These biscuits are flaky, buttery, and bursting with that signature sourdough tang, making them the perfect addition to any meal or snack!

Why I Love This Recipe

I absolutely love this recipe because it transforms that often-overlooked sourdough discard into a flavor-packed, mouthwatering treat. The combination of cold butter, tangy sourdough starter, and buttermilk creates a biscuit that’s not only buttery and flaky but also has a depth of flavor from the sourdough. These biscuits come together quickly and are great for breakfast, dinner, or even as an afternoon snack. Plus, the recipe is super forgiving, so it’s a great way to use up starter without having to be precise!

Epic Sourdough Biscuits

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8-10 biscuits

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 cup unsalted butter, frozen
• 1 cup active sourdough starter (discard is fine!)
• 1/2 cup buttermilk

Instructions

Step 1: Preheat the Oven

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the biscuits from sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the following dry ingredients:

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda

Stir the dry ingredients together until they are well mixed. This helps the baking soda and powder distribute evenly, ensuring your biscuits rise properly.

Step 3: Grate the Butter

Grate the butter using the large holes of a box grater. You want to keep the butter cold as this will help create those coveted flaky layers. Add the grated butter to the flour mixture and stir it in gently, making sure the butter pieces remain coated in the flour.

Step 4: Add the Wet Ingredients

In a separate medium bowl, whisk together the sourdough starter and buttermilk until fully combined. Add this mixture to the flour and butter mixture. Use a rubber spatula to stir until a soft dough begins to form. Be gentle—overmixing will lead to dense biscuits!

Step 5: Knead and Roll Out the Dough

Lightly flour your work surface. Turn the dough out onto it and knead it gently 2-3 times, just until it comes together. You don’t want to overwork the dough, so keep it brief.

Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. The thickness is important to ensure the biscuits rise properly while baking.

Step 6: Cut the Biscuits

Use a 2-inch biscuit cutter (or cookie cutter) to cut out 8-10 rounds from the dough. Press the cutter straight down into the dough without twisting it to ensure clean edges and maximum rise.

Step 7: Bake the Biscuits

Place the cut biscuits onto the prepared baking sheet. Arrange them closely together for soft sides or slightly apart for crispier sides. Bake the biscuits in your preheated oven for 14-18 minutes, or until they are golden brown on top and bottom. Keep an eye on them towards the end to ensure they don’t overbake.

Step 8: Serve and Enjoy

Once baked, remove the biscuits from the oven and let them cool slightly. Serve them warm with butter, jam, or any topping of your choice. Enjoy the perfect balance of tangy sourdough flavor and buttery flakiness!

Tips and Tricks

• Frozen Butter: The key to flaky biscuits is using cold, frozen butter. Grating the butter allows you to incorporate it more evenly into the dough without overmixing, which is crucial for creating layers.
• Don’t Overmix: When adding the wet ingredients to the dry ingredients, mix only until a dough forms. Overmixing can make your biscuits dense and tough.
• Chill Your Dough: If you have time, chill the dough for 10-15 minutes before rolling it out. This will help the butter stay cold and make the biscuits even flakier.
• Cut Without Twisting: When using the biscuit cutter, press straight down and don’t twist. Twisting the cutter can seal the edges of the biscuits, preventing them from rising properly.
• Rest the Biscuits: Let the biscuits rest for a minute or two after baking so they can set up and hold their shape before serving.

Storage and Storage Tips

• Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, you can refrigerate them for up to 4 days.
• Reheating: To refresh biscuits, reheat them in a 350°F (175°C) oven for about 5 minutes to restore their flakiness. You can also wrap them in a damp paper towel and microwave them for about 20-30 seconds if you’re in a rush.
• Freezing: You can freeze unbaked biscuits before they go into the oven! Arrange the uncooked biscuits on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. When ready to bake, simply place them on a baking sheet and bake from frozen, adding a few extra minutes to the cook time.

Notes

• Sourdough Starter Discard: This recipe is an excellent way to use up your sourdough starter discard! As long as your starter is active (meaning it’s bubbly and has been fed recently), you can use it in this recipe.
• Buttermilk Substitution: If you don’t have buttermilk, you can substitute it with 1/2 cup milk and 1/2 tablespoon lemon juice or vinegar. Let the mixture sit for 5 minutes before using to mimic the acidity of buttermilk.
• Customizing the Flavor: Feel free to experiment with adding herbs (like chives or rosemary) or cheese (like sharp cheddar) to the dough for a savory twist on these classic biscuits.

FAQs

1. Can I use regular butter instead of unsalted butter?
   Yes, but be sure to adjust the salt in the recipe. Since unsalted butter gives you more control over the seasoning, you might want to reduce the amount of salt slightly if using salted butter.
2. What should I do if the dough feels too sticky?
   If the dough is too sticky to work with, add a little more flour, one tablespoon at a time, until it becomes more manageable. However, try not to add too much flour as it can make the biscuits dense.
3. Can I use whole wheat flour?
   Yes, you can substitute up to 50% of the all-purpose flour with whole wheat flour for a slightly nuttier flavor. Keep in mind, whole wheat flour will make the biscuits a bit denser.
4. Can I make these biscuits ahead of time?
   You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This can help the flavors develop further. Just make sure to bring the dough back to room temperature before rolling it out and cutting the biscuits.

Enjoy your flaky, buttery, and tangy sourdough biscuits, perfect for any meal or snack