Julie Clark
Posted:
Sourdough Biscuits
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Don’t throw away sourdough discard! Breakfast just got better with these flaky sourdough biscuits. They taste amazing and stay soft.
You started with sourdough bread. And quickly moved on to our famous sourdough pancakes. What’s next? Sourdough Biscuits!
These quick biscuits will be ready for the table in about 35 minutes. They’re perfect for breakfast sandwiches, biscuits and gravy and simply for drizzling with warm honey.
What you’ll love about this recipe:
- uses sourdough discard (or sourdough in any stage actually!)
- makes a small batch (or double it for more!)
- buttery and rich
- technique for flaky biscuits
- ready in about 35 minutes
Ingredients for Biscuits
Let’s talk a little about the ingredients for making the best biscuits:
- Flour. All purpose flour works well in this recipe. However, if you want extra tender biscuits, use half all-purpose flour and half cake flour. Just like we do in our buttermilk biscuits.
- Salt. We use regular table salt. Sea salt is great too.
- Baking Soda & Powder. Because the recipe uses sourdough discard, the baking soda and baking powder give rise to the biscuits.
- Butter. Use very cold salted butter. If all you have is unsalted, that should be fine too.
- Sourdough Discard. If you haven’t started sourdough yet, read how to do it here. We say to use discard, but you can actually use starter in any stage. Just in case you’re craving biscuits but don’t have enough starter!
How to Make Sourdough Biscuits From Scratch
Making biscuits from scratch is all about technique. I’ll walk you through the steps and emphasize our tips for the most success.
- In a large bowl, whisk together the flour, salt, baking soda and baking powder.
- Make sure the butter is very cold. Cube or slice the butter stick so it blends easier. Then cut in the cold butter until the mix resembles coarse crumbs. It’s ok if there are still little chunks of butter. This will help create flaky layers.
- Add the starter and mix. Just until combined. The dough will be stiff and it’s ok if it is a little shaggy.
- Turn the dough out onto a floured pastry mat.
- Pat the dough into a horizontal rectangle that is about 1 ½ inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
- After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up. If you don’t have a cutter, you can just use a sharp knife and cut into squares.
- Place biscuit on a silicone baking mat.
- Brush the tops of the biscuits with melted butter.
- Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 10 minutes.
Can I freeze homemade sourdough biscuits?
Yes! We find that the biscuits stay soft stored in an airtight container for 2-3 days at room temperature. But they also freeze well. Just make sure the container is sealed well and that you let the biscuits thaw before you open the container.
What Goes With Biscuits
If you’re looking for a new main dish to go with biscuits, try one of these:
Flaky Sourdough Biscuits
Don't throw away sourdough discard! Breakfast just got better with these flaky sourdough biscuits. They taste amazing and stay soft.
Servings 8
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
- 1 cup flour 145 grams
- ¼ teaspoon salt 2 grams
- ½ teaspoon baking soda 4 grams
- 1 ½ teaspoons baking powder 8 grams
- ½ cup salted butter very cold (115 grams)
- 1 cup sourdough discard 250 grams
Instructions
- In a large bowl, mix together the flour, salt, baking soda and baking powder.
- Cut in the butter until the mix resembles coarse crumbs. It’s ok if there are still little chunks of butter. This will help create flaky layers.
- Add the starter and mix.
- Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 ½ inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
- After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.
- Place biscuit on a silicone baking mat.
- Brush the tops of the biscuits with melted butter.
- Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 10 minutes.
- Allow the biscuits to sit for 2-3 minutes before serving.
- Serve warm.
Notes
The calories shown are based on the recipe making 8 biscuits, with 1 serving being 1 biscuit. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 188kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 244mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 38mg | Iron: 1mg
This was a great recipe! Mys husband isn’t a big biscuit fan, but he ate 2! Thank you!
Can I freeze the biscuits before they are baked?
These biscuits are beautiful, flaky, and tangy! I was presently surprised by their rise and will be making them often with my starter discard, thank you!!