Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (2024)

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This sourdough biscuit recipe is made with an active sourdough starter and it makes an entire batch of homemade biscuits that will leave your mouth watering and wanting more! Slather some homemade jam on it or some fresh butter. These great biscuits won’t disappoint.

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I love these easy sourdough biscuits because the recipe is versatile and can be used for making other meals. It is a great recipe for breakfast meals or even dinner meals such as chicken pot pie, or shepherd’s pie. It is also a great sourdough discard recipe.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (1)

WHY I LOVE SOURDOUGH RECIPES

If you have been following along with me for any amount of time you will know my love for all things sourdough. I love making sourdough pancakes, sourdough skillets, sourdough English muffins, and can’t wait to try my hand at making sourdough waffles here soon.

Slight confession, however: I dislike making sourdough bread. It takes way too long for this busy mama! Until then I am sticking with sourdough recipes like this easy biscuit recipe.

There is such satisfaction watching the wild yeast work and rise the fermenting dough. It is the ultimate form of accomplishment for any from-scratch cook!

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (2)

HEALTH BENEFITS OF COOKING WITH YOUR OWN SOURDOUGH STARTER

I talk a lot about it in my post abouthow to create your own sourdough starter, but a small recap for learning purposes comes back to the phytic acid and the wild yeast.

What is phytic acid? It is an anti-nutrient that helps to preserve the grain but it also blocks the body from being able to absorb certain nutrients. Our bodies weren’t meant to digest grains in this way, which is why so many people have grain and gluten sensitivities.

The starter helps to naturally capture wild yeast through natural fermentation (aka the sour taste). It harbors a ton of gut-healthy bacteria that break down the indigestible parts of gluten.

Pro Tip: If you do not love the sourdough tang taste that a starter can leave in different foods simply sprinkle in some baking soda to your final biscuit dough before cutting it. It neutralizes the sour taste in the sourdough item.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (3)

I of course can’t leave out these great biscuits, as they are a staple in our home each week. We love to slather homemade jam on them or even a pad of cold butter. The fermented dough gives the biscuits that flavorful sourdough tang which makes sourdough baking unique and exciting.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (4)

SOURDOUGH STARTER DISCARD RECIPES

For some of you using yoursourdough starter, you know they love the time and energy that goes into making a mature starter last. If you are looking for some recipes that use up your starter so you can pause sourdough for a while here are a few of my favorites:

  1. Sourdough Pancakes
  2. Sourdough English Muffins
  3. Sourdough Skillet
  4. Sourdough Biscuits
  5. Sourdough Chocolate Chip Cookie Skillet
  6. Sourdough Pizza Crust

If you do not want to use up your starter, these are all great recipes to try out and love as you re-feed your starter.

Another fun idea if you want to put your sourdough baking days on hold is todehydrate your starter! It is a great way to have an “insurance” policy on your starter if you want to place it on hold for a while without losing all of your hard work in creating a mature sourdough starter.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (5)

TOOLS YOU MAY NEED

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (6)

  • Biscuit cutter (I also use a mason jar)
  • Large bowl
  • Measuring Cups and Measuring Spoons
  • Greased baking sheet (I also love using aSilpator even parchment paper)
  • Rolling Pin
  • Small bowl for melted butter
  • Pastry brush

SOURDOUGH BISCUITS INGREDIENTS THE NIGHT BEFORE

  • 2 cups all-purpose flour
  • 1 Cup of Sourdough Starter
  • ¼ cup of unsalted melted butter
  • 2 cups of whole milk

SOURDOUGH BISCUIT DRY INGREDIENTS FOR THE NEXT MORNING

  • 2 cups of All-Purpose Flour + 1/2 cup extra for rolling dough out
  • 2 tsp. Salt
  • 1 Tbsp. Baking Powder
  • 1 tsp. Baking soda
  • ½ Tbsp. Sugar

HOW TO MAKE THIS FLAKY SOURDOUGH BISCUIT RECIPE

In a large mixing bowl, the night before you want to eat these delicious sourdough biscuits add in your flour, cup sourdough starter, milk, and butter into a large glass bowl, and mix well. Cover it with a tea towel and let it ferment for 8-12 hours. The melted butter will get to room temperature and the wild yeast will work its magic for the biscuit dough.

Pro Tips:

  1. Do not add in the melted butter while it is still hot, let it cool a bit, and then add it in.
  2. Mix up your dry ingredients the night before for quick biscuit making in the morning!

The next morning add in your flour mixture with the dry ingredients to your fermented biscuit dough that was left to rise overnight in the large glass bowl. The dry ingredients are flour, baking soda, baking powder, sugar, and salt.

Once both the wet and dry ingredients are mixed well together, take the dough out of the bowl and place it on a well-floured clean work surface.

Roll the dough out to your thickness preference and cut with a biscuit cutter, mason jar, or even a cute cookie cutter of choice. I prefer about ½ to 1 inch because they puff up in the oven to about a 2-inch thickness.

Add the biscuits to a well-greased baking sheet (I also love using aSilpator even parchment paper). Bake biscuits at 400 degrees for about 15 minutes or until they are golden brown.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (7)

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (8)

Easy To Make Sourdough Biscuits Recipe

Flaky and Fluffy Sourdough Biscuits Made From Active Sourdough Starter

Print Recipe Pin Recipe

Prep Time 12 hrs

Cook Time 15 mins

Course Breakfast

Cuisine American

Servings 20 Biscuits

Equipment

  • Biscuit cutter (I also use a mason jar)

  • Large bowl

  • Measuring Spoons and Cups

  • Greased baking sheet (I also love using a Silpat or even parchment paper)

  • Rolling Pin

  • Small bowl for melted butter

  • Pastry brush

Ingredients

SOURDOUGH BISCUITS INGREDIENTS THE NIGHT BEFORE

  • 2 Cups All-purpose flour
  • 2 Cups Whole milk
  • ¼ Cup Unsalted melted butter
  • 1 Cup Sourdough Starter

SOURDOUGH BISCUIT DRY INGREDIENTS FOR THE NEXT MORNING

  • 2 1/2 Cups All-Purpose Flour 1/2 cup more for flouring your surface
  • 2 tsp. Salt
  • 1 Tbsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 Tbsp. Sugar

Instructions

  • In a large mixing bowl, the night before you want to eat these delicious sourdough biscuits add in your flour, cup sourdough starter, milk, and butter into a large glass bowl, and mix well. Cover it with a tea towel and let it ferment for 8-12 hours. The melted butter will get to room temperature and the wild yeast will work its magic for the biscuit dough.

  • The next morning add in your flour mixture with the dry ingredients to your fermented biscuit dough that was left to rise overnight in the large glass bowl. The dry ingredients are flour, baking soda, baking powder, sugar, and salt.

  • Once both the wet and dry ingredients are mixed well together, take the dough out of the bowl and place it on a well-floured clean work surface. Roll the dough out to your thickness preference and cut with a biscuit cutter, mason jar, or even a cute cookie cutter of choice. I prefer about ½ to 1 inch because they puff up in the oven to about a 2-inch thickness.

  • Add the biscuits to a well-greased baking sheet (I also love using a Silpat or even parchment paper). Bake biscuits at 400 degrees for about 15 minutes or until they are golden brown.

Notes

Pro Tips:

  1. Do not add in the melted butter while it is still hot, let it cool a bit, and then add it in.
  2. Mix up your dry ingredients the night before for quick biscuit making in the morning!

This post contains affiliate links, which means I make a small commission at no extra cost to you.

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Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (2024)

FAQs

Why are my sourdough biscuits flat? ›

Why are my sourdough biscuits flat? Most likely it is the result of old baking powder and/or baking soda. If these ingredients are not fresh, then they may not rise the dough as much or at all.

What are the 4 types of biscuits? ›

Types of Biscuits
  • Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. ...
  • Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. ...
  • Scones. ...
  • Shortcakes.

What are the 2 types of biscuit dough? ›

Soft dough biscuits as the name suggests are softer and fluffier than their hard dough counterparts. They have higher levels of fat & sweetness and are generally manufactured with the help of a rotary moulding machine.

What are the 10 type of biscuit? ›

Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti, and speculaas.

What is the secret to making biscuits rise? ›

Place your biscuits close together on the pan. If they're touching, they rise better. If you like flatter biscuits, spread them out on the pan.

What does adding an egg to biscuit dough do? ›

For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough. This increases the fat content and slows down the development of gluten. Cookie recipes on the other hand are more likely to contain eggs. Adding moisture as well as binding the mixture.

What is the most loved biscuit? ›

The top 5 is compiled by Euromonitor, based on global supermarket figures. Oreo biscuit features in first place, in second place it's Chips Ahoy! Biscoff is in 5th place. Lotus Bakeries CEO Jan Boone wants his speculoos biscuit eventually to make it into the Top 3.

What are mourning biscuits? ›

Dr Gadoud said: “Funeral biscuits were biscuits served at or associated with funerals. They were generally two biscuits wrapped up and presented to each person attending the funeral or sent out with the invite to the funeral or afterwards.

Are biscuits better with butter or shortening? ›

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Is it better to use milk or buttermilk in biscuits? ›

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

Which liquid makes the best biscuits? ›

Buttermilk Biscuits

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

What are the two most important steps in biscuit making? ›

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. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

What is the number 1 biscuit in the world? ›

As the world's leading biscuit brand, Parle-G has become more than just a product; it represents cherished memories and a taste that transcends generations.

What is the most sold biscuit in the world? ›

Parle-G remains its bestseller though and according to the company, it is the largest-selling biscuit in the world. Parle has 130 factories in the country and 400 million Parle-G biscuits are baked every day. According to the BBC, it is available in 100 countries and 4,500 biscuits are consumed every second.

What is the least popular biscuit? ›

Garibaldi biscuits and Viennese whirls – sorry guys

Sadly, these were the only biscuits that had zero votes. For the unacquainted, garibaldis are a handful of currants squashed and baked between two bits of biscuit dough, while Viennese whirls are made of soft shortbread piped into a whirl shape.

Why didn't my sourdough biscuits rise? ›

When sourdough bread dough doesn't rise, it's usually because the starter you used wasn't active enough. To remedy this problem, make sure you're using recently fed, active starter with lots of bubbles. Also, next time try using warm (not hot) water when you mix up the dough and rising it in a warmer location.

Why do my biscuits turn out flat? ›

Not using enough fat

Fat is the key to making a soft, decadent biscuit. If your biscuits are falling flat, you may need to reflect on both the fat you are using in the recipe as well as how the fat is being allocated throughout the dough. Quaker recommends sticking to a fat with at least 70% fat content.

How do you keep biscuits from going flat? ›

The Fix: Chilling the Dough

Refrigerate the remaining dough until it feels firm to the touch, one to two hours. This chills the butter, so it won't spread rapidly in the oven. Although your cookies won't be as fluffy as they might have been, they won't turn into pancakes.

Why did my biscuits turned out flat? ›

Overworking the dough will not only create a tough biscuit instead of a tender biscuit, but can also result in a flatter biscuit. The more you play with the dough, the warmer the dough becomes. If the fat becomes too warm it will melt into the flour and they won't rise as tall.

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