These are quick sourdough biscuits that are tender, flaky, and golden-brown, perfect for a breakfast side and take about 15 minutes to make.
- 1 cup (225g) sourdough starter or sourdough discard
- 1/3 cup (plus up to 1/3 cup more as needed) (80-160g) milk, I use whole or 2%
- 2 cups (150g) all-purpose flour
- 1 tablespoon (15g) baking powder
- 1/2 teaspoon (3g) salt
- 6 tablespoons (170g) very cold butter, grated
- Preheat the oven to 450 degrees F., and lightly butter the bottom of a baking dish, such as a 12-inch skillet or a 7×11-inch baking dish.
- In a small mixing bowl, add the sourdough starter (or discard) and 1/3 cup of milk. Whisk well with a fork to combine.
- In a second medium mixing bowl, add the flour, baking powder, salt, and grated butter. Stir with a fork to combine.
- Add the milk mixture to the bowl and stir to combine.
- The texture of the biscuits will depend a lot on the starter/discard that you used.
- Adjust the dough, using additional milk as needed, until the dough comes together well but isn’t sticky. You can work it with your hands just a little if you’d like to get the last of the flour to come together. It’s better if you are working with a slightly dry dough, opposed to a wet or sticky dough.
- 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 that is roughly 6 inches by 9 inches so that the biscuit dough is 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.
- Remove the biscuits from the oven and serve hot with butter and jam or with sausage gravy on top.
- I like to use my mature bubbly active starter for this recipe. I think it has the best texture and flavor. My starter is considered a 100% hydration starter because I feed it equal parts water and flour. When I use my active starter for this recipe, I use 2/3 cup of milk total.
- You are free to use your sourdough discard in this recipe. The flavor is generally more sour, and you’ll need to adjust the milk to account for the texture of your discard. Often discard is thinner than mature starter, so make adjustments as needed. You will likely need less milk.
- This recipe doesn’t work well for a long or overnight rising time. The baking powder will lose it’s leavening power over an extended time.
- Category: bread
- Method: baking
- Cuisine: American
Keywords: sourdough biscuits, sourdough discard recipe, fast sourdough biscuit recipe