Sourdough Cornbread Biscuits
Combining buttery cornbread and flaky biscuits with a sourdough tang, these sourdough cornbread biscuits are going to be your new favorite snack, side dish, and dessert!
Servings 7 biscuits
Equipment
- Mixing Bowl
- Biscuit Cutter
- Small Cake Pans
Ingredients
- 125 g All-Purpose Flour
- 125 g Cornmeal
- 15 g Baking Powder
- 10 g Sugar
- 4 g Baking Soda
- 3 g Salt
- 113 g Butter (must be very cold)
- 200 g Sourdough Starter (or sourdough discard)
- 80-100 g Buttermilk (see notes for alternatives)
Instructions
- Preheat your oven to 220ºC (430ºF) and line a small round cake pan or baking dish with parchment paper. While the oven is preheating, place the pan into the freezer so your biscuits stay cold and get a better rise.
- Grate the butter with a box grater and place it in the freezer until you need it.
- Combine the flour, cornmeal, baking powder, sugar, baking soda, and salt in a large mixing bowl. Take your butter out of the freezer and place into the bowl with the dry ingredients. Cut the cold butter through the flour.
- Now add the buttermilk and sourdough starter into the mixing bowl and stir together to form a rough dough.
- Tip the rough dough onto a lightly floured surface and use your hands to form a more cohesive dough, just don’t let the butter warm up too much. Form the dough out into a rough rectangle. Cut it in half and stack the pieces on top of the other. Roll it out again and repeat the stacking process three or four times.
- Now, gently roll the stacked dough out into a thick rectangle about one inch tall (about 2.5 cm). Use a sharp biscuit cutter or a glass to cut out rounds of dough. If there’s extra dough, I stack the scraps on top of one another so that they still get the flaky layers.
- Place the biscuits into your prepared cake pan or baking dish. Use a brush to gently egg wash, and place into the oven.
- Bake for 20 to 25 minutes (it will vary slightly depending on your oven). Remove when the sourdough biscuits are golden brown.
