How to make Easy and flaky Sourdough Biscuits

Jump to Recipe

These sourdough biscuits are soft, fluffy, flaky, and incredibly easy to make. They can be prepared the night before for a long fermentation or mixed and baked the same day when you need biscuits in a hurry. Made with all-purpose flour and sourdough starter, they’re a delicious way to incorporate sourdough into a classic homemade biscuit recipe.

This post contains affiliate links. I may make a small commission on sales at no extra cost to you. As an Amazon Associate, I make commissions on qualifying sales

Why you’ll love this recipe

• So soft and fluffy
• Easy recipe for beginners
• Uses active sourdough starter or discard
• Can be long fermented or made the same day
• Perfect for breakfast or Dinner

If you are brand new to sourdough and want to make your own sourdough starter, click here: HOW TO MAKE A SOURDOUGH STARTER

For another easy sourdough starter discard recipe, try these sourdough pancakes: SOURDOUGH PANCAKES

Sourdough Biscuit Ingredients

All purpose flour

This recipe calls for all purpose flour but you can use bread flour as well. If. you want a recipe using only freshly milled flour, try this one: SOURDOUGH BISCUITS MADE WITH FRESH MILLED FLOUR

Sourdough starter

You can use active sourdough starter or sourdough discard for this recipe. If you are making these biscuits the same day, sourdough discard will work well. If you are making these biscuits long fermented, use active sourdough starter that has been fed within the last 24 hours if kept on the counter or within the last week if kept in the fridge.

Olive Oil/Butter

I use olive oil in my biscuits but you can use cold butter and grate it with a cheese grater if you want. Alternatively, you can use melted butter.

Milk

This recipe calls for milk but I use milk kefir. You can use a milk substitute as well.

Salt

I use Redmonds Real Salt in my baking.

Full ingredient amounts in printable recipe card below

Step By Step Instructions for making flaky sourdough biscuits

Step 1: Mix the Dough (Overnight Method)

The night before, add the flour in a large mixing bowl. Drizzle the olive oil over the flour mixture and mix until crumbly. You can use a pastry cutter for this step.

Add starter and milk. Mix until well combined in a cohesive mass of dough.

Allow to ferment overnight at room temperature covered with plastic wrap.

Mix the Dough (Same Day Method)

In a large mixing bowl, combine the flour, salt, baking soda, and baking powder.

Mix until well combined.

Add the olive oil or butter and cut into the flour mixture until crumbly.

Next, pour in the starter and milk and mix just until combined. For best results, do not over mix.

Continue to the shaping step below.

Step 2: Add baking soda, salt, and baking powder (Next morning after long fermentation)

The next morning, add the salt, baking powder, and baking soda to a small cup and mix well. Dimple the biscuit dough with your fingers and sprinkle the mixture over the top.

Preheat the oven to 400 degrees F

Take a spatula and fold the dough over itself to start combining the salt mixture into the dough.

For tender biscuits, do not over work the dough.

Step 3: Shape the Biscuits

Once it comes together, move the dough to a lightly floured surface and turn the dough a few times with a bench scraper to make sure everything is mixed well.

The turning of the dough makes for the flaky layers.

Roll the dough out to between 1/4 and 1/2 inch. Cut out the biscuits with a biscuit cutter or mason jar top. Put the cut biscuits on a cast iron skillet or baking sheet and put in the oven.

Bake biscuits for 20-25 minutes until golden brown.

Storage Tips:

Store biscuits at room temperate in a plastic bag for up to3-4 days.

Store in freezer for up to 3 months after baking and reheat at 325 degrees F for 10-15 minutes or until warmed through.

Tips for making fluffy sourdough biscuits

Don’t over work the dough. Over mixing will start to build gluten which will leave you with a tough biscuit.

Don’t add extra flour. Biscuit dough should be a bit tacky for best results.

Take care to not roll out the biscuit dough too thin. Leave a little height for lofty biscuits.

Cut straight down into the biscuit dough and don’t twist the cutter for best results.

Use a mature sourdough starter, especially for the overnight fermentation method.

Overnight vs. Same Day Biscuits

Frequently Asked Questions

How to serve sourdough biscuits

Serve warm topped with butter and honey.

Split and top with eggs, cheese, and breakfast meat for a hearty breakfast sandwich.

Serve alongside main dishes for your bread component.

More Sourdough Recipes

Fresh Milled Sourdough Pasta – Easy Homemade Pasta Recipe

Fresh Milled Sourdough Coffee Cake (Easy & Wholesome)

Easy Sourdough Sandwich Bread (No-Knead + Overnight)

Easy Homemade Sourdough Tortilla Recipe | Soft Tortillas