Comments on: Quick & Easy Sourdough Biscuit Recipe

By: Melissa Griffiths

Melissa Griffiths — Tue, 01 Sep 2026 14:28:26 +0000

In reply to Trisha. The grams not changing is just a flaw in the recipe card app that I use, the grams are in the notes section technically and I don't change that and it won't convert them for us... sorry about that! So glad you are having success!

By: Trisha

Trisha — Tue, 18 Aug 2026 20:12:16 +0000

So none of the Gram Measurements change when you double or triple the batches. The cups change and tablespoons change but I go by grams because I just use a scale.

Would be nice to have a half batch also.

I just made them again today and they turned out the best. I did do something differently today. I made the rectangle then I folded 1/3 in and the other 1/3 in then patted it back to just below 1” thick. Then cut and then I kind of shaped them into round biscuits gently by putting my hands on the sides and getting them back to 1 inch thick.

They were amazing!!!

By: Melissa Griffiths

Melissa Griffiths — Fri, 26 Jun 2026 12:46:43 +0000

In reply to J Kristin Aeh. You can always freeze the butter to help it grate easier and not stick to the grater!

By: J Kristin Aeh

J Kristin Aeh — Sat, 20 Jun 2026 15:59:27 +0000

Just made these yesterday–better than my first attempt at sourdough biscuits (different recipe). My partner LOVED them.

A couple of questions/comments: I used a dark non-stick pan, buttered the bottom, and the tops never browned but the bottoms were very crispy. I’ll try a glass pan next time, but why didn’t the tops brown? They weren’t crowded in the pan, and I ended up baking for 18 minutes.

Regarding butter, I grated as per the instructions, and while it was easy to do, I ended up with lot of butter left on the grater and it took extra time trying to scrape it out. Feels like I wasted at least half a tablespoon that I couldn’t get off the grater.

By: Melissa Griffiths

Melissa Griffiths — Sat, 13 Jun 2026 01:15:22 +0000

In reply to Mary. Did you use the baking powder? That's really what's giving it the lift here and if you did, was it out of date?

By: Mary

Mary — Thu, 11 Jun 2026 16:40:02 +0000

I used very active starter and it exactly as the recipe said. I did not over knead, but lightly rolled out. Since the recipe states to put it in the oven after cutting, it would do much better after letting them sit to rise after cutting. My biscuits were extremely flat, 1/4 of the lift of this picture.

By: Margaret

Margaret — Thu, 30 Apr 2026 12:36:21 +0000

I made these biscuits for the first time today. I used gluten free flour, but didn’t alter the rest of the recipe. They turned out very well. Nice texture and flavour. This is a keeper!

By: Melissa Griffiths

Melissa Griffiths — Mon, 09 Mar 2026 13:36:51 +0000

In reply to Rova. Yay! I love all the helps and what worked! Thank you for leaving a comment!

By: Rova

Rova — Sat, 07 Mar 2026 14:55:56 +0000

I made 2 batches of these biscuits this morning. Amazing. Perfectly textured biscuit. Slightly softer than buttermilk biscuits. They doubled in height while baking. I used a fed starter and not discard. Because of this I jumped the gun and just added 2/3 cup milk per batch. Had to add a bit extra flour as that was a touch too much. So start with the first 1/3 and slowly add the rest lol both batches were baked in cake pans. A 9×13 pan with 15 biscuits in it. Tucked in fairly snug. These didn’t brown much at all. The second batch was a 10 inch round pan with 9 biscuits that had plenty of room to spare. They browned perfectly in the 15 minutes. Just leaving these details in case they help anyone else. I’m new to the entire sourdough world.

By: Melissa Griffiths

Melissa Griffiths — Mon, 02 Feb 2026 16:38:49 +0000

In reply to Gina. I love the tips and trick Gina! So glad you liked them!