Certainly. Here’s a formal, well-tested recipe for Sourdough Flaky Biscuits — combining the classic buttery layers of traditional biscuits with the tang and depth of sourdough discard or starter. These biscuits are crisp on the outside, tender and flaky inside, and an excellent way to use sourdough starter.
Sourdough Flaky Biscuits
(Made with unfed/discard sourdough starter)
Yield: 8 biscuits
Prep Time: 20 minutes
Chill Time (optional): 15 minutes
Bake Time: 12–15 minutes
Total Time: About 40–45 minutes
Ingredients
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2 cups (250 g) all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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3/4 teaspoon salt
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1 tablespoon granulated sugar (optional)
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1/2 cup (113 g) unsalted butter, cold and cubed
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1 cup (240 g) sourdough discard or unfed starter (100% hydration)
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1/4 cup (60 ml) cold buttermilk or milk (use as needed)
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Extra melted butter or buttermilk for brushing tops
Instructions
1. Preheat the Oven
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Preheat your oven to 220°C (425°F).
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Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
3. Cut in the Butter
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Add cold cubed butter to the flour mixture.
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Cut it in using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.
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Keep the butter cold for flaky results.
4. Add the Sourdough Starter
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Stir in the sourdough discard using a fork or spatula.
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If the dough is too dry or crumbly, add cold buttermilk, 1 tablespoon at a time, just until the dough comes together but isn’t sticky.
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Dough should be soft but not overly wet.
5. Laminate the Dough (for Flakiness)
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Turn the dough out onto a floured surface.
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Pat it into a rectangle about 1 inch thick.
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Fold the dough into thirds like a letter (top down, bottom up).
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Turn the dough 90°, pat it out again, and repeat the fold 2–3 times.
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Pat or roll to about 3/4 to 1 inch thick.
6. Cut the Biscuits
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Use a 2.5–3 inch biscuit cutter. Do not twist as you cut.
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Place biscuits on the baking sheet just touching or slightly apart, depending on whether you prefer soft or crisp sides.
7. Chill (Optional but Recommended)
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For best flakiness, chill the cut biscuits in the refrigerator for 15–20 minutes before baking.
8. Bake
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Brush the tops with buttermilk or melted butter.
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Bake for 12–15 minutes, or until golden brown and puffed.
9. Serve
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Serve warm, optionally brushed again with melted butter.
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Ideal with honey, jam, eggs, or sausage gravy.
Storage
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Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
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Reheat in a 175°C (350°F) oven for best texture.
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Unbaked biscuits can be frozen and baked straight from frozen (add 2–3 minutes to baking time).
Would you like a version with herbs and cheese, or a long-fermented overnight method using active starter instead?
