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.
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Delicious
I just made these, and they turned out fabulous!
These are seriously the best biscuits I have ever made! I did swap out half of the butter and the buttermilk for plain nonfat greek yogurt (we have a family member who has a medical condition that necessitates lower fat intake). It worked out really well though, and these were beautifully fluffy and flaky…the perfect texture! Usually I get a dense biscuit when I swap out the fat, but these were not at all. Thank you!
Does this use discard or active starter? I wanted to use active, should I use less baking powder and baking soda if I do?
Lacy, I make this with discard, and sometimes with half discard and half active, and sometimes I have to make more starter to make the full cup (I used weights and use 227 grams per King Arthur Flour for a cup of sourdough starter). I use the full amount of baking powder/soda and they always come out great.
Phenomenal recipe. Just made them today. Only thing I’d extra benefit I’d recommend is cut the shaggy dough into 3rds and layer them on top of each other to laminate and add a taller fluffy biscuit. The layering makes a massive difference. Still this was super good. Current favorite use for our discard.
these are so perfect and easy to whip together
These are the best biscuits I’ve ever had. And I live in the south, so that’s saying something.
Best biscuits I’ve ever made! I had all the ingredients, love anything with sourdough
These are tasty! Our convection oven cooks a little hot so we did the 450 for 12 minutes. Nice and golden brown. They’re flaky and rose just a bit using discard but the baking powder helps with leavening too. I think high temp helps it cook quicker without melting the buttery flakiness. A lower temp might help it rise more though?
We will make these again. I don’t make many biscuit recipes— but so far this is a winner for flaky, butter biscuits.
Great recipe but 450 was very high for me. If an oven is working properly 425 is probably as high as you want to go. I did 450 and at 14 mins they were almost black on top.
These were amazing!
Best Biscuits I’ve ever made. I did not have buttermilk so I used whole milk. They also keep well.
I like grating the frozen butter but even though I didn’t over work the dough they came out a bit tough
I have made this biscuts 3 times my whole family loves them. One of the concerns are how many carbs and calories there are on one biscut.
So light and delicious, even cold
These are the best biscuits I have ever had. Thank you for the recipe. I think I may give these a go with suet instead of butter just to see how that turns out.
I made a double batch for biscuits and gravy for Friday night breakfast for dinner. They were absolutely demolished and not a single biscuit was left.
These are the best! Will these work if I make a batch and leave in freezer to bake the next morning?
These are amazing. My family absolutely loves them.
One question: Is there a nutrition information anywhere on here? I can’t seem to find it.
Absolutely amazing recipe! I loved these so much and could not stop eating them.
So are these made with discarded sourdough or not? One place says discard yet the recipe says active sourdough starter. I am wanting to try these, but not sure since there seems to be a contradiction with discard vs active. HELP, please!
Do you use active starter or discard?