Here’s a buttery, flaky Sourdough Biscuits recipe that’s easy to make and a great way to use up sourdough discard or active starter.
Flaky Sourdough Biscuits
Prep Time: 15 minutes
Chill Time: 20 minutes
Bake Time: 12–16 minutes
Total Time: About 50 minutes
Yield: 10–12 biscuits
Ingredients Sourdough Biscuits
- 250 g all-purpose flour
- 10 g baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar, optional
- 115 g cold unsalted butter
- 200 g sourdough discard or active sourdough starter
- 60–90 g cold buttermilk, as needed
- 1 tablespoon melted butter, for brushing
Instructions Sourdough Biscuits
1. Prepare the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Sugar
Mix until evenly combined.
2. Cut in the Butter
Cut the cold butter into small cubes.
Add it to the flour mixture and use a pastry cutter, fork, or your fingertips to work the butter into the flour.
Stop when you have a mixture with pea-sized pieces of butter throughout.
Don’t completely blend the butter into the flour. Those little pieces are what help create flaky layers.
3. Add the Sourdough
Add the sourdough discard and gently mix.
Gradually add the cold buttermilk, starting with 60 g.
Stir just until the dough comes together.
If it looks dry or crumbly, add another tablespoon of buttermilk at a time.
Don’t overmix. The dough should be soft and slightly shaggy.
4. Chill the Dough
Turn the dough onto a lightly floured surface.
Gently press it into a rectangle about ¾–1 inch thick.
Fold the dough in half, then gently press it down again.
Repeat the fold 2–3 times to create layers.
Wrap or cover the dough and refrigerate for about 20 minutes.
5. Cut the Biscuits
Preheat your oven to 425°F (220°C).
Roll or gently press the chilled dough to about 1 inch thick.
Use a round biscuit cutter to cut out the biscuits.
Press the cutter straight down rather than twisting it. Twisting can seal the edges and prevent the biscuits from rising properly.
Place the biscuits close together on a parchment-lined baking sheet.
For softer sides, let them touch. For crispier edges, leave a little space between them.
6. Bake
Brush the tops lightly with melted butter.
Bake at 425°F (220°C) for approximately 12–16 minutes, or until the tops are golden brown and the biscuits have risen nicely.
7. Finish
Remove from the oven and immediately brush the hot biscuits with a little more melted butter.
Let them cool for about 5 minutes before serving.
Optional Overnight Sourdough Version
If you want more sourdough flavor and a longer fermentation, mix the flour, sourdough starter, buttermilk, and salt together and refrigerate the covered dough overnight.
The next morning, add the baking powder and baking soda, work in the cold butter, fold the dough, cut the biscuits, and bake.
This produces a more pronounced sourdough flavor while keeping the biscuits tender.
Tips for Extra-Flaky Biscuits
Keep the butter cold. Warm butter melts into the flour instead of creating flaky layers.
Don’t overwork the dough. A slightly rough-looking dough is perfectly fine.
Use a sharp cutter. Press straight down without twisting.
Bake hot. The high oven temperature helps the cold butter create steam, giving the biscuits their lift.
For taller biscuits: Keep the dough around 1 inch thick and avoid flattening it repeatedly.
For cheesy biscuits: Add 75–100 g shredded cheddar cheese to the dry ingredients.
For herb biscuits: Add 1–2 tablespoons chopped fresh chives, parsley, or rosemary.
How to Serve Sourdough Biscuits
These biscuits are delicious served warm with:
- Butter and honey
- Strawberry or blueberry jam
- Sausage gravy
- Fried chicken
- Scrambled eggs
- Cheddar cheese
- Cream cheese
- Bacon and eggs
They also make excellent breakfast sandwiches.
Storage Sourdough Biscuits
Store cooled biscuits in an airtight container at room temperature for 2–3 days.
For longer storage, freeze them in a freezer-safe bag for up to 3 months.
To reheat, place frozen biscuits in a 350°F (175°C) oven for about 8–12 minutes.
Final Thoughts
These Sourdough Biscuits are tender inside, golden on the outside, and packed with buttery layers. They’re especially useful when you have extra sourdough discard sitting in the refrigerator. The key is simple: cold butter, gentle handling, and a hot oven.
