If you’re looking for a way to use your sourdough starter beyond just bread, sourdough biscuits are a great choice. These biscuits are tender, flaky, and have a slight tang from the sourdough that makes them stand out from regular biscuits. You can make them quickly using your sourdough starter or discard, with simple ingredients like flour, baking powder, and butter.
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Making sourdough biscuits is easy, and you don’t need to wait for hours — some recipes even let you bake right away, or you can refrigerate the dough overnight to deepen the flavor.
Plus, they work perfectly for breakfast, dinner, or as a snack anytime you want something warm and buttery. You’ll love how the sourdough adds a unique twist to this classic baked good.
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Sourdough Biscuits Recipe
You’ll use simple ingredients like sourdough starter discard, flour, butter, and buttermilk to make your biscuits. The process involves mixing, cutting in cold butter, and gentle folding to keep them flaky. Key tips will help you get soft, tender insides with a golden and crispy outside every time.
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Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 6 tablespoons cold butter cut into small pieces
- 1 teaspoon salt
- 3/4 cup buttermilk
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk. Cold butter is key for flakiness; if necessary, you can use shortening instead.
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Step-by-Step Instructions
First, preheat your oven to 425°F (220°C) and prepare your baking sheet.
Mix the dry ingredients in a large bowl. Cut in cold butter with a pastry cutter or fork until pea-sized pieces form.
Add the sourdough discard and buttermilk. Stir gently until the dough comes together.
Turn dough onto a floured surface and fold it over 3-4 times to build layers. Roll or pat it to about 1-inch thickness.
Use a biscuit cutter to cut rounds, then place them close together on the baking sheet.
Bake for 12-15 minutes until golden brown.
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Tips for Perfect Texture
Keep your butter cold to create flaky layers. Handle the dough gently to avoid overworking it, which can make biscuits tough.
For extra rise, fold the dough multiple times before cutting. Place biscuits close on the pan so they rise taller.
Bake immediately after cutting; resting the dough too long can affect the texture.
Store biscuits in an airtight container up to 3 days or freeze unbaked ones for easy future baking. Reheat at 300°F (150°C) for a few minutes to warm.
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Serving and Storing Sourdough Biscuits
Sourdough biscuits are best enjoyed fresh, but you can store them to keep them tasty for several days. How you serve them and how you store them will affect their texture and flavor.
Serving Suggestions
You can serve sourdough biscuits in many ways. They are great warm with butter, fruit jam, or honey for a simple treat. If you want a heartier meal, try them with scrambled eggs, bacon, or sausage.
These biscuits also work well with soups and stews. Their tangy flavor helps soak up broths and sauces, making each bite flavorful. You can split them open and use them as breakfast sandwiches with eggs, ham, or cheese.
If you like, try them just as they are to enjoy the crispy outside and soft inside. Serving them warm brings out their buttery, tangy taste the most.
Storage and Reheating
To keep your sourdough biscuits fresh, store them in an airtight container or sealed bag at room temperature. They will stay good for 3 to 4 days this way.
If you want to save them longer, put the biscuits in the freezer. Wrap them tightly and freeze for up to a month. When ready to eat, thaw them at room temperature.
To reheat, warm the biscuits in the oven at 350°F for 5 to 10 minutes. This will make them flaky and soft again. You can also microwave them for 10-15 seconds, but this may make them a bit chewy.
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