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Sourdough Biscuits Recipe

Light, airy, and delightfully tangy, these sourdough biscuits are versatile and easy to prepare. Bake them immediately or allow them to ferment overnight for enhanced flavor.
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Course: Breakfast
Cuisine: American
Keyword: Sourdough Biscuits Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Fermenting Time: 12 hours
Total Time: 12 hours 40 minutes
Servings: 12 biscuits

Ingredients

Initial Dough Mix:

  • 8 tablespoons 113 g unsalted butter, cold
  • 1 cup 240 g buttermilk or milk
  • ½ cup 125 g sourdough starter discard
  • 2 ½ cups 300 g all-purpose flour (see notes)
  • 1 tablespoon 15 g sugar (optional)

To Add Before Cutting:

  • 1 ½ teaspoons baking powder
  • 1 teaspoon 5 g fine sea salt
  • ½ teaspoon baking soda

Instructions

Prepare the Dough

    For immediate baking:

    • Grate cold butter into a large mixing bowl. Add the all-purpose flour and incorporate the butter using a fork or bench scraper until the mixture resembles pea-sized crumbs. Mix in the sourdough starter discard, buttermilk, sugar (if using), baking powder, baking soda, and salt. Stir thoroughly with a spatula, then use your hands to bring the dough together, ensuring no dry patches remain. Rest the dough briefly while preheating the oven.

    For overnight fermentation:

    • Grate cold butter into a bowl and combine with flour as described above. Mix in the sourdough starter discard, buttermilk, and sugar, then stir until fully combined. Cover the bowl and leave it at room temperature to ferment for 10-12 hours. Before shaping, mix the salt, baking powder, and baking soda in a small bowl, breaking up any lumps. Gradually incorporate this mixture into the fermented dough, ensuring even distribution.

    Cut and Bake the Biscuits

    • Preheat the oven to 400°F (204°C). Lightly grease a 12-inch cast iron skillet or baking sheet with butter. Flour a work surface generously and turn the dough out onto it. Lightly flour the dough’s surface and press it into a 1-inch-thick rectangle using your hands. With a 3-inch biscuit cutter, cut out rounds by pressing straight down and lifting without twisting.
    • Arrange the biscuits closely together in the prepared skillet and bake for 25-30 minutes, or until the tops are golden brown. Serve warm for the best texture and flavor.

    Notes

    • Use low-protein all-purpose flour (e.g., White Lily or Gold Medal) for the fluffiest results.
    • An active sourdough starter can replace the discard. Add salt to the initial mix and omit the baking soda and powder. Allow the biscuits to rise in the skillet for 60-90 minute before baking.
    • Avoid twisting the biscuit cutter to prevent sealing the edges, which can hinder rising.