Biscuits are a Southern tradition, and there’s nothing like a warm, homemade biscuit fresh out of the oven. These Sourdough Biscuits are extra fluffy and delicious, and best of all, they’re made with sourdough starter! If you’ve never made biscuits before, don’t worry – this recipe is easy to follow. Give them a try today!
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- 2 ½ cups (300 g) all-purpose flour
- 8 tablespoons (113 g) unsalted butter (cold)
- ½ cup (125 g) sourdough starter discard
- 1 cup (240 g) buttermilk (or milk)
- 1 tablespoon (15 g) sugar (optional)
- 1 teaspoon (5 g) fine sea salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- THE NIGHT BEFORE- Grate the butter using a cheese grater, into a large mixing bowl. Add the flour and use a bench scraper or a fork to cut the butter into the flour until it forms small, pea-sized crumbles. Add the sourdough starter discard, buttermilk and sugar and stir with a stiff spatula until fully combined. Cover the bowl and let rise on the counter for 10-12 hours.
- THE NEXT MORNING- Preheat your oven to 400°F (204°C). Combine the salt, baking soda and baking powder in a small bowl and use a fork to combine, making sure there are no lumps. Sprinkle half of the mixture over the dough and work it into the dough with your hands. Sprinkle the second half and continue to work it into the dough until fully combined.
- Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up.
- Arrange the biscuits in a 12" cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.
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