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Sourdough Biscuits

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These sourdough biscuits are flaky, fluffy, and full of flavor! Long fermentation gives a flavor profile like nothing else will.

There’s nothing quite like a homemade biscuit! A bread that pairs with so many things. Have it with butter and jelly, eggs and ham, sausage and gravy, and the list goes on and on.

For quite a while, I tested making a long fermented sourdough version since I am always baking with sourdough.

Through some trial and error, I finally developed the perfect recipe! Light, fluffy, and so delicious!

These biscuits will wow you with their flavor and texture. The best part, they are an overnight recipe. So, set it and forget it!

You will be tempted to eat them all right away, and, if I’m being honest, I wouldn’t blame you one bit!

You simply mix the flour, oil, starter, and milk the night before and let time do the magic!

The night before, add the flour in a medium bowl. Drizzle the olive oil and mix until crumbly. Add starter and milk. Mix until well combined in a cohesive mass of dough.

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.

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

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

Bake for 20-25 minutes until golden brown.

See you soon!

Sourdough Biscuits

Mary Rose
These biscuits are flaky, fluffy, and have a unique flavor profile from the long fermentation.
5 from 2 votes
Prep Time 5 minutes
Course Breakfast
Cuisine American
Servings 8 biscuits

Equipment

  • 1 Cast iron skillet

Ingredients
  

  • 2 cups All Purpose Flour unbleached
  • 1/4 cup Olive Oil
  • 1/2 cup Sourdough Starter
  • 1/2 cup Milk almond milk
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda

Instructions
 

  • Combine Flour and Olive Oil in mixing bowl and combine until the mixture is crumbly.
  • Add Starter and Milk. Combine until it becomes a cohesive mass of dough.
  • Cover and let sit on counter overnight. (note: I use Almond milk since it's sitting out overnight).
  • The next morning in a small cup, add the salt, baking powder, and baking soda.
  • Preheat oven to 400 Degrees F
  • Dimple the dough and sprinkle the salt mixture over the top. Take a spatula and turn the dough over itself until it's combined.
  • Move dough to a lightly floured surface and turn the dough a few times to make sure all ingredients are well incorporated.
  • Roll dough out to 1/4 to 1/2 inch thick and cut out 8 equal biscuits. I use a biscuit cutter, but, you can use a mason jar top.
  • Add to cast iron skillet.
  • Bake for 20-25 minutes or until golden brown.

Notes

Serve these biscuits with butter and jelly.  Add an egg for a breakfast sandwich.  The possibilities are endless.  ENJOY!

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13 Comments

  1. 5 stars
    My favorite go-to biscuit recipe now, the taste is purely awesome and the layers are scrumptious.. just add that butter and jam or country gravy and see for yourself!

  2. This is the only sourdough biscuit recipe I have found that uses olive oil rather than butter. It would be much more convenient and possibly easier to use olive oil. I’ve not tried the recipe yet, but I am curious about the difference between using the two types of fat. Could someone who has used both types comment on their experience?

      1. 5 stars
        I just got my question answered about using fresh milled soft wheat or spelt. Thank you!

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