The Fluffiest Sourdough Biscuit Recipe
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.
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).