Flaky Sourdough Buttermilk Biscuits You Can Make in Under an Hour
As an Amazon Associate I earn from qualifying purchases.
Make soft, flaky Sourdough Buttermilk Biscuits in under an hour! This easy recipe uses sourdough discard, grated butter, and buttermilk for tall, tender layers.
Soft, Flaky, and So Easy
These sourdough buttermilk biscuits are buttery, tender, and packed with that signature tang—no fancy steps required.
Ready in Under an Hour
From prep to plate in less than 1 hour, these biscuits are perfect for busy mornings or last-minute dinners.
The Secret? Frozen Grated Butter
Grate and freeze your butter before mixing—it’s the key to tall, flaky layers in every bite.
Use Up That Sourdough Discard
Put your sourdough discard to delicious use—it adds the perfect tang and soft texture.
Buttermilk or Kefir—Your Call
Use buttermilk or thick kefir for a tender crumb and that classic biscuit flavor.
Don’t Overmix the Dough
Mix just until the dough comes together—shaggy and rough is exactly what you want.
How to Serve ‘Em
Serve warm with butter, jam, honey, or sausage gravy—these work for any meal.
Want Tall, Fluffy Layers?
Use a sharp biscuit cutter and don’t twist—clean cuts help the layers rise sky-high.
Make-Ahead Magic
Chill the dough overnight or freeze biscuit rounds—just bake fresh when you’re ready.
Save This Recipe Forever
This one’s a keeper—soft, flaky, tangy biscuits that come out perfect every time.
