Buttery Sourdough Biscuits
Use your discard to make these fluffy, buttery sourdough biscuits in minutes, not overnight! Whether you use whole wheat flour, einkorn, or even gluten-free flour for your sourdough starter, this sourdough biscuits recipe turns out delicious every time!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 cup flour (I use freshly ground einkorn)
- Up to 4 Tbsp all-purpose flour (as needed)
- 2 tsp baking powder
- 1 tsp salt
- 6 Tbsp unsalted butter
- 1 cup sourdough discard (unfed and stirred)*
Instructions
- Preheat the oven to 425F. Line a baking sheet with a silpat mat or parchment paper.
- Combine the flour, baking powder, and salt in the bowl of a stand mixer using the paddle attachment. Add butter in slices and mix on low until the dough resembles coarse breadcrumbs.
- Alternatively, mix these ingredients in a large bowl and use two forks, a box grater, or a pastry cutter to break apart the butter, taking care NOT to make a paste. Fold butter gently into the flour mixture.
- Add the sourdough starter and mix on low until the dough mostly sticks together. If the dough is too wet, add additional all-purpose flour 1 Tbsp at a time, and mix gently.
- Turn the dough out onto a lightly floured surface (a silpat mat works great here!) and gently press the dough into a ¾” thick rectangle.
- Using a biscuit cutter or jar or 2-inch cookie cutter, cut out rounds of biscuit dough and place them on your prepared baking sheet about 2 inches apart.
- Bake for 15-20 min, until the biscuits are golden brown. Allow the biscuits to cool slightly before serving. Store at room temperature for a few days, or wrap them twice and freeze for a few months.
Notes
- *Use sourdough starter that hasn’t been fed in the past 4 hours. Also, make sure you always stir your starter before pouring and measuring it for a recipe.
- I use my KitchenAid stand mixer to make this dough. It keeps my hands clean and the dough comes together REALLY fast. For other ways to “hack” your stand mixer, check out this article.
- If you don’t have a biscuit cutter, use a mason jar! Or a drinking glass! Look at the rim and see how big you want your biscuits to be and use whatever jar or glass you have that will work. If you lightly oil the rim of the glass, the biscuit will cut out easily.
- You can make the dough – minus the sourdough portion – ahead of time and store it in the fridge. We do this when we go camping. Then whenever you’re ready to make biscuits, just add the sourdough starter and knead either in a stand mixer or by hand in a bowl.
- If you don’t feel like cutting your biscuits, you can press the dough into a rectangle and cut them into squares. Bonus – no scraps!
Nutrition
- Serving Size: 1
- Calories: 291
