Easy To Make Sourdough Biscuits Recipe

This sourdough biscuit recipe is made with an active sourdough starter and it makes an entire batch of homemade biscuits that will leave your mouth watering and wanting more! Slather some homemade jam on it or some fresh butter. These great biscuits won’t disappoint.

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 I love these easy sourdough biscuits because the recipe is versatile and can be used for making other meals. It is a great recipe for breakfast meals or even dinner meals such as chicken pot pie, or shepherd’s pie. It is also a great sourdough discard recipe. 

WHY I LOVE SOURDOUGH RECIPES

If you have been following along with me for any amount of time you will know my love for all things sourdough. I love making sourdough pancakes, sourdough skillets, sourdough English muffins, and can’t wait to try my hand at making sourdough waffles here soon. 

Slight confession, however: I dislike making sourdough bread. It takes way too long for this busy mama! Until then I am sticking with sourdough recipes like this easy biscuit recipe.

There is such satisfaction watching the wild yeast work and rise the fermenting dough. It is the ultimate form of accomplishment for any from-scratch cook! 

HEALTH BENEFITS OF COOKING WITH YOUR OWN SOURDOUGH STARTER

I talk a lot about it in my post about how to create your own sourdough starter, but a small recap for learning purposes comes back to the phytic acid and the wild yeast. 

What is phytic acid? It is an anti-nutrient that helps to preserve the grain but it also blocks the body from being able to absorb certain nutrients. Our bodies weren’t meant to digest grains in this way, which is why so many people have grain and gluten sensitivities.

The starter helps to naturally capture wild yeast through natural fermentation (aka the sour taste). It harbors a ton of gut-healthy bacteria that break down the indigestible parts of gluten.

Pro Tip: If you do not love the sourdough tang taste that a starter can leave in different foods simply sprinkle in some baking soda to your final biscuit dough before cutting it. It neutralizes the sour taste in the sourdough item.

SOURDOUGH STARTER DISCARD RECIPES

For some of you using your sourdough starter, you know they love the time and energy that goes into making a mature starter last. If you are looking for some recipes that use up your starter so you can pause sourdough for a while here are a few of my favorites:

1. Sourdough Pancakes
2. Sourdough English Muffins
3. Sourdough Skillet
4. Sourdough Biscuits
5. Sourdough Chocolate Chip Cookie Skillet
6. Sourdough Pizza Crust

If you do not want to use up your starter, these are all great recipes to try out and love as you re-feed your starter.

Another fun idea if you want to put your sourdough baking days on hold is to dehydrate your starter! It is a great way to have an “insurance” policy on your starter if you want to place it on hold for a while without losing all of your hard work in creating a mature sourdough starter. 

TOOLS YOU MAY NEED

• Biscuit cutter (I also use a mason jar)
• Large bowl
• Measuring Cups and Measuring Spoons
• Greased baking sheet (I also love using a Silpat or even parchment paper)
•  Rolling Pin
• Small bowl for melted butter
• Pastry brush

SOURDOUGH BISCUITS INGREDIENTS THE NIGHT BEFORE

• 2 cups all-purpose flour
• 1 Cup of Sourdough Starter
• ¼ cup of unsalted melted butter
• 2 cups of whole milk

SOURDOUGH BISCUIT DRY INGREDIENTS FOR THE NEXT MORNING

• 2 cups of All-Purpose Flour + 1/2 cup extra for rolling dough out
• 2 tsp. Salt
• 1 Tbsp. Baking Powder
• 1 tsp. Baking soda
• ½ Tbsp. Sugar

HOW TO MAKE THIS FLAKY SOURDOUGH BISCUIT RECIPE

In a large mixing bowl, the night before you want to eat these delicious sourdough biscuits add in your flour, cup sourdough starter, milk, and butter into a large glass bowl, and mix well. Cover it with a tea towel and let it ferment for 8-12 hours. The melted butter will get to room temperature and the wild yeast will work its magic for the biscuit dough.

 Pro Tips:

1.  Do not add in the melted butter while it is still hot, let it cool a bit, and then add it in. 
2. Mix up your dry ingredients the night before for quick biscuit making in the morning!

The next morning add in your flour mixture with the dry ingredients to your fermented biscuit dough that was left to rise overnight in the large glass bowl. The dry ingredients are flour, baking soda, baking powder, sugar, and salt.

Once both the wet and dry ingredients are mixed well together, take the dough out of the bowl and place it on a well-floured clean work surface.

Roll the dough out to your thickness preference and cut with a biscuit cutter, mason jar, or even a cute cookie cutter of choice. I prefer about ½ to 1 inch because they puff up in the oven to about a 2-inch thickness.

Add the biscuits to a well-greased baking sheet (I also love using a Silpat or even parchment paper). Bake biscuits at 400 degrees for about 15 minutes or until they are golden brown. 

Easy To Make Sourdough Biscuits Recipe

Flaky and Fluffy Sourdough Biscuits Made From Active Sourdough Starter

4.5 from 2 votes

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Prep Time 12 hrs

Cook Time 15 mins

Course Breakfast

Cuisine American

Servings 20 Biscuits

Equipment

• Biscuit cutter (I also use a mason jar)
• Large bowl
• Measuring Spoons and Cups
• Greased baking sheet (I also love using a Silpat or even parchment paper)
• Rolling Pin
• Small bowl for melted butter
• Pastry brush

Ingredients

  

SOURDOUGH BISCUITS INGREDIENTS THE NIGHT BEFORE

• 2 Cups All-purpose flour
• 2 Cups Whole milk
• ¼ Cup Unsalted melted butter
• 1 Cup Sourdough Starter

SOURDOUGH BISCUIT DRY INGREDIENTS FOR THE NEXT MORNING

• 2 1/2 Cups All-Purpose Flour 1/2 cup more for flouring your surface
• 2 tsp. Salt
• 1 Tbsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 Tbsp. Sugar

Instructions

 

• In a large mixing bowl, the night before you want to eat these delicious sourdough biscuits add in your flour, cup sourdough starter, milk, and butter into a large glass bowl, and mix well. Cover it with a tea towel and let it ferment for 8-12 hours. The melted butter will get to room temperature and the wild yeast will work its magic for the biscuit dough.
• The next morning add in your flour mixture with the dry ingredients to your fermented biscuit dough that was left to rise overnight in the large glass bowl. The dry ingredients are flour, baking soda, baking powder, sugar, and salt.
• Once both the wet and dry ingredients are mixed well together, take the dough out of the bowl and place it on a well-floured clean work surface. Roll the dough out to your thickness preference and cut with a biscuit cutter, mason jar, or even a cute cookie cutter of choice. I prefer about ½ to 1 inch because they puff up in the oven to about a 2-inch thickness.
• Add the biscuits to a well-greased baking sheet (I also love using a Silpat or even parchment paper). Bake biscuits at 400 degrees for about 15 minutes or until they are golden brown.

Notes

 Pro Tips:

1.  Do not add in the melted butter while it is still hot, let it cool a bit, and then add it in. 
2. Mix up your dry ingredients the night before for quick biscuit making in the morning!