Sourdough Biscuit Recipe From Scratch (Quick and Simple)

This sourdough biscuit recipe is a must-try for any occasion! Sharing my secret for the fluffiest biscuits, 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.

sourdough biscuit recipe
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 cloudlike.

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!

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.

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 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.

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.

Ingredients for this Sourdough Biscuit Recipe

  • 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 (cubed) (dairy or dairy-free)
  • 3/4 cup water
  • 1/2 cup sourdough starter (fed)

Step-By-Step Instructions

  • First, combine the dry ingredients in a bowl: flour, baking soda, baking powder, and salt.
  • Next, cut the cubes of butter into the flour mixture. You can use a fork to do this or a pastry cutter. Do this until the butter pieces are pea-sized.
  • Then add in water and sourdough starter mixing until combined. Knead with hands 4-5 times gently.
  • Next, shape the dough into a 6″x6″ square on a floured surface and cut the biscuits out with a biscuit cutter or a glass jar into 4 large or 8 mini biscuits. Then stick on a sheet pan lined with parchment or a baking mat. Freeze for 30 minutes to an hour (an hour is best).
  • Finally, preheat the oven to 425 degrees Fahrenheit with a clean baking inside to get it really hot before baking the biscuits. When the oven is preheated, put the frozen biscuits on the hot baking sheet and bake for 20 minutes for large biscuits or 12-15 for small, until they are light brown. Let cool for 5 minutes and enjoy!

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.

Make this Sourdough Biscuit Recipe Vegan

At our house, we aren’t vegan, vegetarian, or allergic to dairy. However, we prioritize reducing our dairy consumption for nutritional benefits. For this recipe instead of dairy, I’m using homemade cashew cream

Helpful Kitchen Tools

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

Related Scone and Biscuit Recipes

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sourdough biscuit recipe

The Fluffiest Sourdough Biscuit Recipe

Molly LaFontaine of Plum Branch Home
This sourdough biscuit recipe is a must-try for any occasion! Incorporating my secret step for the fluffiest texture, you'll take one bite and toss the other biscuit recipes away. They come out of the oven perfectly browned with pillowy insides.
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 (cubed) (dairy or dairy-free)
  • 3/4 cup water
  • 1/2 cup sourdough starter (fed) *see notes

Instructions
 

  • First, combine the dry ingredients in a bowl: flour, baking soda, baking powder, and salt.
  • Next, cut the cubes of butter into the flour mixture. You can use a fork to do this or a pastry cutter. Do this until the butter pieces are pea sized.
  • Then add in water and sourdough starter mixing until combined. Knead the dough 4-5 times gently with your hands. Shape dough into a 6"x6" square on a floured surface.
  • Next, cut the biscuits out with a biscuit cutter or a glass jar into 4 large biscuits or 8 minis. Then stick them on a sheet pan lined with parchment or a baking mat. Freeze for 1 hour (or 30 minutes if in a rush).
  • Finally, preheat the oven to 425 degrees with a clean baking sheet inside to get it hot before baking the biscuits. When the oven is preheated, put the frozen biscuits on the hot baking sheet and bake for 20 minutes for large biscuits or 12-15 for small, until they are golden brown. Let cool for 5 minutes and enjoy!

Notes

*A fed sourdough starter is one that has had flour + water added in 4-12 hours before using it. For help check out our PBH Best Sourdough Starter Recipe for Beginners for troubleshooting and details on how to feed a starter. 
 
Keyword dairy free sourdough biscuit recipe, quick sourdough biscuit recipe, sourdough biscuit recipe, sourdough biscuit recipes no buttermilk

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