Sourdough biscuits are a delightful twist on a classic favorite, merging the tangy flavor of sourdough with the flaky, buttery goodness of traditional biscuits. The texture is a wonderful balance between light and hearty, with a crisp exterior that gives way to a soft, airy center. Each bite carries the rich taste of properly fermented sourdough, making these biscuits perfect for any meal of the day. Whether you’re slathering them in butter or serving them alongside soup, they truly elevate any dining experience.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Biscuits
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Biscuits

I first stumbled upon this incredible recipe while searching for ways to use up sourdough discard without wasting it. The result was nothing short of magical! These biscuits pride themselves on being easy to make, requiring just a few pantry staples and a touch of love. They are superbly versatile—perfect for breakfast, brunch, or even as a savory snack during the day. So, gather your ingredients, and let’s create some wonderfully flaky sourdough biscuits that are sure to impress!

Why You’ll Love This Recipe

Simple & Quick: These biscuits come together in about 30 minutes, perfect for a busy morning or unexpected guests.
Irresistible Flavor: The tanginess from the sourdough discard adds depth that sets these biscuits apart from ordinary recipes.
Eye-Catching Appeal: With their beautiful golden tops and flaky layers, they’re as delightful to look at as they are to eat.
Flexible Serving: Great for breakfast, lunch, or snack time—try them with jam, gravy, or even cheese.
Diet-Friendly Options: Swap in gluten-free flour or dairy-free buttermilk if needed to cater to dietary restrictions.

Ingredients You’ll Need

6 tablespoons unsalted butter: Make sure it’s cold for the best results. This butter gives the biscuits a rich, flaky texture.
2 cups all-purpose flour: A versatile base that creates a sturdy yet tender biscuit. You can substitute with whole wheat flour for added nutrition.
2 tablespoons baking powder: The leavening agent that gives the biscuits their lift. Check your baking powder’s expiration date for maximum fluffiness.
1 teaspoon salt: Enhances flavor; be sure to use kosher or sea salt for the best taste.
2 tablespoons sugar: Just enough to balance the tangy flavor of the sourdough.
1 cup sourdough discard: A critical ingredient that infuses the biscuits with that signature tanginess. Use active or inactive discard.
¼ cup low-fat buttermilk: Adds moisture and a slight acidity. You can substitute with yogurt thinned with water if needed.
1 egg (for egg wash): Gives the tops a lovely golden color when baked.

How to Make Sourdough Biscuits

Prep the Butter: Cut the cold unsalted butter into small cubes and place them back in the refrigerator to keep them chilled until you’re ready to incorporate them into the dry ingredients.
Mix the Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of all-purpose flour, 2 tablespoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of sugar. Mix briefly to distribute everything well.
Incorporate the Butter: Add the cold butter cubes to the flour mixture. Mix on low speed until the butter is mostly blended in, leaving a few pea-sized pieces visible. This should take about 10 minutes.
Add the Sourdough: Pour in 1 cup of sourdough discard and mix on low just until you have a dry, shaggy dough. Be careful not to overmix; you want to keep some of that buttery goodness intact.
Knead with Buttermilk: Turn the shaggy dough onto a clean surface. Drizzle ¼ cup of low-fat buttermilk over the mixture incrementally, adding up to 1 tablespoon more as needed. Gently massage the dough until it holds together without feeling wet.
Fold & Chill: Quickly flatten the dough to about 1½ inches thick and fold it into thirds like a letter. Repeat this process two more times. Then form a rough square, wrap it tightly in plastic wrap, and refrigerate so the butter firms up—about 30 to 60 minutes.
Preheat & Prepare: Preheat your oven to 375°F for convection or 400°F for conventional ovens. Line a baking sheet with parchment paper.
Roll the Dough: Unwrap your chilled dough and place it on a lightly floured surface. Roll the dough into a square approximately 7 inches on each side, trimming the edges to make it a perfect 6-inch square.
Cutting the Biscuits: First cut the square into thirds along the top edge, then rotate and cut into thirds again. You should have 9 square biscuits, roughly 2 inches wide. Gather any scraps and press them into a 4×2-inch rectangle to create 2 extra biscuits.
Final Touches: Arrange your cut biscuits on the prepared baking sheet about 1 inch apart. Brush the tops with an egg wash for that perfect golden finish.
Baking Time: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and they feel slightly firm when pressed lightly on the tops.

Storing & Reheating

These delicious sourdough biscuits can be stored at room temperature for about a day, though they’re best enjoyed fresh. If you have leftovers, transfer them to an airtight container and refrigerate for up to 3 days. Alternatively, these biscuits freeze beautifully. Wrap them tightly in plastic wrap and store them in a freezer bag for up to 3 months. To reheat, simply pop them in a preheated oven at 350°F for about 10 minutes to restore their flaky texture.

Chef’s Helpful Tips

Keep Everything Cold: For the flakiest biscuits, ensure your butter and even your buttermilk are cold before getting started.
Don’t Overmix: Mix just until combined; overworking the dough will result in tough biscuits instead of tender ones.
Egg Wash Must: Brushing the tops with egg wash is essential for that beautiful, shiny finish that makes these biscuits look bakery-worthy.
Play with Flavor: Feel free to add herbs, cheese, or spices to the dough for a personal twist.
Weekend Baking: You can prepare the dough a day ahead and refrigerate it overnight, making it even quicker to bake in the morning.

Sourdough biscuits are a fantastic dish that brings joy to the table. They’re easy to whip up, you can customize them to your heart’s content, and they present remarkably well, making them perfect for any family gathering or simple weeknight dinner. I encourage you to play around with this recipe and discover your unique touch. Enjoy every flaky layer!

Recipe FAQs

How do I know when my biscuits are done baking?

Look for a golden-brown color on the edges, and they should feel firm yet spring back slightly when pressed in the center. If you’re unsure, a toothpick test can help! Insert a toothpick into the center; if it comes out clean, your biscuits are ready.

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! For a heartier biscuit, substitute half or all of the all-purpose flour with whole wheat flour. Just keep in mind that the texture might be slightly denser, but the flavor will be wonderfully nutty.

Can I freeze the dough before baking?

Yes, you can freeze the biscuit dough before baking. Just prepare the dough as directed, cut the biscuits, and then freeze them on a baking sheet. Once frozen, transfer them to an airtight container. Bake straight from the freezer, just adding a couple extra minutes to the baking time.

What’s the best way to reheat leftover biscuits?

For best results, reheat your biscuits in a preheated oven at 350°F for about 10 minutes. This will restore their flakiness and warmth, making them taste freshly baked!

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Sourdough Biscuits

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Author: Anna
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 10 biscuits 1x
Category: BISCUITS & SCONES
Method: Baking
Cuisine: American

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Description

These Sourdough Biscuits are flaky, tender, and loaded with flavor, making them the perfect addition to any meal. Easy to prepare with simple ingredients like all-purpose flour, baking powder, and sourdough discard, they’re perfect for breakfast or as a side dish for dinner.

Ingredients

Scale

6 tablespoons unsalted butter, refrigerated and cubed
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup sourdough discard
¼ cup low-fat buttermilk, plus up to 1 tablespoon more as needed
1 egg, for egg wash

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Instructions

Cut the cold butter into small cubes and keep refrigerated until use.
In a stand mixer with a paddle attachment, combine flour, baking powder, salt, and sugar. Mix briefly.
Add the cold butter cubes and mix on low speed until the butter is mostly incorporated, leaving pea-sized pieces.
Add the sourdough discard and mix on low until just combined, forming a shaggy dough without overmixing.
Transfer the dough to a smooth surface. Pour buttermilk over in tablespoons and gently knead until the dough holds together, adjusting with buttermilk if necessary.
Press the dough to about 1½ inches thick, fold it into thirds like a letter, and repeat the press-and-fold two more times.
Shape the dough into a rough square, tightly wrap in plastic, and refrigerate for 30 to 60 minutes.
Preheat the oven to 375°F convection (400°F conventional) and line a baking sheet with parchment paper.
Unwrap the dough and roll it into a 7-inch square, trimming the edges to make a uniform 6-inch square.
Cut the square into thirds, then rotate and cut into thirds again to make 9 square biscuits.
Reform the scraps into a 4×2-inch rectangle and cut to create 2 more biscuits.
Arrange the biscuits on the baking sheet, about 1 inch apart, and brush with egg wash.
Bake for 10 to 12 minutes until golden brown and slightly firm on top.

Notes

For flakier biscuits, work quickly to keep the butter cold.
You can add herbs or cheese to the dough for extra flavor.
These biscuits are best served warm fresh from the oven.