Easy Sourdough Biscuits Recipe - Tender Homemade Biscuits! (2024)

Bless This Mess Recipes Breads Sourdough

By Melissa

5 from 23 votes

on May 11, 2020, Updated Mar 11, 2024

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This Sourdough Biscuits recipe makes tender, flaky, golden-brown biscuits that are perfect for breakfast and dinner alike. They are nice and crusty on the outside with soft, fluffy insides!

Easy Sourdough Biscuits Recipe - Tender Homemade Biscuits! (2)

Table of Contents

  • Quick and Easy Sourdough Biscuits
  • What Makes These the Best Sourdough Biscuits?
  • What’s in these Biscuits?
  • How to Make Sourdough Biscuits:
  • Tips for Making Sourdough Biscuits:
  • How to Store Sourdough Biscuits:
  • FAQs:
  • Quick Sourdough Biscuits Recipe

Quick and Easy Sourdough Biscuits

Two words: sourdough biscuits. Oh man, these are a serious heaven-in-your-mouth situation, and if you are actively caring for a sourdough starter, they’re your answer to a FAST biscuit recipe. And one that is oh-so good. Biscuits make everything better, and sourdough biscuits are really where it’s at. That subtle tart flavor mixed with the buttery flakiness of a biscuit is unbelievable! Plus, this recipe is a quickie. No waiting for dough to rise like other traditional sourdough recipes. You just make the dough and they’re ready to bake!

The fun thing is you can use your starter OR your discard in this recipe. (If you want to make your own sourdough starter, find my tutorial right here.) The discard gives it more of a strong sourdough flavor, and I actually prefer to use the starter over the discard. But both are good in their own ways! This is a fun and fast weekday recipe or a great one for a big holiday brunch if you need something that’s comforting but doesn’t take a ton of effort!

Easy Sourdough Biscuits Recipe - Tender Homemade Biscuits! (3)

What Makes These the Best Sourdough Biscuits?

A few things add to the perfection of these biscuits! First of all, it’s the easiest sourdough recipe you’ll ever bake. If you love the taste of sourdough but don’t have time for a full loaf, this is your answer. Plus, the grated butter does so many things! As it melts, it creates pockets of air for the perfectly flaky, layered biscuits. And you already know butter adds the punch of rich flavor we all need and love in a biscuit. They are SO GOOD!

What’s in these Biscuits?

Sourdough starter or discard:The discard will give them a more sour flavor, and I prefer the starter for the best texture and flavor.

Milk:Milk is the liquid that brings the dough together and gives the taste a rich and hearty element.

All-purpose flour:All-purpose flour allows the dough to become thick and hearty, a biscuit must!

Baking powder:Baking powder helps the biscuits rise and puff up as they bake.

Salt:Salt’s the almighty balancer of flavors in baked goodies.

Butter:The key! Make sure your butter is extra-cold (you can freeze it for a few minutes) and grate it using a cheese grater for the best biscuit texture.

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How to Make Sourdough Biscuits:

  1. Preheat the oven to 450 degrees F. Lightly butter the bottom of baking dish.
  2. Whisk the sourdough starter/discard and 1/3 cup of milk.
  3. Whisk the flour, baking powder, salt, and grated butter in separate bowl.
  4. Add milk mixture to bowl; stir to combine.
  5. Adjust the dough, using additional milk, until dough comes together well but isn’t sticky.
  6. Remove dough from the bowl onto a lightly floured work surface.
  7. Use your hands to gently pat the dough into 6×9-inch rectangle.
  8. Use a sharp knife to cut biscuits into 12 pieces.
  9. Place cut biscuits into prepared pan.
  10. Bake for about 15 minutes until the tops are golden-brown.
  11. Remove the biscuits from the oven and serve hot with butter and jam or with sausage gravy on top.
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Tips for Making Sourdough Biscuits:

  • Use sourdough starter:You CAN use the discard if you like, the choice is yours so use what you like or have on hand.
  • Grate the butter:Grated butter melts in tiny pockets as the biscuits bake, making them uber flaky, airy, and layered.
  • Gently pat out the dough:When preparing the biscuits, very gently pat the dough into a 1-inch rectangle. Pushing too hard will lead to denser, less fluffy biscuits.

How to Store Sourdough Biscuits:

Let the biscuits cool completely before storing in an zipper-topped bag or airtight container in the fridge for up to 5 days. They also freeze well for up to 3 to 4 months.


What if My Biscuits Aren’t Flaky?

Be sure you get your butter really cold by keeping it in the fridge right until you need it — or even freeze for a few minutes. Then, be sure to grate it with a cheese grater for small little slices of the butter to be incorporated into the dough! This helps create little air pockets for the flakiest biscuits.

How Do I Make My Biscuits Have a Stronger Sourdough Flavor?

Using the sourdough discard, instead of the starter, will lend to a stronger sourdough flavor. Read about how to create your own sourdough starter here.

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Easy Sourdough Biscuits Recipe - Tender Homemade Biscuits! (7)

5 from 23 votes

Quick Sourdough Biscuits

By: Melissa Griffiths

This Sourdough Biscuits recipe makes tender, golden-brown biscuits perfect for breakfast or dinner. They are crusty on the outside with fluffy insides!

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 12 biscuits


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  • 1 cup (225g) sourdough starter or sourdough discard
  • 1/3 cup plus up to 1/3 cup more as needed (80-160g) milk, (I use whole or 2%)
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon (15g) baking powder
  • 1/2 teaspoon (3g) salt
  • 6 tablespoons (85g) very cold butter, grated


  • Preheat the oven to 450 degrees F., and lightly butter the bottom of a baking dish, such as a 12-inch skillet or a 7×11-inch baking dish.

  • In a small mixing bowl, add the sourdough starter (or discard) and 1/3 cup of milk. Whisk well with a fork to combine.

  • In a second medium mixing bowl, add the flour, baking powder, salt, and grated butter. Stir with a fork to combine.

  • Add the milk mixture to the bowl and stir to combine.

  • The texture of the biscuits will depend a lot on the starter/discard that you used.

  • Adjust the dough, using additional milk as needed, until the dough comes together well but isn’t sticky. You can work it with your hands just a little if you’d like to get the last of the flour to come together. It’s better if you are working with a slightly dry dough, opposed to a wet or sticky dough.

  • When the dough mostly comes together, remove it from the bowl onto a lightly floured work surface.

  • Use a rolling pin or your hands to gently roll or pat the dough into a rectangle that is roughly 6 inches by 9 inches so that the biscuit dough is about 1 inch thick.

  • Use a sharp knife to cut the biscuits into 12 pieces.

  • Place the cut biscuits into the prepared pan.

  • Bake for about 15 minutes until the tops are golden-brown.

  • Remove the biscuits from the oven and serve hot with butter and jam or with sausage gravy on top.


  • I like to use my mature bubbly active starter for this recipe. I think it has the best texture and flavor. My starter is considered a 100% hydration starter because I feed it equal parts water and flour. When I use my active starter for this recipe, I use 2/3 cup of milk total.
  • You are free to use your sourdough discard in this recipe. The flavor is generally more sour, and you’ll need to adjust the milk to account for the texture of your discard. Often discard is thinner than mature starter, so make adjustments as needed. You will likely need less milk.
  • This recipe doesn’t work well for a long or overnight rising time. The baking powder will lose it’s leavening power over an extended time.


Serving: 1 of 12 biscuits, Calories: 150kcal, Carbohydrates: 20g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 251mg, Potassium: 34mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 186IU, Calcium: 72mg, Iron: 1mg

Like this recipe? Rate and comment below!

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Other Biscuit Recipes You Might Enjoy

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About Melissa

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Easy Sourdough Biscuits Recipe - Tender Homemade Biscuits! (2024)


What are the two most important things to do to ensure a flaky and tender biscuit? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid.

What is the secret to an excellent biscuit? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

What does adding an egg to biscuit dough do? ›

With biscuits, however, the goal is to avoid this chewiness. So, by adding hard-boiled egg yolk to a biscuit recipe, you'll thwart the formation of gluten, thereby resulting in a buttery, flakey crumb that'll dissolve in your mouth.

What are 2 causes of tough biscuits? ›

  • Gluten in flour overdeveloped. ...
  • Ratio of dry ingredients to fats and liquids too high. ...
  • Used wrong type of flour. ...
  • The wrong kind of measuring cup was used. ...
  • Vegetable oil spread contains less fat and more water than butter or margarine. ...
  • Oven was too hot and product overbaked.

What ingredient is responsible for the tenderness and flakiness of our biscuits? ›

Butter enriches baked goods by contributing tenderness and moistness, and is responsible for the flakiness in biscuits, pie crusts, and puff pastry. Because of its superior flavor, most bakers select unsalted butter over all other fats for use in baking.

What kind of flour makes the best biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

What is the king of biscuit? ›

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

Why are my biscuits not light and fluffy? ›

The biscuit mix itself is a simple combination of all-purpose flour, sugar, salt, baking powder, and baking soda. For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough.

What happens if you add too much egg to biscuits? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

What does cream of tartar do in biscuits? ›

In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.

What happens if you add too much egg to dough? ›

So, if you use four extra-large eggs instead of four large eggs, you will add too much egg to a batter, which could result in a product that tastes eggy and is spongy and dense.

Why are my homemade biscuits tough? ›

This can happen with both homemade and store-bought mixes. Here are some possible reasons why your biscuits are developing a rock hard consistency: Overmixing: If you mix the dough too much, the gluten in the flour can develop too much and create tough, hard biscuits.

How can I get my biscuits to rise higher? ›

Bake them close to each other.

Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.

What are the faults in biscuit making? ›

Don't Make These Biscuit Mistakes
  • You're Using the Wrong Flour. This is the number one culprit for failed biscuits. ...
  • Your Ingredients Are Too Warm. Like pie dough, you want your biscuit ingredients to be cold. ...
  • You're Overworking the Dough. ...
  • You're Using a Mixer Instead of Your Hands. ...
  • You're Twisting The Biscuit Cutter.
Dec 17, 2018

What 2 ingredients affect both flakiness and tenderness of a plain pastry? ›

Fats contribute to the tenderness (shortness) and especially flakiness of pastry. Pure fats, such as shortening and lard, produce flakier pastry than those that contain water such as butter. Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe.

How do you achieve a tender and flaky dough crust? ›

Keep the dough ingredients cool

The key to standard pie crust is having pockets of fat surrounded by flour. But if that fat starts to melt and mixes with the flour, it can start to develop gluten, which can lead to a tough crust. To prevent this, keep everything as cold as possible.

How do you achieve a tender and flaky pastry dough crust? ›

The process of making a flaky pastry involves “cutting” one quarter of the total fat into the flour such as a pie dough till it forms what resembles coarse meal. Proper incorporation of the fat, in this step, provides flour lubrication and restricts or at least delays its quick absorption of added water.

What is the most important step in biscuit making? ›

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

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