Sourdough Strawberry Biscuits
Sourdough strawberry biscuits are made with fresh, juicy strawberries and leftover sourdough discard. They're super easy to make, and you can bake them right away or let the dough ferment overnight!
Amy's notes
If you love our classic sourdough biscuits, you are going to absolutely love these sourdough strawberry biscuits, full of strawberry flavor!
Made with sourdough discard, they bake up golden and tender in just 20-25 minutes. Serve these fluffy biscuits straight from the oven with butter and strawberry jam for extra strawberry flavor, or use them for breakfast sandwiches with eggs and cheese!
I also love to enjoy them as a dessert, as the base for sourdough strawberry shortcake topped with homemade whipped cream and sprinkled with berries.
Enjoy! xx
Ingredients needed
- You will need all-purpose flour, granulated sugar, unsalted butter, sourdough discard, fresh strawberries, buttermilk (or regular milk or a plant-based milk), sea salt, baking powder, and baking soda.
Step-by-Step Instructions with Photos
Step 1
Add the flour to a large mixing bowl and grate the cold butter into it.
Step 2
Use your hands, a bench scraper, or a fork to mix the butter into the flour mixture until it looks like small pea-sized crumbs.
Step 3
Then add the sourdough starter discard, buttermilk, sugar, baking powder, baking soda, and salt. Stir with a stiff spatula until everything is well combined. Use your hands to ensure there are no dry bits left.
Step 4
Add the strawberries and gently mix them in.
Step 5
Let the dough rest while you preheat the oven.
Step 6
Generously flour your work surface and turn the dough out onto it. Flour the top of the dough, then use your hands to press it into a rectangle 1 inch thick.
Step 7
Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up.
Step 8
Arrange the biscuits in a 12" cast iron skillet or parchment paper-lined sheet pan.
Step 9
Bake for 20-25 minutes, or until the tops are golden brown.
Step 10
Remove from the oven and serve warm.
How to Store Sourdough Strawberry Biscuits
Keep your strawberry biscuits at room temperature in a covered container for up to three days. Avoid storing them in the fridge, as they will get hard.
For longer storage, wrap individual biscuits tightly in plastic wrap and place them in a freezer-safe container for up to 3 months.
Subscribe to our newsletter and we'll send you more fresh recipes, valuable troubleshooting advice, useful tips, and other information we believe will be helpful to you!
Sourdough Strawberry Biscuits
EQUIPMENT
- Mixing Bowl
- 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 (See notes)
- 8 tablespoons (113 g) unsalted butter (cold)
- ½ cup (125 g) sourdough starter discard
- 1 cup (240 g) buttermilk (or milk)
- ¼ cup (50 g) sugar (optional)
- 1 cup (144 g) chopped strawberries
To add before cutting out
- 1 teaspoon (5 g) fine sea salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
INSTRUCTIONS
Mix the dough (choose one option)
- To bake right away: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Then add the sourdough starter discard, buttermilk, sugar, chopped strawberies, baking powder, baking soda, and salt. Stir with a stiff spatula until everything is well combined. Use your hands to ensure there are no dry bits left. Let the dough rest while you preheat the oven.
- To ferment overnight: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it resembles small pea-sized crumbs. Then add the sourdough starter discard, buttermilk, and sugar. Stir with a stiff spatula until everything is well combined. Cover the bowl and let it rise on the counter for 10-12 hours.Right before you cut out the biscuits, mix the salt, baking soda, and baking powder in a small bowl with a fork, breaking up any lumps. Sprinkle half of this mixture over the dough and work it in with your hands. Then sprinkle the remaining half and keep mixing until everything is fully combined. Then mix in the chopped strawberries.
Cut out and Bake
- Preheat your oven to 400°F (204°C). Lightly grease a cast iron skillet with butter and set aside.
- 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 greased 12" cast iron skillet or on a parchment paper-lined baking sheet and bake for 20-25 minutes, or until the tops are golden brown. Remove and serve warm.
NOTES
- White Lily and Gold Medal all-purpose flour are low in protein and will give you the lightest, fluffiest biscuits.
- 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.