This quick & easySourdough Biscuit recipemakes tender, flaky, golden-brown biscuits that are perfect for breakfast and dinner alike. They are nice and crusty on the outside with soft, fluffy insides!

Quick Sourdough Biscuits on cooling rack.

Two words:sourdough biscuits. Oh man, these are a serious heaven-in-your-mouth situation, and if you are actively caring for a sourdough starter, they’re your answer to a FAST biscuit recipe. And one that is oh-so good.

That subtle tart flavor mixed with the buttery flakiness of a biscuit is unbelievable! Plus, this recipe is a quickie—no waiting for dough to rise like other traditional sourdough recipes. You just make the dough, and they’re ready to bake!

The fun thing is you can use yoursourdough starterOR discard in this recipe. The discard gives it a stronger sourdough flavor, but I prefer the starter over the discard though both are good in their own ways!

🍞🥖 New to sourdough? Find out how tomake your own sourdough starter here, find my mostpopular and basic bread recipe here, and search thesourdough archive here.

sourdough biscuits in a breakfast photo with scrambled eggs and jam.

Why You’ll Love This Sourdough Biscuit Recipe

So Fast:This is a fun and fast weekday recipe or a great one for a big holiday brunch if you need something comforting but doesn’t take a ton of effort!
Crunchy & Soft:These have what I think is a perfect biscuit texture—crusty on the outside with soft, fluffy insides!
Use Up Your Discard:If you enjoy the more sour element of starter discard, then go ahead and use it in this recipe. Otherwise, just use your active starter—either way is great!

🍞 18Easy Sourdough Recipes!

Ingredients

Sourdough starter or discard:The discard will give them a more sour flavor, and I prefer the starter for the best texture and flavor.
Milk:This is the liquid that brings the dough together and gives the taste a rich and hearty element.
All-purpose flour:All-purpose flour allows the dough to become thick and hearty, a biscuit must!
Baking powder:Baking powder helps the biscuits rise and puff up as they bake.
Salt:Salt’s the almighty balancer of flavors in baked goodies.
Butter:The key! Make sure your butter is extra-cold (you can freeze it for a few minutes) and grate it using a cheese grater for the best biscuit texture.

See recipe card below for full information on ingredients and quantities

How to Make Sourdough Biscuits

Combine the sourdough starter (or discard) and 1/3 cup of milk. In a second bowl, mix the flour, baking powder, salt, and grated butter. Add the milk mixture to the bowl of dry ingredients and stir to combine. Adjust the dough, using additional milk as needed, until the dough comes together well but isn’t sticky.
When the dough mostly comes together, remove it from the bowl onto a lightly floured work surface. Use a rolling pin or your hands to gently roll or pat the dough into a rectangle about 1 inch thick.
Use a sharp knife to cut the biscuits into 12 pieces. Place the cut biscuits into the prepared pan.
Bake for about 15 minutes until the tops are golden brown.

Recipe FAQs

How do I store sourdough biscuits?

Let the biscuits cool completely before storing in a zipper-topped bag or airtight container in the fridge for 5 days. They also freeze well for up to 4 months.

What if my biscuits aren’ts flaky?

Be sure you get your butter really cold by keeping it in the fridge until you need it, or even freeze for a few minutes. Then, be sure to grate it with a cheese grater for small little slices of the butter to be incorporated into the dough. This helps create little air pockets for the flakiest biscuit.

How do I make my biscuits have a stronger sourdough flavor?

Using the sourdough discard, instead of the starter, will lend to a stronger sourdough flavor. Read about how to create your own sourdough starter here.

sourdough biscuits on a cooling rack in a breakfast photo with scrambled eggs and jam.

Expert Tips

Use sourdough starter:You CAN use the discard if you like, the choice is yours so use what you like or have on hand.
Grate the butter:Grated butter melts in tiny pockets as the biscuits bake, making them uber flaky, airy, and layered.
Gently pat out the dough:When preparing the biscuits, very gently pat the dough into a 1-inch rectangle. Pushing too hard will lead to denser, less fluffy biscuits.