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Buttery Sourdough Biscuits

sourdough biscuit recipe using sourdough discard

5 from 1 reviews

Make this buttery sourdough biscuits recipe in minutes, not overnight! Use whole wheat, spelt or even Bisquick, and can be made ahead for the refrigerator!




  1. Preheat the oven to 425F. Line a cookie sheet with a silpat mat or parchment paper.
  2. Combine the flour, baking powder and salt in the bowl of a stand mixer and using the paddle blade. Add butter in slices and mix on low until the dough resembles coarse breadcrumbs.
  3. Alternatively, mix these ingredients in a large bowl and use your fingers to break apart the butter, taking care NOT to make a paste.
  4. 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.
  5. 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.
  6. Using a biscuit cutter or jar or drinking glass, cut out rounds of biscuit dough and place on your prepared cookie sheet about 2 inches apart.
  7. Bake for 15-20 min, until they’re 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.
  8. *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.

Keywords: sourdough biscuits