Easy Sourdough Biscuits From Scratch

These easy sourdough biscuits are a must-try for any occasion! You’ll take one bite and toss the other biscuit recipes out. They come out with a perfectly browned top and pillowy insides. Top them with homemade hamburger gravy for a delicious breakfast.

2 biscuits on a tray
source: Plum Branch Home

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Over the last few years I’ve tested out many biscuit recipes but this one is by far my favorite. The sourdough gives them a perfect savory tang while the texture becomes cloud like.

If you’re super busy through the week and can’t find time, bake a batch on Saturday or Sunday. You can either store them in a breadbox, fridge, or freezer. This way when Monday morning rolls around you can pop one in the toaster and have a homemade breakfast ready to go!

Easy Sourdough Biscuits Recipe Inspiration

After moving to the South, Tennessee, I had to come up with my very own biscuit recipe. So I began researching online and in library books for the best biscuit baking tips and tricks. That’s how this recipe was created, using old-fashioned southern methods. As well as my unique sourdough spin.

Video Tutorial

Benefits of Sourdough

Did you know sourdough is super beneficial for keeping a healthy gut? Sourdough starters are full of good bacteria, like in probiotic supplements, from the fermentation process happening each time you feed it.

When you add your fluffy sourdough starter to bread, biscuits, cakes, scones, etc. you’re adding good bacteria to your food. When you eat those goodies, your stomach is benefited from the fermentation process breaking down your food more efficiently.

My Secret for the Best Sourdough Biscuits in Under 2 Hours

So many people have recipes that take 12 hours+. I love long recipes but sometimes you are in dire need of something quick. When a sourdough recipe calls for 12+ hours, it usually allows the dough to rise and ferment.

This creates all those amazing bubbles, increased nutrition for gut health, and a more developed sourdough flavor. That’s all amazing but creating a shortcut doesn’t mean you have to do without the benefits.

If you take frozen biscuits and place them on a hot sheet pan in a preheated oven they will be so fluffy. This is how you get a perfect texture in under 2 hours: freezing the dough before baking.

When you put that dough in the oven straight from the freezer, the steam created evaporates upward. This causes the frozen dough to rise with the hot steam during the baking process. When the sourdough biscuits are done baking, you’re left with a perfectly golden brown top and the softest inside.

2 biscuits on parchment
Source: Plum Branch Home

Recipe FAQ

What kind of butter is best to use?

When making biscuits be sure to use cold stick butter (dairy or dairy-free). Refrain from using margarine from a tub if you can. It can work but you won’t achieve the same texture.

Does my dough need to rise?

Not for this recipe, because we’re freezing the dough and placing it directly into a hot oven, the steam helps take care of everything while baking. That’s how you can cut down on the time!

What flour should I use?

The best flour to use is organic unbleached all-purpose flour, it helps keep the sourdough’s good bacteria alive to do the work it needs to. If you use bleached flour it can kill your starter.

How soon before baking should I feed my starter?

Anywhere from 4-12 hours before baking is the best time to feed your starter. Personally, I feed my sourdough starter 12 hours before using it, give or take. I get it out of the fridge in the morning, feed it, then use it around supper time.

How do you make biscuits flaky?

For flaky biscuits, you’ll want to use very cold butter and don’t handle the dough too much when cutting out the biscuits. You want to avoid letting the butter melt.

How do you make the sourdough flavor stronger?

For a stronger flavor, let the dough ferment in the fridge for 12–24 hours. This allows the sourdough cultures to ferment the other ingredients, giving the dough a delicious tang. 

Why are my sourdough biscuits flat?

Flat biscuits can be the result of your butter melting in the dough before you put them in the oven, or you may have used old baking powder or soda. 

Can I freeze homemade sourdough biscuits?

Yes, you can freeze sourdough biscuits before or after you bake them! If you bake them let them cool completely, then freeze in a freezer container or bag for up to 3 months. 

Can you make biscuits with sourdough starter?

Of course! You can use fed starter or sourdough discard for biscuits.

Ingredients for this Sourdough Biscuit Recipe

  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • cold butter
  • water
  • sourdough starter (discard or fed starter)
up close shot of a biscuit
Source: Plum Branch Home

How to Make Sourdough Biscuits From Scratch

  • Prepare a large sheet pan with parchment paper or lightly grease pan with butter, sprinkle on flour, and turn upside down to get rid of excess.
  • Combine flour, baking soda, baking powder, garlic powder, onion powder, pepper, salt, and shredded cheese in a mixing bowl.
  • Use a cheese grater to shred butter or cut cubes of butter into the flour mixture with a fork until pea-sized.
  • Add in water and sourdough starter, mixing until combined (if you can’t get all the flour combined right now, that’s okay).
  • Turn dough out on the counter and combine fully with your hands; don’t knead (add 1-2 Tbsp extra liquid if needed).
  • Fold dough in half, then in half again. Do this twice to create layers.
  • Use your hands to gently form a 6×8 rectangle about 1 1/2 inches thick (don’t overwork the dough).
  • Cut biscuits out with a biscuit cutter or mason jar with a straight up-and down motion. Do not turn the cutter; it’ll seal the biscuits and prevent layers. Place each biscuit on the sheet pan 1-2 inches apart.
  • When done cutting biscuits, don’t combine the excess dough for more cutting. Instead, roll the excess dough into 4 logs to place around the biscuits on the outer edges of the baking sheet.
  • Place in the oven and bake at 400 degrees Fahrenheit for 18–20 minutes (tops will be golden brown and set).

How to Long Ferment these Biscuits Overnight

If you want more gut health benefits, you can ferment the biscuit dough in the fridge overnight after you whip it up before cutting out the biscuits. The dough can sit in the fridge covered for up to 24 hours before baking. 

How to Serve These Biscuits

My favorite way to serve these biscuits is topped with homemade strawberry jam or sausage gravy from scratch. My husband isn’t a big fan of biscuits and gravy, but every time I whip up a batch, he can’t get enough!

Storing and Reheating Tips

You can store these biscuits in an air-tight container on the counter for 3 days, in the fridge for 5, or in the freezer up to 3 months.

Reheat these biscuits by warming them in a preheated oven or toaster until warm.

Helpful Kitchen Tools

  • mixing bowl
  • fork or pastry cutter
  • sheet pan
  • unbleached parchment paper
  • biscuit cutter
  • cheese grater (for butter)

More Sourdough Biscuits and Scones to Make

Full Printable Recipe

I love hearing how much you love my recipes, be sure to leave a review below and tag me on Instagram @plumbranchhome to share your photos!

2 biscuits on a tray

The Fluffiest Sourdough Biscuit Recipe

Molly LaFontaine of Plum Branch Home
These easy sourdough biscuits are a must-try for any occasion! You'll take one bite and toss the other biscuit recipes out. They come out with a perfectly browned top and pillowy insides. Top them with homemade hamburger gravy for a delicious breakfast.
Prep Time 15 minutes
Cook Time 20 minutes
Freezing Time 1 hour
Total Time 1 hour 35 minutes
Course Side Dish, Sourdough Recipes
Cuisine Sourdough
Servings 4 large biscuits

Equipment

  • 1 Mixing Bowl
  • 1 fork
  • 1 sheet pan

Ingredients
  

  • 2 1/3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup cold butter (salted stick butter works best)
  • 3/4 cup water
  • 1/2 cup sourdough starter (fed or discard)

Instructions
 

  • Prepare a large sheet pan with parchment paper or lightly grease pan with butter, sprinkle on flour, and turn upside down to get rid of excess.
  • Combine flour, baking soda, baking powder, and salt in a mixing bowl.
  • Use a cheese grater to shred butter or cut cubes of butter into the flour mixture with a fork until pea-sized.
  • Add in water and sourdough starter, mixing until combined (if you can’t get all the flour combined right now, that’s okay).
  • Turn dough out on the counter and combine fully with your hands; don’t knead (add 1-2 Tbsp extra liquid if needed).
  • Fold dough in half, then in half again. Do this twice to create layers.
  • Use your hands to gently form a 6×8 rectangle about 1 1/2 inches thick (don’t overwork the dough).
  • Cut biscuits out with a biscuit cutter or mason jar with a straight up-and down motion. Do not turn the cutter; it’ll seal the biscuits and prevent layers. Place each biscuit on the sheet pan 1-2 inches apart.
  • When done cutting biscuits, don’t combine the excess dough for more cutting. Instead, roll the excess dough into 4 logs to place around the biscuits on the outer edges of the baking sheet.
  • Place in the oven and bake at 400 degrees Fahrenheit for 18–20 minutes (tops will be golden brown and set).

Notes

 
 
Keyword dairy free sourdough biscuit recipe, quick sourdough biscuit recipe, sourdough biscuit recipe, sourdough biscuit recipes no buttermilk

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