The Best Ever Sourdough Biscuits

WANT TO SAVE THIS RECIPE?

There’s something deeply satisfying about baking a tray of golden, flaky biscuits—and when you add sourdough into the mix, it reaches a whole new level. I’ve made countless biscuit recipes over the years, but these sourdough biscuits stand out as my absolute favorite. They have everything I crave: buttery layers, just the right tang, and a tender interior that melts in your mouth.

What I love most about this recipe is how it transforms sourdough discard—something many bakers toss—into the star of the show. It’s resourceful, flavorful, and incredibly easy to whip up. Whether I’m serving them with jam for breakfast or alongside a hearty stew, these biscuits never fail to impress.

Why You’ll Love This Sourdough Biscuit Recipe

These biscuits are a dream for both novice and seasoned bakers. The sourdough discard adds depth and a light tang without overpowering the classic biscuit flavor. Plus, they come together quickly with just a handful of ingredients, and you don’t need any special equipment.

They’re also incredibly versatile: enjoy them fresh out of the oven, freeze them for later, or use them as a base for sandwiches and sliders. The layers are sky-high, the crumb is tender, and the flavor is unforgettable.

What Kind of Sourdough Starter Should I Use?

For this recipe, you’ll want to use unfed sourdough discard. It can be straight from the fridge and doesn’t need to be bubbly or active. In fact, using discard that’s a bit tangy or has aged for a few days actually enhances the flavor of the biscuits.

Just make sure your discard isn’t moldy or overly sour. A healthy, even if sleepy, starter is all you need to bring the right character to the dough.

Options for Substitutions

Out of buttermilk? No problem—you can make a quick substitute by combining whole milk with a splash of vinegar or lemon juice. If you need a dairy-free option, use full-fat coconut milk or your favorite plant-based milk with acid.

No sourdough discard? You can replace it with plain Greek yogurt or even a mix of milk and a touch of vinegar, though the final result will miss that signature sourdough complexity.

You can also swap in whole wheat flour for up to half of the all-purpose flour for a nuttier flavor and extra texture. And if you prefer unsalted butter, just add a pinch more salt to the dough.

---

Ingredients for The Best Ever Sourdough Biscuits

• All-Purpose Flour – The foundation of our biscuits, providing structure and creating that classic crumb texture. Make sure to measure it correctly for best results.
• Baking Powder – Essential for lift, this helps the biscuits rise tall and fluffy.
• Baking Soda – Works with the acidity in the sourdough discard and buttermilk to enhance the rise and deepen the flavor.
• Salt – Balances the flavors and enhances the buttery, tangy notes.
• Cold Unsalted Butter – Creates the layers by melting during baking, leaving behind pockets of steam that make the biscuits flake beautifully.
• Sourdough Discard – Adds signature tang, depth, and moisture to the dough. It also helps tenderize the crumb.
• Buttermilk – Adds acidity and moisture, working with the leavening agents to create the perfect rise and texture.

---

Step 1: Preheat Your Oven

Set your oven to 425°F (220°C). A hot oven is key to a quick rise and golden tops. Line a baking sheet with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These chunks are what create the flaky layers.

Step 4: Add the Sourdough Discard and Buttermilk

Pour in the sourdough discard and buttermilk. Gently fold everything together with a spatula or wooden spoon until a shaggy dough forms. Avoid overmixing—a light hand keeps biscuits tender.

Step 5: Fold and Flatten the Dough

Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it over itself like a letter. Repeat this process 2 to 3 times to create visible layers.

Step 6: Cut Out the Biscuits

Roll or pat the dough to about 1-inch thickness. Use a round biscuit cutter to punch out the biscuits, pressing straight down without twisting to maintain height. Re-roll scraps as needed.

Step 7: Bake Until Golden

Place biscuits on the prepared baking sheet with sides just touching for soft edges or spaced apart for crispier sides. Bake for 15–18 minutes or until the tops are golden brown and beautifully risen.

Step 8: Serve Warm

Let the biscuits cool slightly on a wire rack, then serve warm with butter, honey, jam, or any savory topping of your choice. Enjoy that perfect balance of flaky texture and tangy flavor.

---

How Long to Prepare The Best Ever Sourdough Biscuits

Prep Time: The prep for these biscuits takes about 15–20 minutes. This includes mixing the dough, folding for layers, and cutting out the biscuits. If your sourdough discard is ready and your butter is cold, the process moves quickly.

Bake Time: Once in the oven, the biscuits need around 15–18 minutes to bake to golden perfection. Factor in 5 minutes to cool slightly before serving. Altogether, you’re looking at fresh biscuits in about 35–40 minutes from start to finish.

---

Tips for Perfect Sourdough Biscuits

• Keep your butter cold. Cold chunks of butter in the dough steam during baking and create those beautiful layers.
• Don’t overwork the dough. Mix just until everything comes together for tender, not tough, biscuits.
• Use sharp cutters. Dull edges can seal the sides and prevent a proper rise.
• Fold the dough for flaky layers. The letter-fold technique is key to tall, laminated biscuits.
• Bake close together for soft sides, or spaced apart for crispy edges—your choice!

---

Watch Out for These Mistakes While Cooking

• Using warm butter: This melts too early in the dough and prevents flakiness.
• Overmixing the dough: Leads to dense, tough biscuits instead of light and tender ones.
• Not preheating the oven: A hot oven ensures the biscuits rise fast and bake evenly.
• Twisting the cutter: It can pinch the dough and keep biscuits from rising properly.
• Using too much flour when folding: Extra flour can dry out the dough and make the biscuits crumbly.

---

What to Serve With Sourdough Biscuits?

1. Creamy Gravy

Classic sausage or mushroom gravy makes these biscuits the perfect base for a savory breakfast.

2. Whipped Honey Butter

Sweet and creamy, this combo balances the tang of the sourdough perfectly.

3. Fried or Scrambled Eggs

A hearty morning pairing, especially if you use the biscuits as a sandwich base.

4. Hearty Soups or Stews

These biscuits are ideal for dunking in a rich beef stew or creamy chicken soup.

5. Fruit Preserves or Jam

A spoonful of raspberry or apricot jam over a warm biscuit is an unbeatable treat.

---

Storage Instructions

Room Temperature: Store leftover biscuits in an airtight container for up to 2 days. To refresh, reheat in a 300°F oven for 5–7 minutes.

Refrigerator: Not ideal for biscuits as it can dry them out quickly.

Freezer: These freeze beautifully. Wrap cooled biscuits in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, thaw at room temp or bake from frozen at 325°F for 10–15 minutes.

---

Estimated Nutrition (per biscuit, approx.)

• Calories: 220
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 24g
• Sugar: 1g
• Fiber: 1g
• Protein: 4g
• Sodium: 370mg

---

Frequently Asked Questions

What is sourdough discard?

It’s the portion of starter that’s removed during feeding. It’s unfed and can be used in recipes like this one to avoid waste.

Can I use active sourdough starter instead?

Yes, but the flavor will be milder and the texture slightly less rich. Discard works best here.

How do I get my biscuits to rise higher?

Keep your butter cold, avoid overworking the dough, and make sure your baking powder is fresh.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough (already shaped or unshaped) for up to 1 day. Bake directly from the fridge.

Are these biscuits good for sandwiches?

Absolutely. Slice them in half and fill with eggs, ham, cheese, or anything savory. They’re sturdy yet soft enough for a great sandwich base.

---

Conclusion

The Best Ever Sourdough Biscuits are the ultimate combination of tangy flavor, buttery flakiness, and home-baked comfort. Whether you’re a sourdough veteran or just getting started with discard baking, this recipe is a go-to you’ll want to revisit again and again. Simple, satisfying, and endlessly versatile, these biscuits deserve a permanent place in your baking rotation.

---

Print