Sourdough Biscuits
Flaky, buttery, and packed with tangy sourdough flavor — these no-fuss sourdough discard biscuits are a game-changer for busy mornings. Just scoop, bake, and enjoy!
Ingredients
- 1 package active dry yeast
- 1 cup warm tap water
- 6 ¾ cups all-purpose flour divided
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons table salt or fine sea salt
- 2 cups buttermilk room temperature
- ¾ cup cooking oil of your choice we used avocado oil
Instructions
- Preheat your oven to 450°F. Line a baking sheet with parchment paper.
- Activate the yeast. In a 1-cup measuring cup, dissolve the active dry yeast in warm tap water. Let sit a few minutes until foamy.
- Mix dry ingredients. In a large mixing bowl, whisk together 6 cups of purpose flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients. Make a well in the center of your flour mixture. Pour in the buttermilk, cooking oil, and activated yeast mixture. Stir until a soft dough forms and begins pulling away from the sides of the bowl.
- Adjust consistency. The dough will be sticky. Add the remaining ¾ cup flour in ¼ cup increments until it becomes scoopable. Don’t overwork it—you’re looking for just enough structure to hold shape without toughening the crumb.
- Scoop and bake. Using a large cookie scoop (around 3–4 tablespoons), place biscuit dough onto your prepared sheet pan, spacing them about 2 inches apart.
- Bake. Slide the pan into the oven and bake for 10–12 minutes, until the tops of the biscuits are golden brown.
- Serve. These are best served warm, either on their own or with a little honey butter, jam, or sausage gravy.
Notes
- Use room temperature buttermilk so the dough comes together evenly.
- Skip rolling and shaping. These are drop biscuits, so you don’t need a rolling pin or biscuit cutter.
- Avoid overmixing. Stir just until the dough comes together—overworking it can lead to tough biscuits.
- Store extra dough. Keep any leftover dough in an airtight, freezer-safe container for up to a week. It also keeps well in the fridge, which makes this recipe perfect for busy mornings. Just scoop and bake when you need them