There’s something magical about the tangy aroma of sourdough paired with the buttery richness of freshly baked biscuits. These Sourdough Biscuits are a delightful twist on a classic, offering a golden, flaky exterior and a tender, airy crumb that melts in your mouth. Ready in just 27 minutes, they’re perfect for a quick breakfast or a comforting side to any meal.
Each bite delivers a harmonious blend of tangy sourdough flavor and rich, savory butter, with a hint of sweetness to balance it all. The crisp edges give way to a soft, pillowy center, making them irresistible warm from the oven. Whether slathered with jam or enjoyed on their own, these biscuits are a simple yet satisfying treat that will elevate your table in no time.
Ingredients for Sourdough Biscuits
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 Tablespoon granulated sugar (or honey, or coconut sugar; see note if using honey)
- 1 teaspoon table salt
- 8 Tablespoons (113 g) unsalted butter, very cold (see note)
- ¾ cup (165 g) sourdough discard
Step-by-Step Instructions
- Preheat oven to 425°F (218°C) and lightly butter a 9” pie pan. Set aside.
- In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Mix well and set aside.
- Use a box grater to grate the cold butter into small pieces. Add to the flour mixture and combine until it resembles coarse crumbs (the butter pieces should still be visible).
- Add the sourdough discard and use a spoon or spatula to work the ingredients together until just combined. Avoid overworking the dough. If needed, use your hands briefly to bring it together (the dough will be dry but will come together).
- Laminating: Place the dough on a clean, lightly floured surface. Fold it in half over itself, then gently flatten the layers together. Rotate the dough 90 degrees and repeat the fold/flatten process. Do this 5 times, working quickly to keep the dough cold.
- Flatten the dough to just under 1” thick (2.5 cm). Lightly dust a 2 ½” (6.3 cm) round biscuit cutter with flour.
- Press the biscuit cutter straight down into the dough (do not twist!) and place the biscuit onto the prepared baking sheet. Cut as many biscuits as possible, then gently re-form the dough to cut more. You should get at least 6 biscuits.
- Arrange the biscuits in the pie plate, allowing them to barely touch or nearly touch.
- Bake at 425°F (218°C) for 12 minutes, or until the tops are lightly golden brown.
- Optional: Brush with melted salted butter immediately after removing from the oven. Serve warm and enjoy!
Perfect Pairings: Sauce and Topping Ideas
These sourdough biscuits are incredibly versatile! For a savory twist, try serving them with garlic herb butter or a dollop of whipped honey butter. If you’re feeling indulgent, drizzle them with warm sausage gravy for a classic Southern treat. For a sweet option, pair them with jam, clotted cream, or a drizzle of maple syrup.
Storage and Reheating Tips
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-10 minutes. For a quick fix, microwave them for 10-15 seconds, but be careful not to overheat, as they can dry out.
Recipe Variations to Try
Switch things up by adding 1/2 cup shredded cheddar cheese and 1/4 teaspoon smoked paprika to the dough for a cheesy, smoky flavor. For a sweeter biscuit, increase the sugar to 2 tablespoons and fold in 1/2 cup dried cranberries or chopped nuts. You can also substitute whole wheat flour for half of the all-purpose flour for a nuttier texture.
Time-Saving Tips for Busy Bakers
To save time, grate the butter and measure all your ingredients the night before, storing them in the fridge until you’re ready to bake. If you’re short on time, skip the laminating step—just gently shape the dough into a rectangle and cut into squares instead of rounds. This method still yields delicious, flaky biscuits!
Equipment Guidance for Best Results
Using a sharp, floured biscuit cutter is key to achieving tall, flaky biscuits. Avoid twisting the cutter, as this can seal the edges and prevent rising. If you don’t have a biscuit cutter, a sharp knife or even a clean, empty can will work in a pinch. A pastry blender can also make cutting the butter into the flour quicker and easier.
Sourdough Biscuits
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 Tablespoon granulated sugar honey, or coconut sugar (see note if using honey)
- 1 teaspoon table salt
- 8 Tablespoons unsalted butter very cold (see note)
- 3/4 cup sourdough discard
Instructions
- Preheat oven to 425F (218C) and lightly butter a 9” pie pan. Set aside.
- Combine flour, baking powder, baking soda, sugar, and salt in a large bowl and mix well. Set aside.
- Use a box grater to grate the cold butter into small pieces. Add to the flour mixture and combine until the mixture resembles coarse crumbs (the butter pieces will still be very discernible, this is normal, just make sure it’s mixed into the flour!)
- Add the sourdough discard and use a spoon or spatula to work the ingredients together until just combined. Do not over-work the dough. If needed, you can use your hands to work it together (the dough is quite dry, but will come together), just be brief as the warmth from your hands will warm the dough and the goal is to keep it cold.
- Laminating: Once the dough is clinging to itself, place on a clean, lightly floured surface and fold it in half over itself. Use your hands to gently flatten the layers together, then rotate the dough 90 degrees and fold/flatten again. Repeat this step 5 times, working quickly to not warm the dough too much or over-work it.
- Use your hands to flatten the dough to be just under 1” thick (2.5cm). Lightly dust a 2 ½” (6.3cm) round biscuit cutter with flour.
- Press the biscuit cutter straight down into the dough (do not twist it!) and drop the biscuit onto your prepared baking sheet. Make close cuts and repeat until you have cut as many biscuits as possible.
- Once you’ve cut as many biscuits as possible out of the dough, gently re-form the dough to cut out more biscuits. You should get at least 6 biscuits.
- Arrange biscuits into pie plate, it is fine if they are barely touching or nearly touching.
- Bake on 425F (218C) for 12 minutes or until the tops are beginning to just turn a light golden brown.
- If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.