Sourdough Biscuits
The classic breakfast that we all know (and love!) with a fun new twist! These Sourdough biscuits are as delicious as they are easy to make. Buttery, tender, flaky, and only six pantry staple ingredients that also lets you use up some of your leftover sourdough starter. Perfect when served with a small pat of butter, made into a breakfast sandwich, or even just served along side your favorite breakfast foods. There is really no wrong way to enjoy these delicious bites!
About The Recipe
My entire life, we have always made Southern Buttermilk Biscuits, but in our efforts to figure out the best ways to use up the pour-off from our starters (yes, plural. We have TWO), we decided to give this a try. Savory, buttery, flaky, delish. It’s like seriously the best combination of two best breads to ever exist!
Trust me, I should know. We are serious bread connoisseurs in this house. Plus, I think at this point, we have every kind of bread known to man in our freezer right now.
These biscuits probably won’t be joining all of our other loaves of varying breads… We have been munching on these all day. They make for a perfect breakfast, a quick snack, and a delicious compliment to dinner!
Seriously, breakfast for dinner is something that everyone needs to have at least once a week. It’s one of my absolute favorite things! Serve these with our Fluffy Sourdough Pancakes and you’ll have an amazing spread of allllll things sourdough.
Equipment Needed
- Biscuit Cutters
- Mixing Bowls
- Sheet Pan
- Sieve
Ingredients
- Flour
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- Sourdough Starter
- Buttermilk
Instructions
Okay, first sift together the flour, baking powder, salt, and baking powder in a large bowl.
Grate the frozen butter into the large bowl. Gently toss together until the butter is spread throughout the flour and coated entirely.
Add the sourdough starter and the buttermilk. Gently mix together.
Turn the dough out onto a floured piece of parchment paper and roll out to about 1/2 inch thick. Cut into rounds. Make sure you try and get as many biscuits from this first roll out as you can!
Take the excess dough and pile it back together. Gently press it down to about 1/2 inch thick. Cut out more biscuits. If theres some excess dough left over, you can freeform it into a smaller biscuit.
Place the biscuits on a greased baking sheet and bake at 400 degrees for 20-25 minutes, or until they’re golden brown.
And that’s it! Serve immediately.
Storing/Reheating
Once these sourdough biscuits have cooled, you can actually freeze them! Simply place them in a freezer safe bag and set in the freezer. They are also super easy to reheat! Just pop them into the microwave for a few seconds and enjoy for months on end! You could also reheat them in the oven to give them a little crunch.
Expert Tips
- Make sure the butter is frozen so it’s grate-able!
- Don’t squish the butter into the flour. Just gently toss until the butter is lightly coated with flour.
- You can use any sized biscuit cutter you’d like. We used a 3 inch one.
- This recipe freezes and reheated really well!
When you make these Sourdough Biscuits, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Sourdough Biscuits
Ingredients
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter, frozen
- 1 ½ cups sourdough starter
- ½ cup buttermilk
Instructions
- Heat oven to 400 °F.
- Spray baking sheet with cooking spray. Set aside.
- Sift together flour, baking powder, baking soda, and salt.
- Grate butter into flour mixture.
- Toss together lightly.
- Add starter and buttermilk.
- Stir together gently.
- Roll out on floured surface.
- Cut with a 3-inch cutter and place on prepared baking sheet.
- Bake for 20-25 minutes, until golden brown.
Notes
- Make sure the butter is frozen so it's grate-able!
- Don't squish the butter into the flour. Just gently toss until the butter is lightly coated with flour.
- You can use any sized biscuit cutter you'd like. We used a 3 inch one.
- This recipe freezes and reheated really well!
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Excellent! Making more to freeze!! The best we’ve tasted.
Hi Jamie! We’re so happy to hear that!! These are definitely something we love, too. Thank you for making (and loving!) our recipe. I hope you find more to love on our blog! 😊 x, Caylie
I haven’t decided about making this recipe again. Glad I read the comments, because mine turned out soupy too and had to add a cup of self rising flour. Not sure the reasoning to not incorporate the butter into the flour. I used a Pampered Chef flat pan and about had a fire from the butter running off the pan. Kitchen filled with smoke.
Hi Mary! If you had fully read the comment, her starter was pure liquid. Mine is not. Please refer to my answer and her comment back. I’m not sure where you got the butter not being incorporated in the flour. It is grated in and fully incorporated. I’m also not sure why you added self-rising flour. However, if that is the flour you used for the entire recipe, I hope you omitted the baking powder and salt. Let me know if you have any other issues or questions. I’m always here to help you troubleshoot and figure out what went wrong.
Need to add “frozen butter” to the ingredients list.
Hi Karen! Thanks for the catch! It’s updated now.
This is my go to recipe. Delicious and perfect every time. Just made a double batch with cheddar and jalapeños! They are still in the oven but it smells amazing!
Hi Megan! Thank you so much for making our recipe! We’re so glad to hear you love them. Adding the cheddar and jalapeños sounds AMAZING!! We hope you find more recipes that you love on our blog 🥰
Happy holiday’s! x, Caylie
This recipe was so simple to make and turned out delicious! Very soft and yummy!
Hi Hope! We’re so glad to hear you love this recipe 🥰 It’s definitely one of our favorites! x, Caylie
What is your recipe for starter
Hi Pam! You can get our recipe for sourdough starter by Clicking Here! Hope this helps and please let us know if you have any other questions 😊 x, Caylie
I tried it! It came out great. I actually doubled the recipe and got 26 large biscuits. My family loved them!
I’ve been testing biscuit recipes for at least one year. I’ve made these biscuits several times. They are the best!!! I don’t like grating butter. I find the process to be very messy and tedious. Instead, I cut frozen butter into very small cubes then place them back into the freezer while I prepare the rest of the ingredients. I use a fork to stir the cubes of butter into the flour. I never use my hands as I think this causes the butter to cool and soften too much before baking.
Thanks bunches for this great recipe.
Lee Ann from Alexandria, Louisiana
Hi Lee Ann! We’re glad to hear you love these biscuits as much as we do. They’re a great use for sourdough discard! Thanks for the review and we hope you’ll find more recipes to love on our blog!! Xo, Caylie
Do you feed your starter before you use it in the recipe?
Hi Holly! Use your starter discard to make the biscuits, then feed your starter.
I have been looking for the perfect biscuit recipe and after many fails, you came to the rescue. Best biscuit ever, thank you for sharing this awesome recipe.
Should this be 4 cups of flour. I had a very runny batter instead of dough! I added 2 cups of self-rising in…. now I’m doing the math and realizing I probably should have added 2 cups of all-purpose. 🙁 Not sure how they will turn out. They are in the oven now.
Hi Jennifer! I’m sorry to hear you had a batter rather than a dough. We’ll go back through this recipe, troubleshoot, and see what the problem is. Thank you for letting us know! I hope the biscuits come out okay! Xo, Caylie.
Hi, Jennifer! I went back and re-made the sourdough biscuits this morning to try and troubleshoot for you. Mine came out just as pictured. The only thing I can think of is that your sourdough starter may be more liquid than mine. Mine is pretty thick. I feed 2 cups of starter with 2 cups of flour and 1 1/2 cups water. I never pour off below 2 cups because I use it so much!😂 I hope this helps.
That’s definitely it then – my started is all liquid! I had no idea there were different kinds.😂 I feed mine with sugar, water, and a three tablespoons of instant potatoes. They still turned out great! I’m absolutely trying them again! This time I’ll double the flour, baking soda, baking powder and salt.