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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!