This Sourdough Biscuits recipe combines the rich flavors of sourdough with the perfect buttery and flaky texture, all in a quick preparation. With just a few ingredients, you’ll unlock the secret to creating soft, golden brown biscuits that will wow anyone who tries them. Dive into this article to bring some magic to your kitchen, fast.
Ingredients You’ll Need
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I used all-purpose flour for this easy recipe.
- Leaveners: It is crucial to double-check that your baking powder and baking soda haven’t expired, otherwise these glorious biscuits won’t rise to great heights.
- Salt: Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for some extra minerals!
- Sugar: For a touch of sweetness. You can substitute white sugar for cane or coconut sugar.
- Cold butter: In order for the sourdough biscuits to bake up super flaky and tall, I recommend using frozen unsalted butter. Grate it with a box cutter for easy mixing.
- Sourdough starter: You can use active sourdough starter, however, I recommend using cold sourdough discard. This helps the butter to stay cold, which will help you bake up the flakiest and most tender biscuits.
- Buttermilk or half and half: For the most tender and fluffy biscuits, I recommend using cold buttermilk. The acidity from the buttermilk prohibits gluten development, making the lightest biscuit. If you don’t have buttermilk, you could substitute it with cold half and half or whole milk. Or you can quickly make a buttermilk substitute by adding 120g (1/2 cup) cold milk with 8g (1 1/2 teaspoons) lemon juice or white vinegar. Stir them together and let sit for at least 5 minutes before using in the recipe.
Supplies
- Large bowl
- Box grater: I love grating the frozen butter, rather than a pastry cutter. It’s easier and the butter is incorporated easily throughout the dough.
- Biscuit cutter: If you don’t have a biscuit cutter , you can also use a cup or cut the biscuit dough into rectangles with a sharp knife.
- Baking sheet: Line the baking sheet with parchment paper before placing the biscuit dough.
Baker’s Tips for the Flakiest Sourdough Biscuits
- Use cold ingredients: frozen butter, cold buttermilk/half and half, cold discard
- Don’t overwork your dough: this creates gluten, which will create dense biscuits
- Don’t add too much liquid: it’s tempting to think the dough is dry and to add more liquid. Don’t! Adding too much liquid will give you dense biscuits.
- Don’t skip on all the folding: Fold the dough on top of itself helps to create sky-high and ultra flaky sourdough biscuits.
How to Make Sourdough Biscuits
- In a large bowl, add the flour, baking powder, baking soda, sugar and salt. Whisk until thoroughly combined.
- Grate frozen butter with a box grater and mix with the dry ingredients until the butter is coated with the flour mixture and crumbly, pea-sized pieces.
- You may also use a pastry cutter and cut the dough until the butter is in small, pea-sized pieces.
- In a liquid measuring cup, whisk together the cold buttermilk and cold sourdough discard until smooth. Create a well in the center of the flour mixture and pour the wet ingredients into the dry ingredients.
- You can find buttermilk substitutions in the ingredients above.
- Mix with a fork or a rubber spatula until a shaggy dough is formed.
- If you notice a lot of dry flour not mixing into the dough, you might need to add extra buttermilk to your biscuit dough. This could happen if you use thicker and more fresh sourdough starter/discard. But be careful here, as too much liquid can create dense and flat biscuits. Add 15 grams (1 Tablespoon) extra liquid at a time until most of the flour is incorporated.
- Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix the dough as this can lead to dense Sourdough Biscuits.
Shape
- Using a floured rolling pin, roll out the dough into a large rectangle (9-inch ×11-inch, doesn’t have to be exact), fold it in half the long way, and then fold it in half again. Roll out the dough and fold the exact same way once more. All this rolling and folding will help you to achieve all of those lovely flaky layers!
- For a third time, press the biscuit dough with your hand until it is 1/2 inch tall. Take a 2 3/4 inch sharp biscuit cutter and dip it into flour, then cut into the dough.
- Pro tip: Be sure to cut straight down into the biscuit dough, without twisting. Twisting seals the edges and keeps the biscuits from rising into those flaky layers.
- Re-roll the scrapes and repeat until 8-9 sourdough biscuits have been formed.
- Alternatively, you can cut the dough into 8 even rectangle biscuits with a floured, sharp knife or bench scraper. Same as before, cut straight down and pull straight up. Do not drag the knife through the dough.
Long Fermentation Tip
If you would prefer to long ferment these Sourdough Biscuits, keep the covered biscuit dough in the fridge overnight or up to 48 hours.
Bake
Preheat the oven to 425 degrees F.
Place the Sourdough Biscuits 1/2 inch apart on a baking sheet lined with a piece of parchment paper. Baking the biscuits close together helps them to bake taller.
Pop the Sourdough Biscuit dough into the freezer for at least 20 minutes, while the oven preheats. This helps ensure that the butter is nice and solid, so that it will melt while baking and release steam. This will develop all of those lovely, flakey layers.
After the biscuits have chilled, bake the Sourdough Biscuits for 17-20 minutes. If the tops of the biscuits are browning too quickly, cover them with aluminum foil for the remaining bake time.
While the biscuits are still hot, use a pastry brush to brush the tops of the biscuits with melted butter and sprinkle flaky sea salt on top. Serve warm and enjoy!
Variations
Sourdough Biscuits are perfect on their own, but if you’re looking to spice it up, try one or more of these inclusion ideas!
- Add fresh herbs – chives, thyme, oregano.
- Shredded cheese – cheddar, asiago, parmesan, etc.
- Crumbled bacon bits.
- Diced jalapeños.
Refer to my Garlic & Herb Sourdough Biscuits for how much to add!
How to Serve
Serve them with my homemade sausage gravy, thickened with sourdough discard. They’re also amazing slathered with butter, jam, or honey. Or turned into hearty breakfast sandwiches. Fresh out of the oven, they won’t last long!
How to Store
Short-Term Storage
- Store cooled biscuits in an airtight container or resealable plastic bag at room temperature for up to 2 days.
- To keep them soft, you can place a paper towel inside the container to absorb excess moisture.
Longer Storage
- For longer storage, freeze the biscuits in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or airtight container. They can be frozen for up to 2 months.
- To reheat from frozen, warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can brush them with a little melted butter before serving.
Tips
- Avoid refrigerating biscuits as it can dry them out faster.
- For best taste and texture, consume within a few days or freeze for extended storage.
For More Guidance:
Why You’ll Love This Recipe
Quick
There’s no waiting for the dough to rise, so you can mix, bake, and eat without the hassle, freeing you up to enjoy precious moments with family. The simplicity of this recipe is what makes it so appealing: no complicated techniques or specialty equipment required, just a few pantry staples and your hands.
Easy
This recipe is as simple as it gets, transforming the daunting task of biscuit-making into an achievable delight. Imagine savoring warm, flaky biscuits with just a handful of basic ingredients and no complicated steps to navigate. Instead of wrestling with a pastry cutter, the innovative approach of grating frozen butter directly into the dough streamlines the process. You’ll be amazed at how this little trick not only saves time but also results in a light, airy texture that’s hard to resist.
Tender and Flaky
The magic happens when cold butter is incorporated into the dough, creating those coveted flaky layers that elevate every bite. Adding sourdough discard not only reduces waste but also enhances the flavor profile, imparting a subtle tang that beautifully complements the rich buttermilk. This unexpected duo transforms a humble biscuit into a gourmet delight.
FAQs
How active should my sourdough starter be for biscuits?
Can I use sourdough discard instead of active starter?
What if my dough feels too sticky or too dry?
How do I store leftover sourdough biscuits?
Warnings
Dough Handling
- Avoid overmixing the dough as it can develop gluten too much and result in tough, dense biscuits instead of light and flaky ones.
- Use cold butter to ensure flaky layers. If butter melts into the dough, the biscuits lose their texture.
Leavening
- Make sure to use fresh baking powder and baking soda. Old or expired leavening agents may result in flat, dense biscuits.
- If using sourdough discard, ensure it’s not spoiled or overly fermented with an off smell, as this will affect the biscuit flavor negatively.
Baking
- Watch baking time closely. Overbaking can dry out the biscuits, while underbaking leaves the center doughy.
- Arrange biscuits close together on the baking sheet if you want taller, fluffier biscuits; spaced apart will give a crispier edge.
Storage
- Do not refrigerate biscuits as cold temperatures cause them to dry out and become stale faster.
- Store in airtight containers or freeze promptly to preserve freshness.
Food Safety
Reheat thoroughly before eating frozen or stored biscuits to ensure they are safe and enjoyable.
Consume homemade biscuits within recommended time frames to avoid mold or spoilage.
Sourdough Biscuits Recipe
Equipment
- Mixing bowls
- Digital kitchen scale
- Pastry cutter or two knives
- Bench scraper or dough scraper
- Biscuit cutter
- Baking sheet or cookie sheet
- Parchment paper or silicone baking mat
- Whisk
- Butter
- Oven
Ingredients
- 280 grams all-purpose flour 2 cups
- 8 grams baking powder 2 teaspoons
- 3 grams baking soda 1/2 teaspoon
- 4 grams sugar 1 teaspoon
- 6 grams salt 1 teaspoon
- 113 grams unsalted butter frozen 1/2 cup
- 200 grams sourdough discard 2/3 cup
- 120 grams buttermilk or half and half 1/2 cup
- 28 grams salted butter melted 2 Tablespoons
Instructions
Mix Dough
- In a large bowl, add the flour, baking powder, baking soda, sugar and salt. Whisk until thoroughly combined.
- 280 grams all-purpose flour,8 grams baking powder,3 grams baking soda,4 grams sugar,6 grams salt
- Grate frozen butter with a box grater and mix with the dry ingredients until the butter is coated with the flour mixture and crumbly, pea-sized pieces.
- You may also use a pastry cutter and cut the dough until the butter is in small, pea-sized pieces.
- 113 grams unsalted butter, frozen
- In a liquid measuring cup, whisk together the cold sourdough discard and cold buttermilk until smooth. Create a well in the center of the flour mixture and pour the wet ingredients into the dry ingredients. Mix with a fork or a rubber spatula until a shaggy dough is formed.
- If you notice a lot of dry flour not mixing into the dough, you might need to add extra buttermilk to your biscuit dough. This could happen if you use thicker and more fresh sourdough starter/discard. But be careful here – too much liquid can create dense and flat biscuits. Add 15 grams (1 Tablespoon) extra liquid at a time until most of the flour is incorporated.
- 200 grams sourdough discard,120 grams buttermilk or half and half
- Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix the dough as this can lead to dense biscuits.
Shape
- Using a floured rolling pin, roll out the dough into a large rectangle (9-inch ×11-inch, doesn’t have to be exact), fold it in half the long way, and then fold it in half again. Roll out the dough into a large rectangle again and fold the exact same way once more. All this rolling and folding will help you to achieve all of those lovely flaky layers!
- For a third time, pat the biscuit dough with your hand until it is 1/2 inch tall. Take a 2 3/4 inch sharp biscuit cutter and dip it into flour, then cut into the dough.
- Pro-tip – Be sure to only cut straight down into the biscuit dough, no twisting! Twisting the biscuit cutter will close the biscuit dough and prohibit it from rising with all those flaky layers while they bake.
- Re-roll the scrapes and repeat until 8-9 sourdough biscuits have been formed.
- Alternatively, you can cut the dough into 8 even rectangle biscuits with a floured, sharp knife or bench scraper. Same as before, cut straight down and pull straight up. Do not drag the knife through the dough.
- Long Ferment: If you would prefer to long ferment these Sourdough Biscuits, place the covered biscuit dough in the fridge overnight or up to 48 hours.
Bake
- Preheat the oven to 425 degrees F.
- Place the Sourdough Biscuits 1/2 inch apart on a baking sheet lined with a piece of parchment paper. Baking the biscuits close together helps them to bake taller.
- Cover the biscuit dough (I love this cover) and place them into the freezer for at least 20 minutes, while the oven preheats. This helps ensure that the butter is nice and solid, so that it will melt while baking and release steam. This will develop all of those lovely, flakey layers!
- After the biscuits have chilled and the oven is preheated, bake the Sourdough Biscuits for 17-20 minutes. If the tops of the biscuits are browning too quickly, cover them with aluminum foil for the remaining bake time.
- While the biscuits are still hot, use a pastry brush to brush the tops of the biscuits with melted butter and sprinkle flaky sea salt on top. Serve warm and enjoy!
- 28 grams salted butter, melted
Ingredients:
- Buttermilk – I’ve made this recipe with half and half and it is equally delicious! Also known as “light cream”. You can also use equal amounts of milk and heavy cream to create half and half in a pinch.
- Unsalted Butter – If you prefer to use salted butter, reduce the salt by 2g (¼ teaspoon).
- Sourdough Starter – You can use active sourdough starter, however, I recommend using cold sourdough discard. This helps the butter to stay cold, which will help you bake up the flakiest and most tender biscuits. If you’d like to long-ferment the biscuits, prep the dough the day before, cover and store in the fridge to long-ferment for up to 24 hours.
Variations
- Sourdough Biscuits are perfect on their own, but if you’re looking to spice it up, try one or more of these inclusion ideas!
- Add fresh herbs – chives, thyme, oregano.
- Shredded cheese – cheddar, asiago, parmesan, etc.
- Crumbled bacon bits.
- Diced jalapeños.
- Refer to my Garlic & Herb Sourdough Biscuits for how much to add!
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