There’s something almost magical about pulling a tray of golden, flaky sourdough biscuits out of the oven. The tops are crisp and buttery. The centers are soft like a pillow. And the smell? Oh, it fills your kitchen like a warm hug.
If you’ve been searching for the perfect sourdough biscuit recipe that delivers sky-high layers, rich flavor, and melt-in-your-mouth texture, you’ve just found it.
These biscuits combine the tangy depth of sourdough with the tenderness of buttermilk, creating bakery-style results right at home.
Let’s dive in 🍞
Table of Contents
What Makes a Perfect Flaky Biscuit
The Role of Cold Butter
Cold butter is the hero of flaky layers.
When those little chunks of butter melt in the oven, they release steam, pushing the dough upward and creating those beautiful layers you see in the photos.
Warm butter = flat biscuits.
Cold butter = tall, flaky perfection.
Layering and Dough Folding
Instead of kneading like bread, biscuit dough gets gently folded, kind of like puff pastry’s easier cousin.
How Flakiness Is Created
Each fold stacks butter between dough layers. In the oven, those layers puff apart like pages in a book.
That’s the secret behind bakery-style biscuits.
Why Biscuits + Sourdough = Magic
When you add sourdough discard to biscuit dough, you get:
✔ Deeper flavor
✔ Better rise
✔ Softer crumb
✔ Less food waste
It’s like upgrading classic biscuits with a secret ingredient.
Working with sourdough opened a bigger door for me in home baking. Once I understood how discard behaves in biscuits, I started seeing the same principles apply to other bakes I love. That’s especially true with classic loaves like Sourdough Buttermilk Bread (Overnight Sponge Method) where buttermilk and sourdough work together to create softness and structure, just in a different form.
Why Buttermilk Is a Game Changer
Tender Texture Explained
Buttermilk is slightly acidic, which softens gluten and keeps biscuits tender instead of chewy.
Think soft clouds, not tough bread.
Flavor Boost Benefits
It also adds a gentle tang that pairs perfectly with sourdough’s natural flavor.
Together? Chef’s kiss.
The interior should feel light and tender, almost pull-apart soft, similar to Sourdough English Muffins but with crisp, buttery edges that only a biscuit can deliver.
Reducing Waste Deliciously with Discard
Instead of throwing it away, you turn it into:
🥞 Fluffy Sourdough Discard Pancakes
🧇 Waffles
🥐 Sourdough Discard Biscotti
Zero waste. Maximum flavor.
You see the same balance of tenderness and structure in Sourdough Cranberry Orange Scones where sourdough supports flaky layers instead of replacing them.
Key Ingredients for Sourdough Biscuits
Pantry Staples
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sugar (just a touch)
Fresh Dairy Essentials
- Cold unsalted butter
- Buttermilk
- Sourdough discard
Simple ingredients. Incredible results.
This ingredient balance mirrors enriched sourdough bakes like Honey Wheat Sourdough Dinner Rolls where temperature control keeps the crumb soft while maintaining structure.
Step-by-Step Process for Fluffy Layers
Mixing the Dough
Dry ingredients first.
Cut in cold butter until crumbly.
Stir in sourdough discard and buttermilk gently.
Folding Technique
Turn dough onto floured surface.
Fold in thirds.
Rotate.
Fold again.
Repeat 3-4 times.
Cutting the Biscuits
Press, don’t twist, your cutter. Twisting seals edges and stops rising.
Baking Tips for Golden Perfection
- Temperature Matters
- Bake hot, around 425°F (220°C).
- High heat = fast steam = tall biscuits.
- Spacing on the Pan
- For softer sides, place close together.
- For crisp edges, space apart.
How to Serve Sourdough Biscuits
Sweet Pairings
🍯 Honey
🧈 Butter
🍓 Jam
🍯 Maple syrup
Savory Options
🍳 Eggs & sausage
🍗 Fried chicken
🧀 Gravy
🥓 Breakfast sandwiches
They go with everything.
Storage and Reheating Tips
- Store in airtight container up to 3 days
- Freeze up to 2 months
- Reheat in oven for best texture
Avoid microwaving, it softens the crust.
Common Biscuit Mistakes to Avoid
❌ Overmixing dough
❌ Warm butter
❌ Twisting cutter
❌ Low oven temperature
Avoid these and you’ll nail it every time.
Why These Biscuits Beat Store-Bought Every Time
Store biscuits are:
- Dry
- Over-processed
- Bland
Homemade sourdough biscuits are:
✨ Fresh
✨ Flaky
✨ Flavor-packed
Once you try them, there’s no going back.
Flaky Sourdough Biscuit
Equipment
- Mixing Bowl
- Pastry cutter or fingers
- Measuring scale or cups
- Rolling pin (optional)
- Biscuit cutter or glass
- Baking tray
- Parchment paper
Ingredients
- 300 g all-purpose flour 2 ½ cups
- 12 g baking powder 1 tablespoon
- 3 g baking soda ½ teaspoon
- 6 g salt 1 teaspoon
- 15 g sugar 1 tablespoon
- 115 g cold unsalted butter ½ cup (1 stick)
- 150 g sourdough discard ⅔ cup
- 180 g buttermilk ¾ cup
Instructions
- Preheat oven to 220°C (425°F) and line a baking tray with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, salt, and sugar.
- Add cold butter and rub into the flour until crumbly.
- Stir in sourdough discard and buttermilk until a soft dough forms.
- Turn dough onto a floured surface and gently fold 3-4 times. (chilling dough 10 min for extra flakiness)
- Pat dough to about 2.5 cm thick. Cut biscuits using a round cutter without twisting.
- Place biscuits on the baking tray close together.
- Bake for 18-22 minutes until golden brown. Cool slightly before serving.
Notes
- Calories: 220 kcal
- Carbohydrates: 28 g
- Fat: 10 g
- Protein: 4 g
- Sugar: 2 g
FAQs
What if I don’t have buttermilk?
Mix milk with a little lemon juice or vinegar and let sit 5 minutes.
Can I freeze the sourdough biscuits dough before baking?
Absolutely. Cut biscuits, freeze, then bake straight from frozen.
Why didn’t my biscuits rise much?
Likely warm butter, overmixing, or low oven heat.
Are sourdough biscuits healthier than regular ones?
Yes, fermentation improves digestion and nutrient absorption.
Why didn’t my sourdough biscuit rise tall and flaky?
Most flat biscuits come from warm butter, twisted cutters, or overworked dough. Keep everything cold, cut straight down, and stop mixing as soon as the dough comes together to protect those flaky layers.
Flaky sourdough biscuits with buttermilk aren’t just a recipe, they’re a baking upgrade.
They’re crispy on the outside.
Soft on the inside.
Rich, tangy, buttery, and irresistible.
If comfort food had a crown, these biscuits would wear it 👑
