Sourdough Biscuits Recipe

Tall, golden biscuits with crisp edges and tender, fluffy, buttery center - these sourdough biscuits are surprisingly simple to make. The discard and buttermilk add just a hint of tang while keeping the biscuits incredibly moist and tender.

Servings : biscuits

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Prep Time : 15

Cook Time : 20

Resting Time : 15

Total Time : 50

Equipment

Mixing Bowl
Bench Scraper
Rolling Pin
Baking Sheet

Ingredients

270 grams (2 cup) all-purpose flour about 2 cups or more
3 grams (½ teaspoon) kosher salt
13 grams (1 tablespoon) granulated sugar
2 grams (¼ teaspoon) baking soda
12 grams (1 tablespoon) baking powder
113 grams (4 oz) unsalted butter cold
177 grams (¾ cup) buttermilk cold
120 grams (½ cup) sourdough starter discard or ripe, 100% hydration, cold, ~½ cup
Extra buttermilk for brushing
Extra granulated sugar for topping or sea salt for more savory biscuits

Instructions

Preheat the oven to 450°F and line a baking sheet with parchment or silicone liner.
Prepare dry ingredients - Sift flour, baking soda and baking powder into a large mixing bowl, add kosher salt and sugar, whisk to combine.
270 grams all-purpose flour, 3 grams kosher salt, 2 grams baking soda, 12 grams baking powder, 13 grams granulated sugar
Cut in the butter - Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size.
113 grams unsalted butter
Prepare wet ingredients - Add cold buttermilk and cold sourdough discard to a small vessel, whisk to combine.
177 grams buttermilk, 120 grams sourdough starter
Make the dough - Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a shaggy dough forms. Cover and rest in the refrigerator for 10 to 15 minutes to allow the dough to hydrate.
Roll and fold the dough - Scrape the dough out onto a well-floured board or countertop, and roll out into a rectangle about ½” thick. Fold the dough in thirds, like folding a letter. Rotate 90 degrees, roll it out again and fold in thirds, at least one more time. Finally, shape the dough into a rectangle about 1” thick. Cut into 8 portions.
Bake the biscuits - Place the biscuits on the prepared baking sheet, about 1” apart, brush the top with extra buttermilk, and sprinkle generously with sugar. Bake for 20 minutes until golden brown.
Extra buttermilk for brushing, Extra granulated sugar for topping
Cool - Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the biscuits to a wire rack to cool completely. Best served warm.

Notes

These will keep at room temperature for a few days. You can also freeze them for 3 to 6 months for long term storage.
Reheat in the toaster oven or in the regular oven at 325°F-350°F for 5 - 7 minutes. My toaster oven/air fryer tends to run hot so I always use the lower temperature setting.
If you're using ripe starter, room temp is okay.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.