Fluffy Sourdough Biscuits From Scratch (An Old-Fashioned Kitchen Staple)

Jump to Recipe

This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.

Few things feel as comforting as pulling a pan of warm biscuits from the oven, steam rising and butter ready to melt into every flaky layer. Sourdough biscuits take that classic comfort food and give it new life through slow fermentation, simple ingredients, and time-honored techniques. They’re tender, flavorful, and perfect for everything from breakfast to supper.

If you’re looking for a no-fuss sourdough recipe that fits naturally into a homestead kitchen, these sourdough biscuits are a beautiful place to begin.

---

My sourdough was flat and business was slow

After years of trial and error, analyzing hundreds of businesses from other sectors, and just pure grit...

I created a free Zero to Homestead Skool Community: a place where homesteaders of all levels share wins, troubleshoot challenges, and get guidance from experienced peers. By joining, you’ll access step-by-step guides to build traditional skills (sourdough, fresh milled flour, traditional foods, preserving, livestock, gardening, and more) plus full courses, workshops, and homestead business-building resources with a supportive network to help your homestead thrive.

---

Why Make Biscuits With Sourdough?

Sourdough biscuits are gentle on the stomach and rich in flavor, thanks to natural fermentation. They’re also a wonderful way to use sourdough discard without waste.

Benefits of sourdough biscuits:

• Naturally leavened and easier to digest
• Soft inside with crisp, buttery edges
• No commercial yeast required
• A perfect use for active starter or discard

Ingredients

• 2 cups all-purpose flour or fresh milled soft white wheat flour
• 1 teaspoon sea salt
• 1 teaspoon baking powder (optional, for extra lift)
• ½ cup cold butter or lard, cubed
• 1 cup sourdough starter or discard
• ¼–½ cup milk or buttermilk (as needed)

How Sourdough Biscuits Work

Unlike bread doughs that rely on long structure development, biscuits stay tender by handling the dough gently. The sourdough adds depth of flavor while the fat creates flaky layers. You can ferment the dough briefly or overnight depending on your schedule.

Instructions

1. Preheat the oven
   Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the dry ingredients
   In a large bowl, whisk together flour, salt, and baking powder (if using).
3. Cut in the fat
   Add the cold butter or lard. Use a pastry cutter or your fingers to work it into the flour until the mixture looks crumbly with pea-sized pieces of fat.
4. Add sourdough starter
   Stir in the sourdough starter. Add milk a little at a time until the dough just comes together. It should be soft but not sticky.
5. Rest the dough (optional but recommended)
   Cover and let the dough rest at room temperature for 30–60 minutes, or refrigerate overnight for deeper sourdough flavor.
6. Shape the biscuits
   Turn dough onto a lightly floured surface. Gently pat into a rectangle about 1-inch thick. Fold once or twice for flaky layers, then pat back down.
   Cut biscuits using a sharp cutter and press straight down without twisting.
7. Bake
   Place biscuits close together on the prepared baking sheet.
   Bake for 12–15 minutes, or until tall and golden brown on top.
8. Finish and serve
   Brush warm biscuits with melted butter if desired. Serve hot.

Baking Tips for Best Results

• Cold butter creates flaky layers
• Don’t overwork the dough
• Bake biscuits close together for taller rise
• Fresh milled flour may need a bit more milk and a longer rest

Storage & Reheating

Biscuits freeze well for up to 3 monthsple Ingredients, Big Flavor

Store leftovers in an airtight container for up to 2 days

Reheat in a 350°F oven for 5–7 minutes

Sourdough biscuits rely on humble pantry staples:

Tips for Fluffy, Tender Biscuits

• Keep butter cold for flaky layers
• Do not overmix or overwork the dough
• Use a sharp cutter for better rise
• Bake close together for taller biscuits

Fresh Milled Flour Option

Sourdough biscuits made with fresh milled flour have a hearty, rich flavor. Soft white wheat works best. Add a splash of extra milk and allow the dough to rest slightly longer for best texture.

Serving Ideas

• Slathered with butter and honey
• Served with sausage gravy
• Split for breakfast sandwiches
• Paired with soups and stews

These biscuits belong at every table.

Frequently Asked Questions: Sourdough Biscuits

Can I use sourdough discard instead of active starter?
Yes. Sourdough discard works perfectly in this recipe. Since the biscuits also use baking powder for lift, an active starter isn’t required.

Do I have to ferment the dough before baking?
No. You can bake the biscuits right away, but letting the dough rest or ferment for a few hours (or overnight in the fridge) will deepen the flavor and improve digestibility.

Why are my sourdough biscuits dense?
Dense biscuits usually come from overworking the dough or adding too much flour. Handle the dough gently and stop mixing as soon as it comes together.

Can I make these biscuits with fresh milled flour?
Absolutely. Soft white wheat works best. You may need to add a little extra milk and allow the dough to rest longer to fully hydrate the flour.

What temperature should I bake sourdough biscuits at?
Bake sourdough biscuits at 425°F (218°C) for the best rise and golden tops.

Can I freeze sourdough biscuits?
Yes. You can freeze baked biscuits or unbaked biscuit dough. Store in an airtight container for up to 3 months.

Why didn’t my biscuits rise well?
Common reasons include overworking the dough, twisting the biscuit cutter, or using warm butter. Cold fat and gentle handling make a big difference.

How should I store leftover biscuits?
Store cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I make these dairy-free?
Yes. Use lard, tallow, or coconut oil instead of butter and a plant-based milk for the liquid.

A Recipe That Belongs in Your Rotation

Sourdough biscuits are one of those recipes you’ll come back to again and again. They’re simple, forgiving, and deeply satisfying which is exactly the kind of food a homestead kitchen is built on.

Join My Skool Community

If you love baking with sourdough and want to build confidence in from-scratch cooking, pantry staples, and traditional skills, I’d love to invite you into my Skool community. Inside, you’ll find step-by-step sourdough guidance, printable recipes, and a supportive group of homesteaders learning together. Come join us and bring more warmth and simplicity into your kitchen.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!

Bake Your First Loaf in 7 Days

This free, simple sourdough starter guide walks you step-by-step through creating, feeding, and baking with your very own sourdough starter without overwhelm. Simple, everyday sourdough recipes included.

Download

By signing up, you agree to receive emails from us. Your information will be used in accordance with our

You can unsubscribe at any time.

Built with Kit

📖 Recipe