Buttery Flaky Sourdough Biscuits From Scratch

Use up some of that sourdough starter discard in these buttery, flaky, delicious sourdough biscuits! Packed with flavor from your tangy sourdough starter, these ultimate flaky buttermilk biscuits are the best you’ll ever have.

The Most Delicious Buttery Biscuit

After you try these sourdough discard biscuits, they’re the only biscuits you’ll ever want! I love eating them as little breakfast sandwiches with eggs, prosciutto, sauerkraut and baby kale. They’re also great served with cheese grits, braised chickpeas, or soup.

Easy Sourdough Biscuits

These biscuits are simple to make, and you only need about 30 minutes of prep time while your oven preheats to make them. This is a sourdough starter discard recipe, so there is no long rise time or stretch and folds. You just mix the dough, cut, and immediately bake.

Jon loved these biscuits so much, so I’m planning to make them weekly with all the starter I don’t use to make my sourdough bagels and boules.

Can You Freeze Biscuit Dough?

Yes! You can make them the night before and freeze the raw biscuits. In the morning you just have to preheat your oven and bake. They can go right into the oven frozen. I like to make a double batch of this recipe so I can have homemade biscuits always ready to serve.

Ultimate Flaky Buttermilk Biscuits

Buttermilk biscuits are usually made with, well, buttermilk. Since we are using sourdough starter in this recipe, that provides enough acidity for the biscuits to rise and cook properly. I wanted a flakier, more buttery biscuit, so I used cream and milk instead of butter milk. In the recipe you’ll whisk the cream, milk, and sourdough starter together and let it sit for a bit, so it essentially has the sour flavor of buttermilk while being thicker and creamier.

How to Make Sourdough Discard Biscuits

All the delicious flavor in these biscuits comes from butter and tangy sourdough starter. Make sure the discard you are using is fresh, and not too old. You’re supposed to feed your starter every 24 hours, so your discard should never be older than 24 hours.

In order for the biscuits to rise and be perfectly flaky, you must follow all the ingredients and instructions exactly. Make sure you use fresh baking soda too, it’s important for the texture. I also want to note the importance of using frozen real butter. My favorite butter is Maple Hill Organic 100% grass fed butter.

You can use a biscuit cutter to cut out the biscuits, but I just uses a mason jar or juice glass to cut them out and it worked great. Another option is to cut the dough into square biscuits so you won’t have any of those not so perfect, re-rolled from scraps, biscuits.

Buttery Flaky Sourdough Biscuits From Scratch

Print Recipe

Use up some of that sourdough starter discard in these buttery, flaky, delicious sourdough biscuits! Packed with flavor from your tangy sourdough starter, these ultimate flaky buttermilk biscuits are the best you’ll ever have.

• Author: Kaitlynn Fenley
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8-10 biscuits
• Category: Sourdough
• Method: Baking
• Cuisine: American

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 3/4 teaspoon baking soda
• 1/2 cup unsalted butter, frozen overnight
• 1 cup active bubbly sourdough starter
• 1/4 cup whole milk
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 450 degrees F.
2. In a medium bowl, whisk together sourdough starter, cream and milk until just combined. Let the mixture sit for about 15 minutes while you prepare everything else.
3. Line a baking sheet with parchment paper.
4. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Mix with a fork until evenly combined.
5. Grate butter using the large holes of a cheese grater.
6. Add the the cold grated butter into the flour mixture.
7. Add the milk, cream and starter mixture to the flour mixture and stir with a spatula until a soft dough forms.
8. in the bowl, knead the dough 2-3 times just until it comes together.
9. Lightly flour your counter and using a rolling pin, roll the dough into a thick rectangle.
10. Cut out 8 rounds using a 2-inch biscuit or cookie cutter or the mouth of a mason jar.
11. Place biscuits onto the prepared baking sheet. Place in the oven and bake for 15 minutes, or until golden brown. I rotate the pan halfway through for even color.
12. Serve warm with butter and jam.

Keywords: sourdough, biscuits, discard

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By: Kaitlynn Fenley
Title: Buttery Flaky Sourdough Biscuits From Scratch
Sourced From: cultured.guru/blog/buttery-flaky-sourdough-biscuits-from-scratch?utm_source=rss&utm_medium=rss&utm_campaign=buttery-flaky-sourdough-biscuits-from-scratch
Published Date: Thu, 21 Jul 2022 19:50:49 +0000