Go Back
–+ servings
sourdough biscuit on a white platter
Print Recipe
No ratings yet

Easy Sourdough Biscuits Recipe

These easy Sourdough Biscuits are buttery, flaky, and tender with just the right amount of sourdough tang. Made with sourdough discard or active starter, this quick biscuit recipe is a simple way to use up extra starter and bake a batch of warm, golden biscuits that go with breakfast, dinner, soups, stews, and everything in between.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: adult snack, Bread
Servings: 8
Author: Kellie
Cost: $10

Equipment

  • mixing bowl
  • measuring cup
  • measuring spoons
  • spatula
  • whisk
  • biscuit cutter or sharp knife

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/2 cup cold unsalted butter cubed
  • 1 cup sourdough discard or active starter
  • 1/4 to 1/2 cup cold buttermilk as needed
  • 1 tablespoon melted butter for brushing tops

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar.
  • Add the cold cubed butter to the flour mixture. Cut the butter into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
  • Stir in the sourdough discard or active starter.
  • Add the cold buttermilk a little at a time, stirring just until the dough comes together. The dough should look shaggy and slightly rough, not wet or sticky.
  • Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick.
  • Fold the dough over itself 3 times, then gently pat it back out to about 1 inch thick. This helps create flaky layers.
  • Cut the dough with a biscuit cutter or sharp knife. Place the biscuits on the prepared baking sheet with the sides touching for softer edges, or spaced apart for crisper sides.
  • Bake for 14 to 18 minutes, or until the biscuits are tall and golden brown.
  • Brush the warm biscuits with melted butter as soon as they come out of the oven. Serve warm.

Notes

  • Use very cold butter for the flakiest biscuits.
  • Add the buttermilk slowly. Depending on how thick your sourdough discard is, you may need closer to 1/4 cup or up to 1/2 cup.
  • The dough should be shaggy and just hold together. Avoid adding too much buttermilk or the biscuits may become dense.
  • For extra tangy sourdough biscuits, use discard that’s a few days old.
  • Do not overwork the dough once it comes together. Overmixing can make the biscuits tough.
  • Press straight down when cutting biscuits with a biscuit cutter. Twisting the cutter can seal the edges and prevent the biscuits from rising as high.
  • Place the biscuits close together for softer sides or space them apart for crispier edges.
Storage:
Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, cool the biscuits completely and store in a freezer-safe bag or container for up to 2 months. Reheat in a 325°F oven until warmed through.

Nutrition

Calories: 240kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 382mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 411IU | Calcium: 82mg | Iron: 2mg