Fluffy Sourdough Biscuits

Benefits of Sourdough

Sourdough isn’t just a flavour ticket—it’s texture, digestion, and depth. The tangy wonk comes from wild yeast and lactic acid bacteria slowly transforming flour into something intense yet digestible. That slow ferment makes biscuits fluffier, more layered, easier on your gut, and full of nuanced flavour. You’re not just baking biscuits—you’re crafting bites with purpose and palate.

Adapting Recipes for Long-Fermentation

Converting a quick biscuit recipe to a long ferment means respect—respect for time and flavor payoff. Here’s what changes:

• Less leavening: Sourdough provides lift, so you drop baking powder or soda.
• Extended resting: Dough gets chill time (8–12 hrs) in the fridge to develop flavor and structure.
• Cold butter retention: Refrigerated dough + cold butter = flaky layers.
• Resting before bake: Let chilled, shaped biscuits rest briefly so gluten snug-tightens around fat.

Those overnight hours = tang, chew, and structure with buttery lift. It’s worth the wait.

Tips For Making Sourdough Biscuits

1. Use a fed, bubbly discard or active starter – discard accentuates biscuit flavor without needing full-strength starter.
2. Keep everything cold – flour, sourdough, milk, butter. Cold = flakiness. Warm = glue.
3. Don’t overwork the dough – minimal handling = tender layers.
4. Roll or pat to even thickness – inconsistent thickness = mushrooms and pancakes in one pan.
5. Press straight down, don’t twist the cutter – twisting seals the edges and prevents rise.
6. Chill after cutting – a 20-minute rest in the fridge helps layers bloom during bake.
7. Bake directly on stone or steel – radiant heat from below = crisp base.

FAQ

Can I skip long ferment and bake same day?
Yes—use less sourdough, double baking powder, mix and bake in ~30 minutes. Texture changes, but still tasty.

What if my biscuits crumble?
Likely overworked or dough too dry. Add a bit of milk to hydrate and mix gently.

Edges too crunchy?
Check oven heat—try reducing 10°F or bake on sheet, not stone.

Can I add cheese or herbs?
Absolutely. Fold in shredded cheddar or chopped rosemary after mixing, before shaping.

Ingredients

• 2 cups (240g) all-purpose flour
• 3 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ cup (113g) cold unsalted butter, cubed
• ½ cup (120g) sourdough discard (100% hydration)
• ¾ cup (180ml) cold milk or buttermilk
• Optional: ½ cup shredded cheddar, 1 Tbsp chopped herbs

Quick-version adjustment (same-day bake):

• 2 cups flour, 1 Tbsp baking powder (delete soda), omit sourdough discard, follow same steps.

Tools

• Mixing bowl
• Pastry cutter or fork
• Biscuit cutter or glass
• Baking sheet or pizza stone
• Parchment paper
• Measuring scale (optional but accurate)

How To Make Long-Fermented (Overnight) Sourdough Biscuits

Step 1: Mix dry ingredients

In a bowl, whisk flour, baking powder, soda, and salt until uniform.

Step 2: Cut in cold butter

Add cubed butter to flour mixture, use a pastry cutter or fork to mix until butter pieces are pea-sized and coated. Look for visible buttery bits.

Step 3: Add sourdough discard

Drop in sourdough discard, and massage gently with fingers. Dough will appear shaggy.

Step 4: Hydrate with cold milk

Pour cold milk or buttermilk, gently stir until flour is just absorbed. Dough will cling together without being sticky.

Step 5: Add flavour mix-ins (optional)

Fold in cheese or herbs with minimal strokes.

Step 6: Flatten & chill

Turn dough onto floured surface, pat into ¾–1″ thick rectangle. Wrap and chill 8–12 hours.

Step 7: Cutting & Shaping next day

Preheat oven to 425°F with sheet or stone inside for 20 minutes. Lightly flour surface, lay dough flat again. Press vertically-cut biscuits—no twisting. Place tins close but not touching on preheated sheet. Return to fridge for 20 minutes while oven heats up.

Step 8: Bake

Bake 12–15 minutes until golden on top and sides. Rotate pan halfway. If topping, brush with melted butter at 5-minute mark.

Step 9: Cool & serve

Cool 5 minutes on rack. Serve warm with butter/ jam/ gravy.

How To Make Quick Sourdough Biscuits (Same-Day)

1. Follow Steps 1 & 2 above.
2. Mix discard plus enough milk to hydrate (~¾ cup).
3. Fold in additions.
4. Pat to 1″ thickness, cut, chill 10 minutes.
5. Bake on 425°F sheet ~12 minutes.

Baking Schedule

• Night Before
  • Mix dough, chill
• Morning of
  • Preheat oven, cut and chill biscuits
  • Bake, brown, eat

Uses & Pairings

• Breakfast gravy biscuits – homemade sausage gravy + biscuits = non-negotiable comfort
• Cheddar-herb brunch base – sliced in half, toasted, topped with eggs & hollandaise
• Snack platter – biscuits + jam + butter for unexpected afternoon delight
• Dinner side – serve with stew for soaked-crumb bliss

Recipe Card

• Recipe name: Fluffy Sourdough Biscuits
• Summary: Flavour-packed, fluffy layered biscuits using sourdough discard and cold butter for deep flavour and airy lift.
• Prep time: 15 minutes (plus overnight chill)
• Cook time: 12–15 minutes
• Additional time: 20-minute rest + 8–12 hour chill
• Total time: ~9–13 hours (mostly hands-off)
• Servings: 8–10 biscuits
• Diet: Vegetarian
• Method: Mix → Chill → Cut → Bake

Ingredients (repeat for recipe card)

As above.

Instructions (condensed for recipe card)

1. Mix dry ingredients
2. Cut in butter
3. Add discard and milk, gently combine
4. Pat and overnight chill
5. Preheat oven
6. Cut biscuits and rest 20 min
7. Bake 12–15 minutes
8. Cool and serve

Notes

• Keep dough cold
• Don’t twist cutter
• Rest before bake
• Use cold ingredients

Final Thoughts

These biscuits are the kind of home-baked glory that demands attention. You used time instead of shortcuts—cold fermentation built flavour, discard bread provided tang, cold butter gave crackly layers. You’re not just baking biscuits—you’re negotiating dough behaviour and coaxing lofty structure from simple ingredients.

You wanted comfort. You got it. You wanted flavour. You nailed it. Now, tear one open, let steam curl out, and enjoy that warm, layered bite. This is baking worth planning ahead for.

Want more unapologetic, kitchen-level recipes that flex your baking cred? Email me at [email protected]. Tell me what your audience is craving next—cinnamon rolls? sourdough pizza? I’ll deliver with full swagger and zero compromise.