These Buttery Sourdough Biscuits are big, soft, tender, and full of rich buttery flavor. They have lightly crisp, golden tops and a soft center with a gentle sourdough tang.
Made with just a handful of simple ingredients, these biscuits are also a great way to use unfed sourdough starter or discard. There is no long fermentation and no complicated shaping required. Simply mix the dough, gently shape it, cut the biscuits, and bake.
Serve them warm for breakfast with butter and honey, turn them into breakfast sandwiches, or enjoy them as a comforting side with soup, stew, chili, or roasted chicken.
Why You’ll Love These Sourdough Biscuits
- Soft and tender inside
- Rich buttery flavor
- Light sourdough tang
- Great way to use sourdough discard
- No long fermentation required
- Simple ingredients
- Quick and easy to prepare
- Delicious for breakfast or dinner
- Freezer-friendly
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 8 tablespoons (113 g) cold unsalted butter
- 1 cup (227 g) unfed sourdough starter or discard
Optional
If your dough feels unusually dry, you may need a small amount of milk or buttermilk to help it come together.
How to Make Buttery Sourdough Biscuits
Step 1: Prepare the Oven
Preheat your oven to 425°F (220°C).
Place a rack in the upper third of the oven.
Line a baking sheet with parchment paper or lightly grease it.
Positioning the biscuits higher in the oven helps them develop golden tops while keeping the centers soft and tender.
Step 2: Mix the Dry Ingredients
Add the flour, baking powder, and salt to a large mixing bowl.
Whisk everything together until the baking powder and salt are evenly distributed throughout the flour.
Step 3: Work in the Cold Butter
Cut the cold butter into small cubes and add it to the flour mixture.
Using your fingertips, a pastry cutter, or a fork, work the butter into the flour until the mixture looks crumbly.
Leave some small pieces of butter visible rather than blending everything completely smooth.
Those little pieces of cold butter melt during baking and help create tender, flaky layers.
Step 4: Add the Sourdough Starter
Add the unfed sourdough starter or discard to the bowl.
Gently mix with a spatula or your hands until the dough comes together.
Try not to overwork the dough. It should feel soft and cohesive but may still look slightly rough.
If the dough seems unusually dry, add a small splash of milk or buttermilk until it becomes workable.
Step 5: Shape the Dough
Lightly flour your work surface.
Turn the dough onto the surface and gently pat it into a round about 6 inches wide and 1 inch thick.
Avoid kneading the dough. A gentle touch helps keep the finished biscuits soft and tender.
Step 6: Cut the Biscuits
Use a sharp biscuit cutter approximately 2¼–2½ inches wide.
Cut the first biscuits as close together as possible to reduce the amount of leftover dough.
Gather the scraps and gently press them together. Shape the remaining dough into a small rectangle and cut a few more biscuits.
For the final piece of dough, press it into a smaller biscuit rather than throwing it away.
Step 7: Arrange the Biscuits
Place the biscuits on the prepared baking sheet.
Leave about 2 inches of space between them so they have room to spread slightly.
For softer sides, arrange them closer together. For more golden edges, leave more space between each biscuit.
Step 8: Bake
Place the baking sheet in the upper third of the oven.
Bake for 20–23 minutes, or until the biscuits are fully puffed and the tops are golden brown.
Keep an eye on them during the final few minutes because oven temperatures can vary.
Step 9: Serve Warm
Remove the biscuits from the oven and let them rest for a few minutes.
Serve them warm with butter, honey, jam, or your favorite breakfast filling.
They are especially delicious split open and filled with scrambled eggs, ham, sausage, bacon, or cheese.
Tips for the Best Sourdough Biscuits
Keep the Butter Cold
Cold butter is one of the most important details in this recipe.
If the butter becomes too soft while you are working with the dough, place the dough in the refrigerator for a few minutes before shaping.
Don’t Overmix
Mix only until the dough comes together.
Too much handling can make the biscuits tough instead of soft and tender.
Use Unfed Starter or Discard
Unfed sourdough starter can be used straight from the starter jar. It does not need to be bubbly or recently fed for this recipe.
Adjust for Your Starter
Sourdough starters can have different moisture levels.
If your starter is thicker than usual, the dough may need a little extra liquid. Add milk or buttermilk one tablespoon at a time until the dough becomes workable.
For Taller Biscuits
After cutting the biscuits, avoid pressing them down.
Place them on the baking sheet with the cut sides facing upward.
You can also gently fold and pat the dough once or twice before cutting to create additional layers.
Optional Flavor Variations
These biscuits are delicious as written, but they are also easy to customize.
Cheddar Biscuits
Add shredded cheddar cheese to the dough for a savory, cheesy version.
Fresh Herb Biscuits
Mix in a little chopped fresh rosemary or thyme for a fragrant savory biscuit.
Sweet Breakfast Biscuits
Add a small amount of sugar and serve the finished biscuits with honey or fruit jam.
Bacon Biscuits
Add cooked and crumbled bacon for a hearty breakfast biscuit with extra savory flavor.
How to Serve Sourdough Biscuits
These biscuits are especially good as breakfast sandwiches.
Slice them in half and fill them with:
- Scrambled eggs
- Cheese
- Sausage
- Ham
- Bacon
They also make a wonderful side for soups, stews, chili, and roasted chicken.
For a simple snack, split a warm biscuit and spread it with butter and honey.
Storage
Allow leftover biscuits to cool completely before storing.
Keep them in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the biscuits well and freeze them for up to 2–3 months.
To serve frozen biscuits, let them thaw and then warm them in a 300°F oven for several minutes until heated through.
Recipe Card
Buttery Sourdough Biscuits
Prep Time: About 15 minutes
Bake Time: 20–23 minutes
Oven Temperature: 425°F (220°C)
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 8 tablespoons (113 g) cold unsalted butter
- 1 cup (227 g) unfed sourdough starter or discard
- Milk or buttermilk, if needed
Instructions
- Preheat the oven to 425°F (220°C) and place a rack in the upper third of the oven.
- Line a baking sheet with parchment paper or lightly grease it.
- Whisk together the flour, baking powder, and salt.
- Cut the cold butter into small cubes and work it into the flour until crumbly, leaving some small butter pieces visible.
- Add the sourdough starter and gently mix until a soft dough forms.
- If needed, add a small amount of milk or buttermilk until the dough becomes workable.
- Turn the dough onto a lightly floured surface and gently pat it into a 6-inch round about 1 inch thick.
- Cut the biscuits with a 2¼–2½-inch biscuit cutter.
- Arrange the biscuits on the prepared baking sheet.
- Bake for 20–23 minutes, until puffed and golden brown.
- Let the biscuits rest for a few minutes, then serve warm with butter, honey, jam, or your favorite filling.
Final Thoughts
These Buttery Sourdough Biscuits are an easy and delicious way to turn extra sourdough starter into something warm, tender, and satisfying.
Cold pieces of butter create a beautifully tender texture, while the sourdough discard adds a subtle tang that makes these biscuits a little different from traditional biscuits.
Keep the butter cold, handle the dough gently, and avoid overmixing. With just a few simple steps, you’ll have golden, buttery biscuits ready for breakfast, brunch, dinner, or a quick homemade snack.
