A Simple Sourdough Buttermilk Biscuit Recipe

Around here, slow Saturday mornings often involve a hearty brunch. That almost always means eggs, potatoes, and some form of sourdough bread. We often rotate between sourdough pancakes, waffles, chocolate chip muffins, crepes, or biscuits. Who doesn’t love A Simple Sourdough Buttermilk Biscuit Recipe?

Looking for even more sourdough recipes? Check these out: Sourdough Double Chocolate Muffins, Easy Sourdough Bagel Recipe, Easy Sourdough Puff Pancake, Homemade Sourdough Dinner Rolls, and much more!

A Simple Sourdough Buttermilk Biscuit Recipe

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Tips:

If you open your refrigerator only to find that you’re out of buttermilk, don’t worry! Here’s a quick substitute: pour 1 and 1/2 TBS of lemon juice or vinegar in a 2-cup measuring cup, then fill it with milk to the 1 and 1/2-cup line. Stir until you can see small curdled bits on your spoon, then add it to the recipe.

Needed Supplies:

Ingredients:

Dry Ingredients:

3 and 1/2 cups of all purpose flour
1 TBS of baking powder
1 tsp of fine sea salt
2 TBS of sugar (preferably raw cane sugar)

Wet Ingredients:

1/2 cup (1 stick) of cold unsalted butter (cubed)
1 and 1/2 cups of cold buttermilk (see the tip above if you don’t have this in stock)
1/4 cup of sourdough discard

Instructions:

Follow these instructions if you are baking them right away (no long fermentation time):

Preheat the oven to 450°F.
In a large mixing bowl, combine the dry ingredients.
Proceed to cut in the butter using a pastry blender or two forks until pea-seized crumbs form in the dough. This ensures that the biscuits will turn out flaky and light.
Next, add the buttermilk and stir until the dough just comes together. Don’t over-mix!
Lightly flour the countertop and pat the dough to 3/4 inch thick. I suggest avoiding a rolling pin here as it seems to produce flat biscuits.
Using a 2-inch biscuit cutter or the rim of a drinking glass, cut the dough into rounds.
Place the rounds on a baking sheet and bake for 12-14 minutes or until lightly browned.

Follow these instructions if you are allowing the batter to ferment for at least 8 hours:

The day before baking, combine the flour, salt, and sugar in a large mixing bowl.
Proceed to cut in the butter using a pastry blender or two forks until pea-seized crumbs form in the dough. This ensures that the biscuits will turn out flaky and light.
Next, add the buttermilk and sourdough. Stir until the dough just comes together. Don’t over-mix!
Cover the bowl with plastic wrap and allow to ferment in the refrigerator for 8-24 hours.
When you’re ready to bake the biscuits, remove the dough from the fridge and allow to sit at room temperature for 2 or 3 hours.
Next, combine the baking powder into the dough. You may need to use your hands for this depending on how solid the dough still is from being refrigerated.
Once the baking powder is evenly mixed into the dough, lightly flour the countertop and pat the dough to 3/4 inch thick. I suggest avoiding a rolling pin here as it seems to produce flat biscuits.
Using a 2-inch biscuit cutter or the rim of a drinking glass, cut the dough into rounds.
Place the rounds on a baking sheet and bake for 12-14 minutes or until lightly browned.

If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!

More Sourdough Information

Why is a long fermentation time healthier?

Fermentation allows the sourdough to break down the flour and make the cookies easier on the digestive system. You can read more details about this amazing process here.

How to Store Them?

Store biscuits in an airtight container at room temperature for up to 6 days, if they last that long!

Can I Freeze Them?

Yes! Either cut into rounds and freeze for baking later or bake and then proceed to freeze. Either way works well, but make sure to separate each biscuit with parchment paper so they don’t stick together once you bring them out of the freezer.

Freeze up to 6 month for longer term storage.

How Can I Make My Own Sourdough Starter?

Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.

All it takes is flour, water, and about 7 days time.

I also answer a few of the most frequently asked questions about sourdough over here.

How is Sourdough Healthier than Regular Bread?

Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.

A Simple Sourdough Buttermilk Biscuit Recipe