Simple Sourdough Biscuits

These sourdough biscuits are tender, flaky, and full of that signature tangy flavor from sourdough discard. Perfect for breakfast, dinner, or a savory snack, they’re a delicious way to use up extra starter and elevate a classic comfort food!

What Makes Sourdough Biscuits Different?

I’ve been on a roll making sourdough items lately. It all started with a great sourdough bread recipe from my friend Dianie. From there, I made a Sourdough Discard Focaccia. And an Apple Pie Focaccia. I even made  Cinnamon Swirl Sourdough bread, just for fun! 

When I came up with the idea of sourdough biscuits, I knew I would have to borrow a recipe. I’ve never made these before. So, I traveled the WWW until I landed at Love and Olive Oil, which is where this recipe was located. It seemed easy enough!

Simple is Best!

I was so tickled at how easily these came together. I think you will enjoy the process of working the dough by hand. (I did!) And the texture and flavor are wonderful! 

So, what sets them apart from my other baking powder biscuits? As with any sourdough product, these biscuits have a bit of a “twang” to them. They are also slightly more dense in texture, which makes them very hearty. They start with cold butter, and you know what they say: "Everything's better with butter!"

So, what’s keeping you? Let’s dive in, y’all! 

Simple Sourdough Biscuit Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make these biscuits. These are simple ingredients you probably already have on hand. 

• 2 ¼ cups (281 grams) all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons (85 grams) cubed butter (cold)
• 1 cup (250 grams) active sourdough starter
• ¼ cup (60 grams) whole milk (plus more for brushing)
• 1 tablespoon melted butter (to brush on biscuits after baking)

How to Make these Homemade Sourdough Biscuits

These come together so easily! 

Start by preheating the oven to 450 degrees Fahrenheit. 

In a medium bowl combine dry ingredients (flour, baking powder, baking soda, and salt). Whisk together. Add cubed butter.

Work together by hand (or with a mixer) until you have a crumbly texture. 

Add milk and sourdough starter.

Mix until it forms a thick dough. 

Pat down the dough on a lightly floured surface until it’s about an inch thick. 

Use a round cookie cutter to cut out biscuits. (Use all of the dough, even if you have to rework the last bits to form the last circle.) 

Place in greased baking dish. 

Brush the tops of the biscuits with more milk or heavy cream.

Place in preheated (450 degree Fahrenheit) oven and bake for 20-22 minutes or until golden brown. 

(Hint: Use a bench scraper to clean the flour off of your work surface!)

Remove from oven and place on wire rack to cool. 

Brush the tops with melted butter. 

Serve and enjoy! 

Store leftovers in an airtight container at room temperature. They should stay good for 2-3 days. You can freeze these to eat later. 

What to Expect from these Biscuits

If you love a hearty, dense biscuit, this is the one for you! I can imagine these flaky sourdough biscuits in a scene of Little House on the Prairie, meant to fill their tummies when the family was short on other resources. It’s a very filling recipe, that’s for sure! Perfect with soups, stews, etc. But these are also super tasty on their own and are great as a stand-alone with butter, sausage gravy, preserves, etc. No matter how or when you serve them you’ll be glad to have this recipe in your arsenal! 

Variations to this Buttery Sourdough Biscuits Recipe

I love a great biscuit recipe and it’s always fun to mix things up a bit. Here are some suggestions: 

• Cinnamon and sugar: Add some to the recipe for a sweet twist! 
• Chocolate chips: Turn these into scones by adding chocolate chips and then adding a glaze afterwards. 
• Berries: Use fresh blackberries, strawberries, raspberries or blueberries and then shape the biscuits by hand to make scones. Yum! 

Other Bread Recipes from Out of the Box Baking

• Cheesecake Factory Brown Bread (Copycat)
• Quick Sourdough Dinner Rolls
• Simple 2-Ingredient Biscuits
• Easy Cranberry Pistachio Bread
• Dave’s Killer Bread Recipe

That’s it for this post, friends! 

I hope you enjoyed this easy sourdough biscuit recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.