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!

Course Sourdough

Cuisine American

Keyword sourdough biscuits, sourdough biscuits overnight

Prep Time 10

Cook Time 20

Additional Time 1

Total Time 1 30

Servings

Calories 172kcal

Author Lisa Bass

Ingredients

8 tablespoons cold butter cut into chunks (113 grams)
2 cups all purpose flour 280 grams
1 cup sourdough discard 285 grams
1 tablespoon sugar 12 grams
1/2 cup milk or buttermilk* 122 grams - You can also use water
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt 4 grams

Instructions

Long-Fermented Sourdough Biscuit

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, but a pastry blender works really well, too.
Add sourdough starter, sugar, milk or buttermilk.
Stir until nicely incorporated.
Place a clean tea towel or plastic wrap 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.
Roll out dough onto a lightly floured surface and cut biscuits.
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 biscuits in a 400 degree oven for 14 -20 minutes.

Quick Sourdough Biscuits

Chop up cold butter into chunks and add to a large bowl. Or use a cheese grater and grate the butter.
Add flour, baking soda, baking powder, and salt to the butter.
Cut butter into flour mixture.
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 golden brown.

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.
To cut the biscuits, 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. A bench scraper can be helpful if your biscuits are sticking to your counter.

Nutrition