Sourdough Biscuits

Sourdough Biscuits

52 weeks of Baking – Biscuits

I use to think I made great biscuits, then I went to the south and had a real biscuit.

The students on Gulden Leeuw devoured my biscuits. I did have to argue on several occasions with them that they weren’t scones, I even made scones for breakfast several times, must be a Canadian thing. I would make soft drop biscuits with golden brown edges, it was faster to scoop and drop the dough onto a sheet pan than it was to roll them out for 75 portions. It never occurred to me how wrong I was.

On the Oliver Hazard Perry we stopped in Charleston, South Carolina for a few days. I finally got the chance to try real southern biscuits when I went out to brunch. They pulled apart in flakey warm layers with a golden brown crisp shell, I knew right away I couldn’t make drop biscuits again. Drop biscuits have more moisture in them, they are tender, but they don’t flake the same way, just a different thing all together.

These sourdough biscuits use the same method for a roll and cut biscuit, just replace the liquid with sourdough starter and a bit of milk. I enjoy keeping a starter around for bread, pancakes, waffles and such, I hadn’t tried it in biscuits until now and it was great. I didn’t get the same sour fermenty flavor I do with bread, but it added great depth of flavor to the biscuit and didn’t impede the texture. Next time maybe I’ll try making a sponge, like you do with bread, to see if that will give more sour tang.


Sourdough Biscuits

  • Yield: 8 biscuits
  • Category:


  • 2 c flour
  • 1 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c cold butter, cut into cubes
  • 1 c sourdough starter
  • 1/4 -1/2 c milk, depending on consistency of your starter


  1. Preheat the oven to 425F.
  2. Mix all the dry ingredients together and cut in the cold butter, leave it a little bigger than you might usually do it.
  3. Add the sourdough starter and give it a rough stir, use your fingers to really work the starter in, add small amounts of milk until the dough comes together.
  4. Turn out onto a clean counter and push together into a rectangle, cut in half and put one piece on top of the other. Roll out into a rectangle about 1 inch thick.
  5. Cut into 8 squares and place on an ungreased baking sheet.
  6. Bake at 425F for 20 minutes until the bottoms are golden and the top edges are just starting to get color.

Leave a Reply

Your email address will not be published. Required fields are marked *