Sourdough Biscuits

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Every kitchen needs this classic breakfast recipe! Sourdough biscuits make the perfect, hearty meal on any morning.

One of my husband’s all-time favorite meals is biscuits and gravy. When we first married, I had never even made homemade biscuits!

But as I started learning how to cook on my own and make my husband’s favorite dishes, I had to learn how to make homemade biscuits. I quickly did this and we enjoyed traditional, baking powder biscuits for years.

Once we moved to Alaska, however, he requested sourdough biscuits. I had an established starter going and was just getting used to baking with it.

I tried several recipes and they turned out well but I developed my own over the years that became my husband’s, and our family’s, absolute favorite.

This recipe is not very difficult to make and the biscuits bake up tall and fluffy and smell divine. I hope you enjoy them at your next breakfast and many other meals!

Ingredients for Sourdough Bicuits

• All-purpose flour-You can also use your favorite whole wheat flour.
• Baking powder
• Salt
• Butter-Cold, straight from the fridge.
• Honey-We use raw honey from our bees.
• Sourdough starter-Feed it the night before you want to make biscuits so it’s nice and bubbly in the morning. Learn how to make and care for a sourdough starter here.
• Buttermilk-If you don’t have any buttermilk on hand, simply pour 1/2 tablespoon of vinegar or lemon juice into a 1/2 cup measuring cup and fill the rest of the way with milk. Allow to sit for about 10 minutes and it’s ready to use in this recipe.

Tools You Will Need

• Large mixing bowl
• Mixing spoon
• Measuring cups and spoons
• Cheese grater-This is my favorite way to incorporate butter into biscuits as well as pie crusts. Much easier and faster than cutting it up and using a pastry blender! Just grate the cold stick of butter over the bowl (like you would a block of cheese) then mix it in until crumbly.
• Cookie sheet-Lined with parchment paper or a baking mat.
• Biscuit cutter-If you don’t have one, a glass jar works just as well! Regular mouth for small biscuits, wide mouth for large. I use a 2 3/8 inch biscuit cutter, the same size as a regular mouth canning jar. If you use a wide mouth jar, your yield will be slightly less than mine.

How to Make Sourdough Biscuits

Feed your sourdough starter the night before you want to make these biscuits. You will need 2 cups of active starter for this recipe so plan to feed enough water and flour so there will be starter leftover afterward.

In the morning, add to the large mixing bowl the flour, baking powder, and salt. Mix well.

Using a cheese grater, grate the stick of butter into the bowl of flour. Use a fork or your fingers to coat the butter in the flour until the mixture is crumbly.

Add the honey, sourdough starter, and buttermilk to the bowl. Use a spoon to mix until the dough comes together.

Turn the dough out onto a well-floured surface. Using a rolling pin or your hands, flatten the dough to a thickness of about 1 inch.

With a biscuit cutter or a glass jar, cut out as many biscuits as you can. Place them on the cookie sheet 1 inch apart.

Roll out the remaining dough again and continue to cut out biscuits.

Bake in a 350 degree preheated oven for 10 to 12 minutes, or until lightly browned on top.

Read all about tips and tricks for storing and reheating biscuits in this post.

How to Serve Sourdough Biscuits

There are endless ways to enjoy sourdough biscuits, but here are a few of our favorites:

• Sausage and Gravy-If I don’t have any moose breakfast sausage, I like to pick up locally raised pork sausage from my favorite little shop. Once browned, I add some flour for thickening and then some milk, seasoned with a bit of salt and pepper. Simmer until thickened and serve on top of opened sourdough biscuits. This is my husband’s all-time favorite and a usual weekend meal at our table.
• Butter and Honey–Homemade butter is perfect for spreading on hot sourdough biscuits and then drizzled with honey from our bees.
• Whipped Honey-A unique way to enjoy honey and so easy to make yourself. It’s spreadable and not as messy as liquid honey.
• Homemade Jam-Of course, homemade jam from the berries picked over the summer goes so well with sourdough biscuits.
• Breakfast Sandwiches-My family loves homeamde breakfast sandwiches. I typically make them on sliced sourdough bread but sometimes I use biscuits instead. Fry everyone an egg, cook up some bacon, slice some cheese, and stack it all in between biscuit halves and you have a delicious, hearty morning meal.
• Pot Pie Topping-Biscuits aren’t just for breakfast! Instead of a pie crust, try topping your next pot pie with biscuits. Just pour your filling directly into the baking dish and top with biscuits. I like to peel them in half first. So delicious!
• Dipped in Soup-Biscuits make a great bread to go along with your favorite soups and stews. If I haven’t had time to make homemade bread, I can whip up a batch of biscuits while the soup or stew is simmering. They’re perfect for dipping!
• Dessert-Although not very sweet, these biscuits are great for dessert too. Strawberry shortcake is one example. Just break the biscuits apart, top with sliced strawberries (or any other berries you have on hand) and add some homemade whipped cream for a quick and delicious dessert!

If I’m missing out on your favorite way to enjoy homemade biscuits, please let me know! Biscuits are so versatile, easy to make, and tasty so it’s no wonder they’re such a staple in kitchens and always have been.

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