Everything Sourdough One-page recipe
Sourdough Biscuits
Tender, flaky biscuits made with sourdough starter and cold grated butter — quick to mix, cut, and bake for a warm, golden batch in under 30 minutes.
- Total time
- About 30 min
- Yield
- 10–12 biscuits
- Starter
- Active or discard
- Heat
- 450°F / 232°C
Ingredients
Wet Ingredients
- 1 cup sourdough starter (discard or active)
- 1/2 cup milk
Dry Ingredients
- 2 cups flour
- 2 tsp sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
Also Needed
- 1 stick frozen unsalted butter, grated
Method
Instructions
- Mix the sourdough starter and milk together well. Set aside.
- In a large bowl, mix all the dry ingredients together.
- Add the grated frozen butter and mix well with the dry ingredients. Knead the grated butter in like you are making a pie crust.
- Add the wet ingredients and start kneading together. If it seems a little bit dry, just add a little bit more milk.
- Flatten the dough out and cut out biscuits (10-12 biscuits).
Baking
- Preheat oven to 450°F.
- Place biscuits on a baking sheet and bake for 15 minutes, until golden on top.
My saved note:
Baking Basics - Active or discard
Sourdough Biscuits
Tender, flaky biscuits made with sourdough starter and cold grated butter — quick to mix, cut, and bake for a warm, golden batch in under 30 minutes.
- Total time
- About 30 min
- Hands-on
- 15 min
- Yield
- 10–12 biscuits
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- 450°F / 232°C
- Pan or vessel
- Sheet pan
Gather first
Ingredients
Ingredients
Wet Ingredients
- 1 cup sourdough starter (discard or active)
- 1/2 cup milk
Dry Ingredients
- 2 cups flour
- 2 tsp sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
Also Needed
- 1 stick frozen unsalted butter, grated
Method
Step by step
Part 1
Instructions
- Mix the sourdough starter and milk together well. Set aside.
- In a large bowl, mix all the dry ingredients together. Use: 2 cups flour2 tsp sugar2 tsp baking powder3/4 tsp baking soda1 tsp salt
- Add the grated frozen butter and mix well with the dry ingredients. Knead the grated butter in like you are making a pie crust.
- Add the wet ingredients and start kneading together. If it seems a little bit dry, just add a little bit more milk. Use: 1 cup sourdough starter (discard or active)1/2 cup milk
- Flatten the dough out and cut out biscuits (10-12 biscuits).
Part 2
Baking
- Preheat oven to 450°F.
- Place biscuits on a baking sheet and bake for 15 minutes, until golden on top.
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Tall and golden on top
Storage
Keep cooled biscuits airtight for up to 2 days or freeze.
Reheat or serve
Warm in a 350°F / 177°C oven for 5–8 minutes.
Keep Baking
Related sourdough recipes
Baking Basics
Sourdough Buttermilk Biscuits
Cold sourdough discard, buttermilk, and grated frozen butter folded into a flaky biscuit dough, chilled before baking for tall tender layers.
Baking Basics
Sourdough Pasta
A firm, versatile pasta dough made with flour, starter, and eggs-ready to roll now or slowly ferment for deeper sourdough flavor.
Baking Basics
Sourdough Pie Crust
A buttery, flaky crust built on sourdough discard — cold butter worked by hand into bread flour, rested in the fridge until tender, ready for any sweet or savory filling.