ounce of crumbles, you'll add 3 ounces of water.) Leave it on the countertop for 24 hours. Then stir in 4 ounces of water and 4 ounces of flour. See if you get a strong bubble structure developing in 6 hours or less. If so, put it in the fridge...you have mature starter. If not, leave it at room temp for 48 hours. Discard about half, then feed with 4oz flour and 4oz water, and see if you get lots of bubbles within 6 hours. If so...you're mature. If not, leave it for 48 hours, then do another discard and feed.

[@gracebeckwith1256]

@@ultimatefoodgeek Thank you! 🙏

[@godlikemonolith]

Would you change anything when baking in cast iron in the oven?

[@ultimatefoodgeek]

Not a thing.

[@valeriehouse9283]

Do you adjust any ingredients if you double the recipe?

[@ultimatefoodgeek]

@@valeriehouse9283 No need to adjust! I do double recipes often

[@barbaratells1285]

Is this a recipe for a first time biscuit maker? 😮

[@donnafasick1750]

Can I replace the buttermilk with greek yogurt, sour cream, or even unflavored kombucha? Just trying to think of things I am more likely to have in my house.

[@ultimatefoodgeek]

Yogurt and sour cream...yes. (Add just a little more than the buttermilk content, though, because both yogurt and sour cream are strained and have less moisture in them than buttermilk.) Kombucha is an interesting choice, and I'm honestly not sure how it would turn out. Please report back.

[@SalongirlGardens]

Could I use fresh milled flour? Same recipe?

[@ultimatefoodgeek]

You can, for THIS recipe. You may need to add a splash more buttermilk, as bran absorbs more liquid. But you can't use freshly milled for my sourdough bread recipes, freshly milled flour does NOT make good bread. It needs to age for several weeks or months to improve gluten and hydration potential. (Which defeats the purpose of why you're milling fresh...to preserve nutrient content.) Catch 22 when baking bread. Bad loaf...but it's better for you.

[@debmorrison2126]

Can I substitute bear fat (lard) for butter?… and would I use the amount?

[@ultimatefoodgeek]

Same amount, by weight! Although bear lard is pretty pungent!

[@debmorrison2126]

@@ultimatefoodgeek you would think so, but these bears have been eating lots of fruit. Some people call the lard blueberry butter!! We spread it in our toast.

[@gtaterbug]

Could yogurt be used in place of buttermilk or kefir?

[@ultimatefoodgeek]

Yes, but yogurt is strained, and thus has less water than buttermilk or kefir. So you'll end up with a drier product if you sub ounce for ounce. I'd use 3oz yogurt and 1oz milk.

[@gtaterbug]

@@ultimatefoodgeek Thanks for your quick reply!