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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Has anyone tried to make this dough the day before, cut into shapes and put it in the fridge and then bake the next morning? Thank you!
Delicious! Used metric weights for accuracy and folded the dough a few turns after patting it out twice for extra layers. These would make excellent breakfast sandwiches as they are sturdy yet tender.
I made these without dairy and I can say that they were so good, my husband can’t stop talking about them. He’s right!
My coconut, cheese, dairy free life is a pain but unavoidable. I used almond milk, a little more sour dough and upped the baking powder to 1 Tablespoon. I did brush the tops with butter (a rebellious act) as they cooled. We were so impressed!
Thank you!
Is it ok to replace butter with lard and buttermilk with almond milk? My husband has a dairy allergy
I think people used lard in the old days DLL the time for baking and I saw where someone else used almond milk. Id try it.
So simple and yet so amazing! Pure amateur baker here – but took me the third time to realize how critical sifting the flour is. If you don’t sift you’ll have too much in the recipe. Also fully frozen butter is mandatory.
If you get the baking bug, you will want a digital scale. Cheap, accurate and not guesswork.
This is such a good recipe! I’m always skeptical of recipes on websites but I trusted the other reviews here and I’m so glad! I’ve tried other sourdough discard biscuit recipes, including the King Arthur flour one, and this was the best by far! Thank you for posting!
Though I don’t understand how a site that posts baking recipes dosnt’t include weights in the measurements (can’t be s serious baker) BUT I gave it a try anyways. I was close to passing it by just for that fact. And guess what? They were dam delicious..dare I say the BEST sourdough biscuit recipe I’ve tried (and that’s a lot of recipes cause I’m obsessed with biscuits). So I stand corrected. This recipe is perfect as is. Just make them.
Not only the best biscuits I’ve ever made, but the best biscuits I’ve ever had! Perfect recipe
I never write reviews. These were perfect.
Amazing! And I made them Gluten-Free. I used 1 cup tapioca flour, 1/4 c potato starch, 1/4 cup white rice flour, 1/2 cup brown rice flour. I also slightly reduced the baking soda. My sourdough is also GF of course. My husband requests these all the time now! I also put it in the top third of the oven so that the tops would be brown.
Forgot to mention that I add 1 teaspoon xanthan gum to dry flour mix, and usually add more buttermilk. Just made them again this morning!
Abby thanks for your gf option. I tried it today. Delicious! I subbed psyllium husk for xanthem gum like always.
So it really isn’t the same. You made your OWN recipe! Glad it came out good. 🙂
Absolutely FANTASTIC!
Will never use another biscuit recipe again.
Delicious!
Made these twice already and having a hard time sharing! They are flaky and buttery and perfect with honey right out of the oven
These are very tasty and a great way to use up starter! Made them for a luxury breakfast of biscuits and gravy. They really worked well.
do you think I could sub kefir for buttermilk?
Yes! I did and it turned out fantastic!
Outstanding! Just delicious! I am a fan of Damn Delicious recipes. Everyone of them that I have tried has been delicious!
super easy, came out perfect! (I used active starter)
Delicious, crunchy on the outside and tender on the inside. New family favourite
Is the it supposed to be discard or active starter. Also is a 1 to 1 starter because use a dough like starter that is 60% hyrdration
Discard is meant to be unfed.
Yep…awesome. Easy recipe, delicious result. Dare I say these biscuits are so good they you can skip the country gravy?