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    Home » Most Recently Added » Sourdough

    Sourdough Biscuits

    Published: May 4, 2018 · Modified: Jun 23, 2021 by kateschat · This post may contain affiliate links · 45 Comments

    Jump to Recipe Print Recipe

    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

    Sourdough Biscuits

    Kate Schat
    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.
    5 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Resting Time 31 minutes mins
    Total Time 56 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 biscuits
    Calories 315 kcal

    Ingredients
      

    • 3 cups flour white or whole wheat
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 ¼ cup cold/frozen butter
    • 1 ½ 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
    • ¼ cup yogurt + ½ cup water OR ¾ 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!

    Nutrition

    Calories: 315kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 546mgPotassium: 47mgFiber: 1gSugar: 0.3gVitamin A: 596IUVitamin C: 0.03mgCalcium: 75mgIron: 2mg
    Tried this recipe?Let us know how it was!

    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!

    • Sourdough 101
    • Sourdough Boule
    • Sourdough Sandwich Bread
    • Seedy Whole Wheat Sourdough Sandwich Bread
    • Sourdough Honey Oat Bread
    • Sourdough Focaccia (or Pizza Dough)
    • Sourdough Cinnamon Twists

    More Sourdough Recipes

    • Sourdough rolls in a cloth lined basket.
      How to Make Soft Sourdough Rolls
    • Honey glazed sourdough buns on a plate next to a bowl of butter.
      Sourdough Honey Bun Recipe
    • Baked cheesy top sourdough buns.
      Sourdough Cheese Buns
    • A glass measuring cup of sourdough starter next to a gallon jar.
      The Best Sourdough Discard Recipes

    Share this with your friends!

    Reader Interactions

    Comments

    1. Laura

      July 01, 2018 at 7:06 am

      Thanks for another fool-proof recipe. Can't go wrong trying anything from your site. These were a big hit. ??

      Reply
      • Laura Recker

        December 05, 2020 at 11:24 am

        Still rings true! This recipe is a keeper although I also want to try the heavy cream biscuit recipe you posted recently!!

        Reply
    2. Charlene Austin (Willow & Paisley IG)

      April 12, 2020 at 10:17 pm

      I made these sourdough biscuits today and O EM GEE! They were AMAZING ?? 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. ?????

      Reply
      • katehosie

        April 19, 2020 at 5:20 pm

        I am so glad to hear that!!

        Reply
        • Candicegoewey

          June 03, 2021 at 2:48 am

          Love the simplistic of this recipe. Want to give it a try. But I need true sourdough for my diet (greatly reduces my inflammation). Have you tried these with the long rest before forming? I might just try it (minus the baking soda/powder) and see how it turns out. I'd like any info if you have done it this way too. Or with gf flour for the quickly version.

        • kateschat

          June 04, 2021 at 10:41 am

          I have hit and miss results with letting them sit longer. We use einkorn flour when we make these, these days, because I can handle that, but not regular wheat.

      • Charlene Austin

        November 26, 2020 at 10:34 pm

        I came here to rate and comment on these amazing biscuits and see I already did in April. ?. Truly they are that good!!!

        Reply
        • Amy Schwemler

          January 18, 2021 at 11:40 pm

          These are so simple and delicious. Perfect addition to a meal or great with jam! This is my go to biscuit recipe for sure.

    3. Karen

      May 16, 2020 at 12:40 pm

      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.

      Reply
    4. Kay Holubik

      November 26, 2020 at 12:42 pm

      I made these today for Thanksgiving and they were a huge hit. So flaky and delicious.

      Reply
    5. Danielle

      November 26, 2020 at 1:00 pm

      Really good ole school biscuits. Super easy and quick to throw together.

      Reply
    6. Mackenna

      November 26, 2020 at 2:53 pm

      The Best!! I've made these so many times already. Great way to use up starter and they turn out so nice everytime. Also super quick to throw together for company and they always impress. Thanks Kate!

      Reply
    7. Heather

      November 26, 2020 at 3:19 pm

      We love these for breakfast sandwiches!

      Reply
    8. Melanie Totter

      November 26, 2020 at 5:40 pm

      These biscuits are so good!! Will be making them again! I can't wait to try your other biscuit recipes!!

      Reply
    9. Kim

      November 26, 2020 at 5:40 pm

      Love this recipe!! And i love that they are just as good frozen! Mmmm.

      Reply
    10. Shannon Gardner

      November 26, 2020 at 5:46 pm

      These were so good! I couldn’t believe how easy they were and how quickly the sourdough works, Usually, when I make biscuits with fresh ground wheat they have more texture than I like in a biscuit but the sourdough makes these so tender, it is wonderful. My family really enjoyed these too.

      Reply
    11. Katrina

      November 26, 2020 at 6:01 pm

      These are now my go-to biscuits! I usually don’t have yogurt so I used buttermilk instead.

      Reply
    12. Stacie

      November 26, 2020 at 6:26 pm

      Great recipe!

      Reply
    13. Mary Lofthus

      November 26, 2020 at 6:43 pm

      My family says these were the best biscuits I ever made. So flaky and delicious!

      Reply
    14. Alaina

      November 26, 2020 at 9:36 pm

      I’d like to thank my oven for these turning out perfect!(and of course the well written recipe) ? thanks for the simple biscuit guidelines!

      Reply
    15. Carrie

      November 27, 2020 at 7:05 am

      These biscuits are so easy to make! And taste so good!! They also freeze great to. Just reheating in oven!!

      Reply
    16. Laurie Rogers

      November 27, 2020 at 7:50 am

      I'm gonna leave 5 stars on this, because I think any problems I encountered were user error. Plus, my kids gobbled them up in no time flat. (I think I didn't use cold enough butter. They were tasty, nonetheless.)

      Reply
    17. Lauren Sylva

      December 01, 2020 at 12:17 pm

      This is my go to recipe for biscuits. They're amazing and always very flaky and soft.

      Reply
    18. Megan Giltner

      December 04, 2020 at 11:48 am

      We love these! I made them with half whole wheat, half regular flour, and they were a HIT with the family. Froze the rest of the batch and have been enjoying them one at a time when I darn well feel like it, with honey and butter, and a cup of tea.

      Reply
    19. Laura Roberts

      December 04, 2020 at 12:15 pm

      Made these for my sons birthday dinner this week and they are perfection! I really love that a single batch feeds my crew, but a double batch is always better 😉 and so easy to make!!

      Reply
    20. Hannah Fogarty

      December 04, 2020 at 1:31 pm

      These biscuits are amazing. They are so quick to throw together and I always love using my extra sourdough!

      Reply
    21. Kera Smith

      December 04, 2020 at 2:58 pm

      this was my first time baking sourdough biscuits and I expect them to rise and fluffy like flour ones - they did not, but the taste was amazing and LOVED Kate's suggestion to cut into squares to save time.

      Reply
    22. Linnea

      December 05, 2020 at 9:48 am

      I made a double batch of these and almost all of them made their way into other people's lunches and were gone in about a day and a half

      Reply
    23. Kaitlyn

      December 08, 2020 at 6:39 am

      These will now be my go to recipe! They are quick enough and easy enough in the morning for breakfast but super delicious!

      Reply
    24. Julia C.

      January 01, 2021 at 6:40 pm

      Super easy recipe to follow. Who knew butter grated so easily?! Next time I would make square biscuits instead of cutting circles, re-rolling, etc. Fun to have a sourdough recipe that you can make/bake right away instead of leaving to rise.

      Reply
    25. Jessie

      February 01, 2021 at 10:17 am

      Best biscuit recipe, sourdough or otherwise, I’ve found 🙂 my husband asked me to stop trying to make sourdough biscuits cause they were always suuuper crumbly, but these were flaky and awesome and husband approved!

      Reply
      • kateschat

        February 01, 2021 at 1:38 pm

        I love reviews like this, they are our toughest critics!

        Reply
    26. Elana Rogers

      September 29, 2022 at 9:00 am

      Can you use discard here?

      Reply
      • [email protected]

        October 01, 2022 at 3:50 pm

        Yes you can as long as it's not too dodgy

        Reply

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    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

    We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!

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