Breakfast Sourdough Biscuits

Golden, flaky, and melt-in-your-mouth tender — these sourdough biscuits are the perfect savory or sweet breakfast companion.

At a Glance

• Loaf Style: Quick bread with lamination-style folding

• Skill Level: Intermediate

• Total Time: ~6–12 hours (includes optional chill or overnight rest)

• Prep Time: ~20 minutes

• Yield: 6–8 biscuits

• Hydration: Low to medium

• Bake Temp: 425°F / 220°C

• Baking Vessel: Baking sheet

Ingredients

• 100g sourdough discard (unfed starter)

• 250g all-purpose flour

• 10g baking powder (2 tsp)

• ½ tsp baking soda

• ½ tsp salt

• 115g cold unsalted butter, cubed

• 120g buttermilk (cold), plus more as needed

• Optional: 1 tbsp honey (for a subtly sweet biscuit)

• Optional: melted butter for brushing

Instructions

Mix the Dough
1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. Cut cold butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Stir in sourdough discard, buttermilk, and honey (if using) just until a shaggy dough forms. Add an extra splash of buttermilk only if needed to bring the dough together.

Fold for Flakiness
4. Turn dough onto a lightly floured surface. Gently pat it into a rectangle, then fold it into thirds like a letter.
5. Rotate 90°, pat it out again, and repeat the fold. Do this 2–3 times total to build flaky layers.

Chill (Optional)
6. For best results, wrap the folded dough and chill for 30 minutes or overnight. This helps relax the gluten and keep the butter cold.

Cut and Bake
7. Preheat oven to 425°F / 220°C. Line a baking sheet with parchment.
8. Roll or pat dough to about ¾–1 inch thick. Cut into circles using a floured biscuit cutter.
9. Arrange on the tray with edges just touching (for taller biscuits) or spaced slightly apart (for crisp edges).
10. Brush tops with melted butter if desired.

11. Bake for 12–15 minutes, until golden and puffed. Cool slightly before serving warm.

Visual Cues

• Biscuits should be tall and golden, with visible layers and flaky edges.

• When split open, the inside should be tender and steamy — perfect for butter or fillings.

Why This Works

Sourdough discard brings a subtle tang and added structure, while cold butter and gentle folding create flaky layers. Buttermilk adds tenderness and just the right amount of lift, delivering biscuits that strike the balance between rustic and refined.