🧈 Buttery Sourdough Biscuits (Soft, Flaky & Tangy)
These Buttery Sourdough Biscuits are big, tender, and perfectly golden. They have a light sourdough tang that makes them extra flavorful, and a soft, fluffy inside that pairs beautifully with eggs, cheese, ham, or sausage.
They’re also a brilliant way to use up sourdough discard instead of wasting it.
Perfect for breakfast sandwiches, brunch tables, or even a cozy snack with butter and honey.
⭐ Why You’ll Love These Biscuits
- Uses sourdough discard (no waste baking)
- Soft, fluffy, and buttery texture
- Slight tangy flavor from sourdough
- Perfect for breakfast sandwiches
- Quick—ready in about 30 minutes
- Freezer-friendly
🧈 Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
- 8 tbsp (113 g) cold unsalted butter
- 1 cup (227 g) sourdough discard (unfed starter)
👨🍳 Step-by-Step Instructions
1. 🔥 Preheat Oven
Preheat oven to 425°F (220°C).
Line a baking tray with parchment paper or lightly grease it.
2. 🥣 Mix Dry Ingredients
In a bowl, combine:
- flour
- baking powder
- salt
Mix well so everything is evenly distributed.
3. 🧈 Cut in the Butter
Add cold butter cubes into the flour mixture.
Use your fingers or a pastry cutter to mix until it looks:
- crumbly
- sandy
- with small butter bits
👉 These butter pieces create flaky layers.
4. 🥄 Add Sourdough Discard
Pour in the sourdough discard.
Gently mix until the dough just comes together.
⚠️ Do not overmix—this keeps biscuits soft.
5. ✋ Shape the Dough
Turn dough onto a lightly floured surface.
Pat it into a 1-inch thick round (about 6 inches wide).
No rolling needed—just gentle shaping.
6. 🔪 Cut Biscuits
Use a biscuit cutter or glass to cut rounds.
- Cut as close as possible to reduce waste
- Re-shape scraps gently to make extra biscuits
You should get 6–7 large biscuits.
7. 🔥 Bake
Place biscuits on tray, leaving space between them.
Bake for 20–23 minutes, until:
- golden brown on top
- tall and fluffy
- slightly crisp edges
8. 🧊 Cool & Serve
Let them cool slightly before serving.
Best enjoyed warm with:
- butter
- jam
- honey
- eggs & cheese
💡 Tips for Perfect Biscuits
- Always use cold butter for flaky layers
- Do not overmix dough
- Handle dough gently (less is more)
- If dough is dry, add a splash of milk
- For extra flavor, brush tops with melted butter
🍳 Serving Ideas
These biscuits are super versatile:
- Breakfast sandwiches (egg, bacon, cheese)
- With soups or stews
- With gravy (classic Southern style)
- With butter & jam
- As a side for dinner meals
🧊 Storage & Freezing
- Room temperature: 2–3 days
- Refrigerator: up to 5 days
- Freezer: up to 2 months
👉 To reheat: warm in oven at 160°C for 5–7 minutes
🏁 Final Thoughts
These Buttery Sourdough Biscuits are soft, flaky, and full of rich flavor from sourdough discard. They come together quickly and taste like something straight from a bakery.
Whether you turn them into breakfast sandwiches or serve them warm with butter, they’re the kind of recipe you’ll keep making again and again. 🧈✨
