Name: Sourdough Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 2 cups all-purpose flour (250g); 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon kosher salt; ½ cup sourdough discard (120g); ½ cup whole milk or buttermilk (120ml), cold; ½ cup unsalted butter (115g), cold and cubed

Golden-brown sourdough biscuits served with butter and jam.

There’s no denying that warm, buttery sourdough biscuits have an irresistible charm. Whether you’re serving them with jam for breakfast, alongside hearty soups, or starring them in a phenomenal brunch spread, these soft and flaky beauties hit the sweet spot between savory and slightly tangy. If sourdough baking already has a special place in your life (and kitchen), this recipe will quickly become one of your favorites!

Oh, and if you’re a self-proclaimed sourdough novice? Don’t worry—I’ve got all the tips, tricks, and troubleshooting secrets you’ll need for success.

Table of Contents

What Makes Sourdough Biscuits Special?

Unlike your run-of-the-mill biscuit, sourdough biscuits bring a whole new flavor dimension to the table. The secret lies in the sourdough starter discard—the wild yeast, which not only creates the softest crumb but also imparts a lovely tangy note. It’s subtle but utterly addictive. If you haven’t experienced this brilliance just yet, prepare yourself to be amazed.

Fantastically versatile, these biscuits can lean either savory (think sharp cheddar or fresh chives folded in) or sweet, like adding a smear of honey or fruit preserves to the finished biscuit. I’ve baked batches for everything from lazy Sunday brunches to holiday gatherings, and there’s never been a crumb left behind.

So… why spend hours making sourdough bread when you could whip up these quick and delightful treats? Let sourdough biscuits be your low-effort, high-reward gateway to the sourdough world!

Ingredients for Sourdough Biscuits

Mixing bowl with butter being cut into flour using a pastry cutter.

When it comes to baking, simplicity reigns supreme. You don’t need fancy or long-winded ingredient lists here—just pantry staples, a sourdough starter, and a bit of love.

Dry Ingredients:

2 cups all-purpose flour (250g)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt

Wet Ingredients:

½ cup sourdough discard (120g)
½ cup whole milk or buttermilk (120ml), cold
½ cup unsalted butter (115g), cold and cubed

The Secret to Perfect Sourdough Biscuits

If there’s one thing I can’t emphasize enough, it’s keeping your ingredients cold. Biscuits rely on tiny pockets of fat throughout the dough to create lift and flakiness. When you pop your dough into a hot oven, those bits of cold butter release steam, which results in layers you can peel apart like pages in a book.

Imagine biting into a warm biscuit with that perfect combo of soft interior and golden, flaky exterior… achieving that texture isn’t magic, it’s just science. (And one or two extra tricks, which I’ll share below.)

How to Bake Sourdough Biscuits

I know what you’re thinking: “I’ll probably mess this up.” Nope, not happening today! Sourdough biscuits aren’t only delicious—they’re ridiculously forgiving. Found an extra 15 minutes in your day? Perfect, because that’s all it’ll take to prep.

Instructions:

Combine the Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk long enough to make sure it’s evenly mixed—uneven seasoning can result in bland spots.

Cut in the Butter:

Take your cold, cubed butter and incorporate it into the dry ingredients using a pastry cutter. You’re aiming for a coarse, crumbly texture with pea-sized butter bits still visible throughout. These butter pockets = biscuit heaven.

Mix the Wet Ingredients:

In a small bowl, gently stir together your sourdough discard and cold milk. The mixture doesn’t need to be perfectly smooth. The tangy flavor comes from incorporating all of this goodness into the dough.

Form the Dough:

Make a well in the dry ingredients and pour in the wet mixture. Using a spatula or your hands, mix until a shaggy dough forms. Be careful not to overmix—you want the dough barely coming together. (Some crumbles? Totally fine!)

Roll and Shape:

Turn your dough onto a lightly floured surface. Pat or roll it into a rectangle about 1 inch thick. For flakier biscuits, fold the dough in half, rotate it 90 degrees, and pat it out again. Repeat this process 2-3 times before cutting.

Cut into Biscuits:

Use a round biscuit cutter or the rim of a glass (dusted with flour) to punch out your biscuits. Press straight down—don’t twist—or your edges may seal, preventing maximum rise. Place the biscuits onto a parchment-lined baking sheet, ensuring they’re just touching for pull-apart style.

Bake to Golden Perfection:

Bake in a preheated 425°F (220°C) oven for 12-15 minutes or until the tops are golden brown. Remove from the oven and let them rest for about 5 minutes before serving.

Troubleshooting Common Issues

Folded sourdough biscuit dough on a floured surface, ready for cutting.

Why didn’t my sourdough biscuits rise?

You may have worked the dough too much or didn’t use cold enough ingredients. Risen biscuits = cold butter + minimal handling.

Why are my biscuits dense?

Overmixing, or not enough baking powder/soda. Make sure these leavening agents are fresh, because they lose potency over time.

Topping & Pairing Ideas

Old habits die hard… or not at all, because I always serve my biscuits the same three ways:

With Sweet Jam: The tang of sourdough and sugary fruit jam is a match made in heaven. Cherry, blueberry, or peach preserves are divine.
Savory Butter Topping: Think honey butter, garlic butter, or herb-infused spreads. If you’ve got leftover dough, add some fresh rosemary or thyme right before baking for an extra savory twist.
Gravy or Soup: These biscuits are made for soaking up all kinds of delicious liquids. Use them as a side for creamy soups or top with sausage gravy for Southern comfort food vibes.

The Sourdough Obsession Continues

Once you perfect your sourdough biscuit game (and believe me, you will), the doors swing open for sourdough everything. From sourdough pancakes to tangy, pillowy sourdough rolls, this starter discard is endlessly versatile.

Plus, using your sourdough discard means minimizing waste—a big win for eco-conscious bakers out there.

Equation for Biscuit Bliss: Ingredients + Love + an Oven

Whether you’re gearing up for a cozy Saturday breakfast or hosting the ultimate brunch feast, nothing beats homemade sourdough biscuits. They’re delightfully simple, endlessly customizable, and, most importantly, delicious.

So, are you ready to turn your sourdough starter into pure, flaky biscuit gold? Roll up your sleeves and dive into the glorious world of sourdough baking. Trust me—you’re a couple of chilled butter cubes away from a masterpiece.