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Best Tall and Flaky Sourdough Biscuits

These delicious and flaky sourdough biscuits are so simple to make. Pair them with sausage and gravy for a yummy breakfast, or some melted butter and hot honey.

Soft and flaky sourdough biscuits are tasty and easy to make. These biscuits can be put together in about 15 minutes and do not require any rising time. They have delicious rich flavor with a slight tang of sourdough.

If you are looking for new ways to use up extra sourdough starter, give these biscuits a try! They are so good and require minimal effort to make.

Tall And Flaky Sourdough Biscuits

These biscuits are simple to make, but they do require some attention to detail in the mixing process. We have a few tips and tricks throughout the post to help you be successful in making the best biscuits right out of the gate.

Why does my butter need to be frozen for making biscuits?

  1. Flakiness: Biscuits, like many other pastry items, benefit from layers of butter within the dough. When you freeze the butter and then grate it into the flour mixture, you create small, solid pieces of butter. When these pieces of butter melt during baking, they create steam, which helps create flaky layers in the biscuits.
  2. Ease of Incorporation: Frozen butter is easier to incorporate into the biscuit dough without overmixing. Overmixing can lead to tough biscuits because it develops gluten in the flour. By grating the frozen butter into the flour mixture and then gently mixing, you can distribute the butter evenly without overworking the dough.
  3. Temperature Control: Keeping the butter cold throughout the process helps to ensure that it doesn’t melt too quickly. Cold butter is essential for creating the right texture in biscuits. If the butter melts before the biscuits go into the oven, you won’t achieve the desired flakiness.
Ingredients For Sourdough Biscuits

Substitution ideas for buttermilk:

If you don’t have buttermilk on hand, you can substitute it with one of the following options:

  1. Milk and Vinegar or Lemon Juice: For each cup of buttermilk, you can use 1 cup of milk (preferably whole milk) mixed with 1 tablespoon of vinegar or lemon juice. Let the mixture sit for about 5-10 minutes before using it in your biscuit recipe. This combination creates a similar acidity and texture to buttermilk.
  2. Milk and Yogurt: Mix ¾ cup of milk with ¼ cup of plain yogurt to substitute for 1 cup of buttermilk. This mixture provides the acidity and richness similar to buttermilk.
  3. Sour Cream: You can use equal parts of sour cream as a substitute for buttermilk. This will add tanginess and moisture to your biscuits.
  4. Milk and Cream of Tartar: Mix 1 cup of milk with 1 ¾ teaspoons of cream of tartar. Let it sit for about 5 minutes before using it. This combination will mimic the acidity of buttermilk.

Choose the substitute that best fits the ingredients you have on hand and the flavor profile you desire for your biscuits. Each substitute will slightly alter the taste and texture of the final product, but they should all work well in most sourdough biscuit recipes.

Fresh Sourdough Biscuits

Do I have to use a cast iron pan to bake them in?

No, you do not have to use a cast iron pan to make these sourdough biscuits. You can use a regular flat baking pan instead. If you decide to bake them on a cookie sheet or baking pan, make sure it is lined with a silicone baking mat or parchment paper. You can also bake these in a casserole dish, just make sure you spray the dish with cooking spray or grease the dish with butter before adding in the biscuits.

Soft And Fluffy Sourdough Biscuits

Best Toppings for Sourdough Biscuits:

Sourdough biscuits have a wonderful tangy flavor that pairs well with a variety of toppings. Here are some delicious options:

  1. Butter and Honey: A classic and simple topping for biscuits, the richness of butter complements the tanginess of the sourdough, while honey adds a touch of sweetness.
  2. Jam or Jelly: Spread your favorite jam or jelly over warm sourdough biscuits for a sweet and fruity topping. Raspberry, strawberry, or apricot jams work particularly well.
  3. Gravy: Sourdough biscuits are a fantastic base for savory toppings like gravy. Traditional sausage gravy or vegetarian mushroom gravy both pair wonderfully with the tangy flavor of sourdough.
  4. Cheese: Melted cheese adds a savory richness to sourdough biscuits. Try topping them with melted cheddar, Swiss, or Gruyere cheese for a deliciously cheesy treat.
  5. Avocado and Tomato: For a lighter option, top sourdough biscuits with slices of ripe avocado and tomato. Add a sprinkle of salt and pepper for extra flavor.
  6. Eggs Benedict: Serve sourdough biscuits as the base for eggs Benedict, topped with poached eggs, Canadian bacon or smoked salmon, and hollandaise sauce for a decadent brunch option.
  7. Pesto: Spread a layer of basil pesto over warm sourdough biscuits for a burst of fresh flavor. Top with sliced tomatoes and a sprinkle of Parmesan cheese for a delicious twist.
  8. Nut Butter: Spread almond butter, peanut butter, or cashew butter over sourdough biscuits for a protein-packed topping. Drizzle with honey or sprinkle with cinnamon for added sweetness.
  9. Fried Chicken: Turn sourdough biscuits into a savory meal by topping them with crispy fried chicken and a drizzle of hot sauce or honey for a delicious combination of flavors and textures.
  10. Whipped Cream and Berries: For a sweet dessert option, top sourdough biscuits with whipped cream and fresh berries. Strawberries, blueberries, raspberries, or blackberries all work well.

Experiment with different toppings to find your favorite combination and enjoy the versatility of sourdough biscuits!

More Delicious Recipes:

Tall And Flaky Sourdough Biscuits
Yield: 8

Sourdough Biscuits

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes

These delicious and flaky sourdough biscuits are so simple to make. Pair them with sausage and gravy for a yummy breakfast, or some melted butter and hot honey.


  • 1 cup active/recently fed sourdough starter
  • 2 cups all-purpose flour
  • ½ cup buttermilk
  • ½ cup butter, frozen
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda


  1. Preheat oven to 450 F
  2. Grease a large cast iron pan with butter. (If using baking sheet, line with parchment paper or silicone mat)
  3. In a large bowl, whisk together flour, baking powder, salt and baking soda.
  4. In a medium bowl, stir together buttermilk and sourdough starter, Mix until fully incorporated.
  5. Grate frozen butter into the flour mixture and stir together with a fork until just combined.
  6. Add in the sourdough starter mixture and mix with a wooden spoon until a dough starts to form.
  7. Pour dough onto lightly floured counter and knead for a few minutes until the dough comes together.
  8. Use a rolling pin to flatten dough to 1 1/2 inches thick. (try to make a thick rectangle)
  9. Use a biscuit cutter or mason jar lid to cut out thick biscuits.
  10. Place in cast iron pan or on baking sheet.
  11. Bake in oven for 15-18 minutes until golden brown and cooked through.
  12. Serve right away

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