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Easy Flakey Sourdough Biscuits

How to use those sourdough discards?

Course Appetizer, bread, Breakfast
Cuisine American
Keyword biscuits, sourdough biscuits
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings 6 biscuits


  • 8 tbsp cold unsalted butter Make sure to use unsalted or these will be salty!
  • 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup sourdough starter


  1. Preheat the oven to 425°

  2. Put your flour, baking powder, and salt in a bowl

  3. Using a cheese grater, grate the butter into the flour and mix together. Keep your butter in the fridge until ready to use.

  4. Make a little well in the middle of your flour.

  5. Pour your sourdough starter in the middle of the flour and mix it together with your hands. Mix until just combined. You do not want to over mix this. You also don't want to melt the butter by mixing too much.

  6. Pour your biscuit dough onto the counter and form it into a rectangle about an inch high. This isn't a lot of dough, it only makes about 6 biscuits. You can easily double this recipe and use extra sourdough starter if you want,

  7. Take the dough shaped into a rectangle and fold it over in half. Reshape into a rectangle and fold over again the opposite way. Do this 6 times, this is what will give it the flakey texture.

    You can also shape into a rectangle and cut into three even pieces and layer them on top of each other. Then repeat this one more time.

  8. Pat the dough until its about 1 inch thick and cut your biscuit rounds using a round cookie cutter,(or these awesome biscuit cutters) and place them on an ungreased pan.

  9. Bake them at 425 degrees for 17-18 minutes.

  10. Serve them immediately hot and flakey!

  11. We love to put cookie butter on ours. Its amazing!