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Golden Sourdough Biscuits

I obtained this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft biscuits are best enjoyed straight from the oven. — Stephanie Church, Delaware, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter
  • 1 cup Sourdough Starter
  • 1/2 cup buttermilk
  • Additional butter, melted

Directions

  • In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball.
  • Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet.
  • Bake at 425° for 12-15 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
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Reviews

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Average Rating:
  • shawnba
    Mar 25, 2020

    This was a really nice recipe. The biscuits were fluffy and moist, with a nice crust. I used my discarded starter today since I’m just starting( I’m about 5 days in). Hoping once it is fully mature I’ll get a more tangy taste. Will definitely make these again

  • Runningdeere
    Mar 4, 2014

    This was a great recipe and I used self rising in lue of all purpose, wonderful!! My sour dough starter is over 100 years old, from Alaska. If you want your starter to be more sour, add a tab of sugar!

  • CarolynDP
    Jan 5, 2014

    The biscuits were quick and easy to make. Delicious. Took my starter right out of the fridge and used, then fed the remaining sour dough starter. Will continue to use this recipe to make my biscuits.

  • alexisfoster218
    Dec 1, 2013

    Does the starter have to be freshly fed or can it be straight out of the fridge?

  • blgpts
    Sep 24, 2013

    This recipe is in my sourdough cookbook by Rita Davenport that I have had for many many years. Matter of fact my starter is 44 years old. I have been making these biscuits that long also. My grandaughter is a newly wed and she also has a starter from mine and loves making all kinds of breads. This recipe has to be good to have lasted that many years. My husband has started cooking and he is making these biscuits tonight

  • nursej40
    May 18, 2012

    My favorite biscuit recipe!!

  • nursej40
    May 18, 2012

    This is a wonderful and tasty biscuit recipe. A good way to use extra starter. Got rave reviews from the men! Will be my favorite from now on.

  • sherex5
    Jan 1, 2011

    I love making these biscuits! They are easy to mix up and very good. They aren't very good cold but wonderful while still warm.

  • Sharene
    Jan 31, 2009

    No comment left