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.
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.