Sourdough Biscuits Recipe
An easy recipe for Sourdough Biscuits with scallions using discard or sourdough starter. These buttery biscuits can be made in 45 minutes!
How to Make the Best Sourdough Biscuits
If you’ve been wondering what to do with all that sourdough discard, these sourdough biscuits are the perfect answer. Buttery, flaky, and ready in under 45 minutes, they’re an easy way to put that discard to delicious use. The tangy notes from the sourdough starter add depth and complexity that you just can’t get from regular biscuits.
The secret to achieving those coveted flaky layers lies in keeping your butter cold and using the tri-fold technique. By folding the dough like an envelope twice, you create dozens of alternating layers of butter and dough that puff up beautifully in the hot oven. The addition of scallions or chives adds a savory punch that makes these biscuits perfect alongside soups, stews, or just slathered with more butter.
Whether you’re a sourdough veteran or just getting started with your starter, these biscuits are incredibly forgiving and come together quickly. Serve them warm from the oven for the ultimate comfort food experience.
Sourdough Biscuits
An easy recipe for Sourdough Biscuits with scallions using discard or sourdough starter. These buttery biscuits can be made in 45 minutes!
Ingredients
Biscuit Dough
Wet Ingredients
Instructions
Prepare the Dough
- Preheat oven to 425°F.
- In a medium bowl, mix flour, salt and baking powder.
- Work in the cut cold butter into the flour using your fingers until it is unevenly crumbly, with the biggest crumbs the size of peas. Mix in the scallions if using.
- Place 3/4 cup starter and 1/2 cup sour cream in a bowl and mix with a fork (it doesn't have to be perfectly mixed together).
- Pour this into the flour mixture and using a fork, mix until the dough comes together into a very shaggy ball.
Shape and Bake
- Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate (for 5 seconds - don't over knead). Pat into a 6 x 10-inch rectangle. Fold up the sides into thirds like a tri-fold envelope and pat again into a 6 x 10-inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed. Pat into an 8 x 5-inch rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.
- Place on a parchment-lined sheet pan and bake for 20-25 minutes. Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205°F.
Notes
- For best results, keep your butter as cold as possible. You can even freeze it for 10 minutes before cutting.
- Don't overwork the dough—those butter chunks create flaky layers.
- The tri-fold technique creates beautiful, flaky layers in your biscuits.
