🧈 Buttery Sourdough Biscuits (Soft, Flaky & Tangy)
These Buttery Sourdough Biscuits are big, tender, and perfectly golden. They have a light sourdough tang that makes them extra flavorful, and a soft, fluffy inside that pairs beautifully with eggs, cheese, ham, or sausage.
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Dairy & Eggs
Ranges, Cooktops & Ovens
Bread
They’re also a brilliant way to use up sourdough discard instead of wasting it.
Perfect for breakfast sandwiches, brunch tables, or even a cozy snack with butter and honey.
⭐ Why You’ll Love These Biscuits
Uses sourdough discard (no waste baking)
Soft, fluffy, and buttery texture
Slight tangy flavor from sourdough
Perfect for breakfast sandwiches
Quick—ready in about 30 minutes
Freezer-friendly
🧈 Ingredients
1 cup (120 g) all-purpose flour
2 tsp baking powder
¾ tsp salt
8 tbsp (113 g) cold unsalted butter
1 cup (227 g) sourdough discard (unfed starter)
👨🍳 Step-by-Step Instructions
- 🔥 Preheat Oven
Preheat oven to 425°F (220°C).
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Buttery
Cookies
flour
Line a baking tray with parchment paper or lightly grease it.
- 🥣 Mix Dry Ingredients
In a bowl, combine:
flour
baking powder
salt
Mix well so everything is evenly distributed.
- 🧈 Cut in the Butter
Add cold butter cubes into the flour mixture.
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cheese
Cheesecakes
Cheese
Use your fingers or a pastry cutter to mix until it looks:
crumbly
sandy
with small butter bits
👉 These butter pieces create flaky layers.
- 🥄 Add Sourdough Discard
Pour in the sourdough discard.
Gently mix until the dough just comes together.
⚠️ Do not overmix—this keeps biscuits soft.
- ✋ Shape the Dough
Turn dough onto a lightly floured surface.
Pat it into a 1-inch thick round (about 6 inches wide).
No rolling needed—just gentle shaping.
- 🔪 Cut Biscuits
Use a biscuit cutter or glass to cut rounds.
Cut as close as possible to reduce waste
Re-shape scraps gently to make extra biscuits
You should get 6–7 large biscuits.
- 🔥 Bake
Place biscuits on tray, leaving space between them.
Bake for 20–23 minutes, until:
golden brown on top
tall and fluffy
slightly crisp edges
- 🧊 Cool & Serve
Let them cool slightly before serving.
Best enjoyed warm with:
butter
jam
honey
eggs & cheese
💡 Tips for Perfect Biscuits
Always use cold butter for flaky layers
Do not overmix dough
Handle dough gently (less is more)
If dough is dry, add a splash of milk
For extra flavor, brush tops with melted butter
🍳 Serving Ideas
These biscuits are super versatile:
Breakfast sandwiches (egg, bacon, cheese)
With soups or stews
With gravy (classic Southern style)
With butter & jam
As a side for dinner meals
🧊 Storage & Freezing
Room temperature: 2–3 days
Refrigerator: up to 5 days
Freezer: up to 2 months
👉 To reheat: warm in oven at 160°C for 5–7 minutes
🏁 Final Thoughts
These Buttery Sourdough Biscuits are soft, flaky, and full of rich flavor from sourdough discard. They come together quickly and taste like something straight from a bakery.
Whether you turn them into breakfast sandwiches or serve them warm with butter, they’re the kind of recipe you’ll keep making again an
