Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (2024)

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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.

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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.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (1)

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!

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (2)

HEALTH BENEFITS OF COOKING WITH YOUR OWN SOURDOUGH STARTER

I talk a lot about it in my post abouthow 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.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (3)

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.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (4)

SOURDOUGH STARTER DISCARD RECIPES

For some of you using yoursourdough 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 todehydrate 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.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (5)

TOOLS YOU MAY NEED

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (6)

  • Biscuit cutter (I also use a mason jar)
  • Large bowl
  • Measuring Cups and Measuring Spoons
  • Greased baking sheet (I also love using aSilpator 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 aSilpator even parchment paper). Bake biscuits at 400 degrees for about 15 minutes or until they are golden brown.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (7)

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (8)

Easy To Make Sourdough Biscuits Recipe

Flaky and Fluffy Sourdough Biscuits Made From Active Sourdough Starter

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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Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (2024)

FAQs

Why are my sourdough biscuits flat? ›

Why are my sourdough biscuits flat? Most likely it is the result of old baking powder and/or baking soda. If these ingredients are not fresh, then they may not rise the dough as much or at all.

Why didn't my sourdough biscuits rise? ›

Bakers use what is called the rule of 240 to get temperatures right. If the dough is too cold, it will rise very slowly, if it is too hot it might rise quickly, it might have off tastes, and if it gets way too hot it might not rise at all.

What is the best sourdough starter flour ratio? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour.

How do you start sourdough mother dough? ›

Despite all the mysticism and lore about creating the concoction, a sourdough starter is merely a naturally fermenting mixture of flour and water. Add water to dry flour, let it sit on the counter for a few days, and you'll see nature weave life into a once lifeless lump: bubbles will appear and the mixture will rise.

What is the secret to making biscuits rise? ›

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

How to make sourdough more fluffy? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

Can you let sourdough rise overnight on the counter? ›

If you don't want to put the dough in the fridge for a cold ferment, you can leave it to proof on the counter for a little while. You do need to be careful not to let it over ferment. Ideally, you want the temperature to be on the cooler side (no more than 21C / 69.8F). Let the dough relax into the banneton.

Can you let sourdough rise too long? ›

If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin. I would say that more often or not I underproof my dough, I live on what I consider to be, the “safe” side.

Why is sourdough so hard to make? ›

For sourdough, we simply cannot used instant dried yeast, as a complex, homegrown culture of both yeast and lactobacillus is the only way to provide that defining sour flavor. If you have flour and water, you have enough to maintain your own colony. The tricky part is jump starting the culture.

Do you have to discard sourdough starter every time you feed it? ›

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Can I use tap water for sourdough starter? ›

Myth 2: Sourdough starter requires fancy water

The key to sourdough starter success is using water without chlorine, which can cause the starter to die. While bottled water is chlorine-free, you can also use filtered tap water for our sourdough starter recipe.

Is distilled water good for sourdough? ›

Two that you want to avoid when it comes to your sourdough starter is distilled or reverse osmosis water. This type of water lacks the beneficial minerals and bacteria that your sourdough starter will thrive on. Instead, use filtered tap water or bottled spring water.

Why discard sourdough starter? ›

To keep your sourdough starter healthy, you need to provide it with fresh flour and water on a schedule. Each time you refresh (feed) your starter, you must discard some of the fully-fermented mixture in the jar. Discarding helps keep the acidity low in your sourdough culture, which keeps it strong and healthy.

What is the oldest mother dough? ›

It's difficult to know which sourdough starters are actually the oldest. Blackley's sourdough starter, created from 4,500 year-old yeast, is considered the oldest sourdough starter, per Oldest. Other starters like the Saint Honoratus Wheat also are quite old.

Is Mother Dough the same as sourdough? ›

If you're into baking or you've jumped on the sourdough band wagon you'll have heard people talking about their mother dough, a lot. Mother dough, also known as pre-ferment or sourdough starter, is the basis of a loaf of bread.

Why did my biscuits come out flat? ›

Overworking the dough will not only create a tough biscuit instead of a tender biscuit, but can also result in a flatter biscuit. The more you play with the dough, the warmer the dough becomes. If the fat becomes too warm it will melt into the flour and they won't rise as tall.

How do you keep sourdough from going flat? ›

Flour types

You will still get a semi-open crumb and a very likeable sourdough, but if your heart desires a taller loaf, try using 50% wheat flour with 50% rye flour or 50% spelt flour to give a little 'boost' to your sourdough.

How do you keep biscuits from going flat? ›

The Fix: Chilling the Dough

Refrigerate the remaining dough until it feels firm to the touch, one to two hours. This chills the butter, so it won't spread rapidly in the oven. Although your cookies won't be as fluffy as they might have been, they won't turn into pancakes.

How to make sourdough rise more? ›

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

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