Buttery Flaky Sourdough Biscuits from Scratch
Is there anything better than a warm, flaky biscuit fresh out of the oven? These Buttery Flaky Sourdough Biscuits are everything I love about homemade baking — crispy edges, soft layers, and just the right touch of tang from the sourdough. If you're like me and can’t resist a good biscuit slathered with butter or jam, then get ready, because these are about to become your new favorite.
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Buttery Flaky Sourdough Biscuits from Scratch
Ingredients You’ll Need
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter (cut into small cubes)
1 cup sourdough starter discard (unfed)
¼ cup milk (or buttermilk)
1 tablespoon honey (optional, for a touch of sweetness)
Instructions
Start by preheating your oven to 425°F (220°C). While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat to make cleanup easier and prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are well combined.
Next, add the cold butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. You want to leave some pea-sized pieces of butter intact, as these will create pockets of steam while baking, resulting in flaky biscuits.
In a separate bowl, mix together the sourdough starter, milk, and honey (if you're using it). Pour this mixture into the flour and butter mixture, ensuring that all the dry ingredients are moistened.
Stir gently with a spatula or wooden spoon until just combined. It’s important to be careful not to overmix; the dough should be slightly sticky but cohesive. Overmixing can lead to tough biscuits, so aim for a light hand here.
Turn the dough out onto a floured surface. With floured hands, gently knead the dough 2-3 times to bring it together. Pat it into a rectangle about 1-inch thick.
Using a floured biscuit cutter or a glass, cut out biscuits from the dough. Place them on the prepared baking sheet, arranging them close together if you prefer soft sides or spaced apart for crispier edges. Make sure to press straight down without twisting, as twisting can seal the edges and prevent them from rising properly.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top. Keep an eye on them as they bake, and rotate the baking sheet halfway through if necessary to ensure even cooking.
Once baked, remove the biscuits from the oven and let them cool slightly on the baking sheet. Serve the biscuits warm with butter, jam, or honey for a delightful treat that everyone will love!
Helpful tips
Make sure your butter is very cold for the flakiest biscuits. You can even freeze it for 10 minutes before cutting it into the flour.
Overmixing can lead to tough biscuits. Mix until just combined for the best texture.
Ensure your baking powder is fresh for optimal rising. If unsure, test it by adding a teaspoon to hot water; it should fizz if it’s still active.
Serving Suggestions
These Buttery Flaky Sourdough Biscuits can be enjoyed in many ways:
Serve with eggs, bacon, or sausage for a hearty breakfast.
Make a classic biscuit and sausage gravy for a comforting Southern-style meal.
Pair them with soups, stews, or salads for a delightful addition to your dinner table.
Drizzle with honey or serve with jam for a sweet treat.
Don’t forget to share how yours turn out — we'd love to hear all about it! Happy baking, and may your biscuits always be perfectly golden and flaky! 🧈✨
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