Sourdough Biscuits

Sourdough Biscuits

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These Sourdough Biscuits are an easy sourdough recipe which makes them quick to mix up for a meal! Adapted from the book Sourdough, by Sara Owens, they’re a winner! I find them a little bit more cakey crumb that normal biscuits but the exterior is a little more crispy…a heavenly combo.

In my mind, there is two types of sourdough recipes. I classify these as “True Sourdough” and “Quickie Sourdough”. True sourdough are recipes that have an hours long rest/rise so that the wild yeasts can do their thang and eat all the physic acid in the flour, making it nice and digestible. This is usually your loaves and such. There there is quickie sourdough recipes, these recipes have sourdough starter in them…but also additional flour and no rest time for the starter to do its thang. You just mix and bake. Still delicious and with benefits and taste of sourdough, just not “true sourdough”.

These biscuits are the latter, quickie sourdough, which makes them quick to mix up for a meal! Adapted from the book Sourdough, by Sara Owens, they’re a winner! I find them a little bit more cakey crumb that normal biscuits but the exterior is a little more crispy…a heavenly combo.

Sourdough Biscuits

These Sourdough Biscuits are a quick sourdough recipe which makes them quick to mix up for a meal! Adapted from the book Sourdough, by Sara Owens, they're a winner! I find them a little bit more cakey crumb that normal biscuits but the exterior is a little more crispy...a heavenly combo.
Prep Time10 mins
Cook Time15 mins
Resting Time31 mins
Total Time56 mins
Course: Breakfast
Cuisine: American
Servings: 12 biscuits
Calories: 185kcal

Ingredients

  • 3 cups flour white or whole wheat
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cup cold/frozen butter
  • 1 1/2 cup sourdough starter, fed at least 12 hours ago, ideally it's actually past the point when you want to use it for bread and it's pretty runny and tangy
  • 1/4 cup yogurt + 1/2 cUP water, OR 3/4 cup milk+ 1 Tablespoon vinegar

Instructions

  • Makes a half sheet pan (The big size baking sheet) full of biscuits.
  • Preheat oven to 450F. (If using whole wheat, don't preheat until you are done mixing the dough because the dough will need to rest)
  • Mix flour, baking powder, baking soda and salt together.
  • Using your cheese grater, grate butter into the flour. Mix well.
  • Add in the sourdough starter and milk, mix well. It will seem like you don't have enough liquid in there, but give it ten gentle kneads before you decide if it needs more liquid.
  • If you're using whole wheat flour, before you knead, let the dough sit 20-30 minutes to "autolyze" and properly soak up the liquid. This will give you a better finished biscuit and I feel essential to baking with whole wheat.
  • Dump the dough onto a lightly floured counter and then you've got two choices...you can 1.) Do the normal roll to 1- inch thick, cut out, roll out again, cut again etc. OR what we prefer 2) Press the dough into a rectangle 1- inch thick, and using a knife, cut square biscuits to size of your choice. (I like about 2- inch squares.)
  • Transfer biscuits to an ungreased baking sheet. (I usually line with parchment so I don't have to wash the pan, but they won't stick if you don't.)
  • Bake biscuits for 15-20 minutes, turning halfway, until they're nice and golden brown on top.

Notes

Our favourite way to serve is with jam and cheese, but I bet your family has a favourite way they can't wait to use these biscuits!

More Sourdough Recipes

Once you’ve mastered working with sourdough you’ll find you’re wondering what other recipes you can try with it now? Here are my tried & true favorite sourdough recipes!

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5 thoughts on “Sourdough Biscuits

  1. Thanks for another fool-proof recipe. Can’t go wrong trying anything from your site. These were a big hit. πŸ‘πŸ‘

  2. I made these sourdough biscuits today and O EM GEE! They were AMAZING πŸ™ŒπŸΌ I have a buttermilk freezer biscuit recipe I’ve made for years that I love too but they aren’t as crispy as these get. The tortillas were a huge hit too. Next up your focaccia next weekend. πŸ‘πŸΌπŸ’šπŸ’šπŸ’š

  3. Love this recipe for the simple fact I can make it right away….that moment when you realize you have way to much starter and too much bread on the go! Perfect recipe to use up excess and so very delcious.

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