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A stack of flaky sourdough biscuits on a plate is being drizzled with golden honey from above.

Sourdough Biscuits

Mandy Applegate
Sourdough Biscuits are what I make for weekend family breakfasts and holiday brunches when I want tall, flaky biscuits that use up my sourdough discard. The discard adds a subtle tang that makes them more interesting than regular biscuits, while buttery layers create that tender, melt-in-your-mouth texture with crisp golden edges. I bake them for Southern-style dinners, Thanksgiving, and Christmas because they come together quickly, work as a perfect side dish, and both kids and adults love them. Store them in the fridge for up to 4 days or wrap tightly and freeze for up to 2 months.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 12
Calories 173 kcal

Equipment

Ingredients
 
 

  • 2 cups all purpose flour
  • ½ cup cold salted butter grated
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 2 teaspoons salt
  • 1 cup sourdough discard
  • ½ cup milk

Instructions
 

  • In a large bowl, whisk the flour, salt, sugar, baking soda, and baking powder.
    2 cups all purpose flour, ½ cup cold salted butter, 1 tablespoon white sugar, 2 teaspoons baking powder, ¾ teaspoon baking soda, 2 teaspoons salt
  • Add half of the grated butter. Mix with your hands or a pastry cutter until it looks like coarse crumbs.
  • Pour in the sourdough discard and milk. Stir until a sticky dough forms.
    1 cup sourdough discard, ½ cup milk
  • Place the dough on a lightly floured surface. Press into a rectangle about 1 inch thick.
  • Sprinkle half of the remaining butter and fold the dough in half. Add the rest of the butter and fold again to seal it in.
  • Roll or press the dough to about 2 inches thick. Cut into biscuits and place on a baking tray. Chill in the refrigerator while heating the oven to 450°F (230°C).
  • Bake for 14 to 16 minutes, until golden brown.

Video

[adthrive-in-post-video-player video-id="76nVRyoJ" upload-date="2025-12-02T09:17:03+00:00" name="Buttery Sourdough Biscuits" description="Golden, tender biscuits with a slight tang from sourdough." player-type="default" override-embed="default"]

Notes

Here are my best tips to help you achieve the flakiest, fluffiest, and most flavorful Sourdough Biscuits every time:
  • Freeze your butter first: Put the butter in the freezer for 15 minutes before grating so it stays cold and creates the flakiest layers without melting into the dough.
  • Use cold ingredients: Make sure both your milk and sourdough discard are cold from the fridge so the butter doesn't melt before baking, which is what creates those steam pockets and flaky layers.
  • Work quickly: Handle the dough as little as possible and work fast to keep everything cold, especially on warm days when butter melts faster.
  • Don't twist the cutter: Press straight down when cutting biscuits so the edges stay sharp and clean, which helps them rise tall and even instead of lopsided.
  • Space them close: Place biscuits touching or very close together on the baking sheet so they rise up instead of spreading out, creating taller biscuits with soft sides.
  • Flash freeze for storage: Freeze baked biscuits on a baking sheet for 1 hour before transferring to containers or bags so they don't stick together, and you can grab just one or two at a time.

Nutrition

Calories: 173kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 592mgPotassium: 40mgFiber: 1gSugar: 2gVitamin A: 253IUCalcium: 57mgIron: 1mg
Keyword Sourdough Biscuits
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