Ingredients
- 1 cup (240 g) sourdough starter or discard
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar, optional
- 1/2 cup (113 g) cold unsalted butter
- 1/2 cup (120 ml) cold buttermilk or milk
- 1 tablespoon melted butter, for brushing
Step 1: Prepare the Dry Ingredients
Add the flour, baking powder, baking soda, salt, and sugar to a large bowl. Whisk everything together so the leavening agents and salt are evenly distributed.
Keeping the dry ingredients well mixed helps the biscuits rise evenly.
Step 2: Add the Cold Butter
Cut the cold butter into small cubes. Add it to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until you have a mixture containing both small crumbs and a few larger, flat pieces of butter.
Do not completely blend the butter into the flour. Those little pieces of cold butter are what help create flaky layers.
Step 3: Add the Sourdough Starter
Add the sourdough starter to the bowl. Pour in the cold buttermilk or milk.
Use a wooden spoon or spatula to gently mix everything together.
The dough should look slightly shaggy. Avoid mixing it too much because overworking the dough can make the biscuits tough.
Step 4: Bring the Dough Together
Turn the dough onto a lightly floured work surface.
Gently press it together with your hands. Don’t knead it like bread dough.
If the dough feels very dry, add a small splash of milk. If it feels too sticky, sprinkle a little flour over the surface.
Step 5: Create the Flaky Layers
This is the most important part.
Pat the dough into a rectangle about 1 inch thick.
Fold the dough in thirds, like folding a letter. Turn it 90 degrees, gently press it out again, and fold it once more.
Repeat this process 2–3 times.
These folds create thin layers of dough and butter, which will separate beautifully in the oven.
Step 6: Cut the Biscuits
Gently pat the dough to about 1 to 1½ inches thick.
Use a round biscuit cutter to cut the biscuits.
Press the cutter straight down rather than twisting it. Twisting can seal the edges and prevent the biscuits from rising properly.
Place the biscuits close together on a parchment-lined baking sheet.
For especially tall biscuits, arrange them so their sides are touching.
Step 7: Chill the Dough
Place the baking tray in the refrigerator for about 15–20 minutes.
This step helps keep the butter cold before baking, which contributes to flaky layers.
Meanwhile, preheat your oven to 220°C (425°F).
Step 8: Brush and Bake
Brush the tops lightly with melted butter.
Bake for approximately 15–20 minutes, or until the biscuits are puffed and golden brown.
The exact baking time can vary depending on the size of your biscuits and your oven.
Step 9: Serve Warm
Remove the biscuits from the oven and let them cool for a few minutes.
They are especially delicious while warm.
Serve them with:
- Butter
- Honey
- Jam
- Cream cheese
- Scrambled eggs
- Soup
- Gravy
Tips for Extra-Flaky Biscuits
Keep everything cold: Cold butter is one of the biggest secrets to flaky biscuits.
Don’t overmix: Mix only until the dough comes together.
Use visible pieces of butter: Small flat pieces of butter create pockets and layers as the biscuits bake.
Don’t twist the cutter: A straight downward cut helps the biscuits rise.
Don’t use too much flour: Excess flour can make the biscuits dry.
Chill before baking: A short chilling period helps the butter stay firm.
Make-Ahead Option
You can prepare the biscuits, cut them, and place them on a lined tray. Cover them and refrigerate until you’re ready to bake.
You can also freeze the unbaked biscuits in a single layer and then transfer them to a freezer-safe container. Bake them from frozen, adding a few extra minutes to the baking time.
Why Sourdough Makes These Biscuits Special
Sourdough starter adds a subtle tangy flavor that makes these biscuits taste more interesting than ordinary biscuits. Using discard is also a convenient way to reduce food waste when maintaining a sourdough starter.
The combination of sourdough starter, cold butter, baking powder, and gentle folding produces biscuits that are tender inside with wonderfully flaky layers.
Final Result
The perfect sourdough biscuit should be golden on top, tender in the center, buttery, and easy to pull apart into layers. Serve them warm for the best texture and flavor.
Quick Recipe Summary
Prep time: 20 minutes
Chilling time: 15–20 minutes
Bake time: 15–20 minutes
Oven: 220°C / 425°F
Yield: About 8–10 biscuits
These flaky sourdough biscuits are an excellent breakfast or side dish and a delicious way to use extra sourdough starter.
