Flaky, buttery, with just a slight tang, these Sourdough Biscuits are the perfect addition to your sourdough recipe stockpile! Don’t throw out the sourdough discard, use it instead to make these beautifully baked biscuits in under half an hour. Great for breakfast sandwiches or just to complete your favorite meal!
Pair these sourdough biscuits with a delicious Breakfast Scramble, one pan Breakfast Skillet, or a Sausage and Potatoes Skillet to start the day strong. Or serve them on the side with a dinner of Broccoli Cheddar Soup and mouth watering Beef Tenderloin.
Did everyone go through a sourdough obsession phase over the last year and a half? We certainly did although ours wasn’t quite as fleeting - it’s been a years-long love affair with baking the best sourdough bread creations.
From sourdough waffles to cinnamon rolls to sandwich bread and now to biscuits... We just really love the tang of sourdough! These biscuits are just another addition in a long list of recipes we love. If you haven’t checked out our How to Make Sourdough Starter, it’ll definitely help you out when baking up these biscuits!
How to Make Sourdough Biscuits
- Begin by preheating the oven to 450°F and line a large baking sheet with parchment paper. Set aside
- In a large mixing bowl, combine the flour, baking powder, salt, and baking soda. Use a pastry cutter or your hands to incorporate the butter pieces until it resembles a coarse cornmeal.
- Add the sourdough starter and ¼ cup of milk to the flour mixture. Use a rubber spatula to mix until a dough begins to form. If the dough is too dry, add the additional milk a little at a time until it comes together to form a cohesive dough.
- Turn the dough out onto a lightly floured surface and knead a couple of times. Form the dough into a 1-inch thick rectangle or circle and use a biscuit cutter to cut out the biscuits.
- Transfer the biscuits to the prepared baking sheet and bake for 14-18 minutes or until golden brown.
- Serve warm with additional butter, honey, jam, or even gravy! Enjoy!
Tips and Variations
- Use a cast iron skillet instead of a baking sheet for a slight crisp to the edges of your biscuits.
- These biscuits are great for breakfast sandwiches. Add crispy bacon fried eggs, cheese, ham, or sausage (or a combination) for a savory morning option.
- For a sweeter treat, fill the biscuits with your favorite fruit jam or local honey.
- When cutting your biscuits, don’t twist the cutter. By not twisting as you cut, the biscuits will be much more layered and flaky as opposed to sealing in those layers by twisting the edges of the dough.
How do you make sourdough biscuits in a Dutch oven?
Prepare the recipe as written. Place the cut biscuits into a shallow Dutch oven or cast iron Dutch oven. They’ll likely be touching, which is ok, and will result in soft, fluffy sides. Bake as directed, but start checking the biscuits for doneness around 8-10 minutes.
Storage and Reheating
Room Temperature: Store leftover biscuits in an airtight container on the counter for up to two days. To keep your biscuits fresh longer, store in the fridge for up to a week.
Freezer: You can freeze these biscuits as well! If baked, let the biscuits cool completely before placing in a freezer safe container. You can also freeze biscuit dough and bake when ready to eat! Freeze dough on a parchment lined baking sheet first then transfer the frozen dough to a freezer bag. Whether baked or not, you can store these sourdough biscuits for up to three months.
Reheating: Reheat baked biscuits in the microwave until warmed through. For frozen biscuits, bake at 350°F for about 15 minutes. For frozen sourdough biscuit dough, bake at 450°F for about 20-25 minutes. No need to thaw in either instance!
Recipe Card with Ingredient Amounts and Instructions
- 2 cups all-purpose flour
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) kosher salt
- ½ teaspoon(s) baking soda
- 8 tablespoons unsalted butter, cut into small pieces (very cold or frozen)
- 1 cup unfed sourdough starter, discard
- ¼ - ½ cup milk
- Preheat the oven to 450°F, and line a large baking sheet with parchment paper. Set aside
- In a large bowl, combine flour, baking powder, salt and baking soda. Use a pastry cutter or your hands to incorporate the butter until it resembles a coarse cornmeal.2 cups all-purpose flour2 teaspoon(s) baking powder1 teaspoon(s) kosher salt½ teaspoon(s) baking soda8 tablespoons unsalted butter
- Add the sourdough starter and ¼ cup of milk to the flour mixture. Use a rubber spatula to mix until a dough begins to form. If the dough is too dry, add the additional milk a little at a time until it comes together to form a cohesive dough.1 cup unfed sourdough starter¼ - ½ cup milk
- Turn the dough out onto a lightly floured surface and knead a couple of times. Form the dough into a 1-inch thick rectangle or circle, and use a biscuit cutter to cut out the biscuits.
- Transfer the biscuits to the prepared baking sheet. Bake for 14-18 minutes or until golden brown.
- Serve warm. See post for storage options.