Sourdough Biscuits
These biscuits rely on cold butter and active sourdough discard for lift and texture. The goal is to laminate the dough quickly so the butter stays solid until it hits the hot oven, creating distinct, flaky layers.
Temperature is your only enemy here.
Keep your butter, milk, and discard straight from the fridge. If the butter melts before you bake, the biscuits will be dense instead of airy.
- Large mixing bowl
- Box grater
- Bench scraper
- Biscuit cutter
- Heavy-gauge baking sheet
What goes in.
- 2 cupsall-purpose flour
- 1 tbspbaking powder
- 1/2 tspbaking soda
- 1 tspfine sea salt
- 1/2 cupunsalted butter, frozen
- 1/2 cupactive sourdough discard, cold
- 1/2 cupwhole milk, cold
The Fold and Press
Instead of kneading, fold the dough over itself three times. This creates the internal layers that cause the biscuits to rise upward and pull apart in sheets.
The method.
Prepare the dry base
Whisk the flour, baking powder, baking soda, and salt in a large bowl. Ensure there are no clumps of leavening.
Integrate the butter
Use the coarse side of a box grater to shred the frozen butter directly into the flour. Toss gently with your fingers until each butter strand is coated.
Add the wet ingredients
Create a well in the center. Pour in the cold milk and discard. Mix with a fork until just barely held together; it should look like a shaggy mess.
Fold for layers
Turn the dough onto a floured surface. Flatten it into a rectangle, fold it into thirds like a letter, then rotate and repeat two more times. Keep your movements fast so your hands don't melt the butter.
Cut and chill
Pat the dough to one-inch thickness. Use a biscuit cutter to punch straight down without twisting. Place on a cold baking sheet and chill for 10 minutes.
Bake
Bake at 425°F (220°C) for 15 to 18 minutes until the tops are golden brown and the sides have visibly separated into layers.
Other turns to take.
Sharp Cheddar and Chive
Fold in a half-cup of shredded sharp cheddar and two tablespoons of minced fresh chives during the final fold.
Black Pepper and Honey
Add a teaspoon of cracked black pepper to the flour and brush the tops with honey immediately after removing from the oven.
When it doesn't go to plan.
Always press the biscuit cutter straight down; twisting the cutter seals the edges and prevents the biscuit from rising evenly.
If the dough becomes too soft or sticky, pop the whole bowl in the freezer for five minutes before you try to fold it again.
For a darker top, brush the tops with a little extra cold milk or melted butter before they go into the oven.
The ones that keep coming up.
Can I use active sourdough starter instead of discard?
Yes, but it adds more yeast activity. If your starter is very active, reduce the baking powder by a quarter teaspoon to prevent an overly yeasty taste.
Why did my biscuits turn out flat?
The butter likely melted during the mixing process or your oven wasn't hot enough. High heat is required to turn the water in the butter into steam instantly, which pushes the dough upward.