Family Favorite Sourdough Biscuits

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Sourdough Biscuits

Imagine fresh, fluffy sourdough biscuits; you can do it with your sourdough starter. If you are an old hand at baking sourdough bread, then this a article is just for you; try your hand at making quick and easy sourdough biscuits from your own starter.

The basics of Sourdough:

Every sourdough baked item needs starter. This starter was originally made from part of the recipe that is kept back, stored in a glass or crock container, and allowed to ferment. On the other hand, it can be made from scratch.

The fermentation process is done at room temperature to capture and utilize the wild yeasts that swim around in our air. When the yeast combines with a bit of sugar, flour and water viola you have made sour dough starter.

It is important not to use metal bowls, spoons, or lids when compiling the starter and to keep it loosely covered during the fermentation process.

Starter for Sourdough Biscuits

  • Pour 1/2 cup of water and 1 cup of flour into a tall glass or crockery.
  • Add 1 tsp. of sugar, stir with a wooden spoon, cover loosely with sling warp and place starter in a warm, draft free place in your kitchen. Allow this starter to sit undisturbed.

Making starter-the process:

Two days before you are going to make the biscuits, feed the starter. Open the container the contents should be bubbly! Add 1 cup water and 1 cup flour (whole grain, whole wheat or rye flours make a nutty flavored starter and dough) and stir gently. Cover loosely and return to it spot. Let this sit, soon you will notice a beer smell; you have made the starter. It can be refrigerated however remove from refrigeration 2 hours before using to wake and warm up the yeasts.

To Make Sourdough Biscuits:

Pour room temperature starter into a large bowl, add 1 cup water and 1 cup flour, and stir to combine. This is called making the “Sponge.” Cover this loosely with cling wrap and let this sit until its bubbly. (1 hour or so, depending on your individual yeast) When the sponge is foamy on top it is ready to use.

Real Sour-Dough Biscuits


  • 2 cups starter
  • 2 cups flour, sifted
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 1/4 tsp. cream of tartar
  • 2 tsp. sugar
  • ½ cup canola oil
  • 2/3 cup milk
  • For melting/topping:
  • ¼ cup butter


Makes about 16 biscuits

  1. Sift dry ingredients together and add to a bowl. Combine starter sponge with milk and oil add dry ingredients and stir to combine.
  2. Preheat oven to 400oF.
  3. Roll or pat dough out on a lightly floured work surface and cut into as many biscuits as you can get. Continue until all dough is used. (I use a 3 1/2 inch cutter for nice big biscuits.)
  4. Put butter in the bottom of a rectangular cake pan 13×9″ and place in oven, when butter is melted remove and allow pan to cool a couple of minutes.
  5. Place each raw biscuit one at a time into the melted butter and then flip over so the buttered side is facing up. Continue with this dropping and flipping until all biscuits are in the pan, you may need more than one pan and extra butter. Allow to sit for 15 minutes to proof a little and then bake 10-12      minutes or until nicely browned on top.

Remove from oven and serve these nice biscuits with butter and any fruity jam or alongside any meat and potatoes meal!



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