Flaky Sourdough Biscuits
These sourdough biscuits rise sky-high with perfectly buttery, flaky layers. They can be made using either sourdough discard or active starter for a wonderful morning treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 6 biscuits
Equipment
- Baking sheet or 9″ pie pan
- Mixing bowls
- Box grater (or food processor)
- 2 1/2″ Round biscuit cutter (or the rim of a glass)
Ingredients
Biscuit Dough
- 1 cup (125 g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp granulated sugar (or substitute honey/coconut sugar)
- 1 tsp table salt
- 8 tbsp (113 g) unsalted butter, very cold
- 3/4 cup (165 g) sourdough discard (or active starter)
- 1/4 to 1/2 cup milk or buttermilk (added as needed based on handwritten notes)
Topping (Optional)
- 1 tbsp melted salted butter (for brushing after baking)
Instructions
1. Prep and Dry Ingredients
- Preheat your oven to 425°F (218°C) and lightly butter a 9″ pie pan or baking sheet. Set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt until well combined.
2. Cut in the Butter
- Use a box grater to grate the frozen butter directly into the flour mixture.
- Gently toss together until the mixture resembles coarse crumbs with visible pieces of butter.
3. Mix the Dough
- Add the sourdough discard. If the dough feels too dry to hold together, work in your milk or buttermilk a little bit at a time (between 1/4 and 1/2 cup) until a cohesive dough forms.
- Use a spatula to bring the ingredients together. Do not overwork the dough; keep your hands off it as much as possible so the butter stays cold.
4. Laminate for Layers
- Turn the loose dough out onto a lightly floured surface and fold it completely in half over itself.
- Flatten it gently with your hands, rotate it 90 degrees, and fold it in half again.
- Repeat this process 5 times total to build up your flaky layers.
5. Cut the Biscuits
- Flatten the dough one final time until it is just under 1 inch thick.
- Dust your 2 1/2″ biscuit cutter with flour.
- Press the cutter straight down into the dough without twisting, then drop the biscuit into your prepared pan.
- Gather the scraps gently to cut out your remaining biscuits until you have at least 6 total. Arrange them so they are barely touching.
6. Bake
- Bake at 425°F (218°C) for 12 minutes or until the tops turn a light golden brown.
- Remove from the oven and immediately brush the tops with melted salted butter. Serve warm.
Chef’s Notes
- Food Processor Method: You can pulse the dry ingredients and tablespoon-sized chunks of cold butter together in a food processor until coarse crumbs form. Pulse in the starter until it just clings together, then move directly to the laminating step.
- Using Active Starter: If using active starter instead of discard, consider completing the recipe through step 5, covering the pan, and refrigerating overnight to deepen the fermentation flavor. Increase the bake time to 14–15 minutes when baking cold from the fridge.
- Browning Tip: These biscuits naturally stay pale. For a deeper golden color, brush the tops with a splash of milk, cream, or an egg wash just before they go into the oven.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
Nutrition Facts
- Serving Size: 1 Biscuit
- Calories: 246 kcal
- Carbohydrates: 24 g
- Protein: 3 g
- Fat: 15 g
- Sodium: 541 mg