Sourdough Biscuits

If you have some sourdough starter or discard that you don’t want to waste, you can use it to make these amazing sourdough biscuits. They are buttery, flaky, and full of flavor, thanks to the sour cream and scallions. They are also vegan adaptable and easy to make. Watch the video below to see how!

If there is something “past” that needs to be seen or healed back into wholeness, it will arise in the present experience. We do not have to dig up pebbles from a streambed. ~ Dorothy Hunt

These sourdough biscuits are my favorite way to use up my sourdough starter or discard. They are so tender and tasty, with a hint of tanginess from the sourdough and sour cream. I love adding scallions for some freshness and bite, but you can also use chives or other herbs. You can also make them plain, or add cheese, bacon, or whatever you like.

The best part is that they are super quick and easy to make. You don’t need any yeast, eggs, or sugar. Just some flour, salt, baking powder, butter, sour cream, and sourdough starter or discard. You can also use vegan butter, yogurt, vegan yogurt, vegan sour cream, or buttermilk instead of butter and sour cream.

The trick to making flaky biscuits is to keep the butter cold and work quickly. You want to create layers of butter and dough that will puff up in the oven. You also want to avoid overmixing or overkneading the dough, as that will make it tough.

Here’s how to make these sourdough biscuits:

Ingredients

• 1 1/2 cup (180g) All-Purpose Flour (or bread flour), fluffed, spooned and leveled
• 1 teaspoon salt (use a little less if using salted butter)
• 2 teaspoons baking powder
• 8 tablespoons unsalted, cold butter (or use vegan butter), cut into 1/4-inch slices. (113.5 grams) See notes!
• 3/4 cup (180g) unfed sourdough starter or discard
• 1/2 cup (120g) sour cream (or yogurt, vegan yogurt, vegan sour cream, or buttermilk)
• 1/4 cup chopped scallions (or chives)

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, salt, and baking powder.
3. Add the cold butter slices and use your fingers to rub them into the flour mixture until you have uneven crumbs, no bigger than a pea.
4. Stir in the scallions or chives if using.
5. In a small bowl, whisk together the sourdough starter and sour cream until smooth.
6. Add the wet ingredients to the dry ingredients and mix with a fork until a shaggy dough forms.
7. Turn the dough out onto a lightly floured surface and sprinkle with more flour if needed.
8. Knead the dough gently for a few seconds until it comes together.
9. Pat the dough into a 3/4 inch thick rectangle and fold it into thirds like a letter.
10. Repeat this step two more times, patting and folding the dough.
11. On the third time, pat the dough into a 5 by 9 inch rectangle that is about 1 1/2 inches thick.
12. Cut the dough into 6 equal pieces using a biscuit cutter or a sharp knife.
13. Place the biscuits on the prepared baking sheet with some space between them.
14. Bake for 20 to 25 minutes or until golden and cooked through. The internal temperature should reach 205°F (96°C).
15. Remove from the oven and brush with melted butter if desired.
16. Enjoy your sourdough biscuits while they are warm and fresh!

Notes

• You can use salted butter instead of unsalted butter, but reduce the salt in the recipe by 1/4 teaspoon.
• You can use fed or active sourdough starter instead of unfed or discard starter for a less tangy flavor.
• You can store leftover biscuits in an airtight container at room temperature for up to 3