Sourdough Biscuits
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Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.
With the recent pandemic, everyone started baking bread, particularly sourdough – hence the yeast shortage (right behind toilet paper and Purell, of course).
I, myself, tried my hand at sourdough. I was not successful. Hence my weekly no knead bread baking.
But I did have a ton of discarded sourdough. So I made some pancakes. Which were of course, amazing. And then I made some biscuits. And it was legit NEXT LEVEL EPIC.
The added sourdough tang knocks these biscuits right out of the park. Not to mention, the ultra flaky, light and fluffiness these biscuits encompass.
Just be sure to serve them super warm with all the melted butter. And this works as an appetizer, snack or dinner.
I prefer to have them for dinner though.
Sourdough Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- ½ cup unsalted butter, frozen
- 1 cup active sourdough starter
- ½ cup buttermilk
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
- Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
- Serve warm.
Did you make this recipe?
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Phenomenal texture! My partner raved about these. Had to feed my starter this morn and came across this recipe
Thank you for this recipe! Definitely going to make these for Thanksgiving. Can you clarify whether we use active starter or discard?
Baked these for breakfast. Amazing looks just like the pictures. I was amazed. Best biscuits I have ever made, quick and easy. Thank you. This is a keeper.
I haven’t made these yet, but can’t wait from the comments! Can I switch out heavy cream for the buttermilk? And use discard instead of active starter??? I want these ASAP!
Can I purchase sourdough starter?? I’m not sure where or how to make one ( hint hint).
For everyone wondering if you can ferment them longer, yes! I left mine on the counter for 11 hrs and baked in the morning. You could put them in the fridge too, I’m not how it’d change them but I think they’d still be delicious!
Girl, yeeeesssss! I cut the recipe in half because my husband and I are the only ones who eat biscuits and they’re delicious! Great recipe!
I let these rise at room temp after I cut them out. About 2 hours then brushed tops with milk before baking.
UNREAL!
Lightest, fluffiest biscuts EVER & crisp buttery exterior.
Love this recipe! So easy to do and SO delicious! I added some fresh rosemary with a seriously mature cheddar cheese and I’m in love! THANK YOU
These biscuits are yummy! I love to have them for breakfast!
I made it as written using unfed starter. Also incorporate 3 sets of patting out the dough, and then folding into thirds to get some nice layers. Very good and a lovely texture, but I would add more salt as they were just a little bit bland.
I’m confused. Your description says to use discard, but the recipe calls for Active starter?
I make these ALL the time! I wait until I have a lot of sourdough started then triple the recipe and freeze or gift some. So so good.
These are yummy! I just had these for breakfast!
Hello. Can I refrigerate these and bake them the next morning?
I plan on it next time!
Super yummy biscuits!
Absolutely the best Sourdough Biscuits EVER! If you’re like me scrolling through 100’s of recipes that all say they are the best, it sometimes really hard to know which ones are really the best. So trying all the recipes this one really really really is truly the best ever!
Thank you so much for this recipe!
450 C
These were fabulous! Super easy with your clear instructions and everyone loved them. Will be making them often
Turned out perfect! I added cheese and jalapeños:)