Sourdough Biscuits Recipe 

Homemade sourdough buttermilk biscuits with crispy edges and a tender, fluffy center. Unfed or fed, sourdough has great flavor and texture.

Double Batch (~10 medium sized or ~16 small biscuits) – 500 g all purpose flour preferably a low protein content flour – 4 teaspoons baking powder – ½ tsp baking soda – 50 g or ¼ cup granulated sugar – 1 tsp fine sea salt – 226 or 2 sticks unsalted butter slightly softened (at cool room temperature) – 100 g sourdough discard unfed starter, no more than 6 days old – 300 g buttermilk Small batch (~5 medium sized biscuits) – 250 g all purpose flour – 2 teaspoons baking powder – ¼ tsp baking soda – 2 tablespoons granulated sugar – ½ tsp fine sea salt – 113 g unsalted butter – 50 g sourdough discard – 150 g buttermilk




Mix flour, baking powder, soda, salt, and sugar in a large bowl. Use your forefingers and thumbs to press the butter slices into the flour.

Yellow Wavy Line

STEP  1 .

A pastry cutter can be used to cut butter into bean-sized pieces and coat flour. Stir in the discard or starter and buttermilk with a rubber spatula until no wet bits remain. 

Yellow Wavy Line


The dough should form a rough ball when folded and pressed with your hands. Grease a cookie sheet and line it with parchment paper .

Yellow Wavy Line


On a floured surface, press the dough into a 12 x 10-inch rectangle. Fold it twice to create layers. Repeat this step if desired. Press the dough into a 1"-thick rectangle.

Yellow Wavy Line


Slice it 3x3” with a bench scraper or round biscuit/cookie cutter. Keep the biscuits an inch apart on the tray. Freeze the tray for 30 minutes. They'll last a month in the freezer in an airtight container.

Yellow Wavy Line


Before baking, brush biscuits with milk, heavy cream, or buttermilk. Preheat oven to 400 F. Add a sprinkle of granulated sugar or flaked sea salt if desired.

Yellow Wavy Line


The frozen biscuits will freeze the milk soon after you brush them, so brush on the milk, top, and move to the next biscuit. Bake biscuits for 20 minutes until edges are deep golden and center is not wet.

Yellow Wavy Line


See Also

No Churn Chocolate Ice Cream Recipe