Looking for Sourdough? 
Light and fluffy sourdough biscuits are easy to make with sourdough starter discard and this easy overnight recipe. Serve them hot right out of the oven topped with homemade butter and strawberry jam or slice them in half and make breakfast sandwiches with eggs and cheese!
There's more to sourdough baking than just sourdough bread. How about cinnamon rolls, crackers, pancakes or waffles? Just to name a few!
So many of your favorite baked goods can be made with your sourdough starter and buttermilk biscuits are one of them.
This easy sourdough recipe is perfect for beginners or everyday home bakers that want to bake healthy, fermented bread for friends and family.
Jump to:
Sample baking schedule
Here is a sample baking schedule to give you an idea of how to arrange your own personal baking timeframes for this sourdough biscuit recipe.
The night before:
- 8PM – Mix the biscuit dough, cover and let rise at room temperature for 10-12 hours.
The next morning:
- 8AM – Preheat oven. Add the salt, baking powder and baking soda to the dough and cut out biscuits. Bake for 25-30 minutes, or until the tops are golden brown.
How to make sourdough biscuits from scratch
These sourdough biscuits couldn't be easier to make. So, let's dive straight into the details and get these delicious biscuits on the table!
STEP 1: In a large mixing bowl, grate the cold butter using a cheese grater. Cut the flour into the butter using a bench scraper or a pastry cutter.
STEP 2: Add the buttermilk and the sourdough discard and stir until combined. Cover the bowl and let rise at room temperature for 10-12 hours.
STEP 3: Preheat your oven to 400°F (204°C). Add the salt, baking soda and baking powder to the dough, making sure to work them in thoroughly with your hands.
STEP 4: Generously flour your work surface, turn out the dough and flour the top of the dough. Press into a rectangle 1 inch thick, and cut out biscuits. Gather scraps and continue to cut until you have 12 biscuits.
STEP 5: Arrange in a cast iron skillet and bake for 25-30 minutes.
Serve the biscuits hot out of the oven with a little homemade butter and apple butter, cherry jam or strawberry jam. They also go great with our breakfast casserole recipe.
Tips for success
Let's go over a few details that can help you bake the best biscuits from scratch every time!
What's the best flour for biscuits?
When baking biscuits, you want to use an all-purpose flour with a low protein content such as White Lily or Gold Medal all-purpose flour.
While most all-purpose flours have a protein content of around 12%, White Lily flour has a 9% protein content, which makes for a light and fluffy biscuit. Gold Medal all-purpose flour comes in at a 10.5% protein content.
How to cut biscuits
When cutting out biscuits, it's best to use a biscuit cutter with a sharp edge.
- Dip the biscuit cutter into flour to prevent it from sticking to the dough.
- Press the biscuit cutter down onto the dough, wiggle it to separate the biscuit from the dough and then pull straight up.
Do not twist the biscuit cutter when cutting out the biscuits. The twisting motion will seal the edges, making it harder for them to rise.
How to measure flour without a scale
If you do not have a kitchen scale, do not fret. Simply use the scoop and level technique. To do this, use a spoon to "fluff up" the flour in the bag or container. Use the spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top.
This will give you the most accurate measurement for flour. If the flour is scooped straight out of the container, you will end up with more flour than called for in the recipe.
Make sure leavening agents aren't expired
Baking powder and baking soda should be replaced every 6 months because they start to loose their strength over time.
Make sure to thoroughly mix the salt, baking soda and baking powder in a small bowl before incorporating them into the dough. If small lumps of baking soda aren't broken up, the biscuits will have brownish spots.
Equipment substitutes
- Cheese grater - Cut cold butter into small cubes with a knife and use a pastry cutter or a fork to cut the butter into the flour. You can also use your hands to rub the butter cubes into the flour.
- Cast Iron Skillet - Arrange the biscuits so there is about ¼"-½" of space between each one on a baking sheet or in a baking dish.
- Biscuit cutter - A regular mouth sized mason jar can be used in place of a biscuit cutter.
How to store and freeze
Store your biscuits at room temperature, in a covered container for up to a week. It is not recommended to store biscuits in the fridge as they will become hard.
Freeze individual biscuits wrapped tightly in plastic wrap and inserted into a freezer-safe container for up to 3 months.
More easy recipes
- blueberry bread pudding - great recipe for leftover sourdough biscuits
- sourdough english muffins
- lemon poppy seed sourdough muffins
- sourdough bagels
- sourdough banana nut muffins
Sourdough Biscuits Recipe
EQUIPMENT
- Mixing Bowl
- Cheese Grater
- Bench-Scraper or pastry cutter
- 3" Biscuit cutter
- 12" cast iron skillet or baking sheet
INGREDIENTS
Initial biscuit dough mix
- 2 ½ cups (300 g) all-purpose flour
- 8 tablespoons (113 g) unsalted butter (cold)
- ½ cup (125 g) sourdough starter discard
- 1 cup (240 g) buttermilk (or milk)
- 1 tablespoon (15 g) sugar (optional)
To add before cutting out
- 1 teaspoon (5 g) fine sea salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
INSTRUCTIONS
The night before
- Grate the butter using a cheese grater, into a large mixing bowl. Add the flour and use a bench scraper or a fork to cut the butter into the flour until it forms small, pea-sized crumbles. Add the sourdough starter discard, buttermilk and sugar and stir with a stiff spatula until fully combined. Cover the bowl and let rise on the counter for 10-12 hours.
The next morning
- Preheat your oven to 400°F (204°C). Combine the salt, baking soda and baking powder in a small bowl and use a fork to combine, making sure there are no lumps. Sprinkle half of the mixture over the dough and work it into the dough with your hands. Sprinkle the second half and continue to work it into the dough until fully combined.
- Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up. *See notes.
- Arrange the biscuits in a 12" cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.
NOTES
- Active sourdough starter can be used instead of discard. Make sure to add the salt to the initial mix. (Omit the baking powder and baking soda.) After cutting out the biscuits, let them rise in the skillet for 60-90 minutes before baking.
- Do not twist the biscuit cutter when cutting out the biscuits. The twisting motion will seal the edges, making it harder for them to rise.
PREVIOUS
Judy says
Can these be reheated for an evening meal or is it best to get up early in the morning on the day of baking to allow rise time?
Amy says
Hi Judy, yes they can be reheated. You can either reheat them in the microwave on 20 second intervals or put them in the oven on 350F until heated through.
Mary says
I made these today. The dough rose overnight, but my biscuits came out a little flat. They taste good, but don't look like yours.
MEGAN says
Should I preheat the skillet with the oven or place the biscuits into a cold skillet? I can't wait to try these over the weekend!
Amy says
Just place them in a cold skillet!
Kate says
Could you use sourdough discard from the fridge ? Or do you need fresh sourdough discard? I have a jar of sourdough discard in fridge and wondering if I could use that
Amy says
You can use straight from the fridge 🙂
Krista Lorenz says
Could you freeze the prepared biscuits before baking?
Amy says
Yes you can. I would cut them out and place them into a freezer safe baking dish. Let them thaw before baking.
Alejandra Velasco says
We LOVE LOVE THEM!!! I’ve made them a couple of times and they are just great!
I’m a newbie on this baking, sourdough, and I have a question. Could I add in cheese, onions, etc?? I’d so, at which state should I do it??
Thanks for all the love and sharing!!
Amy says
Yes you can! You can mix them in with the initial mix and should have no problems.
Alejandra Velasco says
My family and I love love your recipe it’s amazing!!!
One question, could I use pastry flour for this recipe??
Amy says
You probably could get away with pastry flour for this biscuit recipe. I've not tried it but because you want a lighter product, I think it would be fine. 🙂
Alejandra Velasco says
Thank you soooo much for answering all our questions, I’m a big big Fan!!! My 4 year old loves all of the recipes I’ve made from your page, he loves helping and it’s a big part of our family baking with Ramona our sourdough
Amy says
You're so welcome! 🙂
Sulema D says
Love the heart you put into all of your sourdough recipes! I had coconut oil on hand instead of butter. (Conversion from butter to c oil in grams requires 113x .8) these still came out great! My family is devouring them this morning. Thanks again!
Veronica says
Yes! I made the sourdough crackers and I am eating them now I will be baking another batch tonight. Seems like I just can't get enough of them! I have made many of your recipes and believe me you are the best to follow for sourdough recipes. Thanks for sharing as much as you do! I also will be making the batter for the sourdough biscuits in the morning! I'm Hooked!
Tracy G says
Absolutely divine! I used whole milk as I didn’t feel like making buttermilk. Perfectly crispy outside and soft fluffy inside. This website has become an addiction. Nothing has been bad so far! The pie crust was the best I’ve ever had!
Sonya says
These were literally the best biscuits I’ve ever had in my entire life. I will never make another biscuit recipe again, haha. Could not recommend enough!