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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I’ve tried several sourdough biscuit recipes and they ended up flat or too hard. This recipe was perfect! Saving to use again
First success with flaky anything! Pie crust or biscuit. Laminated the dough a bit like suggested, and used a very sharp knife to cut into squares since we don’t have a biscuit cutter. Flaky layers, golden crust, absolutely delicious. My box grater has very large holes, which I think helped, since it gave larger butter pieces.
Wonderful recipe with great results
These biscuits were perfect…crispy on the outside and soft on the inside. My husband and I ate them for dinner one evening and then the next morning for biscuit. The recipe is easy to follow and a good use of my sourdough starter.
Excellent recipe! I have made A LOT of sourdough biscuit recipes and most come out dense but these were so light and flaky! My family loved them! This will be our go to recipe from now on.
I have made these several times with discard starter straight from fridge; works perfectly. After cutting out biscuits, I refrigerate them for 30-60 minutes covered with a damp tea towel. Place them about 1/4 – 1/2” apart and bake as directed. I also laminated them by rolling dough, folding into thirds like a letter and repeating. Then cut after one more roll out, so 2 laminations. Best biscuit recipe ever!
I tried your method and LOVED it!! I think I like it better thanks for sharing!
I am sensitive to wheat, so I use mainly rye flour. I know they are very different to work with, but I think I may play around with your recipe to see if I can create a rye sourdough biscuit. No one has ever accused rye of being light and fluffy, so…we shall see how they turn out. They may end up being yummy hockey pucks perfect for dipping in soup!!!
Wow, these are the best biscuits I’ve ever head! 10 star recipe! Thank you!
I totally messed up and added twice the amount of buttermilk. I was so sad. I added some flour to the mess and somehow it still turned out d*#% delicious?? So happy they weren’t a total flop! I’m excited to try them made right the next time! I’m sure they’ll be even yummier!
Excellent recipe. Used up my extra discard (rye) and gave me good excuse to buy a square biscuit cutter. Delicious.
I have made these multiple times and they are always a huge hit with my family. I often double the receipt and freeze some. I’m curious if anyone has ever tried to make them with bread flour? Thanks!
I’m new to baking with sourdough and I was anxious to find a recipe that would be easy for a beginner like me. This recipe is both easy and very delicious. DamnDelicious recipes have never failed to become my family’s favorites. Thank you!
So flakey and delicious
My fiancée cannot get enough of these biscuits! They are absolutely delicious. I do some extra lamination (and use a cold rolling pin) so they have extra flaky layers, which is what we love. Highly recommend!!
I’ve baked these the fourth time today and they finally turned out. Do NOT bake on a silicone mat. They won’t rise because they spread out. Google why and you’ll understand. These are going to be yummy!
Hello the bisquits were good the only thing I did not like was how dark the bottoms were I will do it again but the next time I will put a pan on the bottom rack to block some of the heat or bake them at a lower temp 350 for 20 mins thank you my starter was only 7 days old and made with bleached flour
We love them for breakfast! So delicious.
So good!!! I doubled the recipe gave me 16 big biscuits. I didn’t have butter milk BUT I did have Kefier. Delicious!! 🙂
I want to make these tonight but I am a little confused. Am I using discard or active starter?
The recipe says active starter.
I just made these for the first time and used discard, they turned out great.
Can we fridge or refrigerate dough for future use?
Can you freeze the dough for single use?