Buttery Sourdough Biscuits

Prep Time: 25 minutes (plus starter check)
Cook Time: 18-22 minutes
Total Time: About 1 hour (includes chilling)
Yield: 8 large biscuits

Difficulty: Intermediate
Intensity: Medium (requires a light touch and attention to detail)

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Ingredients

Dry Ingredients

• 250g (2 cups) all-purpose flour, plus more for dusting

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 tablespoon granulated sugar

Wet & Fatty Ingredients

• 113g (1 stick / ½ cup) European-style unsalted butter, very cold

• 170g (¾ cup) active or discard sourdough starter (100% hydration)

• 120g (½ cup) full-fat buttermilk, very cold, plus 1 tbsp for brushing

Equipment

• Box grater

• Large mixing bowl

• Pastry cutter or fork (optional)

• Bench scraper

• Rolling pin

• 2.5-inch round biscuit cutter (a glass works in a pinch)

• Half-sheet baking pan

• Parchment paper

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Instructions

Step 1: Prep & Preheat (10 mins)

Place the stick of butter in the freezer for at least 20 minutes before you begin. This is non-negotiable for flaky layers.
When ready to start, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2: Combine Dry Ingredients (2 mins)

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Ensure they are evenly distributed.

Step 3: Incorporate the Butter (5 mins)

Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Toss the butter shreds gently with your fingers or a fork to coat each piece in flour. The goal is to have pea-sized, floury butter bits. Work quickly so the butter stays cold.

Step 4: Create the Dough (3 mins)

Make a well in the center of the flour-butter mixture. Add the sourdough starter and the ½ cup of cold buttermilk. Using a fork or your hands, stir gently until a shaggy, moist dough just begins to form. It will look scrappy and uneven—this is perfect. Do not overmix.

Step 5: Shape & Layer (The Key to Flakiness) (10 mins)

1. Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 1-inch thick.

2. Using a rolling pin, roll the dough into a ½-inch thick, roughly 8×10 inch rectangle.

3. Perform a letter fold: Imagine the rectangle in thirds. Fold the top third down over the center, then the bottom third up over the top (like folding a letter). Give the dough a 90-degree turn.

4. Roll it out again to a ½-inch thick rectangle and repeat the fold. This creates the layers.

5. After the second fold, gently roll or pat the dough to a final thickness of ¾-inch. This is thicker than you might think—it ensures tall biscuits.

Step 6: Cut & Chill (15 mins)

Using a floured biscuit cutter, press straight down (do not twist!) to cut out rounds. Place them on the prepared baking sheet, sides just touching. This helps them rise upwards. Re-roll scraps minimally for 1-2 extra biscuits. Place the entire baking sheet in the freezer for 15 minutes. This rechills the butter, guaranteeing maximum oven spring and flakiness.

Step 7: Bake to Perfection (18-22 mins)

Remove biscuits from freezer. Brush the tops lightly with the remaining tablespoon of buttermilk. This promotes browning.
Bake in the preheated oven for 18-22 minutes, rotating the pan halfway through, until the tops are a deep, golden brown and the biscuits have risen dramatically.

Step 8: Serve Immediately

Let biscuits cool on the pan for 2-3 minutes before transferring to a wire rack. They are best served warm, within an hour of baking. Pull apart the steaming, buttery layers and enjoy.

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Chef’s Notes & Success Tips

• Sourdough Starter: “Active” starter will give a slight lift and more tang. “Discard” straight from the fridge works beautifully for flavor and tenderizing, relying on the chemical leaveners (baking powder/soda) for rise.

• The Cold Factor: Your ingredients, tools, and hands should be as cold as possible. If the dough feels warm at any point, pause and chill it for 10 minutes.

• No Buttermilk? Make a soured milk by adding 1 tablespoon of lemon juice or white vinegar to a scant ½ cup of whole milk. Let it sit for 5 minutes.

• Storage: Biscuits are best day-of. Reheat leftovers in a 350°F oven for 5-8 minutes or toast them. They freeze beautifully before baking; freeze shaped biscuits on a tray, then bag. Bake from frozen, adding 3-5 minutes to the time.

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Nutrition Information

(Per biscuit, based on 8 servings)