Flaky, Buttery, Old-Fashioned Sourdough Biscuits {#1 Family Favorite!} (2024)

These sourdough biscuits are a great way to use starter that you might be discardingwhen it is sourdough feeding time.

Don’t have a sourdough starter yet? Grab a copy of my eBook “Learn How to Create a Sourdough Starter” and get yours going today!

Of course, you don’t have to be throwing out starter to make these,you could just make them because you want to!

I have made different variations of these: cinnamon raisin and ham and cheese, and they are really good.

Those variations are below the recipe.

Course, the plain ones are really good, too.

But I just can’t seem tonot experiment with recipes!

I’ll probably have to experiment with chocolate chips next.

Because you know as well as I do that anythinggood is going to be better with chocolate! 🙂

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Sourdough Biscuits

• 2 cups organic, unbleached flour
• 1 cup sourdough starter (click here to learn how to start one)
• 1/2 cup homemade buttermilk
• 1/2 cup cold butter, cut into chunks
• 1 tsp baking powder
• 1 tsp sea salt
• 1/2 tsp baking soda
• additional butter, melted

You’re going to need a large mixing bowl for these.

In your large mixing bowl you need to combine the flour, baking powder, sea salt, and baking soda.

Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs.

If you don’t have a pastry cutter you can use 2 forks, or even just rub it in with your fingers.

But a pastry cutter like this one works the best.

Now add the sourdough starter and the buttermilk to the flour mixture and stir with a fork until the dough forms a ball.

You may need to adjust the flour or milk depending on how thin your starter is.

Turn the dough onto a well floured surface and knead 5-10 times.

Don’t over knead the dough or it will become tough.

And who wants tough biscuits?

Now gently roll or pat the dough out to 1/2 inch thickness.

Cut into rounds with a floured biscuit cutter.

I love these stainless steel biscuit cutters!

They come in a set with 4 different sizes. I love making the littlest ones for tea parties or brunch.

Or you could just cut it into squares if you wanted to. 🙂

Place the sourdough biscuits about 2 inches apart on a buttered baking sheet.

Now gently brush the tops with melted butter.

More butter is always better, amiright?

Bake these lovely discs of buttery amazingness at 425°F for 12-15 minutes or until they are a beautiful golden brown.

Serve these bad boys warm with more butter and the jam or jelly of your choice!

Yield is 1 dozen with a 2 1/2 inch biscuit cutter.

If you have any left over, and you very well might not, you can reheat them in the toaster, in a toaster oven, or in the regular oven at 350°F for about 5 minutes.

Variations

Cinnamon Raisin Sourdough Biscuits

Add 1 Tbsp of sugar, 1 tsp of ground cinnamon, and 1/3 c raisins to the dough after cutting in the butter.

Continue with recipe as written.

You can add cream cheese icing to these (you can find a recipe for cinnamon cream cheese icing here) or even just a simple glaze of powdered sugar and milk.

Ham and Cheese Sourdough Biscuits

Add 2 c of shredded cheddar cheese (Or cheese of your choice, Homemade Pepper Jack Cheese is particularly good in these!), 1 cup of finely diced ham, and 1/4 c thinly sliced green onions to the dough after cutting in the butter.

Continue with recipe as written.

Brush the tops with melted garlic butter before baking.

Freezing Experiment

I did an experiment on how these would do if I froze them and then baked them.

I let some thaw for 30 minutes, some thawed for 10 minutes, and some went straight from the freezer to the oven.

There did not seem to be much of a difference in the way they turned out.

So, if you are going to be freezing them, you can just cook them straight out of the freezer.

I have to say though, that after freezingthey did not rise nearly as high as the fresh ones.

The moral of the story is: fresh is better if you have the time!

And, really, it doesn’t take more than5 minutes to mix, pat, and cut out the biscuits.

If you pre-heat the oven at the same time, you can have fresh, yummy biscuits in 20 minutes start to finish.

I usually scramble the eggs and fix the bacon while the biscuits are cooking.

Or sometimes we justhave biscuits and jelly for supper, in which case I make a double batch.

My kids love having breakfast for supper and so do I.

I wonder what that says about us…lol

What kinds of additions do you like in your biscuits?

Blessings!

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