Sourdough Biscuits Recipe {Buttery, Flaky & Fast}
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Sourdough Biscuits are buttery, flaky, and quick to make. This easy recipe delivers soft layers and golden brown perfection, fast!
Homemade Sourdough Biscuits are incredibly fluffy and tender, with plenty of flaky layers and a beautiful golden brown and crispy exterior. This is one of the easiest recipes to get bread on the dinner table fast or long-ferment the dough for extra gut-health benefits.
As a mom with two littles, sometimes you need to get dinner prepared and on the table fast. One of my go-to bread recipes to do just that are my Sourdough Biscuits!
My friends, these golden brown and flaky beauties are heavenly.
Better yet, this recipe is so quick and easy to make!
However, there are a few crucial steps that can take them from being light and flaky to dense little bricks. But you don’t have to worry about that because I’m going to share with you all my best baking tips on how to get perfectly tender and flaky sourdough biscuits time and time again.
We love serving them fresh out of the oven with plenty of melty butter and some flaky sea salt on top with a drizzle of honey, but they are also incredible with some jam, topped with some sourdough sausage gravy or turned into a breakfast sandwich.
And don’t forget about inclusions! Just like my Garlic & Herb Sourdough Biscuits recipe, with a touch of some fresh herb, shredded cheese or bacon bits, the flavor options are endless and delicious.
So grab your sourdough discard and let’s get baking!
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Why You’ll Love This Recipe
Quick
You can have fresh, homemade bread on the table in under an hour, making it perfect for busy weeknights. There’s no waiting for the dough to rise, so you can mix, bake, and eat without the hassle. These biscuits come out golden brown, crisp on the outside, and soft on the inside, ready to enjoy warm.
Easy
This recipe is as simple as it gets, using basic ingredients and no complicated steps. Instead of messing with a pastry cutter, you can grate frozen butter straight into the dough for an easier, faster process. With just a few quick steps, you’ll have warm, buttery biscuits fresh from the oven.
Tender and Flaky
Cold butter, sourdough discard, and buttermilk work together to create biscuits that are soft, rich, and full of flaky layers. Folding the dough a few times helps build those layers, making every bite light and buttery. They bake up tall, golden, and crisp on the outside while staying melt-in-your-mouth soft inside.
Ingredients You’ll Need
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I used all-purpose flour for this easy recipe.
- Leaveners: It is crucial to double-check that your baking powder and baking soda haven’t expired, otherwise these glorious biscuits won’t rise to great heights.
- Salt: Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for some extra minerals!
- Sugar: For a touch of sweetness. You can substitute white sugar for cane or coconut sugar.
- Cold butter: In order for the sourdough biscuits to bake up super flaky and tall, I recommend using frozen unsalted butter. Grate it with a box cutter for easy mixing.
- Sourdough starter: You can use active sourdough starter, however, I recommend using cold sourdough discard. This helps the butter to stay cold, which will help you bake up the flakiest and most tender biscuits.
- Buttermilk or half and half: For the most tender and fluffy biscuits, I recommend using cold buttermilk. The acidity from the buttermilk prohibits gluten development, making the lightest biscuit. If you don’t have buttermilk, you could substitute it with cold half and half or whole milk. Or you can quickly make a buttermilk substitute by adding 120g (1/2 cup) cold milk with 8g (1 1/2 teaspoons) lemon juice or white vinegar. Stir them together and let sit for at least 5 minutes before using in the recipe.
Supplies
- Large bowl
- Box grater: I love grating the frozen butter, rather than a pastry cutter. It’s easier and the butter is incorporated easily throughout the dough.
- Biscuit cutter: If you don’t have a biscuit cutter , you can also use a cup or cut the biscuit dough into rectangles with a sharp knife.
- Baking sheet: Line the baking sheet with parchment paper before placing the biscuit dough.
Baker’s Tips for the Flakiest Sourdough Biscuits
- Use cold ingredients: frozen butter, cold buttermilk/half and half, cold discard
- Don’t overwork your dough: this creates gluten, which will create dense biscuits
- Don’t add too much liquid: it’s tempting to think the dough is dry and to add more liquid. Don’t! Adding too much liquid will give you dense biscuits.
- Don’t skip on all the folding: Fold the dough on top of itself helps to create sky-high and ultra flaky sourdough biscuits.
How to Make Sourdough Biscuits
In a large bowl, add the flour, baking powder, baking soda, sugar and salt. Whisk until thoroughly combined.
Grate frozen butter with a box grater and mix with the dry ingredients until the butter is coated with the flour mixture and crumbly, pea-sized pieces.
You may also use a pastry cutter and cut the dough until the butter is in small, pea-sized pieces.
In a liquid measuring cup, whisk together the cold buttermilk and cold sourdough discard until smooth. Create a well in the center of the flour mixture and pour the wet ingredients into the dry ingredients.
You can find buttermilk substitutions in the ingredients above.
Mix with a fork or a rubber spatula until a shaggy dough is formed.
If you notice a lot of dry flour not mixing into the dough, you might need to add extra buttermilk to your biscuit dough. This could happen if you use thicker and more fresh sourdough starter/discard. But be careful here, as too much liquid can create dense and flat biscuits. Add 15 grams (1 Tablespoon) extra liquid at a time until most of the flour is incorporated.
Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix the dough as this can lead to dense Sourdough Biscuits.
Shape
Using a floured rolling pin, roll out the dough into a large rectangle (9-inch ×11-inch, doesn’t have to be exact), fold it in half the long way, and then fold it in half again. Roll out the dough and fold the exact same way once more. All this rolling and folding will help you to achieve all of those lovely flaky layers!
For a third time, press the biscuit dough with your hand until it is 1/2 inch tall. Take a 2 3/4 inch sharp biscuit cutter and dip it into flour, then cut into the dough.
Pro-tip: Be sure to only cut straight down into the biscuit dough, no twisting! Twisting seals the edges and keeps the biscuits from rising into those flaky layers.
Re-roll the scrapes and repeat until 8-9 sourdough biscuits have been formed.
Alternatively, you can cut the dough into 8 even rectangle biscuits with a floured, sharp knife or bench scraper. Same as before, cut straight down and pull straight up. Do not drag the knife through the dough.
Long Fermentation Tip
If you would prefer to long ferment these Sourdough Biscuits, keep the covered biscuit dough in the fridge overnight or up to 48 hours.
Bake
Preheat the oven to 425 degrees F.
Place the Sourdough Biscuits 1/2 inch apart on a baking sheet lined with a piece of parchment paper. Baking the biscuits close together helps them to bake taller.
Pop the Sourdough Biscuit dough into the freezer for at least 20 minutes, while the oven preheats. This helps ensure that the butter is nice and solid, so that it will melt while baking and release steam. This will develop all of those lovely, flakey layers.
After the biscuits have chilled, bake the Sourdough Biscuits for 17-20 minutes. If the tops of the biscuits are browning too quickly, cover them with aluminum foil for the remaining bake time.
While the biscuits are still hot, use a pastry brush to brush the tops of the biscuits with melted butter and sprinkle flaky sea salt on top. Serve warm and enjoy!
Variations
Sourdough Biscuits are perfect on their own, but if you’re looking to spice it up, try one or more of these inclusion ideas!
- Add fresh herbs – chives, thyme, oregano.
- Shredded cheese – cheddar, asiago, parmesan, etc.
- Crumbled bacon bits.
- Diced jalapeños.
Refer to my Garlic & Herb Sourdough Biscuits for how much to add!
How to Serve
Serve them with my homemade sausage gravy, thickened with sourdough discard. They’re also amazing slathered with butter, jam, or honey. Or turned into hearty breakfast sandwiches. Fresh out of the oven, they won’t last long!
How to Store
Make ahead:
You can prep the dough the day before, cover them, I love using this cover on my baking sheets, and keep it in the fridge overnight. Bake as usual the next day.
Freeze the dough:
Shape the biscuits, place them on a baking sheet, and freeze until solid. Transfer to an airtight container or freezer bag. Bake straight from frozen, adding a few extra minutes. Store up to 3 months.
Freeze after baking:
Let them cool completely, then store in an airtight container or freezer bag. Reheat in the oven at 350°f for about 10 minutes or until warm. Store up to 2 months.
FAQs
Yes, but using whole wheat flour will make the biscuits denser. For the best texture, try replacing up to half of the white flour with whole wheat flour. This will add flavor while still keeping the biscuits tender.
Yes. If you don’t have buttermilk, you can use heavy cream for a richer biscuit. Another option is to make a quick substitute by mixing whole milk with a little lemon juice or vinegar and letting it sit for a few minutes. This will create a similar acidity to buttermilk, which helps with texture.
Want to experiment with different sourdough recipes? If you enjoy sourdough baking, you might like making sourdough waffles, sourdough pancakes, sourdough scones, sourdough flatbread, sourdough crackers, or sourdough English muffins.
Sourdough Biscuit Recipe
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Ingredients
- 280 grams all-purpose flour 2 cups
- 8 grams baking powder 2 teaspoons
- 3 grams baking soda 1/2 teaspoon
- 4 grams sugar 1 teaspoon
- 6 grams salt 1 teaspoon
- 113 grams unsalted butter, frozen 1/2 cup
- 200 grams sourdough discard 2/3 cup
- 120 grams buttermilk or half and half 1/2 cup
- 28 grams salted butter, melted 2 Tablespoons
Instructions
Mix Dough
- In a large bowl, add the flour, baking powder, baking soda, sugar and salt. Whisk until thoroughly combined.280 grams all-purpose flour, 8 grams baking powder, 3 grams baking soda, 4 grams sugar, 6 grams salt
- Grate frozen butter with a box grater and mix with the dry ingredients until the butter is coated with the flour mixture and crumbly, pea-sized pieces.You may also use a pastry cutter and cut the dough until the butter is in small, pea-sized pieces.113 grams unsalted butter, frozen
- In a liquid measuring cup, whisk together the cold sourdough discard and cold buttermilk until smooth. Create a well in the center of the flour mixture and pour the wet ingredients into the dry ingredients. Mix with a fork or a rubber spatula until a shaggy dough is formed.If you notice a lot of dry flour not mixing into the dough, you might need to add extra buttermilk to your biscuit dough. This could happen if you use thicker and more fresh sourdough starter/discard. But be careful here – too much liquid can create dense and flat biscuits. Add 15 grams (1 Tablespoon) extra liquid at a time until most of the flour is incorporated.200 grams sourdough discard, 120 grams buttermilk or half and half
- Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix the dough as this can lead to dense biscuits.
Shape
- Using a floured rolling pin, roll out the dough into a large rectangle (9-inch ×11-inch, doesn’t have to be exact), fold it in half the long way, and then fold it in half again. Roll out the dough into a large rectangle again and fold the exact same way once more. All this rolling and folding will help you to achieve all of those lovely flaky layers!
- For a third time, pat the biscuit dough with your hand until it is 1/2 inch tall. Take a 2 3/4 inch sharp biscuit cutter and dip it into flour, then cut into the dough.Pro-tip – Be sure to only cut straight down into the biscuit dough, no twisting! Twisting the biscuit cutter will close the biscuit dough and prohibit it from rising with all those flaky layers while they bake.
- Re-roll the scrapes and repeat until 8-9 sourdough biscuits have been formed.Alternatively, you can cut the dough into 8 even rectangle biscuits with a floured, sharp knife or bench scraper. Same as before, cut straight down and pull straight up. Do not drag the knife through the dough.Long Ferment: If you would prefer to long ferment these Sourdough Biscuits, place the covered biscuit dough in the fridge overnight or up to 48 hours.
Bake
- Preheat the oven to 425 degrees F.
- Place the Sourdough Biscuits 1/2 inch apart on a baking sheet lined with a piece of parchment paper. Baking the biscuits close together helps them to bake taller.
- Cover the biscuit dough (I love this cover) and place them into the freezer for at least 20 minutes, while the oven preheats. This helps ensure that the butter is nice and solid, so that it will melt while baking and release steam. This will develop all of those lovely, flakey layers!
- After the biscuits have chilled and the oven is preheated, bake the Sourdough Biscuits for 17-20 minutes. If the tops of the biscuits are browning too quickly, cover them with aluminum foil for the remaining bake time.
- While the biscuits are still hot, use a pastry brush to brush the tops of the biscuits with melted butter and sprinkle flaky sea salt on top. Serve warm and enjoy!28 grams salted butter, melted
Notes
Variations
Sourdough Biscuits are perfect on their own, but if you’re looking to spice it up, try one or more of these inclusion ideas!- Add fresh herbs – chives, thyme, oregano.
- Shredded cheese – cheddar, asiago, parmesan, etc.
- Crumbled bacon bits.
- Diced jalapeños.
I didn’t rate it because I am new to sourdough baking and did not understand at what step to refrigerate dough for long fermentation. I rolled out dough as directed, cut into biscuits and then refrigerated overnight. The biscuit dough was cold and probably made mistake in freezing it for 30 min. The biscuits didn’t raise much and were pretty hard.
Should I refrigerate dough before shaping if want to do long fermentation? Then since already cold, skip the freezer time? I’d like to try it again, thanks!
Thank you so much for sharing this — and I’m so glad you’re willing to try again! If the biscuits turned out hard, it was likely from overworking the dough or the butter melting into it. Keeping everything cold and handling the dough gently makes a big difference.
I hope you give them another try — I’d love to hear how they turn out next time!
The last couple I cut got a bit dense once they were baked, I’m assuming from refolding the scraps. How can I prevent that?
That can definitely happen from refolding the scraps. The more you handle and rework the dough, the more the butter warms up and the gluten develops, which can lead to denser biscuits. To help prevent that, try pressing the dough together gently, and if it starts to feel warm, pop it in the fridge for 10–15 minutes before cutting the next round. You’ll usually get the fluffiest biscuits from the first cut, so I like to keep the scraps minimal when possible. Hope this helps!
I love the flavor of these however mine only rose slightly. I am not sure what I did to cause that.
Thank you so much for trying them — I’m glad you loved the flavor! If they didn’t rise much, the most common cause is the butter warming up too much while mixing. For tall, flaky biscuits the butter needs to stay really cold so it can create steam in the oven. A few tips that help:
• Use very cold butter (or even freeze it for 10–15 minutes and grate it).
• Work the dough as little as possible so the butter doesn’t melt.
• Make sure your baking powder is fresh, since that helps with rise, too.
• Chill the dough for 10–15 minutes before baking if your kitchen is warm.
Give it another go — I think you’ll see a big difference! 🙌✨
The biscuit recipe sounds good. I haven’t tried it yet. I just started making a sourdough starter today so I have to wait seven days right? Also there’s a question I have. Can you use whey, instead of buttermilk, which is a discard from the 36 hour fermentation process to make L Gaserri Yogurt or super gut yogurt
Yes, you’ll need to wait for your starter to become active — usually around 5–7 days, but it can take up to 21 days — before using it in recipes like these biscuits. And absolutely, you can substitute whey for buttermilk! It will work nicely in the dough and adds a bit of tang, similar to buttermilk.
This recipe has become a staple in our house! Quick, easy, and so delicious. Husband, toddler, and pregnancy approved!
We bake these ahead of time, wrap them up with some cooked sausage and egg, and freeze them. They reheat perfectly! 😋
I love hearing this!! I’m so glad these biscuits have become a staple for your family. What a brilliant idea to prep them into breakfast sandwiches and freeze them—that sounds so convenient (and delicious)! Thank you for sharing!
How many biscuits should this recipe give you?
This recipe make 8-9 biscuits!
Can you freeze these for later?
Absolutely! You can freeze the biscuit dough and bake later! You may need to add a few minutes to the baking time is baked from frozen. Or bake and then once they have cooled, freeze them!