The Easiest Sourdough Buttermilk Biscuits
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These Sourdough Buttermilk Biscuits are the kind of biscuits you’ll want to make again and again. They’re soft, flaky, and have just the right amount of tang from the sourdough discard. The best part? They come together quickly. Just 15 minutes of prep and they bake up in about 15 minutes, so they’re perfect for busy mornings. The trick to getting these sourdough biscuits just right is freezing the grated butter and not overmixing the dough. Serve them with butter, jam, or gravy, and you’ve got a biscuit that will make any meal feel special.
Why You’ll Love Sourdough Buttermilk Biscuits
- Flaky Layers: The grated, frozen butter creates perfectly flaky layers in every bite. Just the way a biscuit should be.
- Quick and Easy: With only 15 minutes of prep time, these biscuits come together fast, making them perfect for a busy morning or last-minute meal.
- Tangy Flavor: The sourdough discard adds a unique tang that gives these biscuits a little extra something compared to your average recipe.
- Golden Brown Perfection: These biscuits bake up beautifully golden on the outside, with a soft and fluffy interior.
- Versatile: Serve them with butter, jam, or gravy. These biscuits work for any occasion, whether it’s breakfast, brunch, or dinner.
Ingredients Needed To Make Sourdough Buttermilk Biscuits
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour
- Kosher salt
- Baking powder
- Baking soda
- Sugar or honey granules
- Butter, cold and grated
- Sourdough discard
- Buttermilk or plain kefir
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Sourdough Buttermilk Biscuits
- Preheat the oven and prepare a baking sheet with parchment paper.
- Grate the butter and freeze it while you prepare the other ingredients.
- Mix the sourdough discard and buttermilk together.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet mixture and stir in the frozen butter.
- Mix until the dough comes together but remains a bit rough and clumpy.
- If the dough feels too warm, chill it briefly.
- Roll out the biscuit dough into a thick rectangle and cut into biscuits using a sharp biscuit cutter.
- Place the biscuits on the baking sheet and bake until golden.
- Serve warm with your favorite toppings.
Commonly Asked Questions
Can I use a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with other types of flour if you prefer. Just keep in mind that using something like whole wheat flour may affect the biscuit’s lightness, making them denser. If you decide to try a different flour, you might need to adjust the liquid a bit to get the right consistency.
Why is it important to freeze the grated butter?
Freezing the grated butter helps keep it cold, which is key to creating those delicious, flaky layers. When the butter stays cold, it doesn’t fully mix into the dough, creating pockets that puff up during baking. This results in biscuits that are light, airy, and tender.
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How can I make sure my biscuits have those perfect flaky layers?
Use a cookie cutter-style biscuit cutter with sharp edges. This helps cleanly cut through the dough and allows the biscuits to rise properly. If you use a dull-edge tool like a cup, it can pinch the edges of the dough, preventing it from rising -and that means no flaky layers.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the fridge for a few hours or overnight. Just be sure to chill it properly, and when you’re ready to bake, roll it out and cut the biscuits as directed. Chilling the dough also helps with texture, so don’t skip this step if you have time.
How should I store leftover biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to two days. They’re best when fresh, but they will still taste great for a day or two. If you want to store them for longer, you can pop them in the freezer, and just reheat them in the oven for a few minutes when you’re ready to enjoy them.
What if my dough feels too sticky or too dry?
If the dough feels too sticky, add a little more flour to make it easier to work with. On the other hand, if the dough is too dry and isn’t coming together, add a small amount of extra buttermilk or kefir to help bring it together. Remember, the dough should be rough and shaggy, not smooth like a bread dough.
Can I use a different liquid instead of buttermilk?
Yes, if you don’t have buttermilk, you can use plain kefir for a similar tangy effect. Alternatively, you could use regular milk mixed with a splash of vinegar to mimic the acidity of buttermilk. This will still give you soft and tender biscuits with a great flavor.
Why did my biscuits not rise?
If your biscuits didn’t rise as expected, it could be because the dough was overworked or the butter got too warm before baking. Make sure to handle the dough as little as possible, and always keep the butter cold for the best rise.
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Sourdough Buttermilk Biscuits
Equipment
- Box grater (largest grate option)
- Wooden spoon or stand mixer with pastry attachment
- Biscuit cutter (sharp-edged)
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ¼ tsp kosher salt
- 2 ¼ tsp baking powder
- ¾ tsp baking soda
- 2 ½ tsp sugar or honey granules
- 10 tbsp butter cold and grated
- 1 cup sourdough discard
- ¾ cup buttermilk or plain kefir
Instructions
Preheat & Prepare:
- Preheat oven to 450°F.
- Line a baking sheet with parchment paper.
- Grate the butter using the largest side of a box grater.
- Place the grated butter in a bowl and freeze while you prepare the dough.
Mix Wet Ingredients:
- In a bowl, mix sourdough discard and buttermilk (or kefir) until combined.
Mix Dry Ingredients:
- In a separate large bowl, whisk together flour, salt, baking powder, baking soda, and sugar (or honey granules).
Combine & Form Dough:
- Add dry ingredients to the wet mixture.
- Add in the frozen grated butter.
- Mix with a wooden spoon or a stand mixer with a pastry attachment (do not use a dough hook or whisk).
- Mix until just incorporated—the dough should be shaggy and rough with visible butter pieces.
Chill if Needed:
- If butter starts to melt, refrigerate the dough for 20 minutes before rolling.
Roll & Cut:
- Lightly flour a work surface.
- Roll dough out to ¾-inch thickness using a rolling pin.
- Use a sharp biscuit cutter to cut biscuits (do not twist the cutter).
- For softer biscuits: Place biscuits touching each other in the center of the baking sheet.
- For crispier edges: Space them apart evenly.
- Re-roll scraps and cut again until you use up the dough.
Bake:
- Bake for 11-15 minutes or until the tops are light golden brown.
- Do not brush with buttermilk or butter before baking, as it can cause burning.
- Enjoy!
- Serve warm with butter, jam, or honey!
Notes
- Grate & Freeze the Butter: Grating butter makes it easier to incorporate, and freezing keeps it cold for flaky layers.
- Minimize Handling: Use a bench scraper or a pastry mixer attachment to avoid warming the dough with your hands.
- Use a Sharp Biscuit Cutter: A dull edge (like a cup) will press down the layers and prevent a good rise.
- Refined Sugar Alternative: Honey granules (from Spiceology) add a subtle honey sweetness.
- Buttermilk Substitute: High-quality, unflavored kefir works just as well and provides extra benefits.
- Salt Choice: Kosher salt is recommended, but Himalayan salt also works well.
- Don’t Overmix: The dough should be rough and clumpy with visible butter pieces for flakiness.
Nutrition
These Sourdough Buttermilk Biscuits are definitely going to become a regular in my kitchen. The sourdough discard adds a little something extra, and the flaky layers make each bite a bit of magic. Whether you’re enjoying them fresh out of the oven with butter or serving them with your favorite gravy, they’re simple, delicious, and perfect every time. Trust me, once you try these, you’ll be hooked!
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- Sourdough Chocolate Chip Cookies