How to make Easy and flaky Sourdough Biscuits
These easy sourdough biscuits are flaky, fluffy, and full of flavor! Long fermentation gives a flavor profile like nothing else will. I truly believe these are best biscuits I have ever eaten!
This is a one of those great recipes the whole family will love!
There’s nothing quite like homemade biscuits! A bread that pairs with so many things especially sausage gravy!. Have it with butter and jelly, eggs and ham, and the list goes on and on.
These flaky sourdough biscuits are a great way to use up sourdough starter. You can even make these sourdough discard biscuits.
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! They are just as delicious as traditional buttermilk biscuits!
These biscuits will wow you with their flavor and texture. The best part, they are an overnight recipe. So, set it and forget it! I love sourdough recipes that are mostly hands off.
You will be tempted to eat them all right away, and, if I’m being honest, I wouldn’t blame you one bit!
If you are brand new to sourdough and want to make your own sourdough starter, click here: https://therosehomestead.com/how-to-make-a-sourdough-starter/
For another easy sourdough starter discard recipe, try these sourdough pancakes: https://therosehomestead.com/sourdough-pancakes/
Why you will love this recipe
You simply mix the flour, oil, starter, and milk the night before and let time do the magic!
You can use either active sourdough starter or sourdough discard for these homemade sourdough biscuits.
Making flaky sourdough biscuits is easy using this recipe. They are just like those biscuits from the store we all ate when we were kids!
They are mostly hands off. You simply mix and leave them be until the next morning. Let the sourdough starter do all the magic!
What you will need to make this Sourdough Biscuits Recipe:
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: https://therosehomestead.com/whole-wheat-sourdough-biscuits/
Sourdough starter
You can use active sourdough starter or sourdough discard for this recipe. Recipes like this remind me sourdough starter isn’t just for sourdough bread!
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 recipe card below
Step By Step Instructions for making flaky sourdough biscuits
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.
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.
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 to 5 days.
Store in freezer for up to 6 months.
Sourdough 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.
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!
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?
Can I use Spelt flour instead of all purpose flour? I only use spelt or Einhorn.
Yes, I have made them several times with Spelt and they are so delicious!
I just got my question answered about using fresh milled soft wheat or spelt. Thank you!
Can I use bleached flour if that’s all I have?
Sure that will work.
Could you use milk in place of the almond milk?
Yes, that works just fine.
Do I need a cast iron skillet? May I replace with a Dutch oven? Thank you!
Kelley
You can use any baking vessel you choose. I also use a stainless steel 1/4 baking sheet sometimes.
Thank you very much!
I do not have a cast iron skillet. What can I substitute? Thank you!
Kelley
Why leave the dough sitting all night on the counter?? Is that necessary??
It isn’t. You can let it slowly ferment in the fridge if you wish. It will take a bit longer but it still works just fine.
Should i let the dough to raise until it doubles in size?
It doesn’t have to double in size.
Thanks! This is really great recipe. I added blue cheese and walnuts to the dough and the biscuits turned out wonderful!