Everything Sourdough One-page recipe
Sourdough Buttermilk Biscuits
Cold sourdough discard, buttermilk, and grated frozen butter folded into a flaky biscuit dough, chilled before baking for tall tender layers.
- Total time
- About 1 hr
- Yield
- 6–7 biscuits
- Starter
- Discard
- Heat
- 425°F / 218°C
Ingredients
Dry Ingredients
- 280g all-purpose flour (2 cups)
- 8g baking powder (2 tsp)
- 3g baking soda (1/2 tsp)
- 4g sugar (1 tsp)
- 6g salt (1 tsp)
Wet Ingredients
- 200g cold sourdough discard (2/3 cup)
- 120g cold buttermilk (1/2 cup)
Butter
- 1 stick frozen unsalted butter, grated
Method
InstructionsKeep everything cold
- Add the dry ingredients to a mixing bowl and whisk together until everything is combined. Set aside.
- Use a box grater to grate the frozen butter. Add the grated butter to the dry ingredients and mix together.
- Whisk the cold sourdough discard and cold buttermilk together until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until mostly combined. It is okay if not all the flour is mixed in yet; everything will come together when the dough is rolled and shaped.
- Lightly flour the work surface and turn the biscuit dough out onto it. Gently work the dough back together with your hands.
- Shape the dough into a square and roll it to about 9 to 11 inches.
- Use a bench scraper to fold the dough over itself, then roll the dough again. Repeat the fold-and-roll once more.
- Cut the dough into 6 to 7 biscuits.
- Line a baking sheet with parchment paper. Place the biscuits on the sheet, cover them, and freeze for at least 20 minutes.
Baking
- Preheat oven to 425°F.
- Bake the chilled biscuits for 17-20 minutes, until golden and set.
My saved note:
Baking Basics - Discard
Sourdough Buttermilk Biscuits
Cold sourdough discard, buttermilk, and grated frozen butter folded into a flaky biscuit dough, chilled before baking for tall tender layers.
- Total time
- About 1 hr
- Hands-on
- 20 min
- Yield
- 6–7 biscuits
- Starter
- Discard
- Difficulty
- Intermediate
- Heat
- 425°F / 218°C
- Pan or vessel
- Parchment-lined sheet pan
Gather first
Ingredients
Ingredients
Dry Ingredients
- 280g all-purpose flour (2 cups)
- 8g baking powder (2 tsp)
- 3g baking soda (1/2 tsp)
- 4g sugar (1 tsp)
- 6g salt (1 tsp)
Wet Ingredients
- 200g cold sourdough discard (2/3 cup)
- 120g cold buttermilk (1/2 cup)
Butter
- 1 stick frozen unsalted butter, grated
Method
Step by step
Part 1
Instructions
- Add the dry ingredients to a mixing bowl and whisk together until everything is combined. Set aside. Use: 280g all-purpose flour (2 cups)8g baking powder (2 tsp)3g baking soda (1/2 tsp)4g sugar (1 tsp)6g salt (1 tsp)
- Use a box grater to grate the frozen butter. Add the grated butter to the dry ingredients and mix together.
- Whisk the cold sourdough discard and cold buttermilk together until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until mostly combined. It is okay if not all the flour is mixed in yet; everything will come together when the dough is rolled and shaped. Use: 200g cold sourdough discard (2/3 cup)120g cold buttermilk (1/2 cup)
- Lightly flour the work surface and turn the biscuit dough out onto it. Gently work the dough back together with your hands.
- Shape the dough into a square and roll it to about 9 to 11 inches.
- Use a bench scraper to fold the dough over itself, then roll the dough again. Repeat the fold-and-roll once more.
- Cut the dough into 6 to 7 biscuits.
- Line a baking sheet with parchment paper. Place the biscuits on the sheet, cover them, and freeze for at least 20 minutes.
Part 2
Baking
- Preheat oven to 425°F.
- Bake the chilled biscuits for 17-20 minutes, until golden and set.
Set a check timer
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, golden, and set through the center
Storage
Keep cooled biscuits airtight for up to 2 days or freeze before or after baking.
Reheat or serve
Warm at 350°F / 177°C for 5–8 minutes.
Keep Baking
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