The Best Sourdough Biscuits

Buttery, flakey and fluffy sourdough biscuits are hands-down, the best biscuits I’ve ever had. Super easy and delicious, you only need a handful of ingredients and a little time.

These are hands-down the best biscuits I’ve ever eaten. That sounds quite presumptuous, but I was shocked the minute I bit into one.

Holy how this is good. Really really good.

My daughter came out from nap with one in each hand and was like “Mom! These are delicious and way better than then last ones you made!” I love her honesty… most of the time.

So clearly it wasn’t just me and a food bias to my own creation.

Anyone else ever feel like that? I actually started giving away a lot of my creations, because I can only eat so many chocolate chip sourdough muffins or cookies at a time, and also I want other people’s opinions on my recipes.

Give me the hard truth, what do you like, what don’t you like?

They are hard to put down and can make the perfect breakfast (hello Marion berry brunch biscuits), or even use for lunch or dinner as a side or sandwich.

I promise this will become your go to sourdough biscuit recipe.

When they are fresh out of the oven… forget about it. I just about died and went to heaven. But even after then are room temp and a day old, still yummy.

So grad some sourdough starter and let’s get to baking these amazing sourdough biscuits.

Why you will love these Homemade Sourdough Biscuits:

• These can be long fermented for better digestion, more available nutrients, and a more flavorful sour tasting biscuits.
• If you forget to long ferment them, or just don’t have the time, no worries. They will also work as a quick biscuit. Follow the instructions and skip the fermentation. It will be missing that classic slightly sour taste, but they are still yummy.
• These make the perfect replacement for buttermilk biscuits. The tang from the sourdough starter gives the same type of flavor buttermilk does.
• You could possibly make them vegan by swapping the regular butter for vegan stick butter (I have not tried it, but it should work).

Tips:

• A food processor will make this process much simpler. If you don’t have one, you can use a pastry blender or just your hands. For flaky biscuits, it’s best to try to not use your hands because this can warm up the butter.
• Most biscuit recipes call for cold water, since this one is fermented you can use room temperature water, just make sure to not do warm. If you are not planning on long fermenting then use cold water.
• To make the perfect flakiness, you have to use cold butter. To make it extra cold you can place it in the freezer for 10-15 minutes before making the recipe.
• If you have a gluten sensitivity, but can tolerate long fermented sourdough and want to use this recipe, I would recommend flour your surface before rolling out with some gluten free one-to-one flour. It works like a charm.
• When it comes to biscuits, you don’t want to overwork the dough. Especially when long fermenting carefully mix the leaveners in without over kneading.

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Sourdough Biscuits Ingredients

Sourdough starter – If you don’t have a starter, make sure how to make my quick version.

All purpose flour – I use this flour. I wouldn’t recommend using self-rising flour so you can control the amount of leaveners.

Butter – Choose grass-fed whenever possible. Unsalted preferred so you can control the amount of salt added.

Honey – adds a hint of sweetness. You could also use maple syrup.

Salt – fine sea salt works best.

Water – I always use my Berkey Water Filter. Room temperature water will be fine if you are long fermenting it and cold water if making them right away. You don’t want to use warm water to ensure you don’t melt the butter.

Leaveners – baking soda and baking powder are used to help make these biscuits extra fluffy. The sourdough starter also helps add some lift, but since these are allowed to rise for a few hours before baking it needs some extra help.

Tools you may need:

Food processor, pastry blender, or you can use your hands.

Measuring cups and spoons

Cookie sheet – I love my stainless steel one or cast iron skillet

Parchment paper

Biscuit cutter or just use a jar or mason jar lid

Large bowl

Watch The Tutorial:

How To Make Sourdough Biscuits From Scratch

4-12 hours before you plan to start this recipe, feed your sourdough starter so it is nice and bubbly.

In a large bowl (or food processor), add flour. Dice butter up and add to flour.

Combine the flour and butter together until the butter and flour resemble crumples and there are no clumps bigger than pea sized.

Add sourdough starter, honey, and room temperature water and mix until a ball forms. If your dough seems a little dry add a teaspoon more of water at a time until all the flour is combined with the dough.

Cover with a towel and place in a warm spot for 12-24 hours. I usually do 24 hours for the best digestibility.

The next day, preheat the oven to 400 degrees.

Sprinkle salt, baking soda and baking powder over the biscuit dough evenly. I like to mix these together and they try to sprinkle the mixture evenly over.

With your hands, mix the dough together until all the salt and learners are combined well.

On a well floured surface, place dough onto flour. Flip it over once and than pat out into a square/rectangle shape about 1/2″ thick.

Since we can’t eat unfermented grains in our house, I use gluten free one-for-one flour to flour my surface. All-purpose flour will do.

Cut biscuits using a biscuit cutter or I just use a glass or mason jar.

Pat out extra dough and cut out biscuits until there is no dough left. The last one will always look wonky, it’s a fact of life.

Place the biscuits on a parchment lined cookie sheet.

Bake for 15-20 minutes or until they start to turn golden brown.

Serve it up with some sweet potato breakfast hash.

FAQ:

What can I do with discarded sourdough?

There are so many things you can make with sourdough discard, cause we definitely don’t want to just be throwing away that yummy goodness. You can make my sourdough banana bread, chocolate chip cookies, sourdough crackers, baked sourdough pancakes, and muffins as quick discard recipes. I prefer fermenting them for more flavor and digestibility, but they work well as a quick non-fermented recipe. I also us my friend Lisa’s pizza crust recipe weekly.

Why is sourdough popular?

There is two reasons for the rise in sourdough popularity over the last few years. One, it is delicious and way more flavorful that regular recipes. Another reason is it is much more digestible. The fermentation breaks down the gluten making it easier for our stomachs to break down. Those who are gluten sensitive may be able to enjoy fermented sourdough products.

Why is sourdough healthier?

The wild yeasts help break down phytic acid (an anti nutrient) that are naturally present in grains. This phytic acid binds up vitamins and minerals making it difficult for our bodies to absorb. As the grain ferments and phytic acid breaks down and our bodies have a better ability to take up these nutrients.

Why didn’t my sourdough biscuits rise?

Most likely this is caused by the leaveners not being fresh or too much kneading. Make sure to use baking soda and baking powder within 6 months of opening. When kneading the biscuits, make sure to knead just until all the ingredients have come together and try not to over work the dough.

What is the difference between dough and sourdough?

Sourdough is a baked good that contains a sourdough starter (which is a mixture of flour, water, natural yeasts and bacteria) and is fermented for a period of time. Dough on the other hand refers to any type if dough, that usually contains commercial yeast.

Is all purpose flour OK for sourdough?

Yes! All-purpose flour is perfectly acceptable to use to feed a sourdough starter or to use in sourdough baked goods.

Find More Delicious Recipes:

• Sourdough Scones
• Blueberry Oatmeal Cookies
• Italian Beef – Quick And Easy
• Peanut Butter Overnight Oats
• Sourdough Skillet Bread