If you have cold sourdough discard waiting in the fridge, these biscuits are the perfect way to use it. After five rounds of testing, I finally created the kind of biscuit I actually love—soft, tender, buttery, and moist with tall layers, without being overly dry or crumbly. Whether you serve them warm with butter and jam, alongside dinner, or smothered in sausage gravy, these sourdough biscuits are one of those recipes you’ll find yourself making again and again.

Why You’ll Love This Recipe

• A great way to use sourdough discard. No active starter is needed—just grab the cold discard from your fridge.
• Soft, tall, and buttery. These biscuits bake up with tender layers and a fluffy interior without being dry.
• Easy to make. Simple pantry ingredients and minimal hands-on time make this a beginner-friendly recipe.
• Freezer-friendly. Bake a batch now and freeze the extras for an easy homemade side anytime.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes! Active sourdough starter works just as well. Since this recipe relies on baking powder for its rise, either active starter or discard will give you great results.

Can I make the dough ahead of time?

Yes. Prepare the dough, cut out the biscuits, and refrigerate them on a baking sheet for up to 24 hours before baking. You can also freeze the unbaked biscuits and bake them straight from frozen, adding a few extra minutes to the baking time.

Can I freeze sourdough biscuits?

Absolutely! Baked biscuits freeze well for up to 3 months. Let them cool completely, then store them in a freezer-safe bag or container. Reheat in a 300°F oven for 8–10 minutes or microwave until warmed through.

What’s the best way to serve sourdough biscuits?

They’re delicious with butter, honey, or your favorite jam. They’re also perfect alongside soups, chili, fried chicken, or topped with sausage gravy for a classic breakfast.

Can I make these without sourdough discard?

Yes. If you don’t have discard, replace it with an equal amount of buttermilk or milk and flour, adding just enough to bring the dough together. Keep in mind you’ll lose the subtle tang that makes these biscuits so flavorful.

How should I store leftover biscuits?

Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm them before serving for the best texture.

Tips for the Best Sourdough Biscuits

• Use cold sourdough discard. Cold discard straight from the refrigerator helps keep the dough chilled, which leads to taller, more tender biscuits.
• Grate frozen butter. Grating the butter makes it easy to distribute throughout the dough while keeping it in small, cold pieces. As the butter melts in the oven, it creates light, flaky layers.
• Check your baking powder and baking soda. Expired leavening agents won’t give your biscuits the lift they need. Fresh baking powder and baking soda make a noticeable difference in how tall and fluffy they bake.
• Don’t skip the layering technique. After bringing the dough together, gently pat it into a rectangle, cut it into four sections, and stack the pieces on top of one another. Flatten the stack and repeat this process 2–3 times before cutting out your biscuits. This simple technique creates those beautiful flaky layers without overworking the dough. (I’ve included step-by-step photos below to show exactly how I do it.)
• Avoid twisting the biscuit cutter. Press the cutter straight down and lift it straight back up. Twisting seals the edges, which can prevent the biscuits from rising to their full height.
• Handle the dough gently. Mix just until the dough comes together. Overworking it develops the gluten, resulting in tougher, denser biscuits.
• Bake while the dough is still cold. If your kitchen is warm or the butter starts to soften, pop the cut biscuits into the refrigerator for 10–15 minutes before baking. Cold dough equals taller, flakier biscuits.

How to make sourdough biscuits: step-by-step

Ingredients:

• 8 tablespoons (113 grams) cold unsalted butter (grated)
• 2 cups (250 grams) all-purpose flour
• 1 teaspoon (5 grams) salt
• 2 teaspoons (8 grams) baking powder
• 1/2 teaspoon (3 grams) baking soda
• 1 tablespoon (12 grams sugar or 21 grams honey: add honey to wet ingredients)
• 100 grams (1/3rd cup + 1.5 tablespoons) of cold buttermilk
• 200 grams (1 cup) cold sourdough discard

Equipment:

• Mixing bowl
• Cheese grater 
• Bench scraper
• Rolling Pin
• Baking pan (cast iron, casserole dish, sheet pan, etc)
• Measuring cups and spoons/food scale

Mix the dry and wet ingredients

• In a medium-sized mixing bowl, add the flour, sugar (if using), salt, baking powder, and baking soda. Whisk together until combined.

• Next, grate the cold butter into the mixture.

• Cut the butter into the flour mixture using a silicone scraper or a fork.

• In a separate bowl whisk together the cold sourdough discard, honey (if using), and buttermilk until well combined. Then, pour the mixture into the dry ingredients and mix until a rough dough ball forms (do not over-mix).

Layer the sourdough biscuit dough

Why it works: This simple layering technique creates thin layers of butter throughout the dough. As the biscuits bake, the butter melts and releases steam, giving you tall, flaky biscuits with beautiful layers.

• Line a large baking sheet with parchment paper and lay the dough out on a floured surface.

• Gently pat the dough into a rectangle about 2 inches thick. Using a bench scraper or sharp knife, cut the rectangle into 4 equal pieces.

• Stack the pieces directly on top of one another and gently press or pat the stack back into a rectangle. Use a rolling pin to help.

• Repeat the cut, stack, and flatten process 2–3 times.
• After the final stack, roll the dough into a 6×9 inch rectangle (or at least an inch thick).
• Using a biscuit cutter around 2¾ inches-3 inches, begin to cut the biscuits.

• Roll the dough back together and spread it out a few times to ensure you use all the dough. This recipe makes approximately 8 biscuits.

• Place each biscuit on your baking sheet and place the sheet in the freezer for 20-30 minutes. This allows the butter to harden creating those beautiful, flaky layers.

Bake the sourdough biscuits

• While the biscuits are resting, preheat the oven to 400 degrees F.
• Once ready to bake, bake them for 18-20 minutes or until the tops start to brown.

• Storage: Store leftover sourdough biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 300°F oven for 5–10 minutes or microwave for 15–20 seconds until warmed through.
• How to freeze: Let the biscuits cool completely, then transfer them to a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 8–10 minutes until warm.

More sourdough recipes like this:

• Sourdough Discard Crescent Rolls
• Sourdough Cheese-Stuffed Biscuit Bombs (discard recipe)
• Jalapeño Cheddar Bacon Sourdough Biscuit Bombs (easy discard recipe!)
• Everything Bagel Sourdough Scones (with cheese!)

Print Recipe Pin

5.0 from 7 votes

Sourdough Biscuits (so buttery &soft!)

These sourdough biscuits make great use for sourdough discard and result in a buttery, fluffy, delightful breakfast addition!

Prep Time 20 mins

Cook Time 20 mins

Resting time 20 mins

Total Time 1 hr

Course: Breakfast, Side Dish, Snack

Cuisine: American

Keyword: sourdough biscuits

Servings: 8 biscuits

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Equipment

• Mixing bowl
• Cheese grater
• Silicone Scraper/bench scraper
• Rolling Pin
• Baking pan
• Measuring cups and spoons/ scale

Ingredients

1x 2x 3x

• 2 cups (250 grams) all-purpose flour
• 1 teaspoon (5 grams) salt
• 2 teaspoons (8 grams) baking powder
• 1/2 teaspoon (3 grams) baking soda
• 1 tablespoon (12 grams) sugar (or 21 grams honey)
• 8 tablespoons (113 grams) cold unsalted butter (grated)
• 1 cup (200 grams) sourdough discard (cold)
• 1/3rd cup + 1½ tablespoons (100 grams) buttermilk

Instructions

1. In a medium-sized mixing bowl, add the flour, sugar (if using), salt, baking powder, and baking soda. Whisk together until combined.
2. Next, grate the cold butter into the mixture.
3. Cut the butter into the flour mixture using a silicone scraper or a fork.
4. In a separate bowl whisk together the cold sourdough discard, honey (if using), and buttermilk until well combined. Then, pour the mixture into the dry ingredients and mix until a rough dough ball forms (do not over-mix).

Layer the sourdough biscuit dough

1. Why it works: This simple layering technique creates thin layers of butter throughout the dough. As the biscuits bake, the butter melts and releases steam, giving you tall, flaky biscuits with beautiful layers.
2. Line a large baking sheet with parchment paper and lay the dough out on a floured surface.
3. Gently pat the dough into a rectangle about 2 inches thick. Using a bench scraper or sharp knife, cut the rectangle into 4 equal pieces.
4. Stack the pieces directly on top of one another and gently press or pat the stack back into a rectangle. Use a rolling pin to help.
5. Repeat the cut, stack, and flatten process 2–3 times.
6. After the final stack, roll the dough into a 6x9 inch rectangle (or at least an inch thick).
7. Using a biscuit cutter around 2¾ inches-3 inches, begin to cut the biscuits.
8. Roll the dough back together and spread it out a few times to ensure you use all the dough. This recipe makes approximately 8 biscuits.
9. Place each biscuit on your baking sheet and place the sheet in the freezer for 20-30 minutes. This allows the butter to harden creating those beautiful, flaky layers.

Bake the sourdough biscuits

1. While the biscuits are resting, preheat the oven to 400 degrees F.
2. Once ready to bake, bake them for 15-20 minutes or until the tops start to brown. If they start browning too quickly, tent with foil.
3. Storage: Store leftover sourdough biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 300°F oven for 5–10 minutes or microwave for 15–20 seconds until warmed through.
4. How to freeze: Let the biscuits cool completely, then transfer them to a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 8–10 minutes until warm.

Notes

Sourdough discard: In this case, it is best if a cold, sourdough discard straight from the fridge is used. Cold ingredients are key for an optimal rise. I recommend using a discard that is no more than a week old to avoid a sour taste.

Grated butter: To achieve the flakiness that biscuits are known for, it is important to use cold butter. I will typically place my butter in the freezer for about 10-15 minutes before grating it into the sourdough biscuit mixture.

Long fermentation: For a deeper sourdough flavor, mix the dough, cut out the biscuits, and refrigerate them overnight (up to 24 hours). They may not bake up quite as tall since the baking powder loses a bit of its strength over time, but the flavor is absolutely worth it.