Sourdough Buttermilk Biscuits
Sourdough buttermilk biscuits are a delicious twist on the classic recipe, made with simple, everyday ingredients. Using sourdough discard adds incredible flavor and is a great way to make use of extra starter. With the right technique, you’ll get mile-high biscuits that are soft and tender on the inside with beautifully crisp, golden edges. These buttermilk biscuits with sourdough discard are the ultimate comfort food!
This post may contain affiliate links. As an Amazon Associate, I may receive a small commission, at no cost to you, if you make a purchase. Please read our disclosure policy.
Is there anything better than a warm biscuit fresh from the oven? If there is, I haven’t found it yet. With their buttery, flaky layers that melt in your mouth, I can’t think of a single reason not to make these!
Sourdough discard biscuits with buttermilk are the ultimate comfort food—simple to make, yet capable of elevating any meal. Just a few wholesome ingredients come together to create something truly special.
And if you’d like to make classic buttermilk biscuits without sourdough starter, be sure to check out my Buttermilk Biscuits recipe!
Why You’ll Love This Sourdough Discard Biscuits Recipe
- A great homemade sourdough biscuit recipe is a must in every kitchen, and this one delivers every time. Tall golden brown biscuits bake up with a rich buttery flavor that keeps everyone coming back for more.
- Like pie dough, sourdough biscuit dough is mixed only until just combined, then stacked to create flaky layers—much like laminating pastry dough. The result is tender, flaky sourdough biscuits that practically melt in your mouth.
Homemade Sourdough Biscuits Tips
- Be sure your leaveners are fresh and blend them into the flour completely.
- Chilling the unbaked biscuits in the freezer before they bake helps prevent all of the butter from leaking as they bake.
- Thick biscuit dough will help create tall biscuits. Flattening the dough as evenly as possible as you laminate the dough helps the biscuits from toppling as they bake.
- For tender biscuits, mix the dough just enough until it comes together to keep the gluten from developing.
FAQs
Can You Freeze Sourdough Discard Biscuits?
Yes! Freezing biscuits is such a great way to have them ready when you’re short on time. I like to double or even triple the recipe if I have extra buttermilk or sourdough discard to use up.
To freeze biscuit dough, just prepare it as directed, then place the unbaked biscuits on a baking sheet and freeze until solid. Once they’re frozen, transfer them to a freezer bag labeled with the name and date. When you’re ready to bake, pop the frozen biscuits onto a baking sheet and bake as directed—no need to thaw first!
You can also freeze baked biscuits. Let them cool completely, then store them in a freezer-safe container or plastic bag, squeezing out as much air as possible. Label with the name and date, and stash them in the freezer. For the best flavor and texture, enjoy within 2 months.
Do I Have to Use a Biscuit Cutter?
Biscuits are traditionally cut into circles or squares. If you prefer round biscuits but don’t have a round biscuit cutter, no worries—just use a cookie cutter, the rim of a glass, or even the top of a mason jar.
If you’d rather keep things simple, cut the dough into squares instead. A sharp knife does the trick, and you’ll use up every bit of dough—no scraps to re-roll!
Can I Make Sourdough Biscuits Without Buttermilk?
This recipe for sourdough buttermilk biscuits uses a handful of simple ingredients you probably already have in your kitchen. But if you’re out of real buttermilk, don’t worry—it’s easy to make a homemade buttermilk substitute! Just add 2 tablespoons of acid (such as white vinegar or lemon juice) to 1 cup of whole milk, stir, and let it sit for about 10 minutes before using. I recommend using white vinegar, since lemon juice can sometimes leave a hint of lemon flavor in the biscuits.
Another great (though less common) option is to mix 1 cup of sour cream with 1 cup of whole milk to replace the buttermilk. This combination is thick, creamy, and very similar to store-bought buttermilk in both taste and texture.
How to Bake Tall Biscuits
There are a few key elements that make a truly great buttermilk biscuit: a rich, buttery flavor, a soft and tender interior with flaky layers, and—my personal favorite—impressive height. I want a tall biscuit!
The secret to achieving those perfect buttermilk biscuits with sourdough starter begins with cold ingredients. When the small pieces of butter hit the heat of the oven, the water in the butter turns to steam, creating those irresistible flaky layers and a light, tender texture.
Next, be mindful when cutting your biscuits. Use a sharp biscuit cutter or knife to make clean cuts through the dough. Avoid twisting the cutter, as that seals the edges and prevents your biscuits from rising tall. If you’re cutting square biscuits with a knife, be sure to slice straight down on all sides so they bake evenly and stay upright in the oven.
Ingredients
- Flour – Use all-purpose flour to minimize the biscuit dough from developing gluten, yielding a tender biscuit.
- Baking Soda – The leavening that reacts with the acid in the buttermilk.
- Baking Powder – Double-acting baking powder has two bursts of lifting power. The first one happens when it becomes wet when mixing the dough, and the second happens when it gets hot.
- Salt – Flavors baked goods.
- Buttermilk – What’s a buttermilk biscuit without buttermilk?
- Butter – A box grater or a food processor makes it easy to create pea-sized pieces of butter. Be sure to keep the butter cold throughout the mixing process.
- Sourdough starter – Making sourdough homemade biscuits is a great way to use up extra starter and give them a lovely, complex flavor. Be sure to use freshly fed discard for a subtle, tangy flavor. Although this sourdough buttermilk biscuits recipe calls for sourdough discard, you can use active sourdough starter. Be sure to measure by weight and not volume since it contains more air.
Equipment
- Pastry cutter
- Large bowl
- Kitchen scale
- Measuring spoons
- Cheese grater
- Parchment paper
- Baking sheet
- Bench scraper
How to Make Sourdough Discard Buttermilk Biscuits
Prepare the Dough
Grate cold butter using a box grater or cube the butter into small chunks with a knife and set aside.
Next, add the flour, salt, baking soda, and baking powder to a large mixing bowl. Whisk together thoroughly to distribute the leaveners throughout the flour.
Add the grated butter to the dry ingredients and blend using a pastry cutter until the mixture resembles coarse sand. If you don’t have a pastry cutter, then use your fingers to incorporate the butter. As you sift through the flour with your fingers, press the butter between your fingers so the butter coats the flour.
In a separate bowl, whisk the sourdough discard with the buttermilk until it’s smooth.
Pour the wet ingredients into the flour mixture. Using a lifting motion with a spoon, gently mix the flour into the buttermilk mixture until it forms a shaggy dough. Once all of the buttermilk mixture is mixed into the dry ingredients, knead the dough 3-5 times with your hands to incorporate the last of the dry ingredients.
Create the Flaky Layers (Lamination)
Turn the dough out onto a clean work surface. Shape the dough into a thick rectangle, roughly 8×10 inches. Use a bench scraper to help square the corners.
To laminate the dough, first cut the dough in half and stack the layers. Using your fingers, flatten the dough until it’s 1½ inches thick.
Next, cut the dough into 3 equal pieces. Repeat stacking them and flattening them as evenly as possible until they’re 1 ½ inches thick. Repeat this process 2 more times.
Cut
After the final lamination, cut biscuits into 8 equal-sized squares using a sharp knife or bench scraper. Avoid any twisting motion when cutting to preserve the layers. Trim off the outside edges to create clean cuts all around.
Freeze and Bake
Arrange biscuits ½ inch apart on a parchment-lined baking sheet.
Place the biscuits into the freezer for 15 minutes while the oven preheats to 425°F/220°C.
Remove the biscuits from the freezer and brush melted butter onto the tops of the biscuits using a pastry brush. If desired, sprinkle a bit of coarse salt over the tops. This step is optional, but I highly recommend it for flavor and a bit of texture.
Bake for 18-20 minutes, or until the tops are golden brown and reach an internal temperature of 190°F/88°C.
Cool the biscuits on a wire cooling rack.
Storage
Flaky sourdough buttermilk biscuits are best the day they’re baked, but store really well. Allow them to cool completely before placing them into an airtight container. Store at room temperature for up to 3 days.
Ways to Serve Buttermilk Sourdough Discard Biscuits
- Enjoy easy sourdough discard biscuits and gravy
- Use sourdough discard biscuits for strawberry shortcake
- Serve as a simple side for soups or salads
If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @LockremHomestead.
Sourdough Buttermilk Biscuits
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Equipment
- pastry cutter
- large bowl
- kitchen scale
- measuring spoons
- box grater
- parchment paper optional
- Baking Sheet
Ingredients
- 500 g all-purpose flour 4 cups
- 1 tsp sea salt
- 1½ tbsp baking powder
- ¼ tsp baking soda
- 2 tbsp sugar
- 254 g unsalted butter 1 cup + 2 tbsp, divided
- 125 g sourdough discard ½ cup
- 313 g buttermilk 1¼ cup
- 1 tbsp flaky salt, like Maldon Sea Salt Flakes optional
Instructions
Prepare the Dough
- Grate cold butter using a box grater or cube the butter into small chunks with a knife and set aside.
- Next, add the flour, salt, baking soda, and baking powder to a large mixing bowl. Whisk together thoroughly to distribute the leaveners throughout the flour.
- Add the grated butter to the dry ingredients and blend using a pastry cutter until the mixture resembles coarse sand. If you don’t have a pastry cutter, then use your fingers to incorporate the butter. As you sift through the flour with your fingers, press the butter between your fingers so the butter coats the flour.
- In a separate bowl, whisk the sourdough discard with the buttermilk until it’s smooth.
- Pour the wet ingredients into the flour mixture. Using a lifting motion with a spoon, gently mix the flour into the buttermilk mixture until it forms a shaggy dough. Once all of the buttermilk mixture is mixed into the dry ingredients, knead the dough 3-5 times with your hands to incorporate the last of the dry ingredients.
Create the Flaky Layers (Lamination)
- Turn the dough out onto a clean work surface. Shape the dough into a thick rectangle, roughly 8×10 inches. Use a bench scraper to help square the corners.
- To laminate the dough, first cut the dough in half and stack the layers. Using your fingers, flatten the dough until it's 1½ inches thick. Next, cut the dough into 3 equal pieces. Repeat stacking them and flattening them as evenly as possible until they're 1 ½ inches thick. Repeat this process 2 more times.
Cut
- After the final lamination, cut biscuits into 8 equal-sized squares using a sharp knife or bench scraper. Trim off the outside edges of each biscuit. Avoid any twisting motion when cutting to preserve the layers.
Freeze and Bake
- Arrange biscuits ½ inch apart on a parchment-lined baking sheet.
- Place the biscuits into the freezer for 15 minutes while the oven preheats to 425°F/220°C.
- Remove the biscuits from the freezer and brush melted butter onto the tops of the biscuits using a pastry brush. If desired, sprinkle a bit of coarse salt over the tops.
- Bake for 18-20 minutes, or until the tops are golden brown and reach an internal temperature of 190°F/88°C.
- Cool the biscuits on a wire cooling rack.
Storage
- Flaky sourdough buttermilk biscuits are best the day they’re baked, but store really well. Allow them to cool completely before placing them into an airtight container. Store at room temperature for up to 3 days.
