Homemade Sourdough Biscuits

One of our favorite morning breakfasts is biscuits. They have just a few ingredients, are quick to whip up, and are delicious and versatile. Whether you like savory or sweet, these biscuits are the perfect base to start with. My normal go-to recipe for biscuits is still well-loved in our home, but it was fun to try out something new for when I have sourdough discard around. The discard adds a depth of flavor that normal biscuits don’t have without being overwhelming at all. I definitely recommend trying these out for your next big weekend breakfast! 

To begin, in a medium bowl, whisk together the dry ingredients – all-purpose flour, salt, baking powder, and baking soda. Add the shortening and use a pastry blender to combine the mixture. The end result should be small, pea-sized crumbs of shortening and flour. If you don’t have a pastry blender, use two butter knives to cut across and against each other until you reach the same stage. Make a well in the center of the bowl and then set to the side for a moment.

In another small bowl, combine the sourdough discard and water and whisk them together. Doing this step will make adding the discard to the main mixture much easier. Pour these liquid ingredients into the well in the dry ingredients. Using a fork, gently stir the mixture together until no dry bits remain; it will still be quite shaggy. 

Generously flour a countertop and then turn the dough out onto it. Using your hands, knead the dough until it comes together and is smooth. The discard adds much of the moisture that the biscuits need and, in turn, makes them a bit more sticky than normal biscuits. If needed, you can slowly knead in more flour a little bit at a time until you reach the desired consistency.

After kneading, use your hands to gently pat and press the dough outward into a flat circle that is about 3/4 inch thick. Using a biscuit cutter or a round cookie cutter, cut the biscuits out and place them onto a parchment lined baking sheet. Press any leftover scraps of dough back together and shape, and cut them into more biscuits. Bake at 450 degrees for 15-17 minutes or until the biscuits are light golden on top. 

It will vary depending on the size of your cutter, but this recipe should make about 17 biscuits. Enjoy them fresh out of the oven and top with any of your breakfast favorites. For savory, go with butter, meats, egg, & cheeses. For sweet, try jams, jellies, fruit, or honey. There are so many ways to dress these up! 

Enjoy!
-Anna

Print Recipe

Sourdough Biscuits

With just a few ingredients, these sourdough biscuits are quick to whip up for a delicious breakfast and so very versatile.

Source: Anna Reid

Course: Breakfast

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Yield: 17

Serves: 1 Scale Update

Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₂ cup shortening
• ²⁄₃ cup sourdough discard
• ¹⁄₂ cup water

Directions

1. In a medium bowl, whisk together the flour, salt, baking powder, & baking soda. Add the shortening and use a pastry blender to combine. The end result should be small, pea-sized crumbs of shortening and flour.
2. In a small bowl, whisk together the sourdough discard and water. This will make adding the sourdough discard to the main mixture much easier.
3. Make a well in the center of the flour mixture and pour the liquid ingredients in. Stir together with a fork. Turn out onto a well floured countertop and knead the dough until it all comes together. If it is too sticky, add a bit more flour and gently knead again. The dough should smooth out fairly quick.
4. Using your hands, gently pat and press the dough outward into a flat circle about 3/4 inch thick. Using a biscuit cutter or round cookie cutter, cut the biscuits out and place on a parchment lined baking sheet. Press any scraps of dough back together and cut/shape into more biscuits.
5. Bake at 450 degrees for 15-17 minutes or until lightly golden on top.
6. Enjoy!

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