These sourdough biscuits are tall, tender, and buttery, with a gentle tang from sourdough starter and a nutty flavor from freshly milled hard white wheat. They bake in about 15 minutes, which makes them one of the fastest ways to use up extra starter.
You can use active starter or discard, and there is no waiting for dough to rise. Cold butter is cut into the flour, the starter and milk go in last, and a gentle fold turns the dough into layers that puff in a hot oven.
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Why This Sourdough Biscuits Recipe Works
Sourdough biscuits work because they combine two kinds of lift. Baking powder gives a fast rise in the oven, while the starter adds flavor and softens the crumb. Cold butter melts as the biscuits bake, creating little pockets of steam that make the layers flaky.
Whole grain flour usually makes biscuits dry and heavy, but the starter adds moisture and acid that tenderize the crumb. Freshly milled hard white wheat is mild, so these taste buttery and slightly sweet instead of bitter.
Ingredients for Sourdough Biscuits
- 289 grams hard white wheat, freshly milled (or store-bought flour)
- 2 1/2 tsp baking powder
- 3/4 tsp sea salt
- 1 cup active sourdough starter (or discard)
- 2/3 cup cold milk
- 6 tbsp cold unsalted butter
Cold butter. Keep it very cold, even chilling it in the freezer for a few minutes, so it stays in small pieces and makes flaky layers.
Sourdough starter. Active starter adds a little lift, while discard gives flavor and moisture. Either works here.
Baking powder. This is the main leavener, so use a fresh container. Old baking powder gives flat biscuits.
Cold milk. Cold liquid keeps the butter solid. Buttermilk can replace the milk for extra tang.
How to Make Sourdough Biscuits
1. Prepare the flour. Mill the hard white wheat into fresh flour, or measure out store-bought flour. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk the flour, baking powder, and sea salt.
3. Cut in the butter. Cut the cold butter into small pieces, add it to the flour, and work it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-size bits of butter.
4. Add the wet ingredients. Stir the sourdough starter and cold milk together, pour it over the flour mixture, and stir just until combined. Do not overmix.
5. Shape the dough. Turn the dough onto a floured surface, knead gently a few times, and pat it into a rectangle about 1 inch thick. For extra layers, fold it in thirds once and pat it out again.
6. Cut the biscuits. Cut straight down with a biscuit cutter or a glass, without twisting, and set the biscuits on the baking sheet with their sides touching for taller rises.
7. Bake. Bake for 12 to 15 minutes, until golden brown on top. Serve warm.
How to Serve Sourdough Biscuits
Split warm sourdough biscuits and serve them with butter, honey, or jam, or smother them with biscuits and gravy for a hearty breakfast.
They also work as the base for breakfast sandwiches. Pair them with southern sausage biscuits bake for a crowd, or try soft yeast rolls with cinnamon honey butter and breakfast protein biscuits for more bread basket ideas.
How to Store and Reheat Sourdough Biscuits
Store leftover sourdough biscuits in an airtight container at room temperature for up to 2 days. Warm them in a 350 degree F oven for a few minutes so the outside crisps up again.
To freeze, wrap the baked biscuits tightly and freeze them for a few months, or freeze unbaked cut biscuits on a tray and bake them straight from the freezer with a few extra minutes in the oven.
Tips and Variations for Sourdough Biscuits
Keep everything cold. Cold butter and cold milk create steam in the oven, which makes the biscuits rise and flake. Chill the bowl too on warm days.
Do not overmix. Stir only until the dough comes together. Overworked dough makes tough biscuits.
Do not twist the cutter. Press straight down and lift. Twisting seals the edges and stops the biscuits from rising as tall.
Handle the dough gently. Knead only a few times so the butter stays in pieces.
Check your baking powder. It loses strength over time, and Iowa State University Extension notes that an opened container is best used within about 6 months. See their holiday baking ingredients guide.
Fix the texture. If the dough feels dry, add a spoonful of milk. If it sticks, dust it lightly with flour.
Brush for shine. Brush the tops with melted butter or milk before baking for a golden finish.
Try a variation. Fold in shredded cheese, chopped herbs, or cracked pepper for savory biscuits.
Frequently Asked Questions About Sourdough Biscuits
Can I use sourdough discard in sourdough biscuits?
Yes. Discard works well because the baking powder does the lifting. Active starter adds a little extra rise.
Why are my sourdough biscuits dense?
Warm butter, overmixing, or old baking powder are the usual reasons. Keep everything cold and mix just until combined.
Can I make sourdough biscuits with store-bought flour?
Yes. Use the same weight of whole wheat flour, or all-purpose flour for a lighter biscuit, and adjust the milk as needed.
Can I freeze the dough?
Yes. Cut the biscuits, freeze them on a tray, and bake them from frozen with a few extra minutes in the oven.
What can I use instead of milk?
Buttermilk or plain yogurt thinned with a little milk works, and buttermilk adds extra tang.
Sourdough Biscuits with Freshly Milled Flour
Equipment
- Large mixing bowl
- Pastry cutter
- Biscuit cutter
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 289 grams hard white wheat freshly milled or store-bought flour
- 2 ½ tsp baking powder
- ¾ tsp sea salt
- 1 cup active sourdough starter or discard
- ⅔ cup cold milk
- 6 tbsp cold unsalted butter cut into small pieces
Instructions
Cooking
- Mix dry. Preheat the oven to 425 degrees F. Whisk the flour, baking powder, and salt.
- Cut in butter. Work in the cold butter until the mixture resembles coarse crumbs.
- Add wet. Stir the starter and cold milk together, add to the flour, and stir until just combined.
- Pat out. Knead gently a few times on a floured surface and pat into a rectangle 1 inch thick.
- Cut. Cut straight down into rounds and place on a parchment-lined baking sheet.
- Bake. Bake 12 to 15 minutes until golden brown.
