Sourdough Biscuits

Sourdough biscuits are a true delight that bring together the tangy richness of sourdough discard and the comforting flakiness of a homemade biscuit. These biscuits are not just any ordinary recipe; they transform your leftover sourdough starter into a warm, buttery treat that is perfect for breakfast or any time you crave something delicious. Picture a warm biscuit, golden brown on the edges with a tender crumb—just begging for a spread of butter or your favorite jam.

I first stumbled upon this recipe when I was looking to minimize waste from my sourdough adventures. The moment I pulled that first batch out of the oven, my kitchen filled with mouthwatering scents that beckoned everyone to gather. It was a simple yet gratifying experience connecting with that wonderfully versatile dough, and ever since, these sourdough biscuits have been a staple in my home. If you’re diving into the world of baking or want to find a satisfying use for all that sourdough discard, give this recipe a try!

How to Make Sourdough Biscuits

1. Prepare the Butter: Cut 6 tablespoons of unsalted butter into small cubes. Keep it in the refrigerator until you’re ready to use it; cold butter is key to those flaky layers.

2. Mix the Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of all-purpose flour, 2 tablespoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of sugar. Mix on low speed just long enough to blend.

3. Incorporate the Butter: Add the cold butter cubes to the flour mixture and mix on low speed. You want to break down the butter until it resembles coarse crumbs, with a few larger pea-sized pieces remaining. This usually takes about 10 minutes.

4. Mix in the Sourdough: Pour in 1 cup of sourdough discard and mix on low speed until just combined. The dough will be shaggy but shouldn’t be overmixed.

5. Add Buttermilk: Transfer the dough to a smooth surface and drizzle ¼ cup of low-fat buttermilk over it, adding 1 tablespoon more if needed, and gently knead until the dough just holds together—it shouldn’t feel wet.

6. Laminate the Dough: Quickly press the dough flat into a rectangle about 1½ inches thick. Fold it in thirds like a letter, and repeat this process two more times. This folding technique helps create those delicate layers.

7. Chill the Dough: Shape the folded dough into a rough square, wrap it tightly in plastic wrap, and refrigerate for 30 to 60 minutes. This is a crucial step for maintaining cold butter and achieving a flaky texture.

8. Preheat the Oven: Set your oven to 375°F (convection) or 400°F (conventional). Line a baking sheet with parchment paper.

9. Roll Out the Dough: Unwrap the cooled dough and place it on a piece of plastic wrap. Roll it into a 7-inch square. Trim the edges with a knife or bench scraper to form a perfect 6-inch square.

10. Cut the Biscuits: Cut the square into thirds along the top edge, then rotate the square and cut into thirds again, giving you 9 square biscuits, each roughly 2 inches wide. Gather any scraps, press into a rectangle, and cut to create 2 additional biscuits.

11. Arrange and Egg Wash: Place the biscuits about 1 inch apart on the prepared baking sheet and brush the tops with egg wash for that lovely golden finish.

12. Bake: Bake the biscuits for 10 to 12 minutes, or until the edges are golden brown and the tops feel slightly firm when lightly pressed.

Storing & Reheating

To enjoy your sourdough biscuits later, store them at room temperature in an airtight container for up to two days. For longer storage, refrigerate for up to a week, or freeze them in a freezer bag for up to three months. Reheat in a 350°F oven for about 5-10 minutes, and drizzle a bit of melted butter on top to refresh their flavor and texture.

Chef’s Helpful Tips

• Make sure the butter is very cold to achieve that perfect flaky texture.
• Avoid overmixing the dough; it’s okay if there are a few lumps.
• If your dough feels too sticky, add a bit more flour, but be careful not to dry it out.
• Experiment with adding herbs, cheese, or garlic powder for extra flavor.
• If you want to make these ahead of time, you can freeze the unbaked biscuits and bake them straight from frozen—just add a minute or two to the baking time!

Sourdough biscuits not only charm the senses with their delightful texture and flavor, but they also offer a fantastic way to use up that sourdough discard. As you give this recipe a go, feel free to make it your own; play with the shapes, and maybe even throw in some cheese or herbs for a twist.

These biscuits are perfect for any occasion—whether it’s a cozy breakfast at home or a gathering with friends and family, they’re sure to impress. The satisfaction of seeing your loved ones enjoy your baking efforts is a reward in itself.

Recipe FAQs

Sourdough Biscuits

Recipe Author: Grace

These Sourdough Biscuits are fluffy, buttery, and incredibly easy to make. With just a few simple ingredients, they are great for breakfast, brunch, or as a comforting side dish. Their delightful flavor comes from the sourdough discard, making them both resourceful and delicious!

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• Prep Time 20 minutes
• Cook Time 12 minutes
• Yield 10 biscuits 1x

Ingredients

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• 6 tablespoons unsalted butter, refrigerated and cubed
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup sourdough discard
• ¼ cup low-fat buttermilk, plus up to 1 tablespoon more as needed
• 1 egg, for egg wash

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Instructions

1. Cut the butter into small cubes and return to the refrigerator.
2. In a stand mixer, combine flour, baking powder, salt, and sugar. Mix briefly.
3. Add cold butter cubes and mix on low speed until mostly incorporated, leaving some pea-sized pieces.
4. Incorporate the sourdough discard on low speed until a shaggy dough forms—don’t overmix.
5. Transfer the dough to a surface, drizzle buttermilk over it one tablespoon at a time, and gently work until it holds together.
6. Press the dough to 1½ inches thick, fold into thirds, and repeat twice.
7. Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes.
8. Preheat the oven to 375°F convection or 400°F conventional and line a baking sheet with parchment paper.
9. Roll out the dough to a 7-inch square and trim it to 6 inches per side.
10. Cut into 9 square biscuits, each about 2 inches wide, and make 2 additional biscuits from scraps.
11. Arrange biscuits on the baking sheet, brush with egg wash, and bake for 10 to 12 minutes until golden.

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Notes

Ensure the butter is very cold for the best texture.
Feel free to vary the thickness of the biscuits according to preference, but adjust the baking time accordingly.
These biscuits are best served fresh and warm.

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Nutrition

• Serving Size: 1 biscuit
• Calories: 150
• Sugar: 1g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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