Sourdough Biscuits Recipe
You glance at sourdough discard and pretend you’ll be productive today. Fine, make biscuits. They’re flaky, buttery, and impressively homemade. You mix, fold, and suddenly channel effortless charm. Somehow, these rise like your standards should. Honestly, you deserve warm biscuits without pretending you woke up early or tried too hard.
This sourdough biscuits recipe creates tender, flaky layers with a subtle tang and buttery flavor. The dough comes together quickly and bakes into golden tops with soft interiors. Perfect for breakfast or sides, these biscuits adapt easily with herbs or cheese. They store well and freeze beautifully for convenient, fresh-from-the-oven results anytime.
Sourdough Biscuits Recipe
This sourdough biscuits recipe produces tender, flaky layers with a buttery flavor and slight tang. The dough mixes quickly and bakes into golden, soft-centered biscuits. Ideal for breakfast or snacks, these biscuits can be customized with herbs, cheese, or spices for added flavor and versatility.
Ingredients
Equipment
Method
- Preheat oven to 425°F and line a baking sheet.
- Mix flour, baking powder, and salt in a bowl.
- Cut in cold butter until mixture forms coarse crumbs.
- Add sourdough discard and milk, mixing gently into soft dough.
- Roll lightly and cut into rounds without overworking dough.
- Bake until tops are golden and layers feel light and flaky.
Notes
For softer biscuits, handle dough gently and avoid overmixing. For crispier edges, bake slightly longer. Freeze unbaked biscuits for later baking. Keep dough cold during preparation. Add cheese or herbs for variation. Store in airtight container and reheat gently to maintain texture.
