These Sourdough Biscuits are both fluffy and flaky. A little sourdough discard gives these biscuits a wonderful flavor and a simple technique creates a super-flaky texture.
When I created my Flaky Buttermilk Biscuit recipe, I found if I made a fairly wet dough, and folded that dough a couple of times, I was able to make a biscuit that is both light and flaky.
To create a Sourdough Biscuit from that recipe all I had to do was replace 1 cup of the buttermilk with a cup of unfed sourdough starter, aka, sourdough discard.
How to make Sourdough Biscuits that are both fluffy and flaky:
- Make a fairly wet dough that holds it’s shape well enough to be folded.
- Use unfed starter for tangy flavor. Bring the starter to room temperature before using.
- Since the sourdough discard is not fed, it’s not very active and won’t really help the biscuits rise.
- Because the starter won’t help the biscuits rise, add baking powder and baking soda to the dough for leavening.
- Gentle folding will develop layers of dough that will bake into lovely, buttery layers in the final biscuit.
- It’s easy to create flakiness by layering the dough. The trick is to handle the dough gently so you don’t develop the gluten, which will toughen the dough.
- Use a mixture of 1/2 all purpose and 1/2 cake flour. All purpose flour gives the biscuit dough enough body to create layers, and cake flour has a lower protein content to keep toughening gluten at bay.
- Use your hands from start through finish to avoid over-working the dough.
- This dough is so tender you don’t need a rolling pin. You can easily pat it into shape using your hands.
Scroll through the step by step photos to see how to make buttery & flaky Sourdough Biscuits:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 2 cups (10 oz, 280g) all purpose flour
- 2 cups (8.5 oz 240g) cake flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon table salt
- 8 oz (2 sticks, 224g) unsalted butter, cold and cut into 16 pieces
- 1 cup (8oz, 224g) unfed sourdough starter at room temperature.
- 1 cup (8oz, 240ml) room temperature buttermilk, plus more for brushing
- Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
- Combine the all purpose flour, cake flour, baking powder, baking soda, sugar and salt in a mixing bowl. Whisk the dry ingredients to combine.
- Mix the butter into the flour with your fingers until it's broken down into bits slightly larger than a pea.
- Combine the starter and the buttermilk in a small bowl. Add the starter/buttermilk mixture to the flour all at once. Mix until about 2/3 of the dry ingredients are absorbed.
- Turn the dough onto a lightly floured surface and gently knead together just to incorporate the remaining dry flour (this should only take about 6-8 kneads).
- Gently pat dough to a 1/2" thick rectangle, brush off excess flour and fold the dough in 1/2. Pat gently to stick the dough together and and fold again. Pat to 3/4 " thick disc and cut with a 2.5"-3" biscuit cutter. Gather the scraps together, pat to 3/4" thick and continue cutting until all the dough is used up.
- Set the biscuits onto the prepared baking sheet and brush the tops with buttermilk. Bake the biscuits until well rise and golden brown, about 10-12 minutes.
- If the bottoms of the biscuits are browning too fast set another sheet pan under the biscuits after 5 minutes of baking.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.