Family Favorite Sourdough Biscuits Recipe

sourdough biscuits

Sourdough biscuits are one of those foods that I love.

Many of us have a favorite memory of our treasured biscuit moment.

Right out of the oven, with a slight crunch on the outside, and soft, fluffy and moist on the inside with steam coming out as you break it open.

Spread a bit of butter on it. 

Put it in your mouth.

You are in heaven.

A regular biscuit is a wonder to behold, a sourdough biscuit is a wonder with a much deeper tastier flavor to behold.

The difference is the sourdough starter that is used when making the biscuit.

Sourdough is dough that has been allowed to ferment on natural yeasts, that can create a tangy flavor in the bread.

This flavor is helpful in giving these biscuits an outstanding taste.

If you want to make these completely from scratch, you may want to make your own sourdough starter first.

Sourdough Starter

Sourdough starter is made through a several day process that requires you to discard parts of the dough and feed and nurture the leftover part.

Simply put sourdough starter is a bit of dough which is used as leavening for bread.

Created through natural yeasts that are present in the air and flour itself, it is the ancient way of making baked goods that rise.

This method has been employed before commercial yeast was available as a way to make baked goods.

Starters can be dried, or frozen and used as needed.

If you are only using sourdough starter as your leavening agent then your baked goods will take longer to rise meaning you will need to set aside more time for this kind of baking.

Sometimes as long as 24 hours.

However, it is quite common these days to use both sourdough starter and yeast or baking powder when baking for a quicker experience.

Here’s a full guide on how to make and feed your own sourdough starter.

How to Make Sourdough Biscuits

sourdough biscuits

The most important ingredient will of course be the sourdough starter, which will either have to be prepared beforehand or store bought.

The starter will make up a portion of the dough required to make the biscuits.

Other than that the biscuit making process is very similar to a traditional biscuit recipe.

You will mix butter into the flour after you add the starter, then baking soda or powder depending on the recipe you are working from.

Keeping the dough at room temperature you will roll it out to a depth of about half an inch thick, then use a biscuit cutter to cut out the individual biscuits.

Place them on a baking sheet and bake until they are golden brown.

Remove from the tray immediately and place on a cooling rack. 

Sourdough Biscuits Recipe

sourdough biscuits

Sourdough Biscuits

Sourdough biscuits are one of those foods that I love. Many of us have a favorite memory of our treasured biscuit moment.
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Course: Dessert
Cuisine: American, Middle Eastern
Keyword: Biscuits, Dessert, recipe, Sourdough
Prep Time: 10 minutes
Cook Time: 20 minutes
RESTING TIME: 15 minutes
Total Time: 45 minutes
Servings: 6
Calories: 251kcal


  • 1 cup All Purpose Flour
  • 2 tsp Baking Powder
  • ¾ tsp Salt
  • 1 cup Sourdough Starter
  • ½ cup Butter cold
  • 2 Spring Onions sliced


  • Preheat oven to 450ºF (230ºC).
  • Combine the flour, baking powder and salt in a large bowl.
  • Cut in butter, either using a food processor, or hand cutter.
  • Add onions.
  • Add starter, and mix well (using hands if necessary).
  • On a lightly floured surface roll dough out to about 1 inch thickness.
  • Cut biscuits using a round cutter. Place on a tray and let them rest for 12-15 minutes.
  • Place biscuits in the oven, and bake for about 20 minutes or until golden brown. 
  • Once baked remove biscuits from the tray immediately and place on a cooling rack.



Calories: 251kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 555mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 513IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

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