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Sourdough Biscuits Recipe

Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

  • yield: 8 – 10 BISCUITS
  • prep: 30MINUTES
  • cook: 20MINUTES
  • total: 50MINUTES


    • 2 cups all-purpose flour
    • 2 teaspoons sugar
    • 2 teaspoons baking powder
    • 1 teaspoon kosher salt
    • ¾ teaspoon baking soda
    • ½ cup unsalted butter, frozen
    • 1 cup active sourdough starter
    • ½ cup buttermilk


  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
  • Grate butter using the large holes of a box grater. Stir into the flour mixture.
  • In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
  • Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
  • Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
  • Serve warm.

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