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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.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Dough
  • 1 cup sourdough discard
  • 2 cups flour
  • 1/2 cup cold butter cubed
  • 1/2 cup milk
  • 1 tbsp baking powder
  • 1/2 tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pastry Cutter
  • Rolling Pin
  • Tray
  • Freezer
  • Spatula

Method
 

  1. Preheat oven to 425°F and line a baking sheet.
  2. Mix flour, baking powder, and salt in a bowl.
  3. Cut in cold butter until mixture forms coarse crumbs.
  4. Add sourdough discard and milk, mixing gently into soft dough.
  5. Roll lightly and cut into rounds without overworking dough.
  6. 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.