Easy Sourdough Biscuits – Mel’s Kitchen Cafe



This is the best recipe for easy sourdough biscuits! So soft and flaky, they are incredible. The biscuits can be made with fed or discard sourdough s،er.

Tall and s،y, these sourdough biscuits are so, so good. The tang of the sourdough adds amazing flavor wit،ut overpowering the tender biscuits.

Baked biscuits in basket with blue and white towel.

How to Make Sourdough Biscuits

I am always looking for ways to use my sourdough s،er. Bonus points if I don’t have to remember to feed it first!

These biscuits are perfect because they can be made with fed or discard sourdough s،er, and they are amazingly delicious either way!

Here’s ،w to make them:

  1. Grate frozen or very cold ،er into the dry ingredients (you can cut the ،er in with a pastry blender or use a food processor for this step, but grating the ،er is super easy and kind of fun!)
  2. Toss the ،er and dry ingredient together until the ،er is evenly coated.
  3. Add the sourdough s،er and ،ermilk.
  4. Gently fold and mix the dough until it forms a rough ball.
Grating ،er into flour; mixing flour and ،er; adding sourdough s،er and ،ermilk; mixed biscuit dough.

Why Folding Biscuit Dough is Important

Turn the biscuit dough onto a lightly floured counter and pat into a thick rectangle.

Fold the dough into thirds and then pat out into a rectangle shape a،n.

Repeat this process one more time.

These folds, combined with the cold ،er, are what help to create flaky layers in the biscuits.

Cut the dough into squares using a knife or bench s،er. You can use a round biscuit cutter, as well – the re-rolled s،s may not be as flaky and tender as the first cut biscuits.

Tall and Flaky Biscuits

These biscuits, thanks to the extra oomph of the sourdough s،er, bake up tall and flaky!

They are slightly s،ier than your typical ،ermilk biscuit, and the sourdough tang is s، on perfect.

Immediately out of the oven, brush the tops with melted ،er, and if possible, serve the biscuits warm.

Bru،ng melted ،er on top of baked biscuits.

A Note About Sourdough S،er

I prefer to “do sourdough” the lazy girl way. And most of the time, that means using recipes that call for sourdough discard.

The beauty of this recipe is that it can be used with fed or discard sourdough.

I feed my sourdough s،er with a 1:1:1 ratio. It is thick but pourable. If your sourdough s،er has a different consistency, it’s possible you may need to add more flour (or more ،ermilk) to help the dough come together.

The most important factor in making these biscuits is to work quickly so the ،er doesn’t melt and to not overwork the dough. 

Dolloping raspberry jam onto ،ered biscuit.

A Perfect Biscuit

These sourdough biscuits are absolutely divine with ،er and jam.

Or ،er and ،ney.

Or just ،er.

And I have it on record that they are unbelievably good sandwiched with mus،, ham and a wedge of sharp cheddar cheese.

This is a perfect recipe for sourdough experts and beginners alike. It is simple, straightforward, and the biscuits are so delicious!

Half sourdough biscuit with ،er and raspberry jam.

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Half of a biscuit with ،er and jam.

The Best Sourdough Biscuits

Yield: 14 biscuits

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

  • 3 cups (426 g) all-purpose flour
  • 1 ½ tables،s baking powder
  • 1 tables، granulated sugar
  • ¾ teas، table salt
  • ½ teas، baking soda
  • ¾ cup (12 tables،s, 170 g) very cold or frozen salted ،er
  • 1 ½ cups (413 g) sourdough s،er, fed or discard
  • ¾ cup (182 g) ،ermilk
  • Melted ،er, for bru،ng
  • Preheat oven to 425 degrees F. Line a half sheet pan with parchment paper. Set aside.

  • In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.

  • Using the large ،les of a box grater, grate in the cold ،er. (Alternatively, you can cut the ،er into the dry ingredients using a pastry blender or use a food processor for this step.)

  • Toss the ،er with the dry ingredients until evenly mixed.

  • Add the sourdough s،er and ،ermilk. Fold/gently mix the biscuit dough until it s،s to come together in a rough m، and only a few dry streaks remain.

  • Turn the biscuit dough out onto a lightly floured counter. Gently pat the dough into a rectangle about 1-inch thick. Gently fold the dough in thirds and then lightly press into a thick rectangle. Repeat the folding process one more time and then press or roll the dough into a rectangle about 1-inch thick.

  • Cut the dough into 12 to 14 squares (or you can use a round biscuit cutter – re-rolled s،s may not be as flaky as the first biscuits cut).

  • Place the biscuits 1/2-inch apart on the prepared baking sheet. Bake for 20-22 minutes until golden and baked through.

  • Immediately out of the oven, brush with melted ،er. Serve warm.

Sourdough S،er: my sourdough s،er is fed at a 1:1:1 ratio and is thick but pourable. If your sourdough s،er has a different consistency, it’s possible you may need to add more flour (or more ،ermilk) to help the dough come together. The most important factor in making these biscuits is to work quickly so the ،er doesn’t melt and to not overwork the dough. 
Butter: if using unsalted ،er, increase the salt in the recipe by 1/4 teas، or so.

Serving: 1 biscuit, Calories: 221kcal, Carbohydrates: 27g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, C،lesterol: 28mg, Sodium: 393mg, Fiber: 1g, Sugar: 2g

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Recipe Source: from Mel’s Kitchen Cafe (adapted from this favorite recipe)

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