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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Hello,
Did you use Morton or Diamond kosher salt? From what I understand I need to cut the amount in half if Diamond was used because it is apparently more salty than Morton. Thank you in advance.
This is by far the best sourdough discard biscuit recipe I’ve ever made. They turned out perfect. Will be making these.
These are amazing! Kudos to the chef! They are easy to make and are flaky and you can actually take apart the layers! My go to favorite now! I wouldn’t change a thing!!
Perfection!
I have tried other sourdough biscuit recipes and ended up with biscuits that spread or didn’t brown up right. This recipe however was perfect! No need to search for a biscuit recipe again.
These turned out fantastic, I didn’t use the grater, just cut the cold butter up small and placed it on top of the dry ingredients, then returned the bowl to the fridge so they could all get cold. I also did some folding of the dough and it created great layers. My discard was really quite old (a 3+ months) and it worked fine with all the added leaveners. A keeper for sure!
Hi! Can I mix up the dough, cut them and then put in fridge overnight to bake the next AM? Thanks!
Absolutely delicious!!! I didn’t have buttermilk so I just used regular milk and they were still so good!!
Easy to put together, and they came out SO good! Fluffy, flakey, buttery, crispy bottoms… perfection. The only change I made was that I cut my biscuits into squares with a bench scraper. Bake time in my oven was about 15-16min. These will definitely be in regular rotation in the future.
These Sourdough biscuits are just AMAZING! They should be at the top of the list.
If your looking for the best sourdough biscuits recipe, this is it!
This will be my go to biscuit recipe from here on out!! So so good!!
Do you have the macros on this recipe?
Nice, simple, easy to follow recipe…and the biscuits were very soft with a nice crisp, golden top and bottom. Thanks for sharing.
I think this is a great recipe. I used straight discard from the fridge. I was wondering about a ferment so I did two batches. One I made according to the recipe. It turned out well.
The next batch I did not add baking soda or baking powder or salt at first. Mixed remaining ingredients and let sit at room temp for 8 hours. Then added leavening agents and salt and proceeded with the recipe. They turned out even better than the first batch. Seemed flakier and more tender.
Also one batch I used frozen butter and the other butter straight from the fridge. I preferred the butter from the fridge, it led to bigger pockets of butter in the biscuits which was a plus for me
Great to read that comparison! I’m going to try your second approach so I can assemble before bed and finish up and bake in the morning. Thanks!
Perfect-going to make a big batch and hope the odds are in my favor to freeze!
Jamie, the batch that you let ferment for 8 hours, did you use discard for that batch as well? Or an active starter? Thanks!
Bar none, this is the best biscuit recipe I’ve ever used, and I’m old and have made lots of biscuits! I did grate the frozen butter as directed and think this made a huge difference in the finished product. They were light, fluffy, flaky, and flavorful. Most of the family used theirs to make sausage-egg-cheese biscuits, but I enjoyed mine with butter and jam. Thanks for such a wonderful recipe!
Can you freeze the dough or cooked biscuits for breakfast sandwiches?
I’m doing that with sausage-cheese- egg biscuits. Wrap in plastic wrap and store in a freezer bag. I’d use them up within a month. Microwave for 1 minute, turn, and microwave for 30 seconds to 1 minute or until hot.
These biscuits tasted incredible. The only problem I had was that they rows so high that they all fell over perhaps I should have refrigerated them first before baking I used created frozen butter, and 2 inch biscuit cutters. My sourdough discard was not fed. Any suggestions?
I patted the dough to only about 1-inch thickness before baking. I still had a couple fall over, but most were perfect.
Have you let them sit overnight before baking ?
These were the best biscuits I ever made!
I never leave comments, but these were fantastic! I made them once as directed and a second time I used them as the topping on chicken pot pie. This was excellent both times and is replacing all of my other biscuit recipes!