Sourdough Biscuits
The classic breakfast bread that we all know (and love!) with a fun new twist! These Sourdough biscuits are as delicious as they are easy to make. Buttery, tender, flaky, and only six pantry staple ingredients that also lets you use up some of your sourdough discard. Perfect when served with a small pat of butter, made into a breakfast sandwich, or even just served along side your favorite breakfast foods. There is really no wrong way to enjoy these delicious bites!
About The Recipe
My entire life, we have always made Southern Buttermilk Biscuits, but in our efforts to figure out the best ways to use up the pour-off from our starters (yes, plural. We have TWO), we decided to give this a try. Savory, buttery, flaky, delish – this is seriously the best combination of two best breads to ever exist!
Trust me, I should know. We are serious bread connoisseurs in this house. Plus, I think at this point, we have every kind of bread known to man in our freezer.
These biscuits probably won’t be joining all of our other loaves of varying breads… We have been munching on these all day. They make for a perfect breakfast, a quick snack, and a delicious compliment to dinner!
Seriously, breakfast for dinner is something that everyone needs to have at least once a week. It’s one of my absolute favorite things! These biscuits are even more incredible when served with our Homemade Strawberry Jam or our Homemade Raspberry Jam. And if you’re just really in the mood for sourdough breakfast treats, add in our Fluffy Sourdough Pancakes or our Sourdough Waffles and you’ll have an amazing spread of allllll things sourdough.
Equipment Needed
- Biscuit Cutters
- Mixing Bowls
- Sheet Pan
- Sieve
Ingredients
- All Purpose Flour – has just the right amount of protein to strengthen the dough and give it the perfect structure.
- Baking Powder – is a leavening agent that helps give these biscuits a light, airy texture.
- Baking Soda – is also a leavening agent, but is used here to neutralize the acidity in the sourdough starter and the buttermilk.
- Salt – enhances the flavor.
- Unsalted Butter – adds fat, flavor, and moisture to help create a light, airy texture.
- Sourdough Starter – is used to flavor the biscuits. It also helps with texture.
- Buttermilk – lends tenderness and flavor.
Instructions
Sift together the flour, baking powder, baking soda, and salt in a large bowl.
Grate the frozen butter into the flour mixture. Gently toss together until the butter is spread throughout the flour and coated entirely.
Add the sourdough starter and the buttermilk. Gently mix together.
Turn the dough out onto a floured surface, sprinkle the top with flour, and roll out to about 1/2 inch thick. Cut into rounds. Make sure you try and get as many biscuits from this first roll out as you can!
Take the excess dough and pile it back together. Gently press it down to about 1/2 inch thick. Cut out more biscuits. If there is any excess dough left over, you can freeform it into a smaller biscuit.
Place the biscuits on a greased baking sheet and bake at 400 degrees for 20-25 minutes, or until they’re golden brown.
And that’s it! Serve immediately.
Storing/Reheating
Once these sourdough biscuits have cooled, you can actually freeze them! Simply place them in a freezer safe bag and set in the freezer. They are also super easy to reheat! Just pop them into the microwave for a few seconds and enjoy for months on end! You could also reheat them in the oven to give them a little crunch.
Expert Tips
- Make sure the butter is frozen so it’s easy to grate!
- Don’t squish the butter into the flour. Just gently toss until the butter is lightly coated with flour.
- Don’t knead the dough. The less you handle it the better.
- You can use any sized biscuit cutter you’d like. We used a 3 inch one.
- This recipe freezes and reheats really well!
When you make these Sourdough Biscuits, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Sourdough Biscuits
Ingredients
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter, frozen
- 1½ cups sourdough starter
- ½ cup buttermilk
Instructions
- Heat oven to 400℉.
- Spray baking sheet with cooking spray. Set aside.
- Sift together flour, baking powder, baking soda, and salt.
- Grate butter into flour mixture.
- Toss together lightly.
- Add starter and buttermilk.
- Stir together gently.
- Turn out onto floured surface.
- Sprinkle top with flour.
- Roll out to about ½ inch thick.
- Cut with a 3 inch cutter and place on prepared baking sheet.
- Bake for 20-25 minutes, until golden brown.
Notes + Tips!
- Make sure the butter is frozen so it’s easy to grate!
- Don’t squish the butter into the flour. Just gently toss until the butter is lightly coated with flour.
- Don’t knead the dough. The less you handle it the better.
- You can use any sized biscuit cutter you’d like. We used a 3 inch one.
- This recipe freezes and reheats really well!
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Taste pretty good, but as many others have said, they did not rise. My baking soda and powder are basically new.
Hi Kellie! I’m not sure what is going on. I’m out of town right now; but when I get back next week, I’ll remake them and see if I can figure it out. I’ll let you know what my results are.
These have a great taste, but like the other comments, I didn’t get much rise and they’re not very fluffy. My baking powder and soda are brand new.
So I have tried this recipe several times trying to get it to work and I found that the MORE you knead it the better they rise.
Huge hit in my household. This will be on repeat. Ery easy recipe to make. The directions were super friendly. My kids fought over these.
The recipe itself is super easy to follow and they turned out yummy but for some reason my biscuits didn’t rise much. Is there something i can do next time that will help with that? I completely followed the directions step by step.
Hi Camryn! Check the dates on your baking powder and baking soda and make sure they are active. You can do this by adding a bit of baking powder to hot water. If it bubbles and fizzes, it’s good. Check your baking soda by adding a bit to vinegar (just plain distilled vinegar is all you need). If it bubbles and fizzes, it’s good. If that’s not the problem, let me know and I will help you troubleshoot.
Taste great but they didn’t rise🥴. I must have done something wrong.
Hi Karen! Make sure you check to see if you baking powder and baking soda is in date and active. If that isn’t the problem, I’ll be happy to help you troubleshoot.
Can these be long fermented? If so, at what step should I long ferment? Thanks!
Hi Tessa! There’s no fermentation period because the sourdough is really just meant to flavor the dough. That being said, there’s no reason you can’t do the same thing with these that you do with traditional biscuits. Make the dough, cut it, and place it on the pan. Cover with plastic wrap and refrigerate overnight. I wouldn’t go longer than that. Let me know if you have any other questions.
The flavor was delicious! Mine were not puffy but I may have rolled too thin. Plus has to use mason jar ring for cutter. Certainly will try again! Thank you.
I made these for the 1st time tonight for dinner. Excellent biscuit with our Steak dinner. Added butter and a little honey when they came out of the oven! Yum!
Hi Linda! That sounds lovely 😊 I’m glad you enjoyed these biscuits!! x, Caylie
Delicious recipe!!
Hi Ginger! I’m happy to hear you enjoyed these biscuits 🥰 x, Caylie
Are they supposed to rise up because mine just looked like disks. Clearly I did something wrong
Hi Andrea! They should definitely not look like discs. Without knowing exactly what you did, all I can do is guess. Check your baking powder and baking soda to make sure they are in date and active. The sourdough starter shouldn’t really affect the rise. It’s more for flavor, but I don’t know what sourdough starter you are using. Something in that could have affected them. The butter needs to be frozen, or at least very cold. The buttermilk needs to be cold as well. I hope this helps.
I have never tried Sourdough recipes before. First time for everything. I do make this type of biscuit, but another way, and served with a jam of any flavour. Sometimes, add another ingredient to the dough. One friend goes nuts over them….lol.
Brenda
This is the best recipe for sourdough biscuits! I am a beginner with sourdough and these biscuits turn out amazing every time I make them! I’m taking a meal to a friend tonight and these biscuits are on the menu. Thank you for the wonderful recipe!
This is the first discard recipe I’ve ever tried, and it turned out great! They melt in your mouth!
WONDERFUL!!!!