This sourdough biscuit recipe is pretty amazing and so easy to make. This is perfect if you have sourdough starter discard. Most sourdough biscuit recipes take almost as much time as making sourdough bread, and I don’t always have time for that. So this 30 minute recipe is perfect when time is short. Your whole family will love these sourdough biscuits to go with breakfast or dinner!
Sourdough Biscuit Recipe
As mentioned before, this recipe is so easy to make. I found the original recipe here, however, I did make some changes. I only used 1 type of flour and added more salt and I tend to flour the board as well to keep the sourdough biscuit dough from sticking to my chopping board. When warm these sourdough biscuits will taste a little sour, fluffy, with a hint of salt. Once they’re warm, they actually taste like fluffy saltines. It’s interesting, but still good.
It’s one of my favorite ways to use my sourdough starter discard.
Recipe Notes:
These are best when eaten fresh or same day. They’re okay the second day, but not nearly as good.
Supplies Needed To Make This Sourdough Biscuit Recipe
- 1 Cup Unbleached All Purpose Flour
- 2 TBSP Baking Powder
- 1 1/2 TSP Coarse Salt (I don’t use table salt)
- 1 Stick Cold Salted Butter
- 2-3 Tablespoons Melted Butter
- 1 Cup Sourdough Starter
- 1 TBSP Milk
How To Make Delicious Sourdough Biscuits
Step 1
Preheat your oven 425 degrees and place parchment paper on a baking pan.
Step 2
Put all your dried ingredients together in a bowl and whisk them together.
Step 3
With a butter cutter, cut the butter into the flour mixture.
Note:
Cut the butter in until the flour looks like it has a bunch of small clumps.
Step 4
Mix in your sourdough starter and your milk and mix well. I mix it with my hand.
Note:
The dough may seem raggedy at first, but keep mixing in the flour. It gets wetter as you go.
Step 5
Fold the dough, and then fold it 4 more times moving the bowl a quarter circle each time.
Step 6
Press the dough out on a cutting board into a nice rectangle. Use a cookie cutter or cup to cut out the biscuits.
Step 7
Once you cut out the first few biscuits, mash the dough back together and continue doing this until no more dough remains.
Step 8
Put the biscuits on a cookie sheet and cook for about 15 minutes.
Step 9
Once you pull out the biscuits make sure to butter them generously.
Enjoy!
What Goes Well With These Sourdough Biscuits
I know I may have thrown you off when I talked about their flavor, but they’re biscuits. Soft, fluffy, and they taste great as a side for:
- Soups
- Stews
- Chili
- Beans
- Hearty Meat and Potato Dinners
- Biscuits and Gravy
- Breakfast Sandwiches
- Butter Board
You can also top them with so many things like:
- Butter
- Jam
- Jelly
- Honey
Hope you enjoy them as much as my family does, they’re a staple in our house now!
How To Make This A Vegan Sourdough Biscuit Recipe?
If you have dietary needs and want to make these sourdough biscuits vegan then take out the milk. The milk is to make the sourdough biscuits golden. As for the butter, I haven’t tried it, but I believe you can swap it out for vegetable shortening.
However, you will need your shortening to be very cold. I would probably semi-freeze it and then cut it into small pieces.
The cold fat is what keeps your sourdough biscuits nice and flaky.
My Experience Making These Homemade With This Old Fashioned Sourdough Biscuit Recipe
I scoured the internet for an easy sourdough biscuit recipe. I’m sure there are more, and I know I made changes to this one, however, most of them were overnight recipes, and I don’t have time to prep dough and wait.
Most times when I decide I want biscuits with dinner it’s a same day type decision. So I need something relatively fast. And if I can put the fermented sourdough starter out early and let it rise and have it by dinner, that’s perfect.
We are not huge bread eaters, but when I make soups and stews I want some kind of bread, preferably from scratch, and this sourdough recipe is perfect in a pinch.
Believe it or not, throwing this out there, while this is not my grandma’s recipe, she is actually the one who taught me that the fat, butter or shortening, has to be super cold when baking biscuits or pie crusts.
Simple and Easy Sourdough Biscuits
Equipment
- 1 Butter Cutter
Ingredients
- 1 Cup Unbleached All Purpose Flour
- 2 TBSP Baking Powder
- 1.5 TSP Coarse Salt
- 1 Stick Salted Cold Butter Must be cold
- 2-3 TBSP Melted Butter
- 1 Cup Sourdough Starter Fed and bubbly
- 1 TBSP Milk
Instructions
- Preheat your oven 425 degrees and place parchment paper on a baking pan.
- Put all your dried ingredients together in a bowl and whisk them together.
- With a butter cutter, cut the butter into the flour mixture.
- Cut the butter in until the flour looks like it has a bunch of small clumps.
- Mix in your sourdough starter and your milk and mix well. I mix it with my hand.
- The dough may seem raggedy at first, but keep mixing in the flour. It gets wetter as you go.
- Fold the dough, and then fold it 4 more times moving the bowl a quarter circle each time.
- Press the dough out on a cutting board into a nice rectangle. Use a cookie cutter or cup to cut out the biscuits.
- Once you cut out the first few biscuits, mash the dough back together and continue doing this until no more dough remains.
- Put the biscuits on a cookie sheet and cook for about 15 minutes.
- Once you pull out the biscuits make sure to butter them generously.
- Enjoy!
Did you try these sourdough biscuits? How did they turn out? Comment below and let me know, I’d love to hear from you.
