Homemade Sourdough Biscuits

WANT TO SAVE THIS RECIPE?

Few things feel as cozy as pulling a tray of golden Homemade Sourdough Biscuits from the oven. They rise tall, split into tender layers, and carry that gentle sourdough tang that makes every bite taste a little more special than an ordinary biscuit.

This is the kind of baking that works for weekend breakfasts, soup nights, holiday spreads, or a simple butter-and-honey moment at the kitchen counter. With cold butter, active baking powder, and sourdough discard, these biscuits turn crisp on the outside while staying soft, flaky, and comforting inside.

---

Preparation Phase & Tools to Use for Homemade Sourdough Biscuits

Before mixing the dough, make sure the butter and buttermilk are cold. Cold ingredients are what help Homemade Sourdough Biscuits puff into flaky layers instead of baking flat or dense. Preheat the oven fully, line the baking sheet, and keep a light hand when handling the dough.

A large mixing bowl gives the flour, butter, and sourdough discard enough room to combine without overworking. A pastry cutter, box grater, or fork helps break the cold butter into small pieces so it can steam in the oven and create layers. A measuring cup and spoons keep the balance accurate, especially for baking powder and salt. A bench scraper makes folding and shaping easier, while a round biscuit cutter gives clean edges that help the biscuits rise tall. A parchment-lined baking sheet prevents sticking and encourages even browning.

---

Ingredients for the Homemade Sourdough Biscuits

All-purpose flour gives the biscuits structure while keeping the crumb tender enough to split easily.

Baking powder provides the main lift, helping the biscuits rise quickly in the hot oven.

Salt balances the butter and sourdough flavor so the biscuits taste savory and full.

Sugar adds a very light sweetness and encourages golden tops without making the biscuits taste like dessert.

Cold unsalted butter creates flaky pockets throughout the dough and adds rich flavor.

Sourdough discard brings gentle tang, moisture, and that homemade sourdough character.

Cold buttermilk softens the dough, adds tenderness, and supports the biscuit’s light texture.

Melted butter brushed on after baking gives the tops a glossy finish and extra buttery flavor.

---

How To Make the Homemade Sourdough Biscuits

Step 1: Preheat and Prepare the Pan

Preheat the oven to 425°F. Line a baking sheet with parchment paper so the biscuits bake evenly and release easily after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. This spreads the leavening evenly so every biscuit rises well.

Step 3: Cut in the Cold Butter

Grate the cold butter or cut it into small cubes, then work it into the flour mixture until the pieces look like coarse crumbs with a few pea-sized bits. Those small butter pockets are what create flaky layers.

Step 4: Add the Sourdough and Buttermilk

Stir in the sourdough discard and cold buttermilk just until a shaggy dough forms. The dough should look slightly rough, not smooth or overmixed.

Step 5: Fold for Flaky Layers

Turn the dough onto a lightly floured surface. Gently pat it down, fold it over itself, and repeat a few times. This simple folding creates those beautiful biscuit layers without kneading.

Step 6: Cut the Biscuits

Pat the dough into a 1-inch thick rectangle. Press a round biscuit cutter straight down without twisting, then lift it straight up. Twisting can seal the edges and reduce the rise.

Step 7: Arrange and Bake

Place the biscuits on the prepared baking sheet. Set them close together for soft sides or slightly apart for crisp edges. Bake for 14 to 16 minutes, until the tops are golden brown.

Step 8: Brush and Serve

Brush the hot biscuits with melted butter as soon as they come out of the oven. Serve warm while the edges are crisp and the centers are tender.

---

Serving and Storing Homemade Sourdough Biscuits

Homemade Sourdough Biscuits are best served warm, split open with salted butter, honey, jam, sausage gravy, or a fried egg. They also make a cozy side for soups, stews, roasted chicken, chili, and breakfast casseroles.

To store leftovers, let the biscuits cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed freezer bag for up to 2 months. Reheat in a 325°F oven until warmed through, or split and toast them for a crisp edge.

---

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes. Active starter works well, but it may make the biscuits slightly lighter and a little more tangy. Use the same amount as sourdough discard.

Why did my biscuits not rise tall?

The butter may have softened too much, the baking powder may be old, or the biscuit cutter may have been twisted while cutting. Keep ingredients cold and press the cutter straight down.

Can I make the dough ahead of time?

Yes. Cut the biscuits, place them on a baking sheet, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding a minute or two if needed.

Can I freeze Homemade Sourdough Biscuits before baking?

Absolutely. Freeze the cut biscuits on a tray, then transfer them to a freezer bag. Bake from frozen at 425°F, adding a few extra minutes to the bake time.

What should the dough feel like?

It should be soft, slightly shaggy, and lightly tacky. If it feels very wet, dust the surface with a little flour while shaping, but avoid adding too much.

---

Want More Bread and Breakfast Ideas?

If these Homemade Sourdough Biscuits are your kind of comfort baking, you’ll probably enjoy these other Life With Olivia favorites:

• Soft and Fluffy Homemade Naan Bread for a warm, pillowy bread to serve with dinner.

• Homemade Flaky Croissants when you want a buttery baking project with beautiful layers.

• Best Fluffy Pancake Recipe for an easy breakfast that feels weekend-worthy.

• Cottage Cheese Egg Bites Recipe if you want a protein-rich breakfast idea.

• Sausage French Toast Roll-Ups for a sweet-and-savory brunch treat.

---

Save This Homemade Sourdough Biscuits for Later

📌 Save these Homemade Sourdough Biscuits to your Pinterest breakfast or bread board so you can come back to them whenever your sourdough discard needs a delicious purpose.

For more daily recipe inspiration, follow Life With Olivia on Pinterest here: Life With Olivia Pinterest.

And let me know in the comments how your biscuits turned out. Did you serve them with honey, gravy, jam, or extra butter? I love hearing the little touches that make each batch your own.

---

Print

WANT TO SAVE THIS RECIPE?