Sourdough biscuits are honestly my sneaky trick for impressing brunch guests (and um, myself… on quiet Sunday mornings). Maybe you, like me, get tired of tossing out that sourdough discard every week. Or you just crave something buttery, flaky, and way better than store-bought. You’re not alone if you’ve wondered can you really use that bubbly starter for more than just the same old loaf? Well, yes! And these tangy, pillowy biscuits are proof. If you’ve tackled basic sandwich bread or maybe even dabbled with this sourdough discard pizza crust you’ll love to make, let’s take that next step into fluffy, irresistible territory. No more waste and way more taste. Ready to get your hands messy? 
Why Make Biscuits with Sourdough Starter?
Alright, confession time. I used to think making biscuits with sourdough starter was just a “hipster baker” thing. Turns out, it’s the secret for next-level fluffiness and a delicious twist you’ll absolutely notice. The sourdough brings a gentle tang, plus the natural yeast makes the biscuits rise like a dream—no heavy dough bricks here, thank you very much.
Baking with your starter means you skip tossing discard (hello, less waste). The depth of flavor honestly rivals some fancy bakery, and you control exactly what goes in. For me, these biscuits are comfort food, and using my starter makes ’em taste like “home” in the best possible way. If you love getting creative, starting with biscuits is a lot less intimidating than mastering a gorgeous loaf.
The bonus? You’ll wind up with something that can hold its own against any breakfast spread. Actually, I’d even argue for using these in place of a classic roll with soup or stew. Or, hear me out, building a sandwich with leftover biscuits. It’s perfect.
What You’ll Need to Make Sourdough Biscuits
First off, no wild ingredients needed. Honestly, if your pantry’s not empty and you make breakfast once in a while, you’re probably set. Grab:
- Flour: All-purpose works best. If you go whole wheat, expect a denser biscuit.
- Cold butter: And I mean COLD. (Not just chilly… I’ve legit stuck mine in the freezer.)
- Sourdough starter: Discard or active is honestly fine, as long as it’s bubbly and not straight-up soup.
- Milk or buttermilk: Buttermilk will take your tang game up a notch, but regular works too.
- Baking powder and a little baking soda: Even with sourdough, you need backup for rise.
- Salt: Can’t skip it. Just don’t go overboard if your butter is salted.
Table time! Here’s a visual breakdown:
| Ingredient | Amount | Why It Matters | Swaps? |
|---|---|---|---|
| All-purpose flour | 2 cups | Light texture | Partial whole wheat |
| Cold butter | 1/2 cup | Flakiness | Plant butter |
| Sourdough starter | 1 cup | Flavor + rise | None |
| Buttermilk | 1/2 cup | Extra tang | Milk or yogurt |
See? Nothing too scary. 
How to Make Sourdough Biscuits from Scratch
Here’s where things get, in my kitchen anyway, good and messy. Start by mixing dry stuff in a big bowl—flour, baking powder, soda, salt. Next, cut in that very cold butter. I honestly just use my hands lately (less to wash), squishing butter into the flour till you get pebbly bits.
Pour in your sourdough starter and buttermilk. Don’t stress if the dough looks shaggy or a little weird—biscuit dough always does. Mix until just combined. Over-mixing is evil here, don’t do it!
Flour your counter, plop the dough out, then pat it out (no need for a rolling pin, really). The key: keep it thick. Think about 1 inch high. Cut those rounds using a biscuit cutter or, let’s be real, whatever glass you grab first.
Set them on a sheet, bake ‘em hot (about 425°F), and watch them puff up like magic. The sourdough biscuits smell… just wow.
“Made these for my mom’s birthday brunch. She went back for thirds and asked for the recipe, which has literally never happened before. They’re our new weekend thing!” — Jamie P.
Step-by-Step Recipe for Flaky Sourdough Biscuits
Okay, so you want a play-by-play? Here it is. I promise, you don’t need chef skills to get that bakery-level wow-factor.
Put your mixing bowl in the freezer while you prep—truly, it helps with the butter not melting. Combine flour, baking powder, baking soda, and salt. Cube your cold butter, drop it in, and use your fingertips or a pastry cutter. Not perfect? That’s fine.
Add your cup of sourdough starter plus the buttermilk. Use a fork to just barely bring it together. Then dump onto a floured surface.
Here’s the weird part: gently pat out dough, then fold it over itself a few times. This makes layers. Don’t get obsessive, though—three folds is enough.
Cut your shapes, plop biscuits close together on a pan (they rise better when they snuggle). Quick brush of buttermilk on top, and pop into a very hot oven. Wait 15 minutes and… yeah. Biscuits!
They freeze like a dream. Warm leftovers in a toaster oven, they get almost as good as new.
The Key To Flaky Biscuits Is In The Folding
Look, there’s some magic in the way you treat that dough. If you just ball it up and cut it out, you get tasty biscuits… but the layers? That’s in the folding.
When you fold the dough a few times before final shaping, it traps steam inside each little pocket. Steam means lift and layers. The result is those gorgeous, pull-apart sections everyone loves.
Don’t overdo it, though. If you fold it twenty times, you’ll end up with tough hockey pucks. Shoot for three gentle folds. Sometimes I get distracted after two (thanks, kids), and you know what? They still taste great.
So, folding: important! But not a reason to panic.
Variations of Sourdough Biscuits
Here’s where you can let your creative side out, just a smidge. After you nail the basic version, try switching things up. I’ve tossed in:
- Shredded cheddar and chives
- Sharp black pepper for a little zip
- Finely chopped cooked bacon (whoa)
- Everything bagel seasoning on top, for crunch
Or get wild—sweeten the dough just a hair and add a handful of blueberries, then top with a touch of coarse sugar before baking. They’re perfect for a not-too-sweet breakfast.
Texture will be a little different every time, but honestly, that’s the fun of it. Keeps breakfast interesting.
How Active Should My Starter Be?
Great question—and probably my most-asked. For sourdough biscuits, your starter does not have to be bakery-level active. Lazy, sleepy discard will still give you that sour flavor, and combined with baking powder, your biscuits puff up just fine.
If you want a little more rise and a tangier bite, use starter that’s been fed in the last few hours. But, honestly? Even week-old, kind of forgotten starter in the fridge has worked for me. If it smells yeasty and not funky or pinkish (yikes), you’re good.
So don’t stress if yours is less than energetic today. Save your active starter obsession for classic sourdough starter bread.
How to Store Sourdough Biscuits
Baked up a big batch? Hey, “future you” will be grateful! Here’s what’s worked for me:
- Keep biscuits in an airtight container at room temp for up to 2 days. After that, they’ll get a bit dry, honestly.
- Store longer in the fridge, but reheat before eating.
- Freeze extras: wrap them individually, stash in a zip bag, and microwave or toast when the cravings hit.
I always freeze half so I can pull one out whenever those biscuit needs pop up (which, let’s admit, is weekly).
Common Questions
Q: Can I use mostly sourdough starter instead of milk or buttermilk?
A: Sorta, but you still need a little extra liquid or they’ll be tough. Use about 3/4 cup starter, then see if it needs a splash more milk.
Q: Do I have to use discard, or is fresh starter better?
A: Either works! Discard gives you great tang, and it’s a nice way to not waste anything.
Q: How thick should I make my biscuits before cutting?
A: Thicker is better. Shoot for around 1 inch so you get that classic sky-high lift.
Q: What’s the best way to cut butter in if I don’t have a pastry blender?
A: Honestly, I use my hands. Just squish quickly and don’t let it melt!
Q: Can I make these ahead?
A: Oh yes! Pop shaped, unbaked biscuits in the freezer. Bake from frozen, just add 3-4 more minutes.
Give Sourdough Biscuits a Whirl This Weekend
So, to sum it up: sourdough biscuits are easier than you think. You get to skip food waste, add major flavor, and (not kidding) impress anybody who happens to walk through your kitchen when you’ve got a tray fresh from the oven. If you crave flaky, layered, deeply satisfying breakfast food? You won’t be disappointed. Need more ideas? Try these Easy Sourdough Biscuits Recipe – Little Spoon Farm and also Easy Sourdough Biscuits Recipe – Preppy Kitchen for extra tips, or check the take from Sourdough Biscuits | Buttermilk by Sam and Fluffy Sourdough Biscuits Recipe – Farmhouse on Boone if you want to get real fluffy. For pros, Buttery Sourdough Biscuits Recipe | King Arthur Baking is a gold standard. I hope you’ll give these a try, and who knows? Maybe sourdough biscuits will become your new secret breakfast weapon, too.
