The Best Ever Sourdough Biscuits

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Golden, flaky, and tender with just the right hint of tang, these Sourdough Biscuits are truly the best ever. Whether you’re starting your morning with a hearty biscuit breakfast sandwich or pairing them with a cozy dinner stew, they bring a rustic homemade charm that’s hard to beat. Made with active sourdough starter discard, these biscuits are a clever way to reduce food waste while adding flavor depth and texture.

With a sky-high rise and buttery layers that peel apart beautifully, each bite melts in your mouth. If you’re a fan of traditional Southern biscuits but want a little extra personality in your bake, this recipe is for you. Easy enough for weekday baking but impressive enough for guests, they’re destined to become a staple in your kitchen.

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Why You’ll Love This Sourdough Biscuit Recipe

• Flavor-Packed: The sourdough starter adds a delightful tang that elevates these biscuits from simple to spectacular.
• Waste-Free Baking: Put that sourdough discard to delicious use instead of tossing it out.
• Tender and Flaky: Achieve bakery-style texture right at home with minimal fuss.
• Freezer Friendly: Make a batch and freeze half for quick breakfasts or side dishes.
• Versatile: Pair with sweet jams or savory gravies; they hold up to any topping.

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Preparation Phase & Tools to Use

To get the perfect texture and rise in your sourdough biscuits, the tools you choose are just as important as the ingredients. Here’s what you’ll need:

• Mixing Bowls: You’ll need at least two—one for dry ingredients and one for your wet. Stainless steel or glass are best to keep ingredients cold.
• Pastry Cutter or Food Processor: For cutting cold butter into the flour, which creates those flaky layers.
• Bench Scraper or Knife: To fold and shape the dough without overworking it.
• Biscuit Cutter: For tall, even rounds with clean edges to help them rise up instead of out.
• Baking Sheet with Parchment Paper: Ensures even baking and prevents sticking.
• Pastry Brush: For brushing butter on top pre- and post-bake for extra flavor and sheen.

Keeping your ingredients and tools cold is essential to achieving flaky, sky-high biscuits. Pre-chill your butter, and even your mixing bowl if you have time.

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Ingredients for the Best Ever Sourdough Biscuits

• All-Purpose Flour: The foundation of your biscuit structure, offering the perfect balance of strength and tenderness.
• Baking Powder: Gives the biscuits their lift and fluffiness.
• Baking Soda: Reacts with the acidity of the sourdough to enhance rise and flavor.
• Salt: Brings out the other flavors in the dough.
• Unsalted Butter (Cold): The key to flakiness; cold chunks of butter steam in the oven and create layers.
• Sourdough Discard (Cold): Adds tang, richness, and helps with rise.
• Cold Buttermilk: Enhances the biscuit’s soft texture and adds an extra tangy note.

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How To Make the Best Ever Sourdough Biscuits

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Keep this bowl chilled while prepping the wet ingredients.

Step 3: Cut in the Butter

Add the cold cubed butter to the dry mixture. Use a pastry cutter or food processor to cut the butter into pea-sized pieces throughout the flour.

Step 4: Add Sourdough Discard and Buttermilk

Stir in the sourdough discard and cold buttermilk just until the dough begins to come together. Don’t overmix.

Step 5: Fold the Dough

Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it like a letter (this creates layers). Repeat this folding process 2 to 3 times.

Step 6: Cut the Biscuits

Roll or pat the dough to about 1-inch thickness. Use a sharp biscuit cutter to punch out biscuits. Do not twist the cutter, as it can seal the edges and limit rise.

Step 7: Bake to Perfection

Place biscuits close together on the prepared baking sheet. Bake for 15-18 minutes or until golden brown.

Step 8: Brush with Butter

While still hot, brush the tops with melted butter for a glossy, flavorful finish.

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Serving and Storing Your Sourdough Biscuits

These sourdough biscuits are best served warm, fresh out of the oven, slathered with butter or jam. They also shine alongside savory dishes like fried chicken, chili, or creamy soups.

To store, let the biscuits cool completely before placing them in an airtight container. They keep well at room temperature for up to 2 days, in the fridge for 5 days, or frozen for up to 2 months. Reheat in the oven at 350°F for 8-10 minutes or pop them in the toaster oven for a quick crisp-up.

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Frequently Asked Questions

How do I know when the biscuits are done?

They should be golden brown on top and feel firm to the touch. You can also insert a toothpick into the center of one to check for doneness.

Can I use active sourdough starter instead of discard?

Yes, but be aware it may make the biscuits slightly more tangy and could affect the rise. Discard is usually milder and preferred for consistency.

Can I freeze the dough instead of the baked biscuits?

Absolutely. Cut your biscuits, place them on a baking sheet to freeze individually, then store in a freezer bag. Bake straight from frozen, adding 2-3 minutes to the bake time.

What if I don’t have buttermilk?

You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5-10 minutes before using.

Why did my biscuits turn out flat?

Likely culprits are warm butter, overworked dough, or twisting the biscuit cutter. Keep everything cold and handle the dough as little as possible.

Can I make these gluten-free?

Yes, but use a high-quality 1:1 gluten-free baking flour and keep an eye on moisture—you may need a splash more buttermilk.

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Want More Bread & Biscuit Ideas?

If these sourdough biscuits hit the spot, you’ll definitely want to try these delicious ideas next:

• Honey Butter Sweet Alabama Pecan Bread for a sweet, nutty twist on your table.
• Grandma Nardi’s Italian Easter Bread for a nostalgic, colorful centerpiece.
• Simple Cheesy Potatoes as the ultimate comfort-food side.
• Oven Fried Potatoes and Onions to serve alongside your biscuits at breakfast.
• Reese’s Peanut Butter Banana Bread if you’re craving a sweet loaf packed with bold flavor.

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📌 Save this recipe to your Pinterest breakfast or baking board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use buttermilk or try a substitute? Did you freeze the dough or bake it all at once?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more cozy creations like this, follow my Pinterest board at Kitchen By Kate on Pinterest.

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