If you’ve been maintaining a sourdough starter, you probably have plenty of ideas for bread loaves—but biscuits might not be on your radar. The truth is, sourdough biscuits are easier to master than you’d think, and they deliver that signature tang in a buttery, flaky package that’s perfect for breakfast, dinner, or alongside soup. This guide walks you through the process step by step, with tips to help you get consistent results every time.
How to Make Sourdough Biscuits
This recipe yields about a dozen tender biscuits with a subtle sourdough flavor. The key is keeping your ingredients cold and handling the dough gently to develop those sought-after layers.
Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold butter, cubed
- 1/4 cup buttermilk or milk
Method
Combine your dry ingredients
In a large mixing bowl, whisk together flour, salt, and sugar until evenly distributed. This ensures the leavening agents and seasonings are spread throughout the dough without overmixing.
Cut in the cold butter
Add cold butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible. These butter pockets create steam and lamination for flaky layers.
Stir in the sourdough starter and liquid
Make a well in the center of the dry ingredients. Pour in your active sourdough starter and buttermilk, then gently fold everything together using a wooden spoon or rubber spatula. Mix just until the dough comes together; do not overwork it.
Turn out and shape the dough
Lightly flour your work surface and gently turn the dough out. Pat it into a rough rectangle about 3/4 inch thick. Avoid kneading; the less you handle it, the more tender your biscuits will be.
Cut the biscuits
Use a round cutter (or the rim of a drinking glass) to cut biscuits, pushing straight down without twisting. Twisting seals the edges and prevents the biscuits from rising evenly. Place them on a parchment-lined baking sheet with edges nearly touching.
Let them rest briefly
Cover the biscuits loosely with a clean towel and let them sit for 15-20 minutes at room temperature. This resting period allows the dough to relax and gives the starter time to add lift.
Bake until golden
Preheat your oven to 400 degrees Fahrenheit. Bake the biscuits for 15-18 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
Cool and serve
Remove from the oven and brush the warm biscuits lightly with melted butter if desired. Let them cool for 5 minutes before serving. They’re best enjoyed warm with jam, butter, or gravy.
- Make sure your sourdough starter is actively bubbly and at peak rise before mixing; an underfed or sluggish starter won’t provide adequate lift.
- Keep all ingredients, especially butter and buttermilk, as cold as possible before mixing to maximize flakiness.
- If your dough seems too wet, add flour by the tablespoon; if too dry, add milk by the teaspoon. Humidity and starter consistency vary day to day.
Essential Tools for Making Sourdough Biscuits
- Mixing Bowls: A large bowl is essential for combining dry ingredients and mixing dough. Stainless steel or ceramic bowls are ideal because they don’t absorb odors and are easy to clean between batches.
- Pastry Cutter or Blending Tool: This tool cuts cold butter into flour quickly and evenly, creating the small pieces needed for flaky layers. Avoid overmixing by hand, which warms the butter.
- Biscuit Cutter: A round cutter produces uniform biscuits that bake evenly. Straight-sided cutters work best; twisted cuts can seal edges and prevent proper rise.
- Baking Sheet and Parchment Paper: A quality baking sheet distributes heat evenly, and parchment paper prevents sticking and makes cleanup easy while reducing the need for extra oil or butter.
OXO Good Grips Stainless Steel Pastry Cutter
Best for: Home bakers who want reliable, effortless butter distribution
This compact pastry cutter features a comfortable grip and sturdy curved wires that slice through cold butter and flour without crushing them. Its ergonomic design reduces hand fatigue, and the stainless steel construction is durable and easy to clean. Perfect for making tender biscuits and pie crusts, this tool is a staple in any baker’s kitchen and produces consistently flaky results.
Check Current Price on Amazon →Norpro Pastry Cutter and Blender Set
Best for: Budget-conscious bakers wanting multiple options
This affordable two-in-one set includes both a pastry cutter and a dough blender, giving you flexibility for different baking projects. The wires are sturdy enough to handle cold butter, and the handles provide good leverage. While less expensive than premium options, this set delivers solid performance and helps beginners understand the technique without major investment.
Check Current Price on Amazon →Ateco Stainless Steel Biscuit Cutter Set
Best for: First-time biscuit makers and small-batch home bakers
This set includes six graduated round cutters in various sizes, letting you make small tea biscuits or larger dinner biscuits. The stainless steel edges are sharp enough to cut cleanly without dragging dough, and the comfortable handles make them suitable for cooks of all ages. The range of sizes eliminates the need to find makeshift cutting tools and encourages consistency.
Check Current Price on Amazon →Matfer Bourgeat Stainless Steel Pastry Cutter
Best for: Professional and serious home bakers
This French-made pastry cutter is constructed from heavy-gauge stainless steel with professional-grade wires. Its superior balance and construction make it a pleasure to use repeatedly without fatigue. The cutter glides through cold butter effortlessly, creating perfectly sized pieces for optimal lamination. An investment piece that lasts decades and delivers consistent excellence.
Check Current Price on Amazon →Final Recommendation
Sourdough biscuits are an excellent way to use your starter while creating something truly delicious. The recipe is forgiving and flexible—once you understand the core technique of keeping ingredients cold and handling dough gently, you’ll be able to troubleshoot and adapt based on what you observe. Start with a reliable pastry cutter to ensure even butter distribution, and invest in good baking sheets that heat evenly. These tools will serve you well for years of baking.
The beauty of sourdough biscuits is that they taste impressive while being simple enough for a weeknight dinner. Whether you’re serving them warm from the oven at breakfast or alongside a hearty stew, they’ll remind you why starting that sourdough journey was worth the effort. Keep your starter fed, follow these steps, and enjoy the process—your biscuits will reflect the care you put in.
Frequently Asked Questions
Can I use a sourdough starter straight from the refrigerator?
No. Your starter should be freshly fed, active, and bubbly at peak rise (usually 4-8 hours after feeding). A cold or sluggish starter won’t provide adequate lift, resulting in dense, flat biscuits.
Why are my biscuits coming out tough instead of flaky?
Overworking the dough or cutting biscuits with a twisting motion seals the edges and prevents proper rise. Handle the dough gently, and use a straight downward motion when cutting. Also, ensure your butter stays cold throughout mixing.
How do I store leftover sourdough biscuits?
Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze them in a freezer bag for up to 3 months. Reheat frozen biscuits directly in a 350-degree oven for 10-12 minutes.
Can I make the dough ahead and refrigerate it?
Yes. Prepare the dough, cut your biscuits, and refrigerate them on a baking sheet covered with plastic wrap for up to 24 hours. Bake directly from the refrigerator, adding 2-3 minutes to the bake time.
What’s the difference between sourdough biscuits and regular biscuits?
Sourdough biscuits use a sourdough starter instead of commercial yeast or buttermilk, creating a subtle tangy flavor and complex taste. The starter also provides natural fermentation, which improves digestibility and adds depth.
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