Sourdough Buttermilk Biscuits (Southern-Style)
Here in Tennessee, biscuits are a staple for any meal of the day. That’s why I created these easy sourdough buttermilk biscuits that are perfect for breakfast, lunch, or supper. They’re super simple to whip up and have that fluffy texture you’re looking for!
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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Why You’ll Love This Sourdough Buttermilk Biscuit Recipe
- Easy Steps: I developed this recipe so it would be easy even beginner’s!
- Southern Styled: These biscuits are both tender and flaky, the two things you need for a good Southern biscuit! Just like you’d get here in Tennessee.
- Perfect Texture: These biscuits are fluffy and never dry!
- Made From Scratch: This recipe will help you make biscuits from scratch!
Tips for Making Biscuits the Southern Way
- Never Twist: Don’t twist the biscuit cutter when cutting out the biscuits.
- Use Cold Butter: Always use the coldest stick of butter. As cold as possible.
- Work Quickly: It’s always important to get your biscuits in the oven in 20 minutes (or fridge to ferment) before the butter melts.
Ingredients You’ll Need
- all purpose flour (organic, unbleached is my favorite)
- baking powder
- baking soda
- salt (I use sea salt)
- cold butter (salted stick butter works best)
- buttermilk (or milk)
- thick sourdough discard
- melted butter for brushing the tops (about 2 Tbsp)
Kitchen Tools You May Need
How to Make Sourdough Buttermilk Biscuits
Preheat oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper
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 buttermilk and sourdough starter. Mix until combined. Add 2-4 Tbsp extra buttermilk if needed. Use hands to help combine any excess flour.
Lightly flour your workspace and turn dough out on the counter.
Use your hands to pat, or a rolling pin to roll, dough until it’s 3/4 inch thick.
Cut biscuits with a biscuit cutter (I use a 3 inch wide cutter) or mason jar. Make sure you use a straight up-and down motion. Do not turn the cutter.
Bring dough scraps into a ball and repeat.
Place biscuits on the prepared sheet pan 2 inches apart. Brush tops with melted butter.
Bake biscuits at 425 degrees for 15 minutes until light golden brown and puffy.
Remove from oven and brush tops with melted butter. Enjoy!
My Favorite Ways to Serve Biscuits
You can serve biscuits in so many ways! They really are an all around food, haha! Here’s a few of my favorite ways to eat biscuits:
- Topped with sausage or hamburger gravy
- As a breakfast sandwich with ham, egg, and cheese
- Cut in half and spread with butter, honey, and/or jam
- As a side with any home cooked meal.
How to Store
After the biscuits cool down completely, store them in an airtight container for 3-4 days at room temperature.
How to Freeze
You can freeze biscuits baked or unbaked.
To freeze baked biscuits, simply wrap them each in parchment paper, then place them in a freezer safe baggie or container. They’ll last 3 months in the freezer. Thaw in the fridge or on the counter overnight.
To freeze unbaked biscuits, place the cut out dough on a sheet pan and freeze for 1 hour. After that, place the frozen biscuits in a freezer safe, baggie or container. They’ll last 1-3 months. Bake them straight from the freezer, just add a few extra minutes to the baking time.
Best Way to Warm Biscuits
My favorite way to reheat or warm biscuits is in a 350 degree Fahrenheit oven for 3-5 minutes or until warm.
FAQs
Salted stick butter that’s cold is the best butter you can use in this recipe!
I recommend it but if you prefer, you can use 1 cup milk + 1 Tbsp of vinegar mixed together for a similar taste.
Yes, you can double this recipe!
More Sourdough Discard Biscuit Recipes
- Sourdough Maple Bacon Biscuits
- Sourdough Cheddar Bay Biscuits (Better Than Red Lobsters)
- Sourdough Honey Butter Biscuits
- Easy Sourdough Biscuits
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Recipe
Sourdough Buttermilk Biscuits
Ingredients
- 2 1/3 cups all-purpose flour (I like organic, unbleached)
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (I like sea salt)
- 1/3 cup cold stick butter (salted)
- 1 cup buttermilk (or milk)
- 1/2 cup sourdough discard (discard should be thick, not super runny)
- Melted butter for brushing the tops (about 2 Tbsp)
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper
- 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 buttermilk and sourdough starter. Mix until combined. Add 2-4 Tbsp extra buttermilk if needed. Use hands to help combine any excess flour.
- Lightly flour your workspace and turn dough out on the counter.
- Use your hands to pat, or a rolling pin to roll, dough until it’s 3/4 inch thick.
- Cut biscuits with a biscuit cutter (I use a 3 inch wide cutter) or mason jar. Make sure you use a straight up-and down motion. Do not turn the cutter.
- Bring dough scraps into a ball and repeat.
- Place biscuits on the prepared sheet pan 2 inches apart. Brush tops with melted butter.
- Bake biscuits at 425 degrees for 15 minutes until light golden brown and puffy.
- Remove from oven and brush tops with melted butter. Enjoy!
These sound amazing and simple to make. I will definitely have to try!!
Thank you so much!!
We love biscuits! I’m excited to try these.
They are so good! You’re going to love them!
These look amazing! I cannot wait to try them!
Thank you so much!
Awesome recipe!! Great buttery crunch on the outside and soft layers inside!!
Very delicious : )
Best biscuit I’ve had and I’ve had some delicious famous southern biscuits in Tennessee.
Yay!! Thank you so much! I’m so glad you love them and they’re better than the biscuits you’ve had in Tennessee!