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Lauren Nicole Jones

Food from scratch. Motherhood. Simple Living

Breads, Breakfast, Food From Scratch, Sourdough Recipes · July 7, 2021

Easy To Make Sourdough Biscuits Recipe

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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.

Jump to Recipe

 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.

I of course can’t leave out these great biscuits, as they are a staple in our home each week. We love to slather homemade jam on them or even a pad of cold butter. The fermented dough gives the biscuits that flavorful sourdough tang which makes sourdough baking unique and exciting. 

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. 

DEHYDRATED PIECES

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
Print Recipe Pin Recipe
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!

This post contains affiliate links, which means I make a small commission at no extra cost to you.

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Reader Interactions

Comments

  1. Cathy S Hoffman says

    January 19, 2022 at 9:30 am

    4 stars
    20 biscuits are a lot for us and would like to know…Can the biscuits be frozen once their cut out and before baking?

    Reply
    • Lauren says

      January 19, 2022 at 1:52 pm

      Hi Cathy!

      I haven’t tried that, but I am almost 100% confident that YES you can most definitely do this! 20 is a lot I agree! Once the fermentation has occurred overnight with the sourdough it should not affect its rise or anything of that nature. You give me a great idea- I am going to freeze biscuit dough for a quick pop in the oven breakfast! Thanks!

      Reply
  2. ELlyn Williams says

    May 21, 2022 at 9:37 am

    Hello! Your biscuits are WONDERFUL! Thank you so much for the great recipe!
    Have you had success freezing them?

    Reply
    • Lauren Jones says

      June 16, 2022 at 10:24 pm

      Hi Elyn,

      Thank you for messaging! I did NOT have success freezing them. They came out FLAT and were not the same at all. Quite a disappointment!

      Reply
  3. Allie says

    June 13, 2022 at 8:48 am

    Dumb question lol but do you leave the milk, flour, butter, starter mixture out on the counter overnight? Or in the fridge? Just wondering about leaving milk out for so long 🙂

    Reply
    • Lauren Jones says

      June 16, 2022 at 10:21 pm

      It’s not dumb! I have done it both ways. Up to you- same result! I think counter top is better for fermentation 🙂

      Reply
      • Cheyenne Blackwell says

        June 17, 2022 at 8:56 pm

        Does this recipe require an active/peak starter or is discard okay?

      • laurenjones512 says

        June 21, 2022 at 2:07 pm

        Either works! I prefer active obviously but the recipe is pretty resilient 🙂

  4. JULie says

    December 22, 2022 at 1:56 pm

    If I make the biscuits the day before a party what is the best way to warm them up

    Reply
    • laurenjones512 says

      December 28, 2022 at 10:58 pm

      Hi there! I like to simply place them in a warm oven (like 200 degrees for just a bit) so they can reheat but not by microwave! Make sure they don’t stay in there too long or they may become too golden!

      Reply
  5. Sue says

    December 30, 2022 at 7:29 am

    5 stars
    These were really good! The dough came together with ease this morning ( I used a kitchen scale for every. Ingredient). A true keeper recipe. I will be sharing this recipe and using for biscuits very often. My family can hardly wait to taste other sourdough recipes on your site.

    Reply
    • laurenjones512 says

      February 7, 2023 at 10:00 pm

      Thanks, Sue!! I am so glad you enjoyed them!

      Reply

Trackbacks

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    July 17, 2021 at 2:55 pm

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