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.

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.

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.

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!

Sourdough Biscuits Recipe

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

Units Scale

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

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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