Sourdough Biscuits
Soft, flaky sourdough biscuits made with simple pantry staples and natural fermentation. Perfect for breakfast, supper, or anytime comfort food.
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Servings: 8 biscuits
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Equipment
- 1 baking sheet lined or lightly greased
- 1 Large bowl
- 1 sharp cutter
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
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease.
- In a large bowl, whisk together flour, salt, and baking powder (if using).
- Cut in cold butter or lard until the mixture resembles coarse crumbs with pea-sized pieces.
- Stir in sourdough starter. Add milk a little at a time until a soft dough forms.
- Cover and rest dough for 30–60 minutes at room temperature, or refrigerate overnight for deeper flavor.
- Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold once or twice, then pat back down.
- Cut biscuits straight down with a sharp cutter. Do not twist.
- Place biscuits close together on the baking sheet.
- Bake for 12–15 minutes, or until tall and golden brown.
- Serve warm with butter, honey, or gravy.
Notes
Cold fat is key for flaky layers.
Do not overmix the dough.
Fresh milled flour may require a bit more milk and a longer rest.
Biscuits are best enjoyed fresh but reheat well.
Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
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