Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (240 g) sourdough starter or discard
• 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
• 1 tablespoon melted butter, for brushing the tops

Equipment

• Large mixing bowl
• Pastry cutter or fork
• Rolling pin, optional
• Biscuit cutter
• Baking sheet
• Parchment paper

Step 1: Prepare the Dry Ingredients

Place the flour in a large mixing bowl.

Add the baking powder, baking soda, salt, and optional sugar.

Whisk everything together until evenly combined.

The baking powder and baking soda help the biscuits become light and fluffy while the salt adds flavor.

Step 2: Add the Cold Butter

Cut the cold butter into small cubes.

Add the butter to the flour mixture.

Using a pastry cutter, fork, or your fingertips, gently work the butter into the flour.

Stop when you have a mixture that looks crumbly but still contains some small, visible pieces of butter.

Don’t completely blend the butter into the flour.

Those little pieces of butter melt during baking and create steam, helping form beautiful flaky layers.

Step 3: Add the Sourdough Starter

Add the sourdough starter to the bowl.

Pour in the cold buttermilk.

Using a wooden spoon or spatula, gently stir everything together.

The dough will look somewhat shaggy and sticky. That’s completely normal.

Don’t keep mixing until the dough becomes perfectly smooth.

Step 4: Bring the Dough Together

Lightly flour your work surface.

Turn the dough onto the surface.

Gently press the dough together with your hands.

If it is extremely sticky, sprinkle a small amount of flour over it. Avoid adding too much flour because this can make the finished biscuits dry.

The dough should remain soft and slightly tacky.

Step 5: Fold the Dough

This step creates the famous flaky layers.

Gently pat the dough into a rectangle about 1 inch thick.

Fold one side toward the center and then fold the other side over it, similar to folding a letter.

Turn the dough 90 degrees.

Gently press it into a rectangle again.

Repeat the folding process 2–3 times.

Don’t knead the dough. Gentle folding is enough.

Step 6: Cut the Biscuits

Pat the dough to approximately 1 to 1½ inches thick.

Dip a biscuit cutter lightly in flour.

Press the cutter straight down into the dough.

Don’t twist the cutter.

Twisting can compress the edges and make it harder for the biscuits to rise.

Place each biscuit onto a parchment-lined baking sheet.

For taller biscuits, arrange them fairly close together so they support each other as they rise.

Step 7: Chill the Biscuits

Place the tray in the refrigerator for about 15–20 minutes.

This helps keep the butter cold before baking.

While the biscuits are chilling, preheat your oven to:

220°C (425°F)

A properly hot oven helps the biscuits rise quickly.

Step 8: Brush the Tops

Remove the biscuits from the refrigerator.

Brush the tops lightly with melted butter.

For an extra golden top, you can brush them with a little buttermilk instead.

Don’t brush the sides heavily because this can interfere with the biscuits separating into layers.

Step 9: Bake

Place the tray in the preheated oven.

Bake for approximately 15–20 minutes, or until the biscuits have risen and the tops are beautifully golden brown.

Keep an eye on them during the final few minutes because oven temperatures can vary.

Step 10: Cool Slightly

Remove the biscuits from the oven.

Allow them to rest for about 5 minutes.

They are best served warm while the inside is soft and the buttery layers are still deliciously tender.

How to Serve Sourdough Buttermilk Biscuits

These biscuits are incredibly versatile.

Serve them with:

• Butter and honey
• Strawberry or berry jam
• Cream cheese
• Scrambled eggs
• Breakfast sandwiches
• Chicken gravy
• Vegetable soup
• Chicken soup
• Cheese
• Fresh fruit

You can also split them open and add your favorite breakfast filling.

Tips for Perfect Flaky Biscuits

Keep the Butter Cold

Cold butter is extremely important. If the butter becomes warm while you’re preparing the dough, place the dough in the refrigerator for a few minutes.

Use Cold Buttermilk

Cold buttermilk helps maintain the temperature of the dough and keeps the butter from melting prematurely.

Don’t Overwork the Dough

Overmixing develops gluten and can result in tough biscuits.

Mix just until the ingredients come together.

Don’t Add Too Much Flour

A slightly sticky dough is better than a dry dough.

Use just enough flour to make the dough manageable.

Fold Instead of Knead

A few gentle folds create layers without making the biscuits tough.

Bake Immediately After Chilling

Once the biscuits are cold and the oven is hot, bake them right away for the best rise.

Using Sourdough Discard

This recipe is perfect for sourdough discard.

Discard is the portion of starter that is removed during regular feeding. Instead of throwing it away, you can use it in recipes such as biscuits, pancakes, waffles, muffins, and crackers.

The sourdough starter gives these biscuits a mild tangy flavor that pairs beautifully with the buttery dough.

Can I Use Active Sourdough Starter?

Yes.

You can use either active starter or discard in this recipe.

If using a very active starter, the biscuits may have a slightly more noticeable fermented flavor.

For a milder flavor, use recently fed starter or discard.

Make-Ahead Biscuits

You can prepare the biscuit dough ahead of time.

Cut the biscuits and arrange them on a lined baking tray.

Cover them and refrigerate them until you’re ready to bake.

For longer storage, freeze the unbaked biscuits in a single layer.

Once frozen, transfer them to a freezer-safe container or bag.

When you’re ready to bake, place the frozen biscuits directly on a baking tray and bake in a preheated oven. They may need a few additional minutes compared with fresh biscuits.

How to Store Leftover Biscuits

Allow leftover biscuits to cool completely.

Store them in an airtight container at room temperature for about 1–2 days.

For longer storage, refrigerate or freeze them.

To warm them, place them in a preheated oven for a few minutes. This helps restore their crisp exterior and soft center.

Common Problems

My Biscuits Didn’t Rise

This can happen if the baking powder or baking soda is old, the dough was overworked, or the butter became too warm.

Make sure your leavening agents are fresh and keep the ingredients cold.

My Biscuits Are Tough

The most common reason is overmixing or adding too much flour.

Handle the dough gently and stop mixing as soon as it comes together.

My Biscuits Spread Too Much

The butter may have become too warm.

Chill the cut biscuits before baking and make sure your oven is fully preheated.

My Biscuits Are Dry

Too much flour or overbaking can cause dryness.

Measure the flour carefully and remove the biscuits once they are golden and baked through.

Recipe at a Glance

Prep Time: 20 minutes
Chilling Time: 15–20 minutes
Bake Time: 15–20 minutes
Total Time: About 55–60 minutes
Yield: 8–10 biscuits
Oven Temperature: 220°C / 425°F

Final Thoughts

These homemade sourdough buttermilk biscuits are one of the easiest ways to turn leftover sourdough starter into something delicious. The combination of tangy sourdough, creamy buttermilk, and cold buttery layers produces biscuits that are tender inside, golden outside, and wonderfully flaky.

For the best results, remember the four key rules: keep the ingredients cold, don’t overmix, fold the dough gently, and bake in a hot oven. Serve them warm with butter and honey, jam, eggs, or alongside your favorite soup.