My daughter has recently started loving chicken biscuits.

If you’ve priced one lately when eating out, you already know the cost adds up quickly. For our family, cost is always at the forefront of what we do. But just as important is knowing what’s in our food.

We’ve been slowly moving toward a “cleaner” way of cooking. We’re not fully there, but it’s a work in progress.

The good news? We already make amazing sourdough biscuits (and yes, I’m still working on our fresh milled flour version). Now that we have these homemade chicken strips, we can stack one, maybe even two, inside a warm biscuit, drizzle a little hot honey on top, and according to my daughter, it’s the BEST chicken biscuit ever.

And honestly? I agree.

But this recipe isn’t just about chicken biscuits.

When the kids get hungry and start asking for chicken nuggets or strips, we now have homemade chicken strips ready in the freezer.

Instead of grabbing a store-bought bag, we pull out our own, reheat them in the oven or toaster oven, and dinner or lunch is handled.

We’ve saved money. We know exactly what’s in them. And they taste better.

Why We Love These Homemade Chicken Strips

• Freezer-friendly for quick meals
• Made with simple ingredients we can pronounce
• Lightly crisp on the outside and tender inside
• Can be cut into strips or nuggets
• Perfect for homemade chicken biscuits

The Real-Life Truth About Frying at Home

Let me be honest. One of the main reasons I make a large batch at one time isn’t just for convenience. It’s because frying makes a mess.

Right now, we don’t have a vent hood. Maybe one day. Until then, we open doors and windows and let the air move through the kitchen. When I fry, it’s a whole production. Grease splatters. Counters need wiping. The stovetop needs attention.

So if I’m going to do it, I’m going to do it once and make enough to last.

We don’t fry often, but when we do, we use 100% pure beef tallow that we purchase here. It gives great flavor and handles heat well.

Helpful Notes Before You Make These Homemade Chicken Strips

• Marinate the chicken for at least 2 hours. This helps tenderize and flavor the meat.
• You do not need to double coat. Simply move the chicken from the marinade straight into the flour mixture and coat generously.
• Heat oil to approximately 325–350°F. Adjust heat as needed. If the coating browns too quickly, reduce the heat slightly before frying the next batch.
• Fry 4–6 minutes, turning once, until golden brown and the internal temperature reaches 165°F. The chicken should feel firm when gently pressed.
• If using more than 3 large chicken breasts, you may need to increase the flour coating mixture.

Freezer Instructions

Allow the homemade chicken strips to cool completely after frying.

For best results, lay them flat in a single layer to freeze first. Once frozen solid, transfer to a freezer-safe bag.

Reheat in a 375°F oven or toaster oven until heated through and warmed all the way to the center.

Serving Ideas

• Tucked inside a warm sourdough biscuit with hot honey
• Served with your favorite dipping sauce
• Paired with fresh fruit and a simple side
• Chopped and added to salads

We make an amazing sauce to go with these chicken strips that never lasts long. It’s even good on burgers. Maybe soon I’ll share that recipe too.

If you’re looking for more freezer-friendly, family-tested meals, I’d love for you to explore more recipes here on the blog.

And if you want new recipes sent straight to your inbox, along with encouragement for feeding your people well even on busy days, be sure to join Rooted Table. You’ll find the sign-up below.

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Homemade Chicken Strips

Golden, lightly crisp homemade chicken strips that are tender inside and perfect for freezing. Easy to cut into strips or nuggets for quick family meals.

Course Main Course

Cuisine American

Keyword chicken strips recipe, freezer friendly chicken, fried chicken strips, homemade chicken strips, kid friendly dinner

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Marinade Time 2 hours hours

Total Time 2 hours hours 21 minutes minutes

Servings 20 Chicken Strips

Calories 350kcal

Cost $10

Equipment

• Deep pot or heavy-bottom Dutch oven
• Tongs
• Mixing Bowls
• Thermometer recommended
• Cooling rack or paper towel-lined plate

Ingredients

• 3 large boneless, skinless chicken breast – cut into strips or nuggets about 2 1/2 to 3 pounds

Marinade

• 2 cups buttermilk
• 2 Tlbs garlic powder
• 1 Tlbs black pepper
• 1 Tlbs paprika
• 1 tsp salt

Coating

• 2 cups unbleached all-purpose flour
• 3 Tlbs cornstarch
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt

For Frying

• Beef tallow or neutral oil for deep frying

Instructions

• In a large bowl, mix together buttermilk, garlic powder, black pepper, paprika, and salt.
• Add chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours.
• Heat oil in a deep pot to approximately 325°-350℉ over medium heat to medium-high heat. Adjust heat as needed to prevent the coating from browning too quickly.
• In a separate bowl, mix flour, cornstarch, black pepper, garlic powder, and paprika.
• Remove chicken directly from the marinade and place into the flour mixture. Coat generously on all sides.
• Carefully place coated chicken into hot oil.
• Fry 4-6 minutes, turning once, until golden brown and the internal temperature reaches 165℉. The chicken should feel firm when gently pressed.
• Remove from oil and place on a cooling rack or paper towel-lined plate.

Freezer Instructions

• Allow chicken strips to cool completely. For best results, lay them flat in a single layer to freeze before transferring to a freezer-safe bag. Reheat in a 375℉ oven or toaster oven until heated through.

Notes

• These homemade chicken strips have a light, golden coating that is crisp on the outside and tender inside.
• The marinade is generous and can coat up to 5 chicken breasts, but if cooking more than 3 breasts, you may need to increase the flour coating mixture.
• Oil temperature can vary depending on your stove and thermometer. If the coating browns too quickly, reduce heat slightly before continuing.
• Chicken can be cut into traditional strips or nugget-size pieces.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Easy Homemade Chicken Strips Recipe (Freezer-Friendly & Better Than Store-Bought) first appeared on .

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Fresh Milled Flour Waffles

Soft, hearty fresh milled flour waffles made with soft white wheat. A simple, kid-approved breakfast that freezes well for busy mornings.

Course Breakfast

Cuisine American

Keyword freezer waffles, fresh milled flour, fresh milled flour waffles, homemade waffles, kid friendly breakfast, waffle recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Rest Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5 waffles

Calories 265kcal

Cost $4

Equipment

• Waffle Maker
• Mixing Bowl
• Measuring Cups and Spoons

Ingredients

• 240 grams fresh milled soft white wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons sugar or honey
• 2 large eggs
• 1⅖ cup milk
• ⅓ cup melted unsalted butter or oil
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon optional

Instructions

• Add the fresh milled soft white wheat, baking powder, salt, and sugar (or honey) to a large mixing bowl and stir to combine.
• Add the eggs, milk, melted butter (or oil), and vanilla extract. Stir until fully combined.
• Allow the batter to rest for 30 minutes to give the fresh milled flour time to absorb the liquid.
• Stir in the cinnamon, if using.
• Preheat the waffle maker according to the manufacturer’s instructions.
• Scoop batter into the waffle maker and cook until golden and set.
• Serve warm or allow waffles to cool completely before freezing.

Video

Notes

• Fresh milled flour is thirstier than store-bought flour, which is why the rest time is important.
• Soft white wheat keeps these waffles mild in flavor and kid-friendly.
• These waffles freeze well. Let them cool completely, then lay them flat to freeze before transferring to a zip-top freezer bag.
• Waffles can be reheated in a toaster or toaster oven for quick breakfasts.
• If the batter thickens too much after resting, stir in a small splash of milk before cooking.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Fresh Milled Flour Waffles for Beginners (Kid Approved!) first appeared on .

How to Make Sourdough Banana Muffins

1. Mix the dry ingredients: flour, baking soda, salt, and cinnamon.
2. Mash your bananas and combine with sugar, eggs, oil or butter, sourdough discard, and vanilla.
3. Combine wet and dry ingredients until just mixed. Optional: fold in chocolate chips or nuts (if you’re not in a nut-free house).
4. Fill muffin cups 2/3 to 3/4 full and bake at 350°F for 20–25 minutes.

That’s it! No fancy steps. Just real, homemade muffins made with love (and discard!).

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Sourdough Banana Muffins

These nut-free sourdough banana muffins are the perfect way to use up sourdough discard. Quick to make, freezer-friendly, and kid-approved!

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Homemade

Keyword easy banana muffins, freezer friendly muffins, kid-friendly muffins, nut-free muffins, sourdough banana muffins, sourdough discard recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Calories 180kcal

Author Susan Raynor

Cost $3

Equipment

• 1 12 cup muffin tins
• 1 Mixing Bowl
• Hand or Stand Mixer
• Spatula
• Measuring cups/spoons
• Parchment liners optional

Ingredients

• 3 rip bananas, mashed
• 1 cup brown sugar
• 2 large eggs
• 1 tablespoon oil or melted butter
• ⅓ cup sourdough discard
• 1 teaspoon vanilla extract
• 1½ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup chocolate chips or chopped nuts optional

Instructions

• Preheat oven to 350°F and line or grease a 12-cup muffin tin.
• In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
• In a large bowl, mash the bananas. Add brown sugar, eggs, oil or butter, sourdough discard, and vanilla. Mix until well combined.
• Add the dry ingredients to the wet and stir just until no streaks of flour remain. Do not overmix.
• Fold in chocolate chips or nuts if using.
• Divide batter evenly between muffin cups, filling each about 2/3 to 3/4 full.
• Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

• These muffins freeze beautifully. Store extras in a freezer bag and thaw overnight for an easy breakfast.
• We skip nuts due to allergies, but they’re just as good without them!
• Want to make your muffins look extra special? I shared a tutorial for making your own parchment paper liners in my Strawberry/Blueberry Muffins post, and there’s even a quick YouTube video if you’re a visual learner!
• Want to mill your own flour? Check out the NutriMill Grain Mill for $20 off with code MAKINMACON20.

 

Susan Raynor

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

The post Sourdough Banana Muffins You’ll Make Again and Again first appeared on .

Faith & Freedom: A Final Note on 4th of July Picnic Recipes

Mama, you don’t need perfection to pull off a memorable 4th of July. You need a willing heart, a few good recipes, and the reminder that it’s okay to use paper plates. Your family won’t remember whether the buns were homemade or store-bought—they’ll remember the laughter, the prayers, and the way you made them feel.

So go ahead, light the sparkler, say grace over your picnic table, and enjoy a slice of sourdough cobbler. Freedom in Christ is the sweetest part of this celebration.

If you loved these 4th of July recipes, check out these easy, frugal family meals for spring—many of them work beautifully all summer long too!

Save This Post for Later
Don’t forget to pin or print your favorites so you’re not scrambling on the 3rd! More faith-filled seasonal recipes are just a click away at makinmacon.com.

Want more recipes like this?
Check out my full Recipe Archive or subscribe to the blog to get encouragement and new ideas straight to your inbox! When you sign up, you’ll also receive my free Sourdough Spring Feeding Schedule—a handy printable that works great for summer too!

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Easy 4th of July Recipes for Families Who Love Faith & Food first appeared on .

Homemade Muffin Liners (Simple & Pretty)

Want a charming touch (and easy cleanup)? I like to make my own muffin liners using parchment paper. Just cut squares about 5 inches by 5 inches, place each square over a small can (like tomato paste), and press down gently to shape them into rustic, tulip-style cups. They hold their shape well in the muffin tin—and look so pretty, especially for events like our Muffins for Mom breakfast!

Watch the tutorial here!

How to Make the Best Sourdough Blueberry & Strawberry Muffins

1. Preheat oven to 425°F. Line or grease a 12-cup muffin tin.
2. In a large bowl, whisk together butter, milk, sour cream, eggs, vanilla, discard, and sugar.
3. In a separate bowl, whisk flour, baking powder, cornstarch, and salt.
4. Toss frozen berries in the flour mixture to coat.
5. Add wet ingredients to dry and stir gently until just combined—don’t overmix.
6. Fill muffin cups about 3/4 full. Sprinkle sugar on top for a sweet crust.
7. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 18–20 minutes, until golden and a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a rack.

Inspired by Amy Bakes Bread’s Sourdough Blueberry Muffins.

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The Best Sourdough Muffins with Blueberries & Strawberries

Soft, fruity, and freezer-friendly, these sourdough discard muffins are packed with blueberries and strawberries—perfect for peaceful mornings or busy homeschool days.

Course Breakfast, Brunch, Snack

Cuisine American, From Scratch

Keyword blueberry muffins, easy sourdough recipe, family friendly baking, family friendly recipe, sourdough discard muffins, spring sourdough recipe, strawberry muffins

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Cool Time 5 minutes minutes

Total Time 43 minutes minutes

Servings 16 muffins

Calories 250kcal

Cost $6

Equipment

• 2 12 cup muffin tins
• Mixing Bowls
• Whisk
• Spatula
• Measuring Cups and Spoons

Ingredients

• 12 tablespoons butter 1 1/2 sticks
• ¼ cup milk
• ¼ cup sour cream
• 1 cup sourdough discard unfed
• 2 large eggs
• 2 teaspoons vanilla
• 1½ cups granulated sugar
• 2½ cups unbleached all-purpose flour
• 2 teaspoons salt
• 1 tablespoon baking powder
• 2 tablespoons cornstarch
• 1 cup frozen cubbed strawberries
• 1 cup frozen blueberries
• 1-2 tablespoons granulated sugar for topping

Instructions

• Preheat oven to 425°F. Line or grease a 18 cups of the muffin tins.
• In a large bowl, whisk together butter, milk, sour cream, eggs, vanilla, discard, and sugar.
• In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
• Toss frozen berries in the flour mixture until coated.
• Add wet ingredients to dry and stir gently until just combined—don’t overmix.
• Fill muffin cups about ¾ full and sprinkle tops with granulated sugar.
• Bake at 425°F for 5 minutes. Then reduce temperature to 350°F and bake for 18–20 more minutes, or until golden and a toothpick comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

• No need to thaw the frozen berries—just toss them in frozen!
• Make a double batch and freeze for later. Let thaw at room temp for best texture.
• You can use all strawberries or all blueberries if preferred.
• Want a crunchy top? Sprinkle coarse sugar before baking.
• Use my code MAKINMACON20 at NutriMill.com for $20 off your own grain mill!

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post The Best Sourdough Muffins with Blueberries & Strawberries first appeared on .

Sourdough Recipes for Easy Family Meals in Spring

Because bread is basically a love language around here.

The Best Sourdough Focaccia Pizza

Crispy edges. Soft center. Load it up with your favorite toppings or keep it simple. Either way, it’s a win.
→ Get the recipe here

Berry Delicious Sourdough Cobbler

A sweet spring dessert that puts your sourdough starter to delicious use. It’s basically sunshine in a dish. → Get the recipe here

Citrus Berry Sourdough Blossoms

Sweet, tangy, and just as pretty as a spring day.
→ Get the recipe here

Quick Recipe List to Save or Pin!

1

The Best Sourdough Focaccia Pizza – Crispy, Fluffy, and Full of Flavor!

Check out this recipe

2

Berry Delicious Sourdough Cobbler

Indulge in the delightful fusion of sweet and tangy flavors with this Berry Delicious Sourdough Cobbler! This homemade treat combines the magic of sourdough with a burst of berry goodness, creating a perfect harmony of taste. Elevate your dessert experience with each delicious bite. Savor the joy of baking at its finest!

Check out this recipe

3

Citrus Berry Sourdough Blossoms

Delight in our Citrus Berry Sourdough Blossoms, a perfect blend of blueberry and lemon in a sourdough roll, perfect for summer treats!

Check out this recipe

4

Melt-in-Your-Mouth Meatloaf Muffins

Perfectly portioned, melt-in-your-mouth meatloaf muffins made for busy days and freezer prep. Includes low-carb options!

Check out this recipe

5

Senate Bean Soup: A Hearty and Historic Dish

Check out this recipe

6

Crockpot Mississippi Chicken

Savor the simplicity of Crockpot Mississippi Chicken – a delicious creation with chicken breast, au jus, ranch seasoning, butter, and pepperoncini peppers. Let your slow cooker transform these simple ingredients into a flavorful masterpiece, offering the ultimate in comfort food. Enjoy the convenience of a homemade dinner that's both easy and bursting with rich, savory goodness.

Check out this recipe

7

Chipotle Baked Chicken Taquitos: A Family Favorite and Easy Dinner Solution

Check out this recipe

8

Easy Shredded Chicken

This recipe will blow your mind. it can be completed in a crockpot or an instant pot. PLUS you can use this chicken in so many different recipes.

Check out this recipe

9

Easy-Peasy Cinnamon Rolls: Perfectly Simple for Any Occasion

Check out this recipe

10

Vanilla Rice Krispie Treats

These Vanilla Rice Krispie Treats are a simple and delightful twist on the classic recipe, made with just a teaspoon of vanilla for an extra layer of flavor. Perfect for kids to help with, these treats are easy to make, fun to share, and sure to be a hit at any family gathering or church event.

Check out this recipe

Feed Your People Well

Friend, spring can feel like a whirlwind—but meals don’t have to be complicated to be meaningful.

Simple food + gathered hearts = a beautiful table every single time.

I hope these family meals for spring give you a little breathing room, a little inspiration, and a whole lot of joy around your table.

P.S. Need more simple ideas like this? Don’t forget about my 15 Frugal Family Meals for Sundays guide. It’s donation-based if you’d like to help support Makin’ Macon and the work I do here — but it’s also completely free if that’s what you need right now. Feeding your people should feel like love, not pressure.

→ Grab it here

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Easy Family Meals for Spring: Quick, Comforting & Frugal first appeared on .

The Start of My Sourdough Dutch Baby Saga

In the beginning, I decided to halve the original recipe to see if my family would enjoy it. The recipe calls for a 12-inch iron skillet, but I used an 8-inch one since it’s what I had on hand. Yes, I know that isn’t exactly half, but it is what I had on hand. My first few attempts? Well, let’s just say they were less than stellar.

In my frustration, I turned to my chef of a husband for his expert advice. “Are your milk and eggs at room temperature?” he asked. Umm, no, I didn’t see that in the post! Maybe I just overlooked it. He then took over, threw all the ingredients in a blender, made sure everything was at room temp, and of course, had success on his very first try. Some days, I just want to throw up my hands in exasperation!

But no recipe was going to defeat me. After all, I’m here to be your source of encouragement in chaos. That means I can’t allow a recipe to get the best of me. So, I forged ahead, determined to succeed. After four more tries, wah-lah! I had success. Here’s how I did it:

Tips for a Perfect Dutch Baby

1. Room Temperature Ingredients: As my husband pointed out, make sure your milk and eggs are at room temperature before blending. This little detail makes all the difference in achieving the perfect rise.
2. Preheat the Skillet: Preheating your iron skillet while the oven is warming up is crucial. I also recommend adding the butter just before pouring in the batter. Here’s my trick: once the butter is melted and hot, pour the batter on top and listen for that satisfying sizzle. This step is key!
3. Avoid Oven Peeking: Resist the urge to open the oven while the Dutch Baby is baking. Opening the door can cause it to deflate, and we definitely want to keep that beautiful puffiness intact.
4. Toppings Galore: Once it’s done baking, we like to add a drizzle of maple syrup, a dusting of powdered sugar, and some fresh berries. Super delicious and the perfect finishing touch!

This Dutch Baby is an ideal go-to breakfast for those busy school mornings. It’s quick, easy, and packed with protein, making it a fantastic start to your child’s day. Plus, if your kids aren’t fans of plain eggs, this is a delicious way to sneak in some extra protein.

The Importance of a Protein-Packed Breakfast

As a mom, I know how essential a nutritious breakfast is, especially now that school is back in session. While I’m not a medical professional, it’s widely known that protein plays a vital role in keeping kids full and focused throughout the morning. This Sourdough Dutch Baby, with its egg-rich batter, offers a perfect protein boost to fuel their day.

Share Your Experience

I’d love to hear from you if you try this recipe. Whether you achieve instant success or face a few challenges, remember that persistence is key. Should you stumble, just “try, try again, butterfly.” Your perfect Dutch Baby is just a blend away!

For the detailed recipe and instructions, be sure to check out Farmhouse on Boone’s original recipe.

For More Sourdough Recipes Click Here!

Happy Baking!

Interested in purchasing a cast iron skillet? I love the Lodge brand. You can get one here on Amazon!

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Perfecting the Sourdough Dutch Baby: A Back-to-School Breakfast Essential first appeared on .

My niece, who has been visiting us, has fallen in love with sourdough baking, and these donuts are now one of her favorites. Teaching her the ropes around safety and grease in the kitchen has been a fun experience.

Why We Love These Homemade Sourdough Donuts

• Made with sourdough discard
• Cake-like texture
• Family-friendly
• Fried in avocado oil for a lighter taste
• Easier to digest than store-bought

Kitchen Memories While Making Sourdough Donuts

We’ve had some funny moments in the kitchen, especially when my husband and daughter took on a Home Economics project together.

She was recently given a specific amount of money to spend and had to create a weekly menu with her dad. He told her no pizza, which broke her heart. But the point was to get her to think outside the box and create new recipes she hadn’t tried before.  

She quickly realized that my husband’s relaxed approach to cooking often contrasts with my precise method, leading to some hilarious and educational moments for our daughter. For instance, when they made homemade enchiladas with homemade sauce, our daughter said he just “took over” and was throwing things into the mix and saying, “That looks about right!”.  

It’s these little moments that make cooking such a joy and an opportunity for learning and bonding.

Ingredients for Sourdough Donuts

Here’s what you’ll need to whip up a batch of these fluffy, cake-like sourdough donuts using sourdough discard:

• 1 cup sourdough discard
• 2 cups all-purpose flour (plus extra for rolling)
• 1/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon (optional)
• 1 egg
• 1/2 cup milk
• 2 tbsp melted butter
• Avocado oil for frying

For the Simple Donut Glaze

I hope you have a glaze recipe handy for these donuts!

The glaze is tricky for me. I have tried several recipes and haven’t found the perfect one yet.

Remember, I live with a man who just “throws” things together, and they come out perfect. That is pretty much what happens every time I make these. I simply say, “Honey, do you mind…” and he loves me so much that he just does it.

Here is one I have used that the kids love:

• 1 cup powdered sugar
• 1/4 cup milk
• 2 tsp vanilla extract

Once your donut has cooled enough for you to handle it, it is a good idea to dip it into the icing and then allow it to cool. This allows the icing to adhere to the donut.

Recipe Notes & Substitutions for Sourdough Donuts

Cinnamon or No Cinnamon?

Now I do have a few notes to share with you regarding this recipe. The recipe does call for cinnamon; however, feel free to leave it out. We have a young lady in our church who comes over quite frequently. She is highly allergic to cinnamon, yet she loves the treats I make in our home. So, I left it out for her, and everyone enjoyed them just as much as they did when we included the cinnamon.

Egg substitutes

This recipe only uses one egg; however, I have a dear friend who has children who are allergic to eggs. I did some research on substitutes for the egg, and I found a website that had some promising substitutes. You can check out PCC Community Market and their substitutes for eggs in your recipe. I do hope that one of you tries it out and lets me know in the comments below.

Sugar substitutes

For all of you who follow me and are curious about low-sugar substitutes, I have not tried any in this recipe. However, I personally follow and have all of her cookbooks, All Day I Dream About Food. She has an amazing article on what sugar substitutes are best when used in different recipes. Check her out and try one of her suggestions! You will probably find more recipes on there that you will enjoy. I know I haven’t used a recipe yet from her that the family didn’t enjoy.

Sourdough Donut Texture Tips

These donuts have a cake-like texture, which is my personal favorite. If you have little ones that plan to enjoy these with you, then I recommend possibly thinning out the dough slightly. This recipe makes large donuts. Never fear, though; if you want to make them the way the recipe calls for, then you always have the donut holes to hand down to the little ones!

Tips for Fluffy, Sweet Sourdough Donuts

1. Use Active Sourdough Discard

This recipe calls for sourdough discard, but using discard that’s been fed in the last day or two gives the best texture and rise. (Fresh is always best when it comes to fluffy donuts!)

2. Don’t Overwork the Dough

Treat this dough a little like biscuit dough — gentle mixing helps keep them soft and tender. Overworking it can lead to dense donuts (and no one wants that).

3. Let the Dough Rest

After rolling and cutting out your donuts, let the dough rest for about 15-20 minutes. This little pause gives the dough time to relax and helps create that lovely, fluffy bite.

4. Fry at the Right Temperature

Keep that avocado oil around 350°F for best results. Too hot and they’ll brown too quickly without cooking through. Too cool and they’ll soak up more oil than you’d like.

5. Glaze While They’re Still Warm

Once your donuts have cooled just enough to handle, dip them into your glaze. The warmth helps the glaze stick and gives you that beautiful donut shop look (without leaving your kitchen).

Honestly though? Even if you mess up a little — they’re still going to taste amazing. Ask me how I know.

Can You Bake Sourdough Donuts?

Last but not least, I would love to experiment with baking these! I plan to do so in the future. If I do, I will definitely update this post with the information.  If any of you decide to try it out, please let us know in the comments below.

More Delicious Sourdough Recipes You’ll Love

• The Best Sourdough Biscuits: A Family Tradition
• Citrus Berry Sourdough Blossoms
• Berry Delicious Sourdough Cobbler: A Tangy Twist on A Classic Dessert

Want even more sourdough recipes? Click here to explore all my favorite sourdough creations!

Quick Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: About 10 large donuts
• Storage: Best eaten fresh. Store unglazed in an airtight container for 1-2 days. Freeze unglazed for up to 2 months.

Ready to whip up a batch of fluffy, cake-like sourdough donuts using your sourdough discard? Here’s the full printable recipe so you can get started!

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Sourdough Donuts

These sourdough donuts are not only delicious but also a healthier alternative to store-bought options. Made with wholesome ingredients and fried in avocado oil, they are light, crispy, and perfect for a family treat.

Course Baking, Breakfast, Dessert, Snack

Cuisine American

Keyword cake donuts, homemade donuts, sourdough, sourdough discard, sourdough donuts

Prep Time 15 minutes minutes

Cook Time 4 minutes minutes

Total Time 19 minutes minutes

Servings 12

Calories 250kcal

Cost $5

Equipment

• Large Pot
• Baking Sheet
• Cooling Rack

Ingredients

• ½ cup sourdough discard
• 2 tablespoons avocado oil
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 egg for egg substitutes, see this link
• 2 cups unbleached all-purpose flour
• ½ cup sugar
• ¼ teaspoon cinnamon optional
• ½ teaspoon salt
• ⅓ cup milk
• Cooking Oil for Frying

Instructions

• Prepare Oil and Workspace: Heat oil in a deep fryer or large pot to 360℉. place a wire cooling rack inside a baking sheet and place paper towels on top to absorb excess grease after frying.
• Mix Dry Ingredients: In a large bowl or mixer, whisk together the flour, sugar, baking powder, baking soda, cinnamon (if using), and salt.
• Add Wet Ingredients: Add the sourdough discard, oil, egg, and milk to the dry ingredients. Using a dough hook, mix until just combined to form a wet dough. Be careful not to over-flour, as this can make the donuts too thick.
• Knead the Dough: Turn the dough onto a floured surface and knead for 3-4 minutes. Roll out to a thickness of 2 inches.
• Cut Out Donuts: Use a large biscuit cutter to cut out donuts. For the center holes, you can use a cap from a bottle or any other small round cutter. These will make perfect donut holes to fry.
• Fry the Donuts: Fry the donuts in the heated oil until golden brown, about 1-2 minutes per side. Place the fried donuts on the prepared cooling rack to drain excess oil.
• Glaze the Donuts: Prepare a glaze with confectioners' sugar, milk, and vanilla extract. Dip the warm donuts in the glaze and place back on the rack to set for about 10 minutes. This allows the glaze to adhere to the donuts.

Notes

• You can omit the cinnamon if you have someone with allergies. I often leave it out for a young lady who enjoys our treats but is allergic to cinnamon.
• These donuts have a cake-like texture, which I love. If you prefer smaller donuts or thinner dough, you can adjust the thickness as desired.
• Feel free to experiment with the glaze. I typically use about a cup of confectioners’ sugar, nearly a quarter cup of milk, and half a teaspoon of vanilla extract, but there’s no exact science to it.
• Consider trying to bake these donuts if you want a healthier alternative to frying. I haven’t tested this yet, but I’d love to hear from you if you do!

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Sourdough Donuts Recipe: Fluffy, Sweet, and Surprisingly Easy! first appeared on .

There’s something incredibly special about the combination of lemon and blueberries. The tartness of the lemon and the sweetness of the blueberries create a perfect harmony that dances on your taste buds. When you add the unique flavor of sourdough, it elevates these rolls to a whole new level.

Why You’ll Love These Citrus Berry Sourdough Blossoms

• Sweet and tangy blueberry lemon filling
• A fun way to use sourdough discard
• Perfect for spring and summer gatherings
• Simple steps with beautiful results
• Easily customizable with your favorite berries

And hey — if you’re still waiting on your sourdough starter to come to life (or just don’t have any on hand), don’t stress! You can absolutely still enjoy these bright, berry-filled beauties. Just swap in my Easy-Peasy Cinnamon Roll recipe for the dough, adding 1 tablespoon of lemon zest, and follow the rest of this recipe for the filling and icing.

Equipment Needed for Making Sourdough Blossoms

• 12″ iron skillet (my favorite) or 9×13 pan
• Rolling pin
• Mixing bowls
• Saucepan

Ingredients

For the Sourdough Rolls:

• 2 1/2 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup softened butter
• 1 tablespoon lemon zest
• 1 cup milk
• 1/2 cup sourdough discard

For the Blueberry Compote:

• 2 cups fresh/frozen blueberries
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch (optional)

For the Lemon Filling:

• 4 tablespoons unsalted butter
• 1/3 cup sugar
• 1 tablespoon lemon zest
• Pinch of salt

For the Lemon Cream Cheese Frosting:

• 4 tablespoons softened unsalted butter
• 2 tablespoons softened cream cheese
• 3/4 cup powdered sugar
• 1-2 teaspoons lemon zest (to taste)
• Pinch of salt

How to Make Citrus Berry Sourdough Blossoms

Prepare the Dough

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. Cut in the butter using a dough hook or fork.
3. Add milk, sourdough discard, and 1 tablespoon lemon zest. Mix until you have a cohesive dough.
4. Knead by hand for approximately 5 minutes, adding additional flour as needed to make a soft dough.
5. Place in a bowl, cover with plastic wrap, and allow to rise/ferment in a warm spot for 2-4 hours.

Make the Blueberry Compote

1. In a medium saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium to medium-high heat for 10-15 minutes, stirring and mashing berries.
3. If using cornstarch, whisk it into the mixture and cook for an additional 10-15 seconds until thickened.
4. Pour into a bowl and set aside to cool completely. The compote can be refrigerated for up to a couple of days.

Prepare the Lemon Filling:

1. Mix together the softened/melted butter, sugar, lemon zest, and salt until it forms a paste.

Assemble the Rolls

1. Preheat oven to 350 degrees F.
2. Roll out the dough on a floured surface into a large square.
3. Spread the lemon filling evenly over the dough.
4. Spread the blueberry compote over the lemon filling.
5. Roll up tightly and cut into approximately 8 1″ rolls.
6. Place the rolls in a 12″ cast iron skillet or your chosen pan.
7. Bake for 30-35 minutes. If using a cast iron skillet, remove the rolls while still warm to prevent sticking.

Make the Lemon Cream Cheese Frosting

1. Using a hand mixer or fork, whip the softened butter and cream cheese.
2. Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until fluffy and light.
3. Spread over the tops of the warm rolls.

Expert Tips & Easy Substitutions for Sourdough Blossoms

• You can substitute unbleached all-purpose flour for the flour of your choice. If using Kamut, use approximately 2 1/4 cups.
• You can substitute milk for heifer at a 1:1 ratio.
• Using a food processor can speed up the mixing of ingredients.
• All sugars can be replaced with low-carb alternatives. Allulose is preferable to erythritol in the filling, but use erythritol if that’s what you have. Adjust sweetness as needed.
• You can make these rolls without sourdough by following the dough instructions from my Easy-Peasy Cinnamon Rolls recipe, adding 1 tablespoon of lemon zest.

A Few Notes from My Kitchen to Yours

I tested this recipe twice before presenting it to you. The first time, my compote was too runny. However, with my wonderful husband’s help, I successfully made the compote correctly this time around. In his opinion, you really don’t need the cornstarch if you let the mixture simmer for enough time to reduce the liquid. We did add the cornstarch ourselves, but afterwards he felt it would be perfectly fine without it. Test the theory for yourself and leave a comment below on your results.

And about that lemon zest in the icing — my son and I couldn’t get enough of that bright, lemony zing. My daughter? Not so much. (We’re still working on her taste buds!) So feel free to adjust the lemon to fit your family’s flavor preferences.

No matter which dough you use or how much lemon you add, I’m confident these Citrus Berry Sourdough Blossoms will be a bright spot on your table — especially in the summer months. And if you happen to have a cast iron skillet (I adore my Lodge skillet for recipes like this!), it gives these rolls the perfect golden crust.

Whether you’re a seasoned sourdough baker or just getting started, I hope this recipe finds its way to your kitchen and your people. Don’t forget to come back and share your results in the comments — I love hearing how these recipes turn out in your home!

How to Store Sourdough Blossoms for Freshness

• Store at room temperature for 1-2 days
• Refrigerate for up to 4 days
• Freeze (unglazed) for up to 1 month
• Reheat at 300°F for 5-7 minutes

More Sourdough Recipes You’ll Love

• The Best Sourdough Focaccia Pizza – Crispy, Fluffy, and Full of Flavor
• Deliciously Homemade Sourdough Donuts
• Perfecting the Sourdough Dutch Baby – A Back-to-School Breakfast Essential

Explore Even More Sourdough Recipes

Looking for even more delicious ways to use your sourdough starter? I’ve got you covered! From breakfast ideas to savory bakes, check out all my favorite Sourdough Recipes right here — there’s something for every baker!

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Printable recipe card with exact measurements and instructions below.

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!

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Citrus Berry Sourdough Blossoms

Delight in our Citrus Berry Sourdough Blossoms, a perfect blend of blueberry and lemon in a sourdough roll, perfect for summer treats!

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry, Lemon, sourdough, Summer Treats, Sweet Rolls

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Fermentation 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 8 rolls

Calories 250kcal

Cost $10-$12

Equipment

• 1 12" iron skillet or 9×13 pan

Ingredients

For the Sourdough Rolls

• 2½ cups unbleached all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup softened unsalted butter 4 tablespoons
• 1 tablespoon lemon zest
• 1 cup milk or kefir
• ½ cup sourdough discard

For the Blueberry Compote

• 2 cups fresh or frozen blueberries
• ½ cup sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch optional

For the Lemon Filling

• 4 tablespoons softened unsalted butter
• ⅓ cup sugar
• 1 tablespoon lemon zest
• pinch of salt

For the Lemon Cream Cheese Frosting

• 4 tablespoons softened unsalted butter
• 2 tablespoons softened cream cheese
• ¾ cup powdered sugar
• 1 tablespoon lemon juice
• 1-2 teaspoons lemon zest

Instructions

For the Dough:

• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
• Cut in the butter using a dough hook or fork.
• Add milk, sourdough discard, and 1 tablespoon lemon zest. Mix until you have a cohesive dough.
• Knead by hand or with stand mixer for approximately 5 minutes, adding additional flour as needed to make a soft dough.
• Place in a bowl, cover with plastic wrap, and allow to rise/ferment in a warm spot for 2-4 hours.

For the Blueberry Compote:

• In a medium saucepan, combine blueberries, sugar, and lemon juice.
• Cook over medium to medium-high heat for 10-15 minutes, stirring and mashing berries.
• If using cornstarch, whisk it into the mixture and cook for an additional 10-15 seconds until thickened.
• Pour into a bowl and set aside to cool completely. The compote can be refrigerated for up to a couple of days.

For the Lemon Filling:

• Mix together the softened/melted butter, sugar, lemon zest, and salt until it forms a paste.

Assembly:

• Preheat oven to 350 degrees F.
• Roll out the dough on a floured surface into a large square.
• Spread the lemon filling evenly over the dough.
• Spread the blueberry compote over the lemon filling.
• Roll up tightly and cut into approximately 8 1" rolls.
• Place the rolls in a 12" cast iron skillet or your chosen pan.
• Bake for 30-35 minutes. If using a cast iron skillet, remove the rolls while still warm to prevent sticking.

For the Lemon Cream Cheese Frosting:

• Using a hand mixer or fork, whip the softened butter and cream cheese.
• Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until fluffy and light.
• Spread over the tops of the warm rolls.

Notes

• You can substitute unbleached all-purpose flour for the flour of your choice. If using Kamut, use approximately 2 1/4 cups.
• You can substitute milk for Kefir at a 1:1 ratio.
• Using a food processor can speed up the mixing of ingredients.
• All sugars can be replaced with low-carb alternatives. Allulose is preferable to erythritol in the filling, but use erythritol if that’s what you have. Adjust sweetness as needed.
• You can make these rolls without sourdough by following the dough instructions from my Easy-Peasy Cinnamon Rolls recipe, adding 1 tablespoon of lemon zest.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post The Best Citrus Berry Sourdough Blossoms for Spring & Summer first appeared on .

I’m finally sharing my go-to sourdough biscuits recipe—and trust me, it’s worth the wait. This is one of those recipes that I believe can be passed down from generation to generation. It’s buttery, flaky, and freezer-friendly—everything I need in a busy homemaking season.

It’s very rare that you come into my house and I do not have these sourdough biscuits in my freezer just waiting to be baked. And my kids know it! They go back and forth between this recipe and my homemade waffle recipe—both of which I keep on hand in the freezer for whatever they choose.

These sourdough biscuits are flaky, buttery, and incredibly simple to make. And best of all? You can freeze them for busy mornings or company! Whether you’re new to sourdough or a seasoned baker, this recipe is one you’ll return to again and again.

Why You’ll Love This Sourdough Biscuit Recipe

• Made with simple pantry ingredients
• Perfect use for sourdough discard
• Freezer-friendly for busy mornings
• Quick to make—no rise time required
• Great with savory or sweet toppings

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20–23 minutes
• Total Time: 30–35 minutes
• Yield: 6–7 biscuits

Ingredients

• 1 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 8 tablespoons unsalted butter (1 stick), cold
• 1 cup sourdough discard

Optional: You may substitute up to 1/2 cup of the flour with fresh-milled soft white wheat flour. If using freshly milled whole wheat flour (such as hard red wheat), be aware the dough will be stickier, the rise less pronounced, and the flavor heartier. These differences are natural—just don’t overwork the dough, and be generous with flour on your surface.

I use my NutriMill grain mill to grind fresh flour from wheat berries, and it’s one of my favorite ways to boost nutrition in baked goods. If you’re looking to invest in one, you can use my code MAKINMACON20 at NutriMill.com/MAKINMACON20 to get $20 off your purchase. I’ve loved mine and use it frequently!

Instructions

1. Preheat oven to 425°F if baking right away or from the freezer.
2. Line a baking sheet with parchment paper, or use a cast iron skillet. (We love Lodge Cast Iron)
3. Combine the dry ingredients (flour, baking powder, and salt).
4. Cut the butter into the flour until the mixture is unevenly crumbly.
5. Add the sourdough discard, mixing gently until the dough is cohesive.
6. Turn the dough onto a lightly floured surface and gently pat it into a 6-inch round about 1 inch thick.
7. Cut out the biscuits.
8. Place them at least 2 inches apart on the prepared baking sheet or in a skillet.
9. Bake for 20–23 minutes, or until golden brown.

If freezing: Place unbaked biscuits on a lined pan and freeze until solid. Transfer to a freezer bag and bake from frozen when needed.

What is sourdough discard?

Sourdough discard is the portion of starter you remove before feeding to keep your culture healthy. While it’s not as bubbly or active as freshly fed starter, it still has great flavor—and yes, it can still rise dough. You just won’t get quite the same lift as a fully active starter.

I’ve used discard to make biscuits (like these), muffins, waffles, and even bread. It’s a great way to reduce waste and stretch your baking a little further.

Want to start your own starter? Here’s my Beginner’s Guide to Sourdough to help you get going.

Must-Know Tips for Flaky Sourdough Biscuits

Updated after receiving helpful reader comments — hopefully this clears up a few common questions!

• Cold ingredients matter — Cold butter and cold sourdough discard make a big difference in keeping the dough cool and workable.
• Biscuit thickness — Roll dough about 1 inch thick. This recipe makes 6 large biscuits, possibly 7.
• Sticky dough fix — If the dough feels sticky, sprinkle in a little flour until it comes together. This can happen if your starter is freshly fed or on the runny side.
• Fresh vs. frozen baking — Fresh biscuits tend to be fluffier. Frozen work too, but may rise slightly less.
• Top with butter — A small pat of butter on top before baking helps with browning and flavor.
• Oven tips — Standard bake is 425°F for 20–23 minutes. In cast iron, consider lowering to 400°F and baking slightly longer to ensure the center is done without over-browning the bottom.
• Biscuit shape — However you cut them is fine—don’t stress perfection.

My Favorite Biscuit Hack

This recipe is super simple – but it’s even better if you have a food processor. I have a Ninja Food Processor and I don’t know if I could live without it. I found it on sale and it is one of my all-time favorite gadgets.

I simply pulse in the dry ingredients, add the butter and press chop, and finally add the sourdough discard and press dough. Voila! My dough is ready to plop onto a floured surface, begin rolling out, and cutting into biscuits. It has saved me from some future carpal tunnel, I am certain of it.

How to Freeze and Reheat

To freeze: Place cut biscuits on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag for long-term storage.

To bake from frozen: Place the frozen biscuits on a baking sheet or in a cast iron skillet and bake at 425°F. Just note—freezing does affect the rise slightly. They may not puff quite as high as fresh dough, but they’ll still be tender and delicious. Bake time may vary, so watch closely and pull them when they’re golden brown on top.

For a quick weekday option, you can also bake a few in the toaster oven at 350°F until heated through and lightly browned.

What to Serve with These Biscuits

• Momma’s Chocolate Gravy
• Homemade sausage gravy
• Honey butter or freezer jam
• Scrambled eggs and bacon
• A hot cup of coffee or your favorite herbal tea

FAQ About Sourdough Biscuits

Can I use active starter instead of discard?
Yes, but the rise may be slightly more pronounced. Discard gives great flavor without extra rise.

Do I need to chill the dough before baking?
Nope! These bake beautifully right after cutting—or you can freeze them for later.

Can I double this recipe?
Absolutely. I often do when prepping for guests or stocking the freezer.

More Sourdough Recipes You’ll Love

• Sourdough Chocolate Chip Cookies
• Sourdough Banana Muffins
• Sourdough Dutch Baby
• Sourdough Muffins with Blueberries & Strawberries
• Sourdough Discard Beyond Bread: Creative and Healthy Ways to Use It

Let’s Chat!

Let me know in the comments below if you give this recipe a try—I love hearing from you! And remember, I’m sharing it here so you don’t have to keep it a secret. Share it to your heart’s content!

Stay Connected

Want more recipes like this? Join Rooted Table, our once-a-month kitchen email. You’ll get my latest recipe, freezer tips, and a sprinkle of encouragement—straight from my table to yours.

Ready to bake? Here’s the full recipe!

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Sourdough Biscuits

These sourdough biscuits are a family favorite, made with unbleached flour, baking powder, salt, unsalted butter, and sourdough discard. They’re perfect for freezing and baking anytime. Enjoy delicious, homemade biscuits that are simple to prepare and great for using up sourdough discard.

Course Breakfast

Cuisine American

Keyword Biscuits, Homemade Biscuits, Homemade Bread, sourdough, sourdough discard

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 7 biscuits

Calories 194kcal

Cost 1.41

Equipment

• 1 Baking Sheet
• Measuring spoons/cup

Ingredients

• 1 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoons salt
• 8 tablespoons unsalted butter 1 stick
• 1 cup sourdough discard

Instructions

• Preheat oven to 425°F if baking right away or from the freezer.
• Line a baking sheet with parchment paper, or you can place them in an iron skillet.
• Combine the dry ingredients (flour, baking powder, and salt).
• Cut the butter into the flour until the mixture is unevenly crumbly.
• Add the sourdough discard, mixing gently until the dough is cohesive.
• Turn the dough onto a lightly floured surface and gently pat it into a 6” round about 1” thick.
• Cut out the biscuits.
• Place biscuits on the prepared baking sheet at least 2” apart and either place them in the freezer for later use or into the oven.
• If baking, bake for 20-23 minutes or until golden brown.

Notes

• Best to use cold sourdough discard and cold butter for flakier biscuits. Cold starter keeps the dough cooler and easier to work with.
• Roll dough about 1 inch thick; you should get 6 large biscuits (possibly 7).
• For extra flavor and browning, add a small pat of butter to the top of each biscuit before baking.
• If dough is sticky, add a bit more flour until it’s workable. This can happen if your starter is runny or freshly fed.
• Baking fresh vs. frozen: Freshly baked biscuits tend to be fluffier. Frozen ones still work well but may rise slightly less.
• Baking temperature tips: Standard oven temp is 425°F for 20–23 minutes. In cast iron, consider lowering to 400°F and baking slightly longer to ensure the inside is fully cooked without over-browning the bottom. Check at the 20-minute mark.
• Oven times and results may vary—watch closely and adjust as needed.
• Biscuit shape and size are up to you—these tips are simply what works in my kitchen.
•  

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post The Best Sourdough Biscuits: A Family Tradition first appeared on .