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–+ servings
Baked sourdough biscuits cooling on a metal rack
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4.80 from 10 votes

Easy 5 Ingredient Sourdough Biscuits

Swap in tangy sourdough discard for buttermilk to bake these flakey, delicious biscuits that come together quickly and require only 5 ingredients.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: American
Servings: 6 biscuits

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup cold unsalted butter (dairy or vegan) or coconut oil, cut into ½-inch pieces* (see Note)
  • 1 cup cold sourdough discard* (see Note) an active starter also works
US Customary - Metric

Instructions

  • Preheat the oven to 425°F.
  • Whisk the flour, baking powder and salt together in a medium-size bowl.
  • Cut in the butter or coconut oil with a pastry blender or two knives until the mixture is crumbly.* (see Note)
  • Stir the sourdough discard into the mixture. With your hand, incorporate any flour remaining in the bowl into the dough but avoid over mixing.
  • Turn the dough out onto a lightly floured work surface and gently pat it into a 1-inch thick rectangle approximately 6 inches by 4 inches. Cut off a thin edge of dough around each side of the rectangle with sharp knife or bench scraper. (Cut edges rise more.) Cut the dough into 6 even squares.
  • Place the formed biscuits 2 inches apart on an ungreased baking sheet. You may want to place the edge pieces, which bake faster, on a separate cookie sheet. Bake the biscuits for 20 to 22 minutes or until the tops have slightly turned golden. The edge pieces will cook faster, in about 15 minutes.
  • Serve the biscuits warm. They also freeze well.

Notes

  1. Chilled coconut oil hardens so let it warm up for 10 minutes at room temperature before you work it into the dough. Biscuit dough made with coconut oil will be a bit drier. If the dough does not come together, add a splash of water. You want the dough workable but not wet. 
  2. My starter is 100 percent hydration and contains 50 percent whole wheat flour, 50 percent all-purpose. The type of wheat flour won't affect the dough but if your starter has less hydration, add a splash of water to the dough if necessary.
  3. You can make this sourdough biscuit dough in a food processor but overworking the dough can happen very quickly. Over-processed dough will render less flakey biscuits.