Sourdough Buttermilk Biscuits (Extra Easy)

I can’t count how many times I’ve received rave reviews about these sourdough buttermilk biscuits. Why? Because not only are they so delicious, but they are so easy and quick to make. Anyone can make them, no matter how busy you are! If you have sourdough starter and a few other ingredients, get ready to also have warm, buttery, flaky, and easy sourdough biscuits ready in a mere 40 minutes. As always, my goal is crazy easy, crazy good. I definitely hit the goalpost with this sourdough biscuit recipe.

Many of you have commented about how much you love this sourdough buttermilk biscuit recipe. So, prepare yourself to crave these again and again. If you want to save on time and energy, a few of you recommend going ahead and doubling the recipe right away. It’s up to you, but I know I would highly encourage that, too!

How to Make Sourdough Biscuits from Scratch

This recipe for sourdough buttermilk biscuits is almost identical to a traditional biscuit recipe. Why complicate perfection, right?

• Combine the dry ingredients: In a large bowl, combine the sugar, baking powder, baking soda, salt, and all-purpose flour.
• Grate the butter and coat: Grate the frozen unsalted butter using the large side of a box grater and occasionally toss the butter around with the flour mixture to coat it.
• Add the wet ingredients: In a separate dish, whisk the sourdough starter with the buttermilk. Then, stir it into the flour mixture with a spatula to create a shaggy dough.
• Shape the biscuits: On a generously floured surface, roll out the dough into a 1-2 inch thick rectangle. Cut the dough into 2-inch rounds using a biscuit cutter or the rim of a glass.
• Bake the biscuits: Assemble the biscuits on a baking sheet or in a cast-iron skillet. Bake them at 450°F for about 15 minutes or until they are golden brown. Serve while warm. Enjoy!

Tips for the Perfect Buttermilk Sourdough Biscuit

Fluffy and soft describes this perfectly textured biscuit. Add “quick” to that, and you have the perfect sourdough biscuit recipe for the busy mom, too. Here’s a few tips to make your biscuits perfect in all the possible ways.

• Purchase a starter (if needed): You will need a sourdough starter, so either “phone a friend” or order an active sourdough starter on Amazon. I’ve actually heard amazing feedback about this one!
• Use active starter or discard: It doesn’t matter what “stage” your starter is in, so feel free to use it at any point in the sourdough cycle (active or leftover sourdough discard).
• Work quickly with the butter: To prevent the butter from melting, work as quickly as you can with the biscuit dough. The small pieces of cold butter are what make those signature, flaky layers!
• Add mix-ins if desired (optional): If you’d like, add fun mix-ins to the sourdough biscuit dough. A couple of tasty flavor combinations include jalapeños and shredded cheddar cheese, garlic and cheddar cheese, or maple bacon and cheddar cheese.
• Pre-measure each roll: To make sure that your rolls bake evenly, measure them as you slice. Try and get them into the most similar size as possible and you’ll be golden.
• Bake on parchment paper or a mat: Bake the sourdough biscuits on a sheet of parchment paper or a silicone baking mat instead of directly on the pan. This helps them get that perfect, golden brown bottom, while also preventing them from sticking and burning.

Serving Suggestions

Now that your piping hot sourdough buttermilk biscuits have come out of the oven, it’s time to put them to good use. Here are a couple of my favorite ways to serve them.

• Classic Butter & Jelly: Keep things simple and serve the biscuits with high-quality European butter and your favorite jelly or jam. My favorites are raspberry, apricot, and prune jam.
• Breakfast Sandos: Fry or scramble up some eggs and sandwich them in between the biscuit with air fryer bacon or baked bacon and a slice of sharp cheddar cheese. You can even use the biscuits as a base for traditional eggs benedict if that’s more your style!
• Mini Chicken Cutlet Sandos: If you are serving the biscuits for lunch or dinner, whip up some chicken cutlets and sandwich them inside a biscuit with a little mayo and sliced pickles.
• With Soups, Salads, & Entrees: To be honest, you can serve biscuits anywhere you’d serve traditional dinner rolls. Trust me, nobody will complain! I love to serve them alongside classics like chicken noodle soup, cobb salad, or spatchcock chicken.

Storing Tips

You might be tempted to gobble up all the sourdough buttermilk biscuits right away, but chances are, you’ll still have a good amount left over. Here’s how I store them to keep enjoying them in the days to come.

• Room temperature: Freshly baked biscuits can be stored at room temperature for 1-2 days, as long as they’re in an airtight container or bag.
• Refrigerator: If you want the biscuits to last longer, store them in the fridge for a week, also in an airtight container.
• Freezer: In a pinch, you can freeze sourdough biscuits for up to three months, but they won’t be as fluffy and airy when you thaw them. Some things are best eaten fresh out of the oven and biscuits are one of those things!

More Tasty Sourdough Recipes

• Overnight Sourdough Bagels – Fluffy, boiled sourdough bagels
• (Almost) Whole Wheat Sourdough Bread – Combination white & wheat flour bread
• Crazy Easy Sourdough Pancakes – Fluffy, tangy pancakes
• Sourdough Bread Recipe – My ultimate guide to basic sourdough bread

Recipe

Sourdough Biscuits (Extra Flaky)

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Servings

10 Biscuits

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Recipe contributed by: Natalya Drozhzhin

These sourdough buttermilk biscuits are so flakey that they literally melt in your mouth. Get out your active sourdough starter and start the timer for 40 minutes!

Ingredients

• 2 cups all-purpose flour
• 1/2 tbsp sugar
• 2 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup unsalted butter frozen
• 1 cup sourdough starter active or discard
• 1/2 cup buttermilk

US Units – Metric

Instructions

• In a large bowl, combine all the dry ingredients. Grate the butter using the large side of a grater. Toss it with the flour mixture as you grate in the butter.
  
• In a separate dish, whisk the sourdough starter with the buttermilk.
  
• Add the wet ingredients to the flour. Stir to combine.
  
• Flour your working surface. Roll out the dough to 1-2 inches in thickness. Cut 2-inch rounds.
  
• Bake at 450°F for about 15 minutes or until golden brown. Serve while warm. Enjoy!
  

Nutrition Facts

Sourdough Biscuits (Extra Flaky)

Amount Per Serving

Calories 207 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g30%

Trans Fat 0.4g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Cholesterol 26mg9%

Sodium 304mg13%

Potassium 288mg8%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 303IU6%

Calcium 124mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.