Fluffy Potato Flake Sourdough Biscuits
These fluffy potato flake sourdough biscuits are the ultimate comfort food. There is just something so comforting about pulling straight from the oven homemade biscuits from the oven, brushed with a little melted butter, and ready to be split open while they are still steaming inside.
Equipment
- Large mixing bowl
- Small bowl for mixing the milk and yogurt
- Measuring cups and spoons or a kitchen scale
- Plastic wrap or a bowl cover
- Biscuit cutter, about 2 inches
- Floured work surface
- Cast iron skillet or stone pan
- Pastry cutter, fork, fingertips, or food processor for working in the butter
- Pastry brush for buttering the pan and brushing the tops
- Bench scraper (optional but can be helpful if the dough is sticking to your work surface)
Ingredients
- 2 ½ cups all purpose flour 323 grams
- 1 Tablespoon sugar 14 grams
- 1 teaspoon salt 7 grams
- 1 Tablespoon baking powder 13 grams
- ¼ cup potato flake sourdough starter active or discard
- ¼ cup plain yogurt
- ½ cup whole milk
- 6 Tablespoons frozen butter 89 grams plus additional for greasing and topping
Instructions
- For the bulk ferment:
- Combine flour, sugar, baking powder, and salt in a bowl.
- Add the cold, cubed butter and use your fingertips to work it into the flour until coarse crumbs form.
- Alternatively, you can pulse the frozen cubed butter with the dry ingredients in a food processor until it resembles coarse crumbs.
- Transfer the mixture back to the bowl.
- In a small bowl mix yogurt and milk together until yogurt is incorporated, making a thick milk. Add the yogurt, milk, and starter to the dry ingredients and stir until the dough comes together.
- Wrap the dough with plastic wrap or cover the bowl of dough and refrigerate for 8-24 hours.
- After bulk fermentation:
- Preheat oven to 425°F and baste a large cast iron skillet or stone pan with softened butter. Flour your work surface. Flatten the dough with hands to ½ inch thick. Using floured hands, fold the dough in half, rotate it 90 degrees, and flatten again. Repeat the process 5-6 times.
- Finally, flatten the dough to ½ - 1 inch thick (depending on thickness preference) and cut it out with a 2 inch biscuit cutter. Gather the remaining dough, flatten it again, and repeat the process until you have used all the dough or as much as possible.
- Arrange the biscuits onto the skillet. Place them close enough that they touch, or almost touch. Bake the biscuits for 12 minutes. Once baked, brush them with melted butter (optional) and serve.
Notes
Notes/tips: Buttermilk can be used in place of the yogurt and milk. Be sure to use a sharp edged biscuit cutter so that it doesn’t pinch the edges which prevents the tall rise. After cutting biscuits, you can freeze them on parchment paper and place into a bag. Bake from frozen adding a few extra minutes of baking time. Is using greek yogurt, a bit more milk may be needed.