Description
These Best Ever Sourdough Biscuits are fluffy, buttery, and tangy, thanks to sourdough starter or discard. Perfect for breakfast or dinner, this easy biscuit recipe brings comforting flavor and flaky layers. Ideal for baking with sourdough, buttermilk, and pantry staples.
Ingredients
1 ¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup unsalted butter, cold and cubed
1 cup sourdough starter (active or discard)
⅓ cup buttermilk (plus 1–2 tablespoons if needed)
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut cold butter into the dry ingredients until mixture resembles coarse crumbs.
4. Add sourdough starter and buttermilk, mixing gently until a shaggy dough forms.
5. Turn dough onto a floured surface, pat into a rectangle, and fold it over itself 2–3 times.
6. Roll or pat dough to 1-inch thickness and cut with a biscuit cutter.
7. Place biscuits on prepared sheet, slightly touching or spaced.
8. Bake for 15–18 minutes until golden brown.
9. Serve warm and enjoy.
Notes
Use cold butter to create flaky layers.
Don’t overwork the dough to avoid tough biscuits.
Bake biscuits close together for soft sides or apart for crisp edges.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg