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 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet.
Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.
Sourdough Biscuits Tips
Can you use sourdough discard to make sourdough biscuits?
Sourdough discard is the waste created when feeding your sourdough starter. While discarding half of the starter seems like a waste, you’re actually helping it to thrive and taste better. Sourdough discard can be used in this recipe, but your rise may be slightly lower. Use fresh for best results.
What can you serve with sourdough biscuits?
What’s better for a biscuit than a flavorful slab of butter? Try any of your favorite flavored butters and see which you like best. Or mix and match flavors—once you have the basic technique down, it's simple to create your own.
What can you do with leftover sourdough starter?
If you’re one of the many folks who jumped on the sourdough-baking bandwagon in the last couple years, you know that feeding your starter—and throwing out some of it—is part of the process. But even if you don't use it in these sourdough biscuits, you don't have to waste your sourdough discard! Try adding it to any of these sourdough discard recipes to use up your extra starter.