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If you’re craving biscuits that are buttery, flaky, and full of Southern charm, these sourdough buttermilk biscuits are exactly what you need. This biscuit recipe combines the tang of sourdough starter with rich buttermilk and cold butter for a tender crumb and soft, golden layers. Whether you’re serving them with breakfast, dinner, or just slathering on more butter, this flaky sourdough discard biscuit recipe brings homemade comfort to your table—Southern-style.
New to sourdough? Check out How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!
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I’m a firm believer that most of us are either biscuit people or roll people. Not that we won’t accept both, but most of us have a preference, and we think the other person is wrong.
I’m a biscuit person.
Will I accept a roll if biscuits aren’t present? No, actually, I won’t because most rolls aren’t worth my time.
If I know that biscuits won’t be served at a holiday dinner, I offer to bring them so everyone’s lives will be infinitely improved.
You might be thinking… this seems a little excessive.
If you’re thinking that, I’ll assume you aren’t from the South. Southerners take their biscuits very seriously.
If you promise a group of Southerners biscuits and feed them something out of a can, they’ll know. They’ll know you cheated. They know the fake biscuits weren’t made with real butter and buttermilk. They’ll know you didn’t use great-grandma’s sacred biscuit recipe, and you’ll be excommunicated from family gatherings.
If you were planning to feed fake biscuits to a group of Southerners, I’ll assume you’re sweating just about now.
Don’t worry. I’m here to save your fake-biscuit serving behind with something so flaky and buttery you’ll forget all about that nonsense that comes in a can.
Why Make Sourdough Buttermilk Biscuits?
- Flavor depth from long fermentation and buttermilk trumps standard biscuits every day of the week.
- Uses up sourdough discard to reduce kitchen waste
- Better texture. Southern sourdough discard biscuits are flakier, tangier, and more tender than standard biscuits thanks to the sourdough starter and buttermilk.
- Convenience: prep at night and bake in the morning for less hands-on Breakfast prep. If you want biscuits for dinner, prep in the morning, and they’ll be ready by dinner time.
- Easier to digest than standard biscuits thanks to the sourdough starter and long fermentation.
- Batch and freezer-friendly. You can double this recipe and store uncooked biscuits in the freezer for future use.
- Easy to make. This biscuit recipe is easy to make and is a perfect beginner sourdough recipe.
Ingredients You’ll Need
- All-purpose flour
- Cold, salted butter. I prefer using salted butter, but you can use unsalted butter with a pinch of salt if you prefer. For dairy-free biscuits, you can substitute cold beef tallow.
- Buttermilk. Buttermilk is the crown of southern biscuits. It gives the biscuits a unique tangy flavor and reacts with the baking powder for a nice rise. You can also use regular milk with a dash of apple cider vinegar or substitute plant milk for a dairy-free option.
- Sourdough starter. Use fed or unfed sourdough starter for tangy flavor and digestive benefits.
- Honey to balance the tang of sourdough starter and buttermilk.
- Baking powder and soda for a fluffy rise.
Tools for Sourdough Discard Biscuits
- Food processor (my preferred method for the easiest sourdough biscuits) OR
- Pastry cutter
- Large mixing bowl
- Cast iron skillet
How to make Sourdough Buttermilk Biscuits (Step-by-Step)
Step 1: Preheat oven to 375 degrees Fahrenheit.
Step 2: If using a food processor: Combine the flour and cold, cubed butter in the bowl of a food processor. Pulse on low until the butter is processed and resembles small pieces of gravel. There should be no large clumps. Add sourdough starter, honey, and buttermilk. Process on low until the dough comes together. The mixture should be smooth. Transfer the dough to a well-greased bowl, cover with plastic or a damp dish towel, and place either in the refrigerator or at room temperature to ferment overnight.
If mixing by hand: Combine the flour and cold, cubed butter in a large mixing bowl. Use a pastry cutter to cut the butter into the flour until the mixture resembles small pieces of gravel. There should be no large clumps. Add sourdough starter, buttermilk, and honey, and stir with a wooden spoon until combined. Cover with plastic or a damp dish towel and place either in the refrigerator or at room temperature to ferment overnight.
*Biscuits can ferment either at room temperature or in the refrigerator. Biscuits fermented at room temperature will have a stronger sourdough flavor and will be easier to digest.
Step 3: When it’s time to bake the biscuits, add the baking powder and baking soda to the biscuit dough and mix well. I prefer to work the soda and powder into the dough with my hands so they are well combined. Otherwise, they sit on top of the dough, and you will taste them.
Step 4: Grease a large cast-iron skillet or 9×13 baking dish with butter or oil. Using your hands, divide the dough into eight equal pieces. You can lightly pat them into circles or drop them straight onto the pan. Handle them as little as possible so they will be tender. Place the biscuits in the greased pan and bake for 20 minutes, until the tops are golden brown.
How to make Biscuits Flaky
- Use soft wheat flour (like all-purpose) for the most tender crumb
- Use cold butter and cold buttermilk
- Don’t overwork the dough
- Let biscuits touch while baking for taller rise and softer edges
- Let the biscuits sit in the refrigerator for 30 minutes before baking
FAQs
Why are southern Biscuits Different?
Southern biscuits differ from standard biscuits in their use of buttermilk instead of regular cow’s milk, and they are handled as little as possible instead of being rolled out and cut. Southern biscuits are also baked close together for optimal rise and soft edges.
Are sourdough biscuits healthier?
Yes, sourdough biscuits that are long fermented for extra digestive benefits and made with butter instead of inflammatory seed oils are healthier than conventional biscuits.
Can I freeze Sourdough Biscuit Dough?
Yes! Biscuit dough freezes beautifully for up to 3 months. You can bake them frozen with additional cooking time, or let them thaw before baking and follow the recipe instructions.
Can I skip the overnight rise?
Yes! For quick sourdough biscuits, mix the baking powder and baking soda along with the other ingredients and cook immediately.
How long do sourdough biscuits last?
Sourdough biscuits last 2-3 days at room temperature or up to a week in the refrigerator.
Serving Suggestions for Southern Sourdough Biscuits
- With honey, butter, or jam
- As a side for fried chicken or chili
- Use as a base for biscuits and gravy
- Make breakfast sandwiches
Sourdough Buttermilk Biscuits
Equipment
- 1 food processor OR
- 1 pastry cutter
- 1 large mixing bowl
- 1 12 inch cast iron skillet (or a 9×13 baking dish)
Ingredients
- 2 cups all-purpose flour
- 1/2 cup (1 stick) salted butter, cold and cubed
- 1 cup Sourdough starter (active or discard)
- 1/2 cup cold buttermilk
- 1 tsp honey
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- coconut oil for greasing the pan
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- If using a food processor: Combine the flour and cold, cubed butter in the bowl of a food processor. Pulse on low until the butter is processed and resembles small pieces of gravel. There should be no large clumps.
- Add sourdough starter. honey, buttermilk, baking soda, and baking powder (for long ferment, do not add baking soda and powder at this time. See note 1). Process on low until the dough comes together. The mixture should be smooth.
- If mixing by hand: Combine the flour and cold, cubed butter in a large mixing bowl. Use a pastry cutter to cut the butter into the flour until the mixture resembles small pieces of gravel. There should be no large clumps.
- Add sourdough starter, honey, buttermilk, baking soda, and baking powder (for long ferment, do not add baking soda and powder at this time. See note 1). Stir with a wooden spoon until the dough comes together. The mixture should be smooth.
- Grease a large cast-iron skillet or 9×13 baking dish with butter or oil. Using your hands, divide the dough into eight equal pieces. You can lightly pat them into circles or drop them straight onto the pan. Place the biscuits in the greased pan.
- Bake biscuits for 15-20 minutes, until they are golden brown on top.
Notes
- For long-fermented biscuits, allow the dough to sit at room temperature or in the refrigerator overnight. Before baking, add the baking soda and powder and incorporate well using your hands (otherwise they will sit on top of the dough and you will taste them).
If you’ve never combined Southern buttermilk biscuits with the tangy depth of sourdough starter, this overnight recipe is your perfect starting point. With just a little planning and a handful of simple ingredients, you’ll have buttery, flaky biscuits that rise high and taste like they came straight out of a grandma’s kitchen. Whether you’re using up sourdough discard or looking to elevate your biscuit game, this recipe delivers comfort, flavor, and just the right amount of old-fashioned charm.
Try it, tweak it, and make it your own — and don’t forget to serve them warm with extra butter!
