Sourdough Biscuits

4.69 from 304 votes

These fluffy, buttery sourdough biscuits are made with leftover sourdough discard, giving them a hearty flavor and tender texture. They can be made quickly for an easy breakfast, or long-fermented for added flavor and sourdough benefits.

Prep Time10

Cook Time20

Additional Time1

Total Time1 30

Course: Sourdough

Cuisine: American

Keyword: sourdough biscuits, sourdough biscuits overnight

Servings:

Author: Lisa Bass

Ingredients

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

US Customary - Metric

Instructions

QUICK

Preheat the oven to 400° Fahrenheit. Add flour, baking powder, baking soda, sugar, and salt to a large mixing bowl and combine.
Chop the cold butter into chunks and add it to the flour mixture. Cut the butter in with a pastry blender.
Add sourdough discard and buttermilk, stirring until the ingredients are incorporated.
Transfer the dough to a lightly floured surface, rolling it out to about 3/4 to 1 inch thick. Cut out the biscuits using a biscuit cutter or even the rim of a glass.
Place the cut biscuits onto a well-seasoned cast-iron skillet or a baking sheet lined with parchment paper.
Bake for 14 to 20 minutes until the edges start to turn golden brown.

LONG-FERMENTED

Add flour and sugar to a large mixing bowl and stir. Chop cold butter into cubes and add to the flour, cutting with a pastry blender.
Add the sourdough discard and buttermilk, stirring until just combined. Place a clean tea towel or sheet of plastic wrap over the bowl and allow it to sit at room temperature for at least 8 hours and up to 24 hours.
The next day, sprinkle baking powder, baking soda, and salt over the top of the fermented dough. Stir well.
On a lightly floured surface, roll the dough out to about 3/4 to 1 inch thick and cut out the biscuits. Cut out as many as you can, then gather the scraps and roll them out again.
Place the biscuits into the prepared cast-iron skillet or baking sheet. Preheat oven to 400° Fahrenheit.
Bake biscuits for 14 to 20 minutes or until golden.

Notes

Please double-check amounts when using the multiplying feature in the recipe card.

If you are looking for gram measurements, toggle to the “metric” version in the recipe card.

If you have a gluten sensitivity, aim to ferment these biscuits for 24 hours.

Incorporate cold butter with a pastry cutter, cheese grater, a couple of forks, or even your hands.

This recipe can use an active starter or discard, and fermentation is optional.

Cut your biscuits using a biscuit cutter, mason jar, cookie cutter, or anything round. You could also cut them into squares.

A bench scraper is helpful for transferring the cut biscuits to the baking sheet if they are sticking.

Add a cup of shredded cheese and some garlic powder to the dough for a savory, cheddar biscuit.

Nutrition