Put your sourdough starter to use by making these incredibly delicious sourdough biscuits! You’ll never make regular biscuits again.
Sourdough starter is a God send. And I may be biased, but I think I make the best sourdough starter in the world. Whoever looked at some flour and water and said, “man, if I ferment this for a week and then add it to everything, it’s going to taste amazing”…..that person needs a big hug and a paid vacation. Seeing as they probably didn’t get those a few centuries ago.
I have always had a love for sourdough bread and starter, but when I started making sourdough I realized I needed more than just bread for all of this starter I had left over every week. I needed to make something with this starter!
Enter left stage…. “The Amy Who Makes Everything With Sourdough Starter”.
From chocolate cake and English muffins, to good old sourdough bread and starter. But my recent discovery? Biscuits….
Biscuits…
Biscuits…
Just saying it, you automatically want to follow the word with “gravy”.
Biscuits (and gravy) are a staple in the South. You should have them in your life no matter where you hail from. So why no sourdough biscuits? I thought to myself. Ahhh, yes, sourdough biscuits.
So I made them.
And I love them.
And I shall never make any other biscuit as long as I live. Well, that might be an exaggeration.
For all of my sourdough recipes, click here.
These biscuits are light and fluffy, and quite sourdoughy. You can reduce the amount of starter if they are too sour for you. In fact, you might start with a half cup instead of a whole cup in the recipe below. But we like to taste our sourdough, so the whole cup is perfect for us.
This recipe pairs well as a dinner biscuit with butter and jam, but it’s even better underneath a steamy hot ladle full of sausage or chipped beef gravy. This recipe is basically a regular biscuit recipe, but with the sourdough starter instead of milk or water.
Sourdough Biscuits
3 cups all purpose flour
2 tsp baking powder
3/4 stick butter, cold
2 cups sourdough starter
1 to 2 cups milk
- Combine flour, baking powder, and sourdough starter in a large bowl.
- With a grater, grate cold butter into flour mixture. Mix together until it resembles coarse crumbles.
- Add milk. The milk measurement will vary depending on the flour you use.
- Mix together until dough is just combined. It should be tacky but not sticky. Do no over knead.
- Turn out onto a very lightly floured surface, fold dough over onto itself several times, pat into 1″ to 2″ thickness and cut out biscuits.
- Place in a buttered cast iron skillet, biscuit sides touching one another, and cook at 425 for 12-15 minutes.
Sourdough Biscuits
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 3/4 stick butter, cold
- 2 cups sourdough starter
- 1 to 2 cups milk
Instructions
- Combine flour, baking powder, and sourdough starter in a large bowl.
- With a grater, grate cold butter into flour mixture. Mix together until it resembles coarse crumbles.
- Add milk. The milk measurement will vary depending on the flour you use.
- Mix together until dough is just combined. It should be tacky but not sticky. Do no over knead.
- Turn out onto a very lightly floured surface, fold dough over onto itself several times, pat into 1″ to 2″ thickness and cut out biscuits.
- Place in a buttered cast iron skillet, biscuit sides touching one another, and cook at 425 for 12-15 minutes.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Here are a few more recipes you might enjoy:
- Easy Sourdough Starter and Bread Recipe
- Artisan Sourdough Bread and Starter
- Traditional Sourdough Pancakes
- Long-Fermented Sourdough Cinnamon Rolls
- Long-Fermented Sourdough Dinner Rolls
- Whole Wheat Sourdough Tortillas
- Einkorn Sourdough Bread
- Homemade Mennonite Yeast Rolls
- Old Fashioned Mennonite Cinnamon Rolls
PIN FOR LATER
Ohh I love the look of these, yeh yet another great use for my starter 🙂 – thank you !
Looks fabulous. I need to try this recipe asap. However, I would really, really love for there to be metric measures – I find ‘cups’ a bit hard to work with!
Thank you
david
Totally agree with the metric but this is fairly easy to convert. One cup of flour is 120. But I’d also like to know what hydration you keep your sourdough at. Just he really liquid or stiff. This looks like a pretty forgiving recipe.
Very Nice!!.Everything went together very smooth.Thank You….Donna
awww yay! So happy you enjoyed it!
Hi Amy, I tried these last week, for some reason it was a gooey mess? Maybe more flour.
How many biscuits does this typically make? I know cutters vary, but on average?
I can get about 6 good sized biscuits out of this.
Is this using fed or unfed starter?
Always use fed starter 🙂
This is my first time doing a starter. I made the biscuits first and they are a little hard and no taste. What did I do wrong?
I would love to try the sourdough biscuits recipe but what is 3/4 stick butter? In England, we do not measure that way and therefore I don’t really know how to proceed. Can you enlighten me please?
1 stick of butter in the USA is equivalent to 1/2 cup or 4 ounces. So you can base it off of that weight 🙂 3/4 stick of butter would be a little over 1/4 cup of butter.
3/4 stick of butter is 6 Tablespoons
Did you modify this recipe recently? I thought I had made this one before and it didn’t include milk.. but maybe I am thinking of another one?
I did. Here is the original .
1 cup flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/3 cup butter cold and cut into pieces
1 cup sourdough starter
I am making these this morning and they are in the oven. The new recipe doesn’t have salt or soda, is this correct? I followed the new recipe and made 14 biscuits. Thanks
Just pulled them out of the oven and had them for breakfast. They were a little dense and not flaky and needed salt. I will try these again with the original recipe that makes only 6. I really liked using my iron skillets(2). I think with salt and soda back in the recipe they will be really good.
correct! It does have baking powder though.
Confused just a bit and want to make these.
You wrote:
you might start with a half cup instead of a whole cup in the recipe below. But we like to take our sourdough, so the whole cup is perfect.
But the recipient below it calls for 2 cups of starter.
??? Can you clarify please.
It should’ve (and now does) read that we like to taste the sourdough. In other words, if you want your sourdough biscuits to taste less sourdoughy, use less starter.
I noticed the same thing. In reading reviews and comments, she modified the recipe but did not modify the comments. Happy Baking!
I am so happy I found your site. Do you know if the biscuit recipe can be divided in half and still yield good results?
you can, it will just make less biscuits 🙂
Can you make and freeze prebaked biscuits for use later?
you can!
This looks so good! What a simple and versatile way to use sourdough!
Thanks for sharing! Does it keep long?
Any way to make this dairy free? Maybe use vegan butter?