You catch the smell through the steam vent and suddenly you are starving. It's like this warm, comforting scent that pulls you closer every time the pressure cooker does its thing. Y'all, that smell gets you every time, I swear.
It’s the mix of the buttery biscuit scent with that slightly tangy sourdough, kinda like your grandma's kitchen but way quicker. You spot the steam bubbling and can almost taste the tender, flaky layers before they even come out. You feel like you gotta sit tight just a little longer but the waiting actually works out real good for these biscuits.
When the natural release starts and you hear the soft hiss, you know it's the final stretch. You recall the last time you did this and the tender pull of those biscuits right out the pot was worth every second you waited. The fluffy edges just call your name, no joke.
Why This Recipe Works Every Single Time
- The broth depth in your pressure cooker keeps enough moisture to make biscuits super tender without sogginess.
- Using sourdough discard adds that subtle tang and a good crumb texture that’s unmatched.
- Cold butter chunks create flaky layers because they melt slow, right in the cooker.
- Baking soda helps with rise and browning to get that perfect golden touch.
- The honey and Dijon mustard glaze adds a little sweet and savory kick right after baking.
- The method of folding the dough gives those biscuits layers you can kinda pull apart with your fingers.
Everything You Need Lined Up
- 1 cup sourdough discard - this is the starter that’s been sitting in your fridge maybe too long but still good.
- 2 cups all-purpose flour - the base that holds everything together.
- 1 tablespoon baking powder - helps biscuits rise and get fluffy.
- ½ teaspoon baking soda - adds lift and helps with browning.
- ½ teaspoon salt - just enough to bring out all the flavors.
- ½ cup cold unsalted butter, cubed - cold butter is key so keep it in the fridge till you use it.
- ¾ cup buttermilk - gives tang and keeps dough pretty moist.
- 2 tablespoons honey - for a touch of sweet in that glaze.
- 1 tablespoon Dijon mustard - a little zing to balance the honey.
Gather these ingredients before you start because it’s way easier not having to stop mid-way. You want everything cold for the buttery layers, so keep butter and buttermilk chilled till the last second. The sourdough discard is the star though, and if you don’t have it, you can’t get the same kinda texture y’all.
The Exact Process From Start to Finish
- First off, preheat your oven to 425°F and line a baking sheet with parchment paper. This heat is what gonna give you that golden crust on the biscuits.
- In a big bowl, whisk flour, baking powder, baking soda, and salt. You want these mixed real good so the rise is even throughout.
- Now cut in the cold butter. I like using fingers or a pastry cutter till the mix looks like coarse crumbs. It’s kinda messy but worth it for flaky layers.
- Stir in sourdough discard and buttermilk until you get a shaggy dough. Don’t overwork it or you'll lose those tender layers.
- Dump the dough on a floured surface and pat into about a 1-inch thick rectangle. Fold it in thirds like a letter, turn it 90 degrees, and fold again. This layering step is what makes the biscuits pull apart nice.
- Pat dough down again to 1-inch thick, cut biscuits with a round cutter, and place them on the baking sheet. Bake for 15 to 18 minutes or until golden brown. While baking, whisk honey and Dijon mustard for the glaze. Drizzle that on warm biscuits and enjoy.
Easy Tweaks That Make Life Simple
If you’re short on time, you can skip the folding step altogether. The biscuits won’t be as flaky but still good, trust me.
Also, if you don’t have buttermilk, just mix regular milk with a tablespoon of lemon juice or vinegar and let it sit a few minutes. Works almost the same way.
Instead of making the honey mustard glaze, you can just serve these with butter or jelly to keep it simple. The biscuits stand on their own pretty well.
What It Tastes Like Fresh From the Pot
When you bite into one of these biscuits, the outside is crisp with a lovely golden color. That crackly crust gives way to a soft inside that's warm and kinda pillowy.
The sourdough lends a slight tang you can taste right away, but it’s mellow and balanced with the honey mustard glaze which brings a little sweet sharpness.
Each tender pull of the biscuit shows flaky layers that just melt in your mouth. It’s like eating a cloud with butter slathered on it.
The overall flavor is simple but rich, perfect for breakfast or alongside a stew on those chilly days when you need some comfort food that’s not too fussy.
Keeping Leftovers Fresh and Ready
If you got leftovers, wrap them tight in foil once cooled to keep moisture in. Then pop them in the fridge where they’ll last a few days.
For longer storage, freeze the biscuits in an airtight container or freezer bag. Just defrost on the counter or in the microwave before reheating.
To reheat, I like putting them back in the oven at a low temp for a few minutes until warm with a bit of crust restored.
You can also wrap leftover biscuits in a damp paper towel and microwave for about 20 seconds for a quick warm-up if you’re in a rush.
Everything Else You Wondered About
- Q How deep should the broth be in the pressure cooker?
A Keep about 1 to 1.5 cups of broth or water at the bottom so biscuits steam but don’t get wet. - Q Should I do a natural release or slow release after cooking?
A Natural release is better here to keep tenderness and let steam finish the cooking gently. - Q Can I use whole wheat flour instead of all-purpose?
A You can, but your biscuits will be denser and less flaky. Try a half and half mix first. - Q How do I know when to stop holding the steam cues?
A Listen for the soft hiss after pressure drops but before the pressure pin fully drops. That’s your cue to open! - Q Why is my biscuit dough sticky sometimes?
A It depends on your sourdough discard hydration. Add a little flour if too sticky but don’t overdo it. - Q What does tender pull mean?
A It means biscuits come apart easy with layers that don’t crumble. It’s that flaky, soft texture you want.
The Sassafras CurioThe Equal Parts Sourdough Biscuit
Equipment
- 1 Mixing bowl Large
- 1 Pastry cutter or use fingers
- 1 Baking sheet lined with parchment
- 1 Biscuit cutter round
Ingredients
Main Ingredients
- 1 cup sourdough discard starter from fridge, still good
- 2 cups all-purpose flour the base
- 1 tablespoon baking powder helps rise
- ½ teaspoon baking soda adds lift
- ½ teaspoon salt flavor booster
- ½ cup cold unsalted butter cubed
- ¾ cup buttermilk keep chilled
- 2 tablespoons honey glaze
- 1 tablespoon Dijon mustard for sweet-savory glaze
Instructions
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda and salt.
- Cut in cold butter using fingers or pastry cutter until mix resembles coarse crumbs.
- Stir in sourdough discard and buttermilk until shaggy dough forms.
- Turn dough onto floured surface, pat to 1-inch thick, fold in thirds, rotate, and fold again.
- Flatten to 1-inch thick and cut into rounds using biscuit cutter.
- Place biscuits on baking sheet and bake 15–18 minutes until golden brown.
- While baking, whisk together honey and Dijon mustard.
- When biscuits are done, drizzle glaze over warm biscuits.
- Serve immediately while warm and flaky.
