The Best Ever Sourdough Biscuits

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Flaky, tall, and deeply flavorful, these sourdough biscuits are everything you want on a cozy morning or with a big pot of soup at night. The sourdough starter brings a gentle tang and incredible tenderness, while cold butter creates all those gorgeous layers that puff up in the oven.

Whether you keep an active sourdough starter on the counter or a jar of discard in the fridge, this biscuit recipe turns it into something special. In about half an hour, you’ll have golden biscuits that are crisp on the outside, pillowy on the inside, and perfect for spreading with butter, honey, or jam.

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Why You’ll Love This Sourdough Biscuits Recipe

These sourdough biscuits are the kind of recipe you’ll want to memorize, because they’re just that reliable and delicious.

• Big sourdough flavor, no long wait. You get that signature tang and depth from your starter without having to plan a whole day ahead.
• Soft, flaky layers. Cold butter and a gentle folding technique create beautiful layers that rise high in the oven.
• Uses active starter or discard. As long as your starter smells pleasantly sour (not funky), you can use it here—perfect for cutting down on waste.
• Versatile for breakfast or dinner. Serve them with eggs and bacon, or sop up gravy, soup, and stews at dinnertime.
• Freezer-friendly. These biscuits reheat beautifully, so you can bake once and enjoy all week.

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What Kind of Sourdough Starter Should I Use for Biscuits?

For this recipe, you’ll want a 100% hydration sourdough starter, which simply means it’s fed with equal parts flour and water by weight. This is the most common type of starter and the one you’re probably already using for your sourdough bread.

You can use active starter (bubbly and recently fed) for slightly more lift and a brighter tang, or sourdough discard (starter that hasn’t been fed yet) for a milder, rich flavor. If your discard has been in the fridge for a while, give it a quick stir and smell—if it smells pleasantly sour, it’s good to go. If it smells strongly of acetone or looks moldy, it’s time to refresh it and skip using it in biscuits.

The key is that the starter should be thick but still pourable, not dry or crumbly. If yours is very stiff, whisk in a teaspoon or two of water until it loosens up.

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Ingredients for The Best Ever Sourdough Biscuits

These biscuits are made with simple pantry staples plus your sourdough starter. Each ingredient plays a role in flavor, texture, and rise.

• All-purpose flour – Forms the tender, fluffy base of the biscuits while still giving enough structure for tall layers.
• Baking powder – Provides most of the lift so the biscuits rise high and bake up light instead of dense.
• Baking soda – Works with the natural acidity of the sourdough starter and buttermilk to add extra rise and a golden crust.
• Fine sea salt – Balances the tang and richness, and makes all the flavors pop.
• Granulated sugar – Adds just a hint of sweetness, which rounds out the sourdough flavor and encourages browning.
• Cold unsalted butter – The star of the show for flaky layers; as it melts in the oven, it creates steam pockets that puff the dough.
• Sourdough starter (100% hydration) – Adds tang, moisture, and a subtle chew while helping the biscuits stay soft for longer.
• Cold buttermilk – Brings extra tenderness and flavor, and reacts with the baking soda for a better rise.
• Melted butter (for brushing) – Brushed on right after baking for a glossy finish and even more buttery flavor.

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How To Make The Best Ever Sourdough Biscuits

Making sourdough biscuits is mostly about keeping ingredients cold and handling the dough gently. Follow these steps and you’ll be rewarded with tall, flaky biscuits every time.

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 425°F (220°C) so it’s fully hot by the time the biscuits go in. Line a baking sheet with parchment paper, or lightly grease a cast-iron skillet if you prefer baking your biscuits in a pan with snug sides.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until everything is evenly combined. This helps prevent pockets of leavening and ensures the biscuits rise evenly.

Step 3: Cut in the cold butter

Add the cold, cubed butter to the flour mixture. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until you have mostly pea-sized pieces with a few larger, flat shards. Work quickly so the butter stays cold—those visible bits are what create flaky layers.

Step 4: Add the sourdough starter and buttermilk

Pour in the sourdough starter and most of the cold buttermilk. Gently stir with a spatula or wooden spoon just until a shaggy dough forms. If the dough looks dry and there’s still lots of loose flour at the bottom, drizzle in a bit more buttermilk a tablespoon at a time.

The dough should come together and be slightly sticky but still hold its shape—avoid overmixing or you’ll lose tenderness.

Step 5: Bring the dough together and fold for layers

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Using your hands or a bench scraper, fold the rectangle into thirds like a letter. Turn it 90 degrees, pat it out again, and repeat this folding process 2–3 times.

This quick lamination builds beautiful layers without a lot of fuss. If the dough starts to feel warm or sticky, pop it into the fridge for 5–10 minutes before cutting.

Step 6: Cut the biscuits

Pat the dough into a final rectangle or circle about 1 inch thick. Use a sharp biscuit cutter or a floured drinking glass to cut out biscuits, pressing straight down and lifting straight up (don’t twist, or you’ll seal the edges and limit the rise).

Gather the scraps gently, pat them back together, and cut a few more biscuits. Place them on the prepared baking sheet or skillet, with the sides just barely touching for softer sides, or spaced apart for crispier edges.

Step 7: Bake until tall and golden

Bake the biscuits for 13–16 minutes, or until they’re puffed, deeply golden on top, and cooked through. If your oven has hot spots, rotate the pan halfway through baking.

As soon as they come out of the oven, brush the tops with melted butter. Let them cool for a few minutes before splitting and serving—they’ll still be piping hot and irresistibly tender.

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Serving These Sourdough Biscuits

This recipe makes about 10 medium biscuits, which comfortably feeds 5–6 people as a side or 3–4 people as the main event for breakfast.

Serve your sourdough biscuits:

• Warm with salted butter, honey, or jam for a cozy quick breakfast.
• Split and stuffed with eggs, cheese, and bacon or sausage for a hearty breakfast sandwich.
• Alongside soups, stews, chili, or roasted meats as a comforting dinner side.
• With sausage gravy for a classic biscuits-and-gravy brunch.

They’re delicious any time of day, from lazy weekend brunch to simple weeknight dinner ideas.

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Storing and Reheating Sourdough Biscuits

Sourdough biscuits store beautifully, which makes them great for meal prep and planning ahead.

At room temperature:

• Let biscuits cool completely.
• Store in an airtight container at room temperature for up to 2 days.
• To revive, warm in a 300°F (150°C) oven for 5–8 minutes or in the air fryer for a few minutes until heated through.

In the fridge:

• If you need to keep them a bit longer, refrigerate in an airtight container for up to 5 days.
• Reheat in the oven, toaster oven, or air fryer until warmed and slightly crisp on the edges.

In the freezer:

• Wrap each cooled biscuit tightly in plastic wrap, then place them in a freezer bag or airtight container.
• Freeze for up to 2 months.
• Reheat from frozen at 325°F (165°C) for 10–15 minutes, or until hot in the center.

For the very best texture, avoid microwaving; it can make the biscuits tough or rubbery after a while. A quick warm-up in a hot oven keeps them flaky and fresh-tasting.

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Frequently Asked Questions

Can I make these biscuits ahead of time?
Yes! You can cut the biscuits, arrange them on a baking sheet, and chill them in the fridge for up to 24 hours before baking. You can also freeze unbaked biscuits on a tray until firm, then transfer them to a freezer bag and bake from frozen—just add a couple of extra minutes to the baking time.

Can I use whole wheat flour instead of all-purpose flour?
You can swap up to half of the all-purpose flour for white whole wheat or regular whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need an extra tablespoon or two of buttermilk. Biscuits made with more whole wheat will be slightly denser but still delicious.

What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a little acid. Stir 1 tablespoon of lemon juice or white vinegar into just under 1 cup of milk, let it sit for 5–10 minutes, and then use it in place of buttermilk. The results are very close in both flavor and texture.

My biscuits didn’t rise much—what went wrong?
Low rise usually comes from warm butter, overworked dough, or old baking powder. Make sure your butter and buttermilk are cold, handle the dough gently, and check the expiration date on your leaveners. Also, press your cutter straight down without twisting to keep the edges from sealing.

Can I make these biscuits without sourdough starter?
This recipe is designed for sourdough starter, which adds both flavor and moisture. If you’d like a non-sourdough biscuit, it’s better to use a classic buttermilk biscuit recipe rather than trying to omit the starter here. That said, you can reduce the starter slightly and add a splash more buttermilk if you’re short on discard.

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Want More Biscuit & Bread Ideas?

If you love these sourdough biscuits, you’ll probably enjoy these other cozy, carb-loving favorites from the blog:

• Try my Grandmother’s Buttermilk Cornbread for another tender, old-fashioned side that’s perfect with chili and soups.
• Bake a loaf of Olive Bread with a Golden Crust and Briny Bite when you’re craving something savory and a little fancy.
• For breakfast ideas on busy mornings, Croissant Breakfast Sandwiches are flaky, cheesy, and so satisfying.
• Whip up a batch of Hot Buttered Mini Donuts when you want an easy recipe for a fun, bite-sized treat.
• Keep things simple with Homemade Hash Brown Patties that crisp up beautifully for brunch or breakfast-for-dinner nights.

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Save This Pin For Later

📌 Save this sourdough biscuits recipe to your Pinterest breakfast or baking board so you can come back to it any time.

When you make it, let me know how your biscuits turned out—did you bake them snug in a skillet for soft sides or spread them out for extra crispy edges? Did you use active starter or discard?

I love hearing how others make these recipes their own. Questions are always welcome too—let’s help each other bake smarter and enjoy every buttery bite. You can also find more cozy baking and everyday food ideas on my Pinterest at Life With Mira.

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