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Sourdough biscuit fluffy with browned tops

Sourdough Biscuits

Course: Breakfast
Cuisine: American
Keyword: sourdough biscuits
Prep Time: 20 minutes
Cook Time: 20 minutes
resting time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 biscuits
Calories: 195kcal
Author: Victor
Print Recipe


  • 2 cups all-purpose flour see notes
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup butter very cold, you may want to freeze it for 15 minutes
  • 2 cups sourdough starter
  • 1 Tbsp butter for brushing


  • In a large bowl, mix together the flour, sugar, baking powder and salt.
  • Grate the butter into the bowl.
    Shredding butter into flour mix
  • Gently, using a large spoon, combine the grated butter with the flour mix.
    mixing butter and flour for biscuits
  • Stir in the sourdough starter.
    mixing in sourdough butter
  • Knead lightly in the bowl, or on a lightly floured work surface. Depending on how thick or thin your sourdough starter is, you may need to add more flour or a splash or two of water.
  • Shape the dough into loose a ball.
    sourdough biscuit dough
  • Roll the dough out 1/2" thick. Cut into 3" circles. Re-roll the cut-offs and repeat.
    How to cut sourdough biscuits
  • Place the biscuits on a large baking sheet lined with parchment paper. Cover and let rise for 30-40 minutes in a warm place.
    Sourdough biscuits on baking sheet
  • Meanwhile, preheat the oven to 475F.
  • Lightly brush the biscuits with melted butter right before baking.
  • Once the biscuits have risen, transfer them into the oven, lower the temperature to 425F and bake for 10 minutes.
  • Rotate the baking pan and bake for additional 8-10 minutes, or until the tops and the bottoms of the biscuits are golden brown.
  • Remove the biscuits from the oven, transfer to a cooling rack and let cool for 3 minutes before serving. Brush tops with butter again, if desired, it will help keep them soft longer.


For a whole wheat version, replace one cup of all-purpose flour with one cup of whole wheat flour, or 3/4 cup whole wheat and 1/4 cup rye flour. Increase the amount of sourdough starter to 2 1/2 cups.


Calories: 195kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 175mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Calcium: 34mg | Iron: 1mg