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–+ servings
Sourdough Biscuits

Sourdough Biscuits

Yield: 8 - 10 biscuits
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.
5 stars (161 ratings)

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ½ cup unsalted butter, frozen
  • 1 cup sourdough discard
  • ½ cup buttermilk

Instructions

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
  • Grate butter using the large holes of a box grater. Stir into the flour mixture.
  • In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
  • Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
  • Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
  • Serve warm.