There’s just something irresistible about flaky, buttery biscuits fresh from the oven—and when you bring in the flavor of sourdough, it’s honestly next-level delicious. This Sourdough Biscuits recipe is your new go-to if you love hearty, comforting bread with minimal fuss. Whether you need a quick batch for a busy weekday breakfast or want to let them ferment overnight for extra flavor and fluff, these biscuits deliver both convenience and incredible texture. With a tender crumb, golden crust, and a subtle tang from the sourdough starter, they’re the perfect companion for everything from soups to fried chicken—or just a generous slathering of butter and jam.
Why You’ll Love This Recipe
- Fast and Flexible: Whip up these biscuits in about 40 minutes, or let them rise overnight—easy to fit into any schedule.
- Deliciously Tangy: The use of sourdough starter discard brings a bright, savory note that sets these biscuits apart from any regular biscuit.
- Perfect Texture: Expect flaky, tender layers that hold up to slicing and schmearing—but pull apart with satisfying softness.
- Minimal Ingredients: Everything you need is likely already in your kitchen. Simplicity at its finest!
- Ultimate Comfort Food: These biscuits hit all the right notes for taste and texture, perfect for both everyday meals and special occasions.
Ingredients You’ll Need
Gather these simple ingredients, and let’s make something wonderful. No fancy tools required!
- All-Purpose Flour: The backbone that gives biscuits their structure and classic crumb; don’t skip sifting if you want especially light results.
- Unsalted Butter: Cold and grated—this is key! It’s the secret to those magical flaky layers and rich flavor.
- Sourdough Starter Discard: Adds a gentle tang and helps with rising. A great way to use up that discard nobody wants to waste!
- Buttermilk or Milk: For moisture and, if using buttermilk, extra tenderness and a bit more tang. Either option works, but buttermilk is just unbeatable here.
- Sugar (Optional): Just a touch if you like a hint of sweetness. Totally optional—it’s your biscuit!
- Fine Sea Salt: Brings all the flavors together. Always salt your biscuits!
- Baking Powder: Ensures a beautiful, lofty rise every time.
- Baking Soda: Works alongside the starter and buttermilk to make these biscuits super tender and light.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
You don’t have to stick to the classic! Try these ideas for your own twist:
- Cheddar & Chive Biscuits: Mix in sharp cheddar cheese and chopped fresh chives just before shaping.
- Herbed Biscuits: Add minced fresh herbs like thyme, dill, or rosemary for extra aroma.
- Whole Wheat Swap: Substitute half the flour for whole wheat flour for a nuttier flavor and more fiber.
- Sweet Biscuits: Add a little extra sugar and fold in dried fruit like currants, cranberries, or even citrus zest for a breakfast treat.
- Dairy-Free Option: Use cold plant-based butter and your favorite non-dairy milk—still fluffy and golden.
How to Make Sourdough Biscuits
Step 1: Make the Dough
Quick Biscuit Method:
Grate cold butter into a large bowl. Add flour and use a fork or bench scraper to cut the butter in—aim for a pebbly, crumb-like texture. Stir in the sourdough discard, buttermilk or milk, sugar, salt, baking powder, and baking soda. Gently combine, finishing with your hands to make sure the dough just comes together.
Overnight Ferment (for extra flavor):
After working in flour and grated butter, add the sourdough starter, buttermilk, and sugar. Stir to combine, then cover and set aside at room temperature for 10–12 hours. The next morning, sprinkle in salt, baking powder, and baking soda, working them in gently.
Step 2: Shape and Cut
Preheat your oven to 400°F (204°C). Lightly grease a 12″ cast iron skillet with a bit of butter.
Flour your work surface generously and turn out the dough. Pat (don’t roll) the dough into a rectangle, about 1 inch thick. Flour the top, then cut straight down with a biscuit cutter—don’t twist, as that can prevent rising. Gather scraps and repeat until all dough is used.
Step 3: Bake
Arrange biscuits snugly in your skillet—touching is good, it helps them rise tall and bake evenly. Bake for 25–30 minutes, until golden brown on top. Remove, let cool slightly, and serve warm.
Note: If you don’t have a cast iron skillet, use any baking pan lined with parchment!
Pro Tips for Making the Recipe
- Keep Ingredients Cold: The colder your butter and milk, the flakier your biscuits will be. If your kitchen is warm, chill your flour and tools for a few minutes before starting.
- Handle Gently: Overmixing is the enemy of tender biscuits. As soon as the dough comes together, stop kneading!
- Resting Dough: Even a brief rest before baking allows the flour to hydrate, leading to tender, high-rising biscuits.
- Mind the Oven: Bake the biscuits as soon as the oven is fully preheated for that signature rise and golden top.
- Use a Sharp Cutter: A dull cutter can seal the edges and stop them from rising. Press straight down, no twisting.
How to Serve
These sourdough biscuits are little comfort pillows that play well with just about anything.
- Classic: Serve warm with a swipe of good butter, honey, or jam.
- Savory: Pair with stews, chilis, or a comforting bowl of soup—the biscuits soak up flavors beautifully.
- Sweet: Drizzle with maple syrup, or add berries and whipped cream for a shortcut strawberry shortcake.
- Brunch: Build the best breakfast sandwich with eggs, bacon, and cheese.
- Dinner: A perfect side for fried chicken, baked beans, or roasted vegetables.
Tip: They’re also amazing crumbled over casseroles or as the base for biscuits and gravy!
Make Ahead and Storage
Storing Leftovers
Cool biscuits completely, then store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.
Freezing
Sourdough biscuits freeze beautifully! Place cooled biscuits in a freezer-safe bag, removing as much air as possible. Freeze for up to 3 months.
Reheating
Warm in a 325°F oven for 5–10 minutes, or microwave gently for 20–30 seconds. If reheating from frozen, no need to thaw first—just add a few extra minutes in the oven.
Note: Reheating restores the fluffy interior and brings back the delightful crust.
FAQs
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Can I use active sourdough starter instead of discard?
Yes, active starter works perfectly and can even give you a bigger rise. Just note it may add a slightly more pronounced sour flavor to your biscuits.
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What if I don’t have buttermilk?
Regular milk is a fine substitute. For a homemade buttermilk option, stir a splash of lemon juice or white vinegar into your milk and let it sit for 5 minutes before using.
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Is it necessary to ferment the dough overnight?
Not at all! The overnight ferment builds more complex flavor and texture, but if you’re short on time, proceed directly to baking—they’ll still be delicious.
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My biscuits didn’t rise much—what went wrong?
Make sure your baking powder and baking soda are fresh, and check that you cut your biscuits straight down instead of twisting. Also, very cold butter and a hot oven are critical to that beautiful lift!
Final Thoughts
If you’re craving biscuits that are everything: tangy, flaky, and endlessly comforting, it’s time to give these Sourdough Biscuits a try. They’re easy enough for a weekday but special enough for a weekend brunch. Don’t be afraid to get creative with mix-ins or toppings, and above all, enjoy the process. There’s nothing quite like pulling a pan of golden biscuits from the oven—you’ll be hooked after just one bite!
Print
Sourdough Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 12 hours 40 minutes
- Yield: 12 biscuits 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Biscuits are tender, flaky, and packed with a subtle tang from sourdough discard. With a golden crust and soft interior, they’re perfect for breakfast, brunch, or as a side for any meal. The recipe includes options for an overnight ferment to boost flavor and digestibility, or you can bake them right away for fresh biscuits in under an hour.
Ingredients
Initial Biscuit Dough Mix
- 2 1/2 cups (300 g) all-purpose flour
- 8 tablespoons (113 g) unsalted butter, cold
- 1/2 cup (125 g) sourdough starter discard
- 1 cup (240 g) buttermilk or milk
- 1 tablespoon (15 g) sugar (optional)
To Add Before Cutting Out
- 1 teaspoon (5 g) fine sea salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions
- Mix the Dough:
For immediate baking, grate the cold butter into a large mixing bowl and add the flour. Using a bench scraper or fork, combine the butter and flour until you achieve pea-sized crumbs. Add the sourdough starter discard, buttermilk, sugar, baking powder, baking soda, and salt. Stir with a stiff spatula until well combined, then use your hands to ensure there are no dry bits. Let the dough rest while you preheat the oven.
For overnight fermenting, follow the same process of grating and mixing butter with flour, then add sourdough starter discard, buttermilk, and sugar only. Stir to combine, cover, and let rise at room temperature for 10-12 hours. - Incorporate Leaveners:
If the dough was fermented overnight, combine salt, baking soda, and baking powder in a small bowl, breaking up lumps. Sprinkle half over the dough and gently mix it in with your hands. Repeat with the remaining half, ensuring the mixture is thoroughly incorporated. - Form and Cut Biscuits:
Preheat oven to 400°F (204°C). Lightly grease a 12-inch cast iron skillet with butter. Flour your work surface generously, turn out the dough, and flour the top as well. Using your hands, press the dough into a rectangle approximately 1 inch thick. Cut out biscuits with a biscuit cutter by pressing straight down and lifting straight up, avoiding twisting to maintain the biscuit layers. - Bake :
Arrange the cut biscuits closely in the prepared skillet. Bake for 25-30 minutes, or until the tops are golden brown and the biscuits are cooked through. Remove from the oven and serve warm for best texture and flavor.
Notes
- You can use all-purpose or a mix of all-purpose and whole wheat flour for added flavor.
- For extra flaky biscuits, handle the dough as little as possible after adding liquid.
- Twisting the biscuit cutter may affect rising—press straight down and lift up for best results.
- If fermenting overnight, don’t add the salt or leaveners until just before shaping and baking.
- Biscuits are best served warm but can be stored in an airtight container and refreshed in the oven.
Nutrition
- Serving Size: 1 biscuit
- Calories: 188
- Sugar: 2g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 23mg
