Why You’ll Love This Recipe
These biscuits are soft on the inside with a light, flaky texture and a slightly crisp exterior. The sourdough adds a unique flavor that elevates them beyond traditional biscuits. They’re a great way to use leftover sourdough starter and come together quickly with simple ingredients. Perfect for both sweet and savory pairings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup sourdough starter (discard or active)
1/4 cup milk
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the sourdough starter and milk, mixing gently until a dough forms.
- Turn the dough onto a lightly floured surface and gently knead a few times.
- Roll or pat the dough to about 1-inch thickness.
- Cut out biscuits using a cutter and place them on the prepared baking sheet.
- Bake for 12 to 15 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving.
Servings and timing
This recipe makes about 8 to 10 biscuits.
Prep time: 15 minutes
Bake time: 12 to 15 minutes
Total time: 30 minutes
Variations
You can customize sourdough biscuits in many ways. Add shredded cheese for a savory twist or mix in herbs like rosemary or chives. For a sweeter version, add a bit of sugar and serve with honey or jam. You can also brush the tops with melted butter before baking for extra richness.
Storage/Reheating
Store biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the oven at 350°F (175°C) for about 5 to 7 minutes or microwave briefly. Biscuits can also be frozen for up to 2 months and reheated after thawing.
FAQs
Can I use active sourdough starter?
Yes, both active and discard starter work well.
Why are my biscuits not flaky?
Overmixing or warm butter can affect flakiness.
Can I make them dairy-free?
Yes, use plant-based butter and milk alternatives.
Do I need to knead the dough?
Only lightly, to avoid tough biscuits.
Can I freeze the dough?
Yes, cut biscuits can be frozen before baking.
What makes them rise?
Baking powder and baking soda help them rise.
Can I add sugar?
Yes, for a sweeter version.
How do I get golden tops?
Brush with milk or butter before baking.
Can I use whole wheat flour?
Yes, but the texture will be denser.
What can I serve with them?
They pair well with butter, jam, gravy, or soups.
Conclusion
Sourdough biscuits are a delicious and versatile addition to any meal. With their tender texture and unique tangy flavor, they’re a great way to elevate a simple biscuit recipe. Easy to make and endlessly customizable, they’re sure to become a favorite in your kitchen.
PrintSourdough Biscuits
Tender and flaky sourdough biscuits with a subtle tang and golden crust. These easy biscuits are perfect for breakfast or as a comforting side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 biscuits
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup sourdough starter (discard or active)
- 1/4 cup milk
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add sourdough starter and milk, mixing gently until a dough forms.
- Turn dough onto a floured surface and knead lightly a few times.
- Pat or roll dough to about 1-inch thickness.
- Cut biscuits with a cutter and place on prepared baking sheet.
- Bake for 12 to 15 minutes until golden brown.
- Cool slightly before serving.
Notes
- Do not overmix to keep biscuits tender and flaky.
- Use cold butter for best texture.
- Add cheese or herbs for savory variations.
- Brush tops with butter or milk for a golden finish.
- Store at room temperature for up to 2 days.
- Freeze baked or unbaked biscuits for up to 2 months.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
