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5.0 from 45 votes

The Best Sourdough Biscuits

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 14 biscuits
Course: Bread
Cuisine: American

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • 1 tablespoon granulated sugar
  • ¾ teaspoon table salt
  • ½ teaspoon baking soda
  • ¾ cup (12 tablespoons, 170 g) very cold or frozen salted butter
  • 1 ½ cups sourdough starter, fed or discard
  • ¾ cup buttermilk
  • Melted butter, for brushing

Instructions

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  1. Preheat oven to 425 degrees F. Line a half sheet pan with parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
  3. Using the large holes of a box grater, grate in the cold butter. (Alternatively, you can cut the butter into the dry ingredients using a pastry blender or use a food processor for this step.)
  4. Toss the butter with the dry ingredients until evenly mixed.
  5. Add the sourdough starter and buttermilk. Fold/gently mix the biscuit dough until it starts to come together in a rough mass and only a few dry streaks remain.
  6. Turn the biscuit dough out onto a lightly floured counter. Gently pat the dough into a rectangle about 1-inch thick. Gently fold the dough in thirds and then lightly press into a thick rectangle. Repeat the folding process one more time and then press or roll the dough into a rectangle about 1-inch thick.
  7. Cut the dough into 12 to 14 squares (or you can use a round biscuit cutter - re-rolled scraps may not be as flaky as the first biscuits cut).
  8. Place the biscuits 1/2-inch apart on the prepared baking sheet. Bake for 20-22 minutes until golden and baked through.
  9. Immediately out of the oven, brush with melted butter. Serve warm.

Notes

  • Sourdough Starter: my sourdough starter is fed at a 1:1:1 ratio and is thick but pourable. If your sourdough starter has a different consistency, it's possible you may need to add more flour (or more buttermilk) to help the dough come together. The most important factor in making these biscuits is to work quickly so the butter doesn't melt and to not overwork the dough. 
  • Butter: if using unsalted butter, increase the salt in the recipe by 1/4 teaspoon or so.

Nutrition Information

Serving 1 biscuit Calories 221kcal (11%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 28mg (9%) Sodium 393mg (16%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 14biscuits

Amount Per Serving

Calories

% Daily Value*

Serving 1 biscuit
Calories 221kcal 11%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 28mg 9%
Sodium 393mg 16%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.