These Buttery Sourdough Biscuits are big, soft, tender, and full of rich buttery flavor. They have a light sourdough tang that makes them great for breakfast sandwiches, brunch, or a simple side for dinner.
The recipe is also a great way to use unfed sourdough starter or discard. You only need a few basic ingredients, and there is no long fermentation or complicated shaping. The biscuits go from mixing bowl to oven in a short time and come out golden on the outside with a soft, tender center.
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 8 tablespoons (113 g) cold unsalted butter
- 1 cup (227 g) unfed sourdough starter or discard
How to Make Buttery Sourdough Biscuits
1. Prepare the Oven
Preheat your oven to 425°F (220°C).
Place a rack in the upper third of the oven. Line a baking sheet with parchment paper or lightly grease it.
Keeping the biscuits higher in the oven helps them develop a beautiful golden top while staying tender inside.
2. Mix the Dry Ingredients
Add the flour, baking powder, and salt to a large bowl.
Whisk everything together so the baking powder and salt are spread evenly through the flour.
3. Add the Cold Butter
Cut the cold butter into small cubes.
Add it to the flour mixture and work it in with your fingertips, a pastry cutter, or a fork.
Stop when the mixture looks crumbly with some small pieces of butter still visible.
Do not completely blend the butter into the flour. Those little pieces will melt in the oven and help create soft, flaky layers.
4. Add the Sourdough Starter
Add the unfed sourdough starter to the bowl.
Gently mix with a spatula or your hands until the dough comes together.
Do not overwork it. The dough should be soft and cohesive, but it may look a little rough.
If the dough feels unusually dry, add a small splash of milk or buttermilk until it comes together.
5. Shape the Dough
Lightly flour your work surface.
Turn the dough onto the surface and gently pat it into a round about 6 inches wide and 1 inch thick.
Try not to knead the dough. A gentle touch keeps the biscuits tender.
6. Cut the Biscuits
Use a sharp biscuit cutter about 2¼ to 2½ inches wide.
Cut the first biscuits as close together as possible to reduce the amount of leftover dough.
Gather the scraps and gently press them together. Shape them into a small rectangle and cut a few more biscuits.
Press the last bit of dough into a smaller biscuit rather than throwing it away.
7. Arrange on the Baking Sheet
Place the biscuits on the prepared baking sheet.
Leave about 2 inches of space between them because they will spread slightly while baking.
For softer sides, you can place them a little closer together. For more golden edges, leave more space between each biscuit.
8. Bake
Place the baking sheet in the upper third of the oven.
Bake for 20–23 minutes, or until the tops are golden brown and the biscuits look fully puffed.
Keep an eye on them during the final few minutes because oven temperatures can vary.
9. Serve Warm
Remove the biscuits from the oven and let them rest for a few minutes.
Serve them warm with butter, honey, jam, or your favorite breakfast filling.
They are especially good when split open and filled with scrambled eggs, ham, sausage, bacon, or cheese.
Tips for the Best Sourdough Biscuits
Keep the Butter Cold
Cold butter is one of the most important parts of this recipe. If the butter becomes too soft while you are mixing, place the dough in the refrigerator for a few minutes before shaping.
Do Not Overmix
Mix the dough only until it comes together. Too much handling can make the biscuits tough instead of soft and tender.
Use Active or Discard Starter
You can use unfed sourdough discard straight from your starter jar. It does not need to be bubbly or recently fed for this recipe.
Flour Can Vary
Sourdough starters can have different levels of moisture. If yours is thicker than usual, the dough may need a little extra liquid.
Add milk or buttermilk one tablespoon at a time until the dough becomes workable.
For Taller Biscuits
After cutting the biscuits, avoid pressing them down. Place them on the baking sheet with the cut sides facing up.
You can also gently fold and pat the dough once or twice before cutting to create more layers.
Optional Flavor Ideas
These biscuits are delicious as written, but you can easily change the flavor.
Add shredded cheddar cheese for cheesy sourdough biscuits.
Mix in a little chopped fresh rosemary or thyme for a savory herb version.
For a sweet breakfast biscuit, add a small amount of sugar and serve with honey or fruit jam.
You can also add cooked and crumbled bacon for a hearty breakfast biscuit.
How to Serve
These biscuits are perfect for breakfast sandwiches. Slice them in half and fill them with eggs, cheese, sausage, ham, or bacon.
They also make a great side dish for soups, stews, chili, and roasted chicken.
For a simple snack, split a warm biscuit and spread it with butter and honey.
Storage
Cool leftover biscuits completely before storing.
Keep them in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the biscuits well and freeze them for up to 2–3 months.
To serve frozen biscuits, let them thaw and warm them in a 300°F oven for several minutes until heated through.
Final Thoughts
Buttery Sourdough Biscuits are an easy way to turn extra sourdough starter into something warm, soft, and delicious. The cold butter creates a tender texture, while the sourdough discard adds a mild tang that sets these biscuits apart from classic biscuits.
They are quick enough for a weekend breakfast and versatile enough to serve with almost any meal. Keep the butter cold, handle the dough gently, and you will have golden, tender biscuits ready to enjoy.
