Sourdough Biscuit Recipe

a sourdough biscuit on a plate with a pat of butter

4.57 from 105 reviews

Sourdough biscuits that are both fluffy and flaky. A little discard sourdough starter gives these biscuits a wonderful flavor.

Prep Time20

Bake Time12

Total Time32

Servings:12 biscuits

Ingredients

10 oz all purpose flour (2 cups, see note)
8 oz cake flour (2 cups)
4 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon granulated sugar
1 teaspoon table salt
8 oz unsalted butter (cold and cut into 16 pieces)
8 oz sourdough discard (1 cup, room temperature)
8 oz buttermilk (1 cup, room temperature)

Instructions

Preheat the oven to 400 °F. Line a half sheet pan with parchment paper.
Combine 10 oz all purpose flour, 8 oz cake flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon granulated sugar, and 1 teaspoon table salt in a mixing bowl. Whisk the dry ingredients to combine.
Mix 8 oz unsalted butter into the flour with your fingers until it's broken down into bits slightly larger than a pea.
Combine 8 oz sourdough discard and 8 oz buttermilk in a small bowl. Add the 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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

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