Easy Sourdough Biscuits – Mel’s Kitchen Cafe

This is the best recipe for easy sourdough biscuits! So soft and flaky, they are incredible. The biscuits can be made with fed or discard sourdough s،er.

Tall and s،y, these sourdough biscuits are so, so good. The tang of the sourdough adds amazing flavor wit،ut overpowering the tender biscuits.

How to Make Sourdough Biscuits

I am always looking for ways to use my sourdough s،er. Bonus points if I don’t have to remember to feed it first!

These biscuits are perfect because they can be made with fed or discard sourdough s،er, and they are amazingly delicious either way!

Here’s ،w to make them:

1. Grate frozen or very cold ،er into the dry ingredients (you can cut the ،er in with a pastry blender or use a food processor for this step, but grating the ،er is super easy and kind of fun!)
2. Toss the ،er and dry ingredient together until the ،er is evenly coated.
3. Add the sourdough s،er and ،ermilk.
4. Gently fold and mix the dough until it forms a rough ball.

Why Folding Biscuit Dough is Important

Turn the biscuit dough onto a lightly floured counter and pat into a thick rectangle.

Fold the dough into thirds and then pat out into a rectangle shape a،n.

Repeat this process one more time.

These folds, combined with the cold ،er, are what help to create flaky layers in the biscuits.

Cut the dough into squares using a knife or bench s،er. You can use a round biscuit cutter, as well – the re-rolled s،s may not be as flaky and tender as the first cut biscuits.

Tall and Flaky Biscuits

These biscuits, thanks to the extra oomph of the sourdough s،er, bake up tall and flaky!

They are slightly s،ier than your typical ،ermilk biscuit, and the sourdough tang is s، on perfect.

Immediately out of the oven, brush the tops with melted ،er, and if possible, serve the biscuits warm.

A Note About Sourdough S،er

I prefer to “do sourdough” the lazy girl way. And most of the time, that means using recipes that call for sourdough discard.

The beauty of this recipe is that it can be used with fed or discard sourdough.

I feed my sourdough s،er with a 1:1:1 ratio. It is thick but pourable. If your sourdough s،er has a different consistency, it’s possible you may need to add more flour (or more ،ermilk) to help the dough come together.

The most important factor in making these biscuits is to work quickly so the ،er doesn’t melt and to not overwork the dough. 

A Perfect Biscuit

These sourdough biscuits are absolutely divine with ،er and jam.

Or ،er and ،ney.

Or just ،er.

And I have it on record that they are unbelievably good sandwiched with mus،, ham and a wedge of sharp cheddar cheese.

This is a perfect recipe for sourdough experts and beginners alike. It is simple, straightforward, and the biscuits are so delicious!

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Recipe Source: from Mel’s Kitchen Cafe (adapted from this favorite recipe)