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.
- 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
- 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.
- 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!
Thanks for another fool-proof recipe. Can't go wrong trying anything from your site. These were a big hit. ??
Still rings true! This recipe is a keeper although I also want to try the heavy cream biscuit recipe you posted recently!!
Charlene Austin (Willow & Paisley IG)
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. ?????
I am so glad to hear that!!
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.
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.
I came here to rate and comment on these amazing biscuits and see I already did in April. ?. Truly they are that good!!!
These are so simple and delicious. Perfect addition to a meal or great with jam! This is my go to biscuit recipe for sure.
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.
I made these today for Thanksgiving and they were a huge hit. So flaky and delicious.
Really good ole school biscuits. Super easy and quick to throw together.
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!
We love these for breakfast sandwiches!
These biscuits are so good!! Will be making them again! I can't wait to try your other biscuit recipes!!
Love this recipe!! And i love that they are just as good frozen! Mmmm.
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.
These are now my go-to biscuits! I usually don’t have yogurt so I used buttermilk instead.
My family says these were the best biscuits I ever made. So flaky and delicious!
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!
These biscuits are so easy to make! And taste so good!! They also freeze great to. Just reheating in oven!!
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.)
This is my go to recipe for biscuits. They're amazing and always very flaky and soft.
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.
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!!
These biscuits are amazing. They are so quick to throw together and I always love using my extra sourdough!
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.
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
These will now be my go to recipe! They are quick enough and easy enough in the morning for breakfast but super delicious!
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.
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!
I love reviews like this, they are our toughest critics!
Can you use discard here?
Yes you can as long as it's not too dodgy