Sourdough Biscuit Recipe

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

There are few things more enjoyable to me then making things with my own two hands. One such item is my sourdough starter. Having a beautiful bubbly sourdough starter is like having your own personal bowl of magic right on your kitchen counter. The uses for this little concoction are seriously endless and therefore the reason why this sourdough page continues to grow.

I am always excited to use my sourdough starter so that I can gain the added benefits of the fermentation process. Now this Sourdough Biscuit Recipe doesn’t have to do any sort of long fermenting other than using a fed starter for the recipe itself. As we are using baking powder in addition to the fed starter which helps create that fluffiness we all love in a biscuit. All the while still being able to add our sourdough goodness in. Now if you would like to allow your dough to sit and ferment longer you can opt to do that as well. It will result in a tangier biscuit.

If you are looking for more ways to use your sourdough starter be sure to check out my Sourdough Pizza Dough recipe, along with this Sourdough Focaccia one. Both make wonderful additions to your kitchen.

I cannot leave you without an actual slicing bread option when we are on the topic of sourdough. So heres one for my Sourdough Artisan Loaf while I am at it. Finally once you have all those leftovers from your home baked loaves. You can make this Sourdough French Toast Bake to make good use of those scraps.

Why I Love This Recipe

During the winter and fall months, I like many of you am making up dishes like soups, stews and warm bowls of comfort meals. A sourdough biscuit pairs perfectly with those sorts of foods. In addition to this we like having things like biscuits and gravy for breakfasts basically all year round. So having this sourdough biscuit recipe is a great way to make our biscuits with a bit more nutrition in them with the use of my sourdough starter. These biscuits are also a great recipe for topping my Skillet Chicken Pot Pie recipe so if you’d like to swap those butter biscuits out for these. Thats a great option there.

What You Will Need to Make This Sourdough Biscuit Recipe

3 tsp baking powder

½ cup fed sourdough starter

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

8 tbsp salted butter

½ cup whole milk plus more for brushing biscuits

Directions

Heat oven to 425℉. Cube the butter. Combine 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 starter. Pour in the milk.

Combine the mixture. Your dough will be a little sticky. Be sure to flour your surface well before rolling out. Sprinkle more flour on top of the dough and on the rolling the pin to prevent sticking. Roll dough out to about an inch thick.

Taking a biscuit cutter or a mason jar lid cut your biscuits. Place them on a non stick or lined cookie sheet. 

Milk wash the top of the biscuits by dipping a pasty brush in a bit of milk and lightly brushing the tops of the sourdough biscuits.

Pop them into the oven for about 12-15 minutes.

Benefits Of Sourdough

Of course we love the taste but sourdough is actually a healthier alternative to eating regular breads such as white or wheat loaves. The lower phytate levels in sourdough makes for an easier to digest food and results in a better more nutritious bread.

It is a good alternative for those who are sensitive to gluten as the 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.

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 prior to 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.

Serving Suggestions

This sourdough biscuit recipe makes great all purpose biscuits. Great for topping with your favorite homemade jams. They also work really well topped with a country gravy for a hearty biscuit with gravy meal. Or serve them alongside your favorite soups, or stews.

FAQ For This Sourdough Biscuit Recipe

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 it actually does not have to be fed to make these biscuits. Since we are also using baking powder your biscuits will bake up just fine using a sourdough starter fresh out of the fridge. However, if you want the benefits and a bit more tang to the biscuit I would opt to use a fed starter but it is certainly not necessary.

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If you try this recipe and love it, I would appreciate you coming back and giving it 5 stars!

Check Out More Favorites From The Farmhouse!

Simple Spinach Farmhouse Frittata

Sourdough Waffles

Salmon Cakes

Easy Artisan Bread

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