These homemade sourdough biscuits are soft and tender inside, beautifully flaky on the outside, and full of delicious buttery flavor. They’re a great way to use sourdough starter or discard, and they come together with simple pantry ingredients.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1 cup (240 g) sourdough starter or discard
- 1/4 cup (60 ml) cold buttermilk or milk, plus a little more if needed
- 1 tablespoon melted butter, for brushing
Instructions
Step 1: Prepare the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
Step 3: Add the Cold Butter
Add the cold cubed butter to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until you have a coarse, crumbly mixture with some small pea-sized pieces of butter remaining.
Tip: Keep the butter cold. Those little pieces of butter are what help create flaky layers.
Step 4: Add the Sourdough Starter
Pour in the sourdough starter and cold buttermilk.
Gently stir with a wooden spoon or spatula until a shaggy dough forms. Do not overmix.
If the dough seems too dry, add 1 tablespoon of milk at a time until it just comes together.
Step 5: Turn Out the Dough
Lightly flour your work surface and transfer the dough onto it.
Gently press the dough together with your hands. Avoid kneading it like bread dough.
Step 6: Create Flaky Layers
Pat the dough into a rectangle about 3/4-inch thick.
Fold the dough in half, then gently pat it out again.
Repeat this folding process 2–3 times. This creates those beautiful flaky biscuit layers.
Step 7: Cut the Biscuits
Pat the dough to about 3/4 to 1-inch thickness.
Use a floured 2 1/2-inch biscuit cutter to cut out the biscuits.
Press the cutter straight down and lift it straight up. Avoid twisting the cutter, as twisting can prevent the biscuits from rising evenly.
Place the biscuits close together on the prepared baking sheet for softer sides.
Step 8: Chill Briefly
For extra flaky biscuits, place the tray in the refrigerator for 10–15 minutes before baking.
This helps keep the butter cold.
Step 9: Bake
Brush the tops lightly with melted butter.
Bake at 425°F (220°C) for 13–17 minutes, or until the biscuits are puffed and lightly golden on top.
Step 10: Finish and Serve
Remove the biscuits from the oven and brush the tops with a little more melted butter if desired.
Let them cool for about 5 minutes, then serve warm.
Serving Ideas
Serve these sourdough biscuits with:
- Butter and honey
- Strawberry or raspberry jam
- Sausage gravy
- Scrambled eggs and cheese
- Fried or roasted chicken
- Soup or stew
Tips for the Best Sourdough Biscuits
- Use cold butter for the flakiest texture.
- Don’t overmix the dough.
- Don’t add too much flour while shaping.
- Keep the dough fairly thick so the biscuits can rise nicely.
- Place biscuits close together for soft sides.
- For more sourdough flavor, refrigerate the shaped dough for several hours or overnight before baking.
Storage
Store cooled biscuits in an airtight container at room temperature for up to 2 days.
For longer storage, freeze baked biscuits for up to 3 months. Reheat them in a 350°F (175°C) oven until warm.
Recipe Details
Prep Time: 15 minutes
Chill Time: 10–15 minutes
Bake Time: 13–17 minutes
Total Time: About 40–45 minutes
Yield: 8–10 biscuits
Category: Breakfast / Bread / Sourdough
Cuisine: American
