For the best rise, ensure your butter is very cold. Consider freezing it for 15 minutes before grating. Don't overmix the dough! Overmixing develops the gluten, resulting in tougher biscuits. For extra flaky layers, try laminating the dough by folding it over itself a few times before cutting out the biscuits. If you don't have a cast-iron skillet, you can bake the biscuits on a baking sheet lined with parchment paper. Space them about 1 inch apart. Serve warm with your favorite toppings, such as honey butter, jam, or sausage gravy.
Easy Sourdough Biscuits
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING10 People
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VIEWS18
Elevate your brunch game with these incredibly light and tangy sourdough biscuits. The marriage of the wild yeast's subtle sourness and the buttery, flaky layers will leave you craving more. Perfect with clotted cream and jam, or as a side to your favorite savory dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol21 mg
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Fiber2 g
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Protein8 g
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Saturated Fat5 g
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Sodium401 mg
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Sugar2 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 425°F (220°C). Prepare a 9-inch cast-iron skillet by buttering it generously. (5 minutes)
02
Step
2 mins
In a large bowl, whisk together the flour, sourdough starter, baking powder, and salt. (2 minutes)
03
Step
5 mins
Incorporate the cold butter. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (5 minutes)
04
Step
3 mins
Gently pour in the chilled milk. Stir until just combined, being careful not to overmix. The dough should be sticky but not overly wet. Add more milk, a tablespoon at a time, if needed. (3 minutes)
05
Step
4 mins
Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a 1 to 2-inch thick rectangle. Give it 3-4 folds. (4 minutes)
06
Step
3 mins
Using a 2 1/2-inch biscuit cutter, cut out biscuits and place them snugly in the prepared skillet. (3 minutes)
07
Step
20 mins
Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and have risen beautifully. (20 minutes)
08
Step
5 mins
Let the biscuits cool slightly in the skillet before serving. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Annamae Bins
Jun 26, 2025These biscuits are amazing! So easy to make and they taste incredible.
Jovani Bernhard
Jun 10, 2025I had trouble getting the dough to come together. I had to add a bit more milk than the recipe called for.
Rosina Flatley
Jun 10, 2025These are the best biscuits I've ever made! Thank you for sharing this recipe.
Candace Brakus
May 28, 2025I think the baking powder might be a little too much, biscuits tasted a tad bitter.
Diego Skiles
May 25, 2025My family devoured these! They were so light and fluffy.
Colleen Grant
May 23, 2025I love the tangy flavor from the sourdough starter. These are now my go-to biscuit recipe.
Deshaun Koelpin
May 15, 2025Can these be made ahead of time?
Karianne Windler
May 7, 2025The grated butter trick is genius! My biscuits were so flaky.