Go Back
Half of a biscuit with butter and jam.

The Best Sourdough Biscuits

Yield: 14 biscuits
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Ingredients

  • 3 cups (426 g) all-purpose flour
  • 1 ½ tablespoons baking powder
  • 1 tablespoon granulated sugar
  • ¾ teaspoon table salt
  • ½ teaspoon baking soda
  • ¾ cup (12 tablespoons, 170 g) very cold or frozen salted butter
  • 1 ½ cups (413 g) sourdough starter, fed or discard
  • ¾ cup (182 g) buttermilk
  • Melted butter, for brushing

Instructions 

  • Preheat oven to 425 degrees F. Line a half sheet pan with parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
  • Using the large holes of a box grater, grate in the cold butter. (Alternatively, you can cut the butter into the dry ingredients using a pastry blender or use a food processor for this step.)
  • Toss the butter with the dry ingredients until evenly mixed.
  • Add the sourdough starter and buttermilk. Fold/gently mix the biscuit dough until it starts to come together in a rough mass and only a few dry streaks remain.
  • Turn the biscuit dough out onto a lightly floured counter. Gently pat the dough into a rectangle about 1-inch thick. Gently fold the dough in thirds and then lightly press into a thick rectangle. Repeat the folding process one more time and then press or roll the dough into a rectangle about 1-inch thick.
  • Cut the dough into 12 to 14 squares (or you can use a round biscuit cutter - re-rolled scraps may not be as flaky as the first biscuits cut).
  • Place the biscuits 1/2-inch apart on the prepared baking sheet. Bake for 20-22 minutes until golden and baked through.
  • Immediately out of the oven, brush with melted butter. Serve warm.

Notes

Sourdough Starter: my sourdough starter is fed at a 1:1:1 ratio and is thick but pourable. If your sourdough starter has a different consistency, it's possible you may need to add more flour (or more buttermilk) to help the dough come together. The most important factor in making these biscuits is to work quickly so the butter doesn't melt and to not overwork the dough. 
Butter: if using unsalted butter, increase the salt in the recipe by 1/4 teaspoon or so.