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Sourdough Biscuits are pretty delicious with honey or homemade apple butter. And I’m not sure there is a better way to use your “unfed” sourdough starter than by making up a batch of biscuits in the morning or for supper at night.
Sourdough is Wonderful
(Post modified with new photos on 6/28/22.)
Sourdough is such a wonderful thing. You can make all sorts of things with it. Pretzels, English Muffins, Hamburger Buns, Flatbread, Bagels, Biscuits. Banana Bread. So many things, including Sourdough Biscuits!
If you’ve visited this site very often, you probably know by now that I LOVE sourdough. I’ve actually named my starter “Bertha”, something my granddaughter finds quite funny. When she visits she often asks how Bertha is doing. But then, she LOVES sourdough, too. “Bertha” was born June 2013, so she is now technically going on her 7th birthday. And so is my granddaughter. No wonder there is an affinity there!
This recipe uses “unfed” sourdough starter. Unfed starter is just that. The starter that has been sitting for a day (or longer if in your refrigerator) that has not yet been “fed” with flour and water. A fed starter is active and bubbly. An unfed starter is not. It looks a bit lifeless and deflated.
The buttermilk adds a little extra flavor and tenderness to the biscuits. And since the sourdough has not been fed, you’ll need the baking powder to give it lift.
Ingredients to Make Sourdough Biscuits
See full recipe in its entirety at the bottom of this post.
- all-purpose flour
- granulated sugar
- baking powder
- sourdough starter
Instructions for this Recipe
Preheat oven to 425 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Add sourdough starter and buttermilk. (Add buttermilk as needed, depending on how thick or thin your starter is.) There have been times, when I needed very little buttermilk. Other times, I’ve used the entire 1/2 cup.
Mix with fork until dough forms a soft ball. Turn out onto a lightly floured surface and need 10-12 times. Pat the dough into a 3/4″ thick circle.
When forming your round of dough, I like to pat it out with my fingers. You can use a rolling pin if you prefer, but be careful not to roll it too thin. Your round of dough should be 1/2 – 3/4 inches thick.
Cut with a 2 1/2″ floured biscuit cutter.
You may cut your biscuits with whatever size of cutter that you prefer. Sometimes, I like to cut them into really big biscuits. If I’m cooking for my grandchildren, sometimes I like to do itty-bitty ones. It’s your choice. Just remember that the baking time will depend on the size of your biscuits–more or less. Just bring them out when they turn light golden brown on the bottom.
Oh, and if you don’t have a biscuit cutter, you can use a tin can that has the lid cut off. This actually works really well. Just be careful not to cut yourself on the edge. You could also use a sturdy drinking glass. Although I wouldn’t recommend using your fine crystal.
Place on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 12-18 minutes, or until biscuits are a light golden brown on top.
Serve warm with butter and jelly, honey, or with Country Sausage Gravy. So delicious! Makes 10-12 biscuits.
- Preheat oven to 425 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
- In large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
- Add sourdough starter, and buttermilk, as needed. Mix with a blending fork until dough forms a ball.
- Turn out onto a floured surface and knead 10-12 times. Pat the dough into a 3/4" thick circle. Cut with a biscuit cutter, dipped in flour.
- Place on a baking sheet lined with parchment paper or a silicone baking mat in preheated oven. Bake for 12-17 minutes or until golden brown. Serve warm with butter. Makes 10-12 biscuits.