Overnight Golden Sourdough Biscuits Vegan
Servings: 12 servings
Calories:
These Vegan Sourdough Starter Biscuits are pure joy. The biscuit magic comes from the use of vegan buttermilk & activated sourdough starter. This is an easy overnight recipe that allows the sourdough to ferment giving it that tangy flavor we all love. Most of the effort making these from scratch biscuits is inactive resting time, but there is something very rewarding about waking up and cutting last night’s dough into biscuits.
Print Recipe
Equipment
- Medium Bowl
- Cutting board with knife
- Shneet pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon raw sugar
- ½ cup cold vegan butter
- 1 cup Sourdough Starter
- ½ cup plant-based buttermilk
- Additional vegan butter melted
Instructions
Quick Method
- I have made these with whole wheat flour and this quick method but the sourdough tangy flavor did not develop as lovely as using the two-day method. They are just as tender as the batch that sat overnight. So if you are in a hurry, this method works just fine.
- In a large bowl, combine the flour, baking powder, salt and baking soda; cut in vegan butter until mixture resembles coarse crumbs. Combine Sourdough Starter and plant-based buttermilk; stir into crumb mixture with a fork until dough forms a ball.
- Turn onto a well-floured surface; knead 10-12 times. Roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter or simply into squares. Place 2 in. apart on a greased baking sheet.
- Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.
Two Day Method
- I perfer this two-day method if I have the time as it allows time for the sourdough to develop.
Day One
- Activate starter, this usually takes 6 – 12 hours. To activate the starter add 1/4 cup water and 1/4 cup flour. You can also add a pinch of sugar to jumpstart activation, just don't over do it. Stir and it will get bubbly and grow. The starter is ready to use when it's 50% to 100% larger. Read more about this and how to do a spoon test here.
- Nine hours later, make the Vegan Buttermilk by stirring lemon juice or apple cider vinegar into plant milk and letting it sit for 10 – 30 minutes. It will curdle.
- Measure the flour into a mixing bowl using a zeroed-out food scale if you have one. Grate the Earth Balance stick into the mixing bowl of flour.
- Use a spatula or a fork to cut the cold Earth Balance into the flour until it forms small, pea-sized crumbles.
- Add active sourdough starter, Vegan Buttermilk, salt & sugar and stir with a stiff spatula until fully combined. Cover the bowl with plastic wrap, cheesecloth, or a thin, clean, non-fuzzy kitchen towel and let it sit on the counter for 10-12 hours.
Day 2
- Generously flour your work surface and turn the dough out onto it.
- Flour the top of the dough and use your hands to press it into an oval shape, about 1 inch in thickness.
- Use a biscuit cutter (see notes for options) to cut biscuits, pressing straight down and pulling straight up. Do not twist the cutter as it will seal the edges and interfere with the biscuits ability to rise. Press down, then wiggle it a little if needed and pull straight up, just don't twist. Fold together and press out the remaining scrap dough and cut out one more round of biscuits.
- You can also simply drop mounds of biscuit batter and gently shape into an even mound.
- Place the cut biscuits 1/4 – 1/2 inch apart in a cast iron skillet or on a baking sheet or combination of both. I usually cut all of the biscuits and put 6-7 in a ~12" cast iron skillet and freeze the rest of the cut biscuits in a freezer bag. When I'm feeding more peeps I bake all of the biscuits.
- Let the cut biscuits rise in the cast iron or on the baking sheets for 60 – 90 minutes. Preheat your oven to 400°F (204°C). I let them sit on the oven while it preheats.
- Bake for 25-30 minutes or until the tops are golden. Serve & Enjoy.
Notes
Sourdough Biscuits Tips
Can you use sourdough discard to make sourdough biscuits?
Sourdough discard is the waste created when feeding your sourdough starter. While discarding half of the starter seems like a waste, you’re helping it to thrive and taste better. Sourdough discard can be used in this recipe, but your rise may be slightly lower. What can you serve with sourdough biscuits?
If you practicing a whole food plant-based diet, swap the vegan butter for honey, low-sugar jam, or any nut butter. What can you do with a leftover sourdough starter?
Feeding your starter—and throwing out some of it—is part of the sourdough starter baking process. You don't have to waste your sourdough discard! Try adding it to any of these sourdough discard recipes to use up your extra starter. While it might take a bit longer to rise, it is worth the wait!
Sourdough discard is the waste created when feeding your sourdough starter. While discarding half of the starter seems like a waste, you’re helping it to thrive and taste better. Sourdough discard can be used in this recipe, but your rise may be slightly lower. What can you serve with sourdough biscuits?
If you practicing a whole food plant-based diet, swap the vegan butter for honey, low-sugar jam, or any nut butter. What can you do with a leftover sourdough starter?
Feeding your starter—and throwing out some of it—is part of the sourdough starter baking process. You don't have to waste your sourdough discard! Try adding it to any of these sourdough discard recipes to use up your extra starter. While it might take a bit longer to rise, it is worth the wait!
