If you love sourdough but need to make some biscuits quickly, this is the recipe to use! These flaky sourdough biscuits are delicious and super easy to make.
Does My Sourdough Need to Be Active?
The great thing about this recipe is that you can use active sourdough starter or sourdough discard. Since this recipe uses baking powder and soda, you will get a beautiful rise no matter what.
These flaky sourdough biscuits are the perfect balance of sweet and tangy. Their flaky texture is hard to beat. You can serve these with breakfast, lunch, supper, or for a snack.
Quick and Easy Flaky Sourdough Biscuits Tutorial
Quick Flaky Sourdough Biscuit Meal Ideas
- Butter and jam – you can never go wrong with a bit of butter and jam on a biscuit
- Sausage, egg, and cheese biscuit – a great protein packed start to your day
- Peanutbutter and jelly – serve it as lunch or a quick after school snack
- Fried chicken and biscuits – make your own chicken biscuits at home
Flaky Sourdough Biscuit Ingredients:
- 2 cups of flour
- 2 teaspoons of sugar
- 3/4 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1/2 cup of cold unsalted butter
- 1 cup of sourdough
- 1/2 cup of milk
Flaky Sourdough Biscuit Directions:
Preheat the oven to 450 degrees. Put your cast iron skillet in the oven to preheat as well. If you do not have a cast iron skillet, you can bake these biscuits on a cookie sheet (you do not need to preheat the cookie sheet).
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Next, grate one stick of cold butter and gently stir it into the dry ingredients.
Measure out 1 cup of active sourdough started and a half cup of milk. Mix them together in the measuring cup.
Pour your wet ingredients into the bowl with the dry ingredients.
Stir until the dough starts to come together. Once you have a rough dough, pour it out onto a floured cutting board to knead by hand. If your dough is too dry, add a tablespoon of milk at a time until it comes together. The amount of milk needed can vary based on the hydration of your starter.
Don’t over knead the dough. Once it all comes together, fold it twice and then flatten to about a 1/2 inch thickness.
Cut your biscuits. Do not twist the biscuit cutter. Try to reshape the dough as little as possible during this process.
Preheat your cast iron pan in the oven. Melt a slice of butter in the pan before transferring your biscuits.
Bake at 450 degrees for 12-15 minutes until the tops are golden brown.
Serve warm and enjoy your flaky sourdough biscuits!
Flaky Sourdough Biscuits
These sourdough biscuits are delicious, flaky, and super easy to make.
Ingredients
- 2 Cups of flour
- 2 teaspoons of sugar
- 3/4 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1/2 cup of cold unsalted butter
- 1 cup of sourdough
- 1/2 cup of milk
Instructions
- Preheat the oven to 450 degrees. If baking the biscuits in a cast iron skillet, preheat the skillet as well.
- In a large bowl, combine 2 cups of flour, 2 teaspoons of sugar, 3/4 teaspoon of baking soda, 2 teaspoons of baking powder, and 1 teaspoon of salt.
- Grate one cold stick of unsalted butter and gently stir it into the dry ingredients.
- Measure out 1 cup of active sourdough starter (you can also use sourdough discard) and a half cup of milk into a liquid measuring cup. Mix them together before the next step.
- Pour your wet ingredients into the bowl with the dry ingredients.
- Stir until the dough starts to come together. Then transfer it to a floured cutting board and knead by hand. See the note if your dough is too dry.
- Knead the dough just until it comes together. Do not over knead. Fold it twice and then flatten it to about a 1/2 inch thickness.
- Cut your biscuits. Do not twist the biscuit cutter. Try to reshape the dough as little as possible during this process.
- Place your biscuits on a preheated and buttered cast iron skillet or a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until the tops are golden brown.
Notes
If your dough is too dry, add a tablespoon of milk at a time until it comes together. The amount of milk needed can vary based on the hydration of your starter.
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thanks for this recipe! Can’t wait to try it
I hope you enjoy it!