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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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