Learn how to make delicious sourdough biscuits. These buttery biscuits are so flavorful and tender, they make the perfect breakfast. Just add your favorite toppings and enjoy!
Creating and maintaining a sourdough starter may seem really hard and difficult to begin with. But once you get going, you will see how easy it really is, and maintaining it will just become part of your routine.
Mine is still alive after 8 years, and it’s as old as one of my kids.
Even with our move in January to the new farmhouse, we’ve kept ours alive! Honestly, once you get an established starter, it is pretty resilient.
We’ve talked a lot recently about sourdough, and that’s because it is such a staple in our house.
We make sourdough everything. From pancakes, to bread, to flat bread, you name a bread product, and we probably make a sourdough version. It is just a healthier way to eat grains that our whole family really enjoys.
I love starting this sourdough biscuit recipe in the morning – the day before I want to bake them; that way, the next morning, they are ready to go.
There is truly nothing like a delicious breakfast with some long-fermented sourdough biscuits, topped with homemade jam, butter, or honey.
Benefits Of Sourdough
Soaking, sprouting, or fermenting wheat reduces the amount of phytic acid in wheat products. Properly preparing grains makes them easier to digest, and allows you to more easily absorb nutrients.
Long-fermented sourdough helps break down the phytic acid and the gluten even more. Those who are sensitive to gluten may be able to tolerate sourdough products that have been fermented for 24 hours. It also adds a depth of flavor that you can not get from a store without going to an artisan bakery.
You can find out how to make a sourdough starter here.
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Adapting Recipes For Long-Fermentation:
Say you already have a recipe you love, like pancakes or biscuits, and you want to make it a sourdough recipe that is long-fermented.
To alter the recipe, you want to mix the sourdough starter, all the grains the recipe calls for, and the liquid component of the recipe like melted coconut oil, honey, water, etc., and let that combination sit on the counter before adding the rest of your ingredients the next day.
Personally, I would be comfortable adding in raw milk at this step, but if it is pasteurized milk, then I’m not sure about that. Use your own discretion if your recipe calls for dairy.
If you just combine all the flour and the sourdough starter, you may find that the dough becomes too dry, so it is a good idea to combine all the liquid ingredients together with the flour.
Some recipes may just seem too dry, even after adding all the liquids. You can account for this if it calls for sugar; you could try to swap honey in for the sugar to give it more liquid, or you may just have to add as much of the flour as you possibly can to the starter, and then the next day add in the rest of it. That way, you have soaked most of the flour, but not all of it.
I normally do not add eggs in as part of the liquid, since I do not want those sitting out for 8-24 hours on the counter.
Hopefully that makes sense, but those are just a few tips that have helped me adapt sourdough recipe to be long-fermented recipes.
Tips For Making Sourdough Biscuits
- Use your hands to mix it up. Hands are my favorite kitchen tool. They are so… handy (wink, wink). You can also use a fork or even a food processor.
- If you have a gluten sensitivity, try to ferment these biscuits for 24 hours. If you are not comfortable with fermenting 24 hours with milk, you could substitute the milk for water.
- This recipe can use active starter or discard. Usually, I make just sourdough discard biscuits since I’m not a meal planner.
- Cut your biscuits using a biscuit cutter, mason jar, cookie cutter… really, anything round, or you could just cut them into squares.
- If you don’t have time to long ferment. No problem. You can easily just mix them up and bake without having them to ferment.
FAQ:
Why are my sourdough biscuits flat?
Most likely it is the result of old baking powder and/or baking soda. If they are not fresh then they may not rise the dough as much or at all.
How do you make the sourdough flavor stronger?
To add more of that delicious sourdough tang, ferment the dough longer. Making a quick biscuit will only give you a slightly sour flavor. Whereas long fermenting (12-24 hours) the grains in a warm spot gives the wild yeast time to ferment the flour and develop that flavor.
What can you do with sourdough discard?
There are so many things you can make with sourdough discard. Check out these 30+ Discard Recipes.
How long is sourdough discard good for?
Discard can be kept in the fridge for up to a week. If it starts to grow mold, throw it out. If it has a dark liquid on top of the starter, this is called a hooch. Pour the liquid out and then feed the discard. It is still fine to use.
Why is sourdough so special?
Sourdough is so special because not only does it make the grains easier to digest, but it also is more nutritious that non-fermented grains. This is due to grains containing phytic acid. Phytic acids prevents our bodies from absorbing the nutrients found in grains like B vitamins, folate, iron, zinc, etc. During the fermentation process, the phytic acid breaks down and the nutrients become more bioavailable.
How do you make biscuits flaky?
The best way to make biscuits flaky is by making sure the butter is really cold, grate the butter with a cheese grater (this ensures that you will have to work it in with your hands less keeping the butter colder), and folding it when rolling out. The folding process also adds layers of butter and flour adding to the flakiness.
Ingredients:
Cold butter: The colder the better. This helps with the flakiness of the biscuits. You can place the cubed butter into the freezer for a few minutes before making this recipe to get it extra cold.
Flour: I used freshly milled whole wheat white flour. You could use all-purpose flour.
Sourdough discard: For this recipe you can use active sourdough starter or discard.
Honey or sugar: Both of these would work, I like using honey since it is a natural unrefined sweetener.
Salt: Don’t skip this. Ever had a biscuit without salt? They are terribly bland and not very tasty.
Baking powder and baking soda: Even though these are sourdough biscuits, the rise comes from leaveners. Since there is no kneading, unlike bread, there is less gluten formation, and in return less rising happens. So “chemical” leaveners are needed to help the process.
Milk or buttermilk: Buttermilk will add another depth of tanginess. Milk also works just fine.
How To Make Long-Fermented (Overnight) Sourdough Biscuits
Chop up cold butter into chunks or grate with a cheese grater. Add the butter to a large bowl.
Add flour to the butter.
Cut butter into flour; I usually just use my hands to massage the flour and butter together until it starts to form a ball.
Add 1 cup of sourdough starter.
Add honey, milk or buttermilk, and stir until nicely incorporated.
Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours. This is based on your level of tolerance to gluten and also your taste preference. The longer it sits out, the more sour it will get.
The next day, add baking soda, baking powder, and salt to the fermented dough.
Mix everything together well. I like to use my fingers.
Roll out biscuits onto a lightly floured surface and cut. I like to use an antique measuring cup, but you could also use a mason jar, or anything round. You will have to roll it out and cut a few times in order to cut all the dough.
Place onto a well-seasoned cast iron skillet or a glass baking dish. This is just like the sourdough peach cobbler recipe.
For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking.
Bake in a 400 degree oven for 14 -20 minutes.
How To Make Quick Sourdough Biscuits
Chop up cold butter into chunks and add to a large bowl.
Add flour, baking soda, baking powder, and salt to the to the butter.
Cut butter into flour.
Add 1 cup of sourdough starter, milk, and honey and mix everything together well.
Lightly flour a clean work surface, roll and cut out dough.
Place onto a well-seasoned cast iron skillet, baking sheet, or a glass baking dish.
Bake right away or allow the biscuits to rise for 30 minutes to an hour in a warm spot.
Bake in a 400 degree oven for 14 -20 minutes until the edges start to turn a golden brown.
Also, try my einkorn biscuits for a more digestible quick recipe.
Find More Farmhouse Family Favorite Sourdough Recipes:
- Lemon Sourdough Pound Cake
- How To Make Sourdough Waffles
- Sourdough Pizza | Mini Pizzas on Sourdough English Muffin
- Cinnamon Maple Sourdough Apple Pie
- How to Make Whole Wheat Sourdough Bread
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Long-Fermented Sourdough Biscuits
Tangy, fluffy, and buttery, these sourdough biscuits will be your go-to recipe.. These overnight biscuits are so flavorful and tender, they make the perfect breakfast. Just add your favorite toppings and enjoy!
Ingredients
- 8 Tbsp cold butter, cut into chunks
- 2 cups of flour - I used freshly milled whole wheat white flour
- 1 cup of sourdough discard
- 1 tablespoon honey or sugar
- 3/4 tsp salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup milk or buttermilk
Instructions
- Chop up cold butter into chunks and add to a large bowl.
- Add flour to the butter.
- Cut butter into flour using a fork, food processor, or with your hands,
- Add 1 cup of sourdough starter.
- Add honey and stir until nicely incorporated.
- Add the milk or buttermilk.
- Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.
- The next day, add baking soda, baking powder, and salt to the fermented dough.
- Mix everything together well. I like to use my fingers.
- Roll out biscuits onto a lightly floured surface and cut.
- Place onto a well-seasoned cast iron skillet or a glass baking dish.
- For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking.
- Bake in a 400 degree oven for 14 -20 minutes.
Notes
If you have a gluten sensitivity, try to ferment these biscuits for 24 hours. If you are not comfortable with fermenting 24 hours with milk, you could substitute the milk for water.
This recipe can use active starter or discard. Usually, I make just sourdough discard biscuits since I'm not a meal planner.
You can also make a quick version of this recipe, see the post for instructions.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 459mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 7g
Allison Adams says
I’m getting ready to pop these in the oven now. We can’t wait to taste these loaded with butter and jam! I’ve enjoyed all of your other sourdough recipes. I’m sure these biscuits will be just a delicious.
Lisa says
Let me know what you think!
Elena says
Hi Lisa!
The biscuits look so yummy, I’ve just fed my starter to try your recipe 🙂
Do you also make jam? If so, could you please share a recipe? I’m trying to reduce sugar intake at the moment and would love to find a healthy alternative to a store-bought jam.
Many thanks and best wishes,
Elena
Lisa says
I actually never do, but would love to try!
Tonya says
Just curious – why use a Fed starter? It seems like an unfed starter would be more ready to work on the grains, especially when using a long ferment when they’ll have time to “wake up” from being in the fridge. I’m just wanting to make sure I understand the process!
Shelly M says
Hi Elena. There are recipes for just fruit, less sugar or sweeter of choice n chia seeds. The chai seeds are soaked n make a gelatinous texture to help thicken the jam.
wilhelmina says
These biscuits are totally amazing! So delicious!
Tanya Schroeder says
I was always a little intimated by sourdough, but these were so easy!
Natalie says
Looks so good! Can’t wait to try this!
Tina says
Do you freeze your biscuits ?
Tammy says
I baked these today using a GF sourdough, about 1/3 buckwheat. So delicious! There is no picture of the dough for the overnight ferment. Mine was crumbly. Is that correct? Also, I would suggest plastic to cover the dough so it doesn’t dry out overnight. Thanks for some great discard recipes!
Andre says
Yum! I just made these and they came out so good! I think a good detail to mention is that when you roll the dough, it does need to be somewhat thick in order to get nice chunky biscuits. I made the mistake of rolling it out too thin, and they came out more like biscuit cookies 😂 We still enjoyed them very much with some jelly and even peanut butter. Thanks for the recipe!
Laci says
I have really enjoyed this recipe! I make a batch almost every week and pack them in my work lunches, so I can eat them every day. I’ve made it enough times now to be comfortable adapting it into savory cheddar biscuits when I’m in the mood. This is probably my all-time favorite recipe of yours!
Gretchen says
Did you revise this recipe to include the baking powder? Or am I just thinking of something completely different, haha?
Elizabeth says
These are so fluffy and delicious. I did the full 24 hour ferment and they had wonderful flavor but were not sour. Perfect!
Ana says
I just made these last night/today. First time ever making biscuits! Second hardest part was having to turn my oven at 400 on this very hot day, only after resisting the temptation of “taste testing” more than one. YUMM!!
Caitlin Johnson says
I make these all the time! I did notice that if I make them the morning before i bake them, and then put them in the fridge over night and bake them cold the texture even gets better!
Krista says
I was thinking of putting in fridge to ferment too. Do you mix milk and butter or do you mix everything but those two and let it sit out first? Then add the dairy before putting in the fridge or add dairy the morning you bake them?
Cherie says
I tried to make this, but when it came to roll it out, it was incredibly sticky and wouldn’t do anything. What happened and how do I prevent this??
Tammy Sedin says
I messed up ! I added baking soda baking powder and salt with mixture. I didn’t wait for 8-24 hrs 🤦♀️🤦♀️ Do I have a chance for my Biscuits to rise?
Lisa says
I would probably just add bit more baking soda and baking powder tomorrow.
Girl says
Did they end up working? I just accidentally added the salt to mine ☹️
RoxanneH says
I just made my very first thing with my sourdough starter, sourdough biscuits, and they turned out great! I used a cast iron skillet and they browned up nicely and were very tender. Tomorrow’s pancakes!😁
Carley says
I’m confused on this recipe. The video says different measurements than the online recipe (ex. 1 tsp baking powder vs 2 tsp baking powder, 1 tsp baking soda vs 1/2 tsp baking soda, no milk vs milk). I’m just not sure which to follow. My biscuits came out very dense this morning. I’m just a newbie sourdough user seeking help!
Janna says
So I’ve noticed that the recipe in the free book and the recipe here are different… I tried this one first because I wanted to watch the video, but when adding the milk, it just formed a big pile of mush rather than dough. I tried again with the one in your freebie (noticed in the video you didn’t use milk either) and it’s a much tougher dough. I am currently letting that one sit for a while, but wondered which recipe is the correct one.
Thank you in advance.
Amber Corley says
Hi. I’m a little confused. In the video your ingredient amounts are different then in the blog and in the video you didn’t use milk but in the written instructions it calls for milk. When I added milk it made a soggy mess. Do you use milk? Also, is it 1 1/2 C flour or 2 C flour? And what is the correct measurement of baking powder and soda?
Melissa says
Any suggestions on how to reheat them. Can I do that in the instapot?
Hélène says
Why baking powder? The soda should react with the starter to give the rise. All that the powder adds is cream of tartar to the baking soda in the powder (well, and cornstarch).
Marcy Grote says
Baking powder is double acting, meaning there is another boost at baking. Baking soda is not. They do two different things.
Flor says
I made these yesterday morning and they were absolutely delicious! Slowly getting better at this sourdough journey.
Lizzi says
Turned out beautifully! I had my doubts when adding the liquid and it turned into a squishy mess but after resting (I did the full 24 hours for gluten sensitivity) the dough was beautiful and rolled out nicely. My husband said it was “like butter” when he tried one.
Shelly M says
Hi Lisa, want to take the time to say thank you for all sourdough recipes. My family is so enjoying them. I’ve made the biscuits, pancakes, lemon loaf,English muffins n all are so delicious! You’ve opened up a whole new world for me. I have 2 starters going, one is whole wheat n 2nd is unbleached while flour both organic. I bake something almost everyday..🤗
Anne Marie says
Did I miss the addition of milk/buttermilk in the video?
Megan says
Ok, Im confused I let these ferment for 8hrs and all the butter melted and the dough became this big mess that I can not cut or form into anything…. Too warm? My house it only 70.
Michelle says
Can I use this recipe to make drop biscuits?
Anne Marie says
Love the recipe! It’s the second time I’ve made it and I’ve missed adding the milk both times. Would it be possible to move the milk in the list of ingredients up under the honey/maple syrup?
Thank you!
Angela says
This is just what I needed, thank you! I have a child with gluten sensitivity but he can eat long fermented sourdough. This is the only fermented biscuit recipe I could find. (They’re delicious by the way!)
Shannon says
My dough was really sticky…what could I be missing or maybe did I let it ferment too long?
Lisa says
It could have fermented too long or been in too warm of a place. You can try placing them in the fridge after about 8-12 hour if the problem persists.
Melody says
After reading your blog on how to use sourdough discard…which , thank you, I love because it just bothered me no end to just throw it out. I know it’s just flour and water but still… I have a very favorite biscuit recipe that I use, so I did that recipe and decrease the flour and water for the amount of starter. They are in the oven now and oh my gosh I can smell the sourdough. I’m not expecting any rice from it but it’s got baking powder so I’m good. However, I did notice that the dough is so different than my regular biscuits. Different as in better. I can’t wait to see how they taste. I made some sourdough scones, Again my own favorite recipe but incorporating sourdough. Yeah, I think I’m gonna need a bigger container for my sourdough starter.
AidaH says
Hey Melody, wondering how your sourdough scones recipe went. Are they English scones? If you succeeded, do you mind sharing the recipe? Thank you!
Megan says
Anyone else having issues with a burnt bottom?
Brooke says
Best biscuits ever! Thank you so much for this recipe! I usually let it ferment at room temp for 12 hours then transfer to the fridge the remaining hours before baking. We found that it made them even softer.
Lisa says
That is good to know! Thanks for sharing that tip. Happy to hear you enjoyed them.
Alex says
Would you imagine these could be made with lard in place of the butter? Thank you!
Lisa says
Possibly. I have never tried it, but it’s fat for fat so probably. Let me know how they turn out.
Amanda says
I’ve made these biscuits a few time now! My family and my church all love them! Great recipe! ☺️
Lisa says
Wonderful! Love that so many people have enjoyed them.
Teresa says
These are so delicious. I just mixed all the ingredients in together the night before because I thought it would be easier and the dough turned out perfectly.
Anonymous says
I want to enjoy your recipes but I find them very confusing because in every recipe I’ve made the blog post and instructions are different and I don’t know which is correct. For example in this recipe where it says how to make sourdough biscuits it tells you to add the salt, baking soda, and baking powder to the flour and then cut in the butter but the instructions tell you to add it to your dough after fermentation.
Lisa says
I’m sorry this is confusing. It will depend on the variation you choose. For long fermentation you want to add the salt, baking soda, and baking powder after the fermentation. If you are just making quick biscuits you can add those things to the flour and butter.
Savannah Howard says
Wow! These were a hit! I doubled the recipe and long fermented and the next day I forgot I doubled the recipe🤣 lol so I only used half the amount of baking powder and baking soda. But my starter was a little more active than regular discard in my opinion. It had been fed the night before with a cold house. We tried anyways any other worked!
Lisa says
Hahah! Glad they still worked out even with less baking powder and baking soda.
Ashley D Glidewell says
I’m just getting started with sourdough. My starter looks and smells amazing! I am wondering if these biscuits can be frozen before baking? This way I can pull just a couple at a time and bake up only what I need. Thoughts?
Lisa says
I think that would work, although I’ve never tried it. Let me know if you try that!
Cindy says
I just made these this morning, after long fermenting. I added a cup of shredded Organic Garlic Herb Jack Cheese. They turned out excellent! I am so inspired by your long fermented recipes as we have been grain free for almost 13 years. We were on the GAPS diet and wanted to heal and seal our Guts. We seem to be tolerating the Long Fermented Recipes! Yay! So thankful for all of your efforts!
Kathy Langham says
Made these sourdough biscuits for supper last night. OMG! The taste brought back childhood memories of sourdough! I grew up on a family farm and it was all homecooked meals, fresh eggs and meat of all kinds. Now that I have retired, I am rekindling my roots and loving it! Thanks so much for all you do!
Allison Fowler says
I have made these twice now and they have come out slightly hardened on like brownish/reddish on top. The first time I made them they came out perfect so not sure what I’m doing wrong. I did add the salt into the dough beforehand on accident but that’s the only thing.. could this make the biscuit come out a little funky on top?
Lisa says
Is the brownish/red colors in kind of swirled on top? Did you long ferment? I think that coloration could be from the leaveners.