Sourdough Biscuits
Ingredients
- 500 gall purpose flour
preferably a low protein content flour
- 4 tspbaking powder
- 50 gor ¼ cup granulated sugar
- 1 tspfine sea salt
- 226 sticksunsalted butter)
slightly softened (at cool room temperature
- 100 gsourdough discard
unfed starter, no more than 6 days old
- 300 gbuttermilk
- 250 gall purpose flour
- 2 tspbaking powder
- 2 tbspgranulated sugar
- ½ tspfine sea salt
- 113 gunsalted butter
- 50 gsourdough discard
- 150 gbuttermilk
Directions
- 1
Whisk together the dry ingredients in a large bowl (the flour, baking powder, salt and sugar).
- 2
Add the butter in slices and using your fingers, rub the butter into the flour by pressing it between your forefingers and thumbs (see video for reference). You can also use a pastry cutter for this; the idea is to get the butter into small-ish pieces (bean sized) and coat the flour with it.
- 3
Add the discard or starter and the buttermilk and stir with a rubber spatula until you can’t see any ‘wet’ bits. Use your hands to bring the dough together, folding it over itself and pressing it with your hands, until it comes together in a rough ball shape.
- 4
Line a greased cookie sheet with parchment paper (use a standard size for the full batch, a small size for the small batch).
- 5
Set the dough on a floured countertop and press it into a rectangle that’s about 12 x 10 inches. Fold it over itself in half, and then again (this creates layers). You can repeat this step once more, if you like.
- 6
Press the dough into a rectangle that’s about 1” thick. Use a bench scraper to slice it into squares that are about 3x3” (or use a round biscuit/cookie cutter). Place the biscuits on the prepared tray, leaving no more than an inch of space between them.
- 7
Set the tray in the freezer for about 30 minutes. If you want to keep them for longer storage, transfer to an airtight container (they’ll keep for a month in the freezer).
- 8
Preheat the oven to 400 F. Right before you bake the biscuits, brush them with milk, heavy cream or buttermilk. Add a sprinkle of granulated sugar or flaked sea salt if you like (work quickly if you are adding a topping, the frozen biscuits will freeze the milk soon after you brush them, so brush on the milk then do a topping, then move to the next biscuit).
- 9
Bake the biscuits for about 20 minutes, until the edges are deep golden and there’s no ‘wet’ looking parts in the center.
Sourdough Biscuits
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Based on 19 ratings
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About this Recipe
Craving a biscuit that’s wonderfully tender on the inside with an unmatched depth of flavor? Our Sourdough Biscuits deliver exactly that, offering a simple route to truly exceptional homemade goodness.
Why These Sourdough Biscuits Work
The secret to these extraordinary biscuits lies in their core ingredients: all butter and genuine homemade buttermilk, which together create an incredibly tender center. But what truly sets them apart is the incorporation of sourdough—whether fed or unfed—infusing a subtle tang and complexity that elevates them far beyond ordinary.
What you'll experience is a biscuit with a rich, buttery flavor complemented by that unique, nuanced sourdough character. The texture is designed to be melt-in-your-mouth tender, a hallmark of well-made buttermilk biscuits. This recipe celebrates the comforting tradition of homemade biscuits with an exciting twist, making it a perfect addition to any meal or snack.
Customization & Variations
This recipe thrives on its core ingredients, but you have flexibility with your sourdough. You can use either fed or unfed sourdough starter, as long as the unfed discard is no more than 6 days old. For the flour, while all-purpose is fine, opting for a low protein content flour is preferred for an even more tender crumb.
Serving & Context
These Sourdough Biscuits are perfect for a hearty breakfast or brunch, served warm with your favorite jam, honey, or a savory gravy. They also make an excellent side to a comforting dinner, soaking up all the delicious juices.