Sourdough Biscuits Recipe

My simple Sourdough Biscuit recipe makes deliciously flaky biscuits with only a handful of pantry staples and is designed for either active starter or sourdough discard—your choice!

Course bread

Cuisine American

Prep Time 20

Cook Time 16

Total Time 36

Servings biscuits

Calories 302kcal

Author John Kanell

Equipment

Small baking sheet
Pastry cutter

Ingredients

2 cups all-purpose flour (240g)
1 tablespoon baking powder
2 teaspoons granulated sugar
¾ teaspoon salt
¼ teaspoon baking soda
6 tablespoons unsalted butter cold (87g)
1 cup active sourdough starter or discard (240g)
¼ cup buttermilk or whole milk (60mL)

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk to combine the flour, baking powder, sugar, salt, and baking soda.
Cut the butter into small cubes. Add it to the flour mixture and toss to combine. Use a pastry cutter or pinch with your fingers to work the butter into the flour mixture until the butter is in pea-sized pieces. Set aside in a cool place. (Refrigerate if you have the space.)
In a medium bowl, whisk to combine the sourdough starter with the buttermilk or milk.
Add the wet mixture to the dry ingredients and gently stir to bring the dough together. Knead 2 to 3 times in the bowl until the dough comes together in one piece. (If excess flour remains at the bottom of the bowl, add more buttermilk or milk, 2 teaspoons at a time, then gently fold the dough together until it creates 1 piece. The dough will still be shaggy.)
Turn the dough out of the bowl onto a lightly floured surface and press out into a ½-inch thick rectangle. Fold the dough in thirds like a letter, then press to flatten to a ½-inch thick rectangle. Repeat this 2 more times. After the last letter fold, press the dough into a 6x4-inch rectangle, about 1 inch thick.
Cut the dough into 6 equally sized biscuits, 2x2-inches each. (Alternatively, you can use a 2-inch round biscuit cutter to cut rounds, then gently press the excess dough together and re-cut.) If you like, brush the tops of the biscuits with more buttermilk or milk for a golden, glossy finish.
Bake for 16 to 18 minutes, until golden brown. Brush with more melted butter while hot. Serve warm with more butter and/or jam.

Video

https://youtu.be/k1Sb3KgT4U4

Notes

This recipe uses a sourdough starter that has 100% hydration. This means it is fed with an equal amount of water and flour. If your starter is fed with more or less water, you may need to adjust the amount of buttermilk in the recipe for the dough to reach the right consistency. If it feels too sticky, add another tablespoon of flour at a time; if it feels too dry, add another tablespoon of buttermilk at a time.
Use cold butter. This is essential for the lamination process. If you have time, I also recommend you place the shaped biscuits in the freezer for at least 15 minutes before baking. This helps the butter to solidify after you've worked the dough, helping create those enviably flaky layers.
For perfectly square biscuits, trim off the edges of the shaped rectangle before cutting the biscuits into 6 pieces. You can press the scraps together to make an extra little biscuit (the perfect chef's treat!).
For round biscuits, cut the dough using a 2" round biscuit cutter. You can press the scraps together and reroll them once to cut more biscuits.

Nutrition