Light and fluffy sourdough biscuits are easy to make with this overnight recipe!
They are simply mouthwatering topped with your favorite homemade preserves or made into a hearty breakfast sandwich with eggs and cheese!
You'll love the tangy flavor of sourdough in every bite!
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 is another sourdough recipe that is perfect for beginners or everyday home bakers that just want to bake healthy, fermented food for friends and family.
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Step by step instructions
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!
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.
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.
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.
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.
5. Arrange in skillet and bake for 25-30 minutes.
Make sure to serve the biscuits hot out of the oven with a little homemade butter and apple butter or strawberry jam!
What's the best flour for biscuits?
When baking biscuits, you want to use an all-purpose flour with a lower protein content. Brands like White Lily get their "best flour for biscuits" reputation because of this fact.
While conventional all-purpose flour has a protein content of around 12%, White Lily flour has a 9% protein content, which makes for a light and fluffy biscuit.
Another brand to try is Gold Medal all-purpose flour, which comes in at a 10.5% protein content.
Tips for success
Let's go over a few details that can help you bake the best biscuits every time!
How to measure flour without a scale
Don't have a kitchen scale to measure flour?
Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than called for in the recipe.
Tips for baking in warm and/ or high humidity areas - When baking in high humidity and/or warmer areas, it's often a good practice to use less water and bake a little longer than the recipe calls for. Reduce the milk by 50 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. You may need to bake the biscuits a few minutes longer. This will take some trial and error!
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 on them which don't taste bad but may look unsightly.
How to cut biscuits properly
- 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.
Alternate equipment options
- If you do not have a cheese grater to grate the butter, cut the cold butter into small cubes 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.
- If you do not have a cast iron skillet, use a baking sheet. Arrange the biscuits so there is about ¼"-½" of space between each one.
- A 3" wide glass 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 it will become hard.
Freeze individual biscuits wrapped tightly in plastic wrap and inserted into a freezer-safe container for up to 3 months.
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.
Day 1
- 8PM – Mix the initial dough ingredients, cover and ferment 10-12 hours.
Day 2
- 8AM – Preheat oven. Add the remaining ingredients to dough and cut out biscuits.
- Bake for 25-30 minutes, or until the tops are golden brown.
Other sourdough recipes you may like:
Make sure you PIN this recipe for later! If you have any questions, leave them in the comment section below!
Sourdough Biscuits Recipe
Equipment
- Mixing Bowl
- Cheese Grater
- Bench-Scraper or pastry cutter
- Biscuit cutter
- 12" cast iron skillet or baking sheet
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 8 tablespoons (113 g) unsalted butter (cold)
- ½ cup (125 g) sourdough starter (discard, stirred down)
- 1 cup (240 g) buttermilk (or milk)
- 1 tablespoon (15 g) sugar (optional)
- 1 teaspoon (5 g) fine sea salt
- 1 ½ teaspoon (7 g) baking powder
- ½ teaspoon (3 g) baking soda
Instructions
Day 1
- 8PM - 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 ferment on the counter for 10-12 hours.
Day 2
- 8AM - 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.
- Make sure to thoroughly mix the salt, baking soda and baking powder into the dough to distribute them evenly. If not fully incorporated, the biscuits will have brownish spots on them which don't taste bad but may look unsightly.
- Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- Tips for baking in warm and/ or high humidity areas - When baking in high humidity and/or warmer areas, it's often a good practice to use less water and bake a little longer than the recipe calls for. Reduce the milk by 50 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. You may need to bake the biscuits a few minutes longer. This will take some trial and error!
- 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.
- Cold butter can be cut into small cubes 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.
- If you do not have a cast iron skillet, use a baking sheet. Arrange the biscuits so there is about ¼"-½" of space between each one.
- A 3" wide glass mason jar can be used in place of a biscuit cutter.
Debbie says
Can I shape the biscuits and freeze the unbaked biscuits? I do that with my normal biscuit recipe and it makes a nice convenience food and the biscuits are still fresh and hot out of the oven when baked instead of reheated.
Amy Duska says
Hi Debbie, yes you can 🙂
Vanessa Cardwell says
Hi thank you for the video and the easy to follow instructions I’ve been working with the starter in a crock for about 8 to 10 days now I tried the sourdough biscuits I did have the issue with the little spots from the mixing they taste great I will definitely be sharing I’m not clear what to do with the sourdough starter now since I took some out do I always have to put some back in and if I’m not using it just put it in the fridge?
Amy Duska says
Hi Vanessa, yes keep it in the fridge until you are ready to bake again, but make sure to feed it first!
Shawn says
We loved your biscuit recipe! Can you freeze them before baking for a ‘later use’ date?
Amy Duska says
Yes you can. Cut them out and arrange in a freezer-safe pan, like a foil pan, cover tightly and freeze for up to 3 months. When you're ready to bake, just take them out and pop them in the oven. No need to thaw first.
Heather says
Another great recipe for sourdough discard! I've made this recipe several times and the biscuits always come out delicious. They also freeze nicely and are easy to defrost for a dinner or breakfast addition. Thank you!
Heather says
Loved these biscuits! My favorite from scratch recipe I have tried so far...and I have tried several. They were 5 star from all 7 of us!
Teresa says
I have a question: If I’m using active starter, do I still ferment for 10-12 hours? And do I gently pour the active starter or stir down to weigh it?
Amy Duska says
Hi Teresa, yes, I would let it ferment to give it the best taste. If you are using a scale, there is no need to stir it down beforehand.
Jeanne says
I noticed on the biscuits and muffins there is access dough. Do you just reshape? It makes 2 funky looking biscuits, but I hate to waste.
Amy Duska says
Hi Jeanne, I definitely reshape it and bake. They do look funny but I hate to waste too!
Baker says
Can I use normal milk? Not Buttermilk?
Amy Duska says
Yes you can!
Barbara says
Hi Amy!
I love your recipes... and this one couldn't be different! I just baked them and they are amazing. Thanks for sharing with us! <3
Jenna says
I loved this recipe! Tried another sourdough biscuit recipe and it was a gross mess. Knew I liked the basic sourdough on this page, so I figured I'd give it a try! They were flaky, buttery, and delicious! I had to add a little bit extra buttermilk to the recipe (dry day), but otherwise followed the recipe to a T and was super pleased with the results.
Julie-Catherine says
We love these biscuits! They are easy on my stomach, delicious, and easy to make. Thank you!
Samantha K Partin says
Hello, Could I add in cheese and chive it this and when shoud I? Thank you.
Amy Duska says
I would add them when you add the baking soda and powder before cutting them out.