Sourdough Biscuit Recipe (Fed, Unfed or Discard)

This Sourdough Biscuit Recipe makes a delicious, tangy biscuit made with the use of a sourdough starter.

As an avid baker, there are few things more enjoyable to me than pulling a baking sheet out of the oven with steamy warm biscuits. This is especially so if I can use my sourdough starter to make them. Having a beautiful bubbly sourdough starter is like having a bowl of magic right at your disposal.

I decided to try my hand at making my own sourdough starter a few years back after the sourdough craze hit during the pandemic. It was all anyone could talk about. Well, that and toilet paper. But let’s not go back there, shall we?  

The uses for this little magical concoction are seriously endless and therefore the reason why this sourdough page continues to grow. The tangy flavor from the addition of sourdough starter makes the best biscuits. And since we will be adding a dash of baking powder, you can use either fed, unfed, or sourdough starter discard. It’s up to you! 

These flakey sourdough biscuits are so simple to make and are versatile for meals.  They are one of my favorite ways to use my starter and are great for topping with a simple country gravy, serving them as is or using them for a skillet chicken pot pie.

This Sourdough Biscuit Recipe is…

• a great alternative to traditional buttermilk biscuits
• an easy biscuit recipe
• the best way to add sourdough flavor easily
• a go-to recipe for using discard
• ​buttery, flaky biscuits perfect for soups, stews, breakfasts or an easy side for dinner

Ingredients

Flour- I like to use ap flour for this recipe. Bread flour would also work. Use what you have.

Baking Powder- baking powder helps the biscuits fluff up while baking.

Butter- I like using salted butter for these. Use real butter not margarine. If you only have unsalted butter, add a tsp of salt to the dough. 

​Sourdough Starter- you can use fed, unfed or even sourdough discard for this sourdough biscuit recipe. 

What You Will Need to Make Them

1 ½ cups all-purpose flour plus more for rolling out dough

3 tsp baking powder

½ cup sourdough starter

8 tbsp salted butter

½ cup whole milk plus more for brushing biscuits

Tools

Bench scraper

Food processor (optional)

Baking sheet or cast iron skillet

Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Directions

Heat oven to 425℉. Cube the butter. In a large mixing bowl, add the starter, flour, baking powder, and cubed butter in a large bowl. Using a fork or food processor, cut in the cold butter with flour and the starter. Pour in the milk. Combine the flour mixture. Your dough will be a little sticky.  Using a bench scraper is helpful when handling the dough. Place dough on a lightly floured surface.

Sprinkle more flour on top of the dough and on the rolling pin to prevent sticking. Roll the dough out to about an inch or so thick. Cut biscuits with a biscuit cutter or a mason jar lid. Place them on a greased baking sheet or cast iron skillet.

Milk wash the top of the biscuits by dipping a pastry brush in a bit of milk and lightly brushing the tops of the sourdough biscuits. Pop them into the oven for about 14-17 minutes.

Remove when edges are golden. Serve immediately.

Baking Tips

• Be sure to use cold butter for this recipe. This will ensure more flakey biscuits.
• You can sift the flour and baking powder before mixing up your biscuit dough. This will help make your biscuits a bit lighter.
• Place a piece of parchment paper down on your baking sheet for easy clean-up. You can also use a piece of parchment paper to roll your dough out on as well. This makes for an all-around easier time in the kitchen.

Ways To Enjoy 

• These fluffy biscuits work well for biscuits and gravy. I love to top them with country gravy for a last minute meal. 
• Use to skillet style recipes like chicken pot pie skillet or even a homemade stew. 
• I like serving these with marmalade or a delicious jam.

How To Store

​Store leftover sourdough biscuits in an airtight container or wrap them in plastic wrap. I like to use a gallon size plastic bag.  If making biscuits later, or baking a half batch, store leftover dough in plastic wrap inside the fridge. 

FAQ

Can I use oil instead of butter?

No, I would not recommend using any sort of oil for biscuit making. Butter is what makes them well, buttery. I am sure you can find an oil-based recipe out there but I am not sure it would work for this sourdough biscuit recipe. If you try it and it works, I would love to hear from you!

What does brushing them with milk do?

It helps to brown the tops of the biscuits. You can also use a bit of melted butter as well.

Does my starter have to be fed?

No you do not have to use an active sourdough starter for this recipe since we will be using baking powder. You can use fed, unfed or discard sourdough to make these homemade sourdough biscuits.

Benefits Of Sourdough

Of course, we love the taste but sourdough is a healthier alternative to eating regular bread such as white or wheat loaves. The lower phytase levels in sourdough make for an easier-to-digest food and result in a better more nutritious bread. Phytase effectively “pre-digests” the phytic acid during fermentation.

It is a good alternative for those who are sensitive to gluten as sourdough is a fermented food that has a bacteria-to-yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that simply put, will help keep your gut bacteria healthy. 

Other Recipes You Might Enjoy

Easy Sourdough Dinner Rolls

Sourdough Waffles

Easy Sourdough Breadsticks

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Baking Sheet

Mason Jar Set

Wooden Measuring Spoons

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