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Sourdough biscuits with butter and jam in a plate.

Sourdough Biscuits Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Fermenting Time: 12 hours
Total Time: 12 hours 40 minutes
Servings: 12 biscuits
Author: Amy
US Customary - Metric

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.
Nutrition Facts
Sourdough Biscuits Recipe
Amount Per Serving (1 biscuit)
Calories 183 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 263mg11%
Potassium 104mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 268IU5%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

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.