Sourdough Biscuits Recipe
Ingredients
- 2 ½ call-purpose flour
See notes
- 8 tbspunsalted butter
cold
- ½ csourdough starter discard
- 1 cbuttermilk
- 1 tbspsugar
- 1 tspfine sea salt
- 1 ½ tspbaking powder
- ½ tspbaking soda
Directions
Mix the dough (choose one option)
- 1
To bake right away: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Then add the sourdough starter discard, buttermilk, sugar, baking powder, baking soda, and salt. Stir with a stiff spatula until everything is well combined. Use your hands to ensure there are no dry bits left. Let the dough rest while you preheat the oven.
- 2
To ferment overnight: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Then add the sourdough starter discard, buttermilk, and sugar. Stir with a stiff spatula until everything is well combined. Cover the bowl and let it rise on the counter for 10-12 hours.Right before you are ready to cut out the biscuits, mix the salt, baking soda, and baking powder in a small bowl with a fork, breaking up any lumps. Sprinkle half of this mixture over the dough and work it in with your hands. Then sprinkle the remaining half and keep mixing until everything is fully combined.
Cut out and bake
- 1
Preheat your oven to 400°F (204°C). Lightly grease a cast iron skillet with butter and set aside.
- 2
Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up. *See notes.
- 3
Arrange the biscuits in a 12" cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.
Sourdough Biscuits Recipe
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About this Recipe
Dreaming of warm, flaky biscuits with that irresistible tangy note, fresh from your oven? This overnight sourdough biscuit recipe brings that dream to life, effortlessly, delivering light and fluffy goodness every time.
What makes these sourdough biscuits truly stand out is their ingenious overnight preparation. This allows the sourdough starter discard to work its magic, infusing a delightful tang and contributing to an incredible depth of flavor. Coupled with the use of cold butter, this method is crucial for developing those coveted light and fluffy layers that set these biscuits apart from the rest.
Prepare yourself for biscuits that are wonderfully light and fluffy on the inside with a subtly crisp, golden-brown exterior. Each bite offers a distinct, pleasant tang from the sourdough, perfectly balanced with a hint of richness that will have you reaching for another. This recipe yields a truly mouthwatering experience, reminiscent of a treasured family recipe, surprisingly simple to achieve thanks to its clever, mostly hands-off overnight process.
These adaptable sourdough biscuits are easy to customize for your pantry and preferences. If you don't have buttermilk on hand, regular milk works just as well, though you'll find a slightly milder tang and a touch less tenderness. For a savory biscuit, you can certainly omit the optional sugar, allowing the bright sourdough flavor to truly take center stage.
These tangy sourdough biscuits are absolutely divine served warm, split open and generously topped with homemade butter or your favorite strawberry jam. They make a perfect addition to a leisurely weekend breakfast or a special brunch spread, ready to impress with minimal fuss.