Sourdough Biscuit Recipe (Fed, Unfed or Discard)
This sourdough biscuit recipe makes a delicious, tangy biscuit made with the use of a sourdough starter or sourdough discard!
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 all-purpose 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
Food processor (optional)
Baking sheet or cast iron skillet
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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
- Sourdough biscuits are always delicious served plain or with a little butter but I love serving these with my homemade marmalade or a delicious jam.
- These fluffy biscuits work well for biscuits and gravy. I love to top them with country gravy for a last minute meal or a cozy Sunday breakfast.
- Use for skillet style recipes like chicken pot pie skillet or even a homemade stew. These sourdough biscuits compliment them well.
- Soup season is here and normally bread is on the table right along with it, but these biscuits are a nice alternative!
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.
How to Reheat
To reheat these biscuits you can either warm them in a 350 degree oven or pop them into a toaster oven. They warm quickly with the butter content so be careful no to leave them for more than a couple of minutes.
FAQ
Can I use oil instead of butter for this sourdough biscuit recipe?
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 sourdough biscuit 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
We all love the taste of regular bread, but if you’re looking for a healthier option, sourdough might be the way to go. It’s made with lower levels of phytase, which makes it easier to digest and makes it more nutritious.
Phytase works by pre-digesting the phytic acid in the fermentation process. Plus, it’s a great option for people who are gluten-sensitive, since it’s a fermented food. It’s also a type of prebiotic that helps your gut bacteria stay healthy.
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Sourdough Biscuit Recipe (Fed, Unfed, Discard)
A delicious flakey biscuit made with sourdough starter
Ingredients
- 1 ½ cups all-purpose flour plus more for rolling out dough
- 3 tsp baking powder
- ½ cup fed sourdough starter
- 8 tbsp salted butter
- ½ cup whole milk
Instructions
- 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 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.
- Flour a surface well before placing the dough on the surface to be rolled out.
- Sprinkle more flour on top of the dough and on the rolling pin to prevent sticking.
- Roll dough out to about an inch thick.
- Cut biscuits with a biscuit cutter or a mason jar lid.
- Place them on baking sheet or cast iron skillet.
- Bake for 14-18 min.
Notes
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 352Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 399mgCarbohydrates: 39gFiber: 2gSugar: 1gProtein: 5g
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