These homemade sourdough biscuits are buttery, tender, and wonderfully flaky. Cold butter and gentle folding create those beautiful layers, while sourdough discard adds a subtle tangy flavor.
Yield: 12 biscuits
Prep Time: 20 minutes
Chill Time: 20–30 minutes
Bake Time: 15–18 minutes
Total Time: About 1 hour
Ingredients
For the Biscuits
- 2½ cups (315g) all-purpose flour
- 1 cup (240g) cold sourdough discard
- ½ cup (113g) unsalted butter, very cold and cubed
- ½ cup (120ml) cold buttermilk
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp cold heavy cream — optional
For the Tops
- 1 tbsp melted butter
- 1 tbsp buttermilk or heavy cream
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 220°C (425°F).
Line a baking sheet with parchment paper.
For the best rise, allow the oven to fully preheat before putting the biscuits inside.
2. Combine the Dry Ingredients
Add the flour, baking powder, baking soda, salt, and sugar to a large mixing bowl.
Whisk everything together until evenly combined.
3. Cut in the Cold Butter
Add the cold cubed butter.
Using a pastry cutter or your fingertips, gently work the butter into the flour.
Stop when the mixture looks crumbly but still has several pea-sized pieces of butter throughout.
Don’t completely blend the butter into the flour. Those little pieces will create steam while baking and give the biscuits their flaky layers.
4. Add the Sourdough
Pour in the cold sourdough discard and buttermilk.
Add the heavy cream if using.
Gently fold everything together with a spatula until a shaggy dough forms.
The dough may look slightly uneven—that’s okay.
Don’t overmix or knead the dough.
5. Transfer the Dough
Lightly flour your work surface.
Turn the dough onto the surface and gently press it together.
Don’t add too much extra flour, as this can make the biscuits dry.
6. Start the Layers
Gently press the dough into a rectangle about 1 inch (2.5cm) thick.
Fold the dough in half.
Rotate it 90 degrees, gently press it out again, and fold it in half once more.
Repeat this process 3–4 times.
Work quickly and gently so the butter stays cold.
7. Shape the Dough
After the final fold, gently press the dough to about 1½ inches (3.5–4cm) thick.
This extra thickness helps create tall biscuits like the ones shown in the photo.
8. Cut the Biscuits
Use a 2½–3-inch round biscuit cutter.
Press the cutter straight down into the dough and lift it straight back up.
Don’t twist the cutter, because twisting can seal the edges and prevent the biscuits from rising properly.
Place the cut biscuits close together on the prepared baking sheet.
9. Chill the Biscuits
Place the entire tray in the refrigerator for 20–30 minutes.
This firms the butter back up and helps the biscuits hold their shape while baking.
10. Prepare the Topping
Mix the melted butter with the buttermilk or heavy cream.
Remove the chilled biscuits from the refrigerator and lightly brush the tops.
Try not to let the butter mixture run down the sides.
11. Bake
Place the biscuits in the fully preheated oven.
Bake at 220°C (425°F) for 15–18 minutes, or until the biscuits are tall, puffed, and beautifully golden brown.
12. Add the Final Butter
Remove the biscuits from the oven.
Immediately brush the hot tops with a little melted butter for an extra buttery finish.
Let them rest for about 5 minutes before serving.
🧈 Tips for Perfect Flaky Biscuits
- Keep all your ingredients cold, especially the butter and buttermilk.
- Don’t overwork the dough.
- Leave small pieces of butter visible in the dough.
- Fold the dough 3–4 times for defined layers.
- Never twist the biscuit cutter.
- Keep the biscuits close together on the baking sheet.
- Chill the shaped biscuits before baking.
- Bake in a fully preheated, hot oven for the best rise.
🍯 Serving Ideas
These biscuits are delicious served warm with:
- Salted butter and honey
- Strawberry or raspberry jam
- Cream cheese
- Sausage gravy
- Scrambled eggs and cheese
- Fried chicken
- Homemade fruit preserves
🥖 Storage
Store leftover biscuits in an airtight container at room temperature for 2–3 days.
For longer storage, freeze completely cooled biscuits for up to 2 months.
Reheat in a 180°C (350°F) oven for about 5–8 minutes to bring back their crisp edges and soft center.
❤️ Final Thoughts
These Flaky Sourdough Biscuits are one of those simple recipes that feel extra special when they come out of the oven. The buttery layers are crisp and golden on the outside while the center stays soft and tender.
The sourdough discard adds a subtle tang that makes the biscuits even more flavorful. For the best results, remember one simple rule: keep the butter cold and handle the dough gently. That’s the key to tall, flaky, bakery-style biscuits.
