Sourdough Biscuits Recipe

Introduction

Sourdough biscuits offer a delightful twist on a classic comfort food, combining a tender crumb with a subtle tang from the sourdough starter. Perfect for breakfast or alongside dinner, these biscuits are fluffy, buttery, and easy to make with simple ingredients.

Ingredients

• 2 1/2 cups all-purpose flour (See notes)
• 8 tablespoons unsalted butter (cold)
• 1/2 cup sourdough starter discard
• 1 cup buttermilk (or milk)
• 1 tablespoon sugar (optional)
• 1 teaspoon fine sea salt
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Instructions

1. Step 1: Grate the cold butter into a large mixing bowl. Add the flour and mix with a bench scraper or fork until the butter is incorporated and the mixture resembles small pea-sized crumbs.
2. Step 2: For immediate baking, add sourdough starter discard, buttermilk, sugar, baking powder, baking soda, and salt. Stir with a stiff spatula until combined, then use your hands to ensure no dry flour remains. Let the dough rest while you preheat the oven to 400°F (204°C).
3. Step 3: For overnight fermentation, add only the sourdough starter discard, buttermilk, and sugar to the butter-flour mixture and stir until combined. Cover and let it rise at room temperature for 10-12 hours. Before cutting, mix salt, baking soda, and baking powder together, then fold this mixture into the dough in two additions until fully incorporated.
4. Step 4: Lightly grease a 12-inch cast iron skillet with butter and set aside.
5. Step 5: Generously flour your work surface, turn the dough out, and flour the top. Press the dough into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits by pressing straight down and lifting straight up.
6. Step 6: Arrange the biscuits in the prepared skillet without overcrowding.
7. Step 7: Bake for 25-30 minutes until the tops are golden brown. Remove from oven and serve warm.

Tips & Variations

• Use cold butter grated into the flour to create flaky layers in your biscuits.
• For a richer flavor, try using homemade buttermilk or add a pinch of garlic powder for a savory twist.
• If you don’t have a biscuit cutter, use a round glass to cut biscuits, pressing straight down to avoid sealing the edges.
• Letting the dough ferment overnight develops more complex sourdough flavor and improves texture.

Storage

Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in the oven at 350°F (175°C) for 5-10 minutes or microwave briefly until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, but reduce or omit other leavening agents like baking powder and baking soda, as active starter will affect the rise and texture differently.

What if I don’t have buttermilk?

You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Sourdough Biscuits Recipe

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★★★★★

4.7 from 128 reviews

• Author: Simon
• Total Time: 40 minutes (quick bake) or 10-12 hours 40 minutes (overnight fermentation method)
• Yield: 12 biscuits 1x
• Diet: Vegetarian

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Description

These sourdough biscuits are a perfect blend of tangy sourdough flavor and fluffy, buttery texture. Utilizing sourdough starter discard and buttermilk, these biscuits have a tender crumb and golden crust, ideal for breakfast or as a side to any meal. They can be made quickly to bake right away or fermented overnight for enhanced flavor and rise.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 1/2 cups all-purpose flour
• 8 tablespoons unsalted butter (cold)
• 1/2 cup sourdough starter discard
• 1 cup buttermilk (or milk)
• 1 tablespoon sugar (optional)
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

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Instructions

1. Mix the dough: Grate cold butter into a large mixing bowl. Add flour and use a bench scraper or fork to blend butter into flour until pea-sized crumbs form. For baking immediately, add sourdough starter discard, buttermilk, sugar, baking powder, baking soda, and salt, then stir with a stiff spatula until combined. Use hands to ensure no dry flour remains. For overnight fermentation, add starter discard, buttermilk, and sugar, stir, cover, and let rise 10-12 hours at room temperature.
2. Add leavening (overnight method only): Just before cutting biscuits, mix salt, baking soda, and baking powder in a small bowl. Sprinkle half over dough, work in with hands, then add remaining half and mix thoroughly.
3. Preheat oven and prepare skillet: Preheat oven to 400°F (204°C). Lightly grease a 12-inch cast iron skillet with butter and set aside.
4. Shape the dough and cut biscuits: Generously flour your work surface. Turn the dough out and flour the top. Press the dough into a 1-inch thick rectangle with hands. Use a biscuit cutter, pressing straight down and pulling straight up, to cut biscuits.
5. Bake the biscuits: Arrange cut biscuits in the buttered cast iron skillet. Bake in preheated oven for 25-30 minutes or until tops are golden brown.
6. Serve: Remove biscuits from oven and serve warm for best texture and flavor.

Notes

• Using cold butter is essential for flaky biscuits, so grate directly from the refrigerator.
• If you don’t have buttermilk, plain milk can be used, but the flavor and texture may slightly differ.
• For the best rise, avoid twisting the biscuit cutter when cutting shapes; press straight down and lift straight up instead.
• Overnight fermentation enhances flavor and texture by allowing sourdough starter to work slowly in the dough.
• The recipe can be doubled easily and baked in multiple skillets or baking sheets.

• Prep Time: 15 minutes (plus 10-12 hours if fermenting overnight)
• Cook Time: 25-30 minutes
• Category: Breakfast, Side Dish
• Method: Baking
• Cuisine: American

Keywords: sourdough biscuits, breakfast biscuits, sourdough starter discard recipe, homemade biscuits, buttermilk biscuits, easy biscuit recipe