Sourdough biscuitsPublished on May 1, 2020


If you, like so many other people in our region and beyond, have recently jumped on the sourdough bandwagon, you’re probably starting to wonder what else you can make with your starter besides bread. These biscuits are the perfect solution. They’re simple to make and bake up light, flaky and delicious.


  • 1 1/2 cups (375 mL) all-purpose flour, plus more for countertop
  • 4 teaspoons (20 ml) white sugar
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2.5 mL ) baking soda
  • 1/2 teaspoon (2.5 mL) sea salt
  • 1/2 cup (125 mL) very cold butter
  • 1 cup (250 mL) sourdough starter, at room temperature
  • 1/4 to 1/2 cup (60 – 125 mL) cold water
  • 2 tablespoons (30 mL) additional butter, melted, for brushing on biscuits
  • 1 teaspoon (5 mL) white sugar (for topping, optional)


  • Preheat oven to 425F. Line a baking tray with parchment paper or a baking mat and set aside.
  • In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Grate the very cold butter into the bowl and toss with your hands or fork just enough to coat the butter shards in the flour mixture.
  • Add sourdough starter and mix gently with fork to begin the process of incorporating it. You will likely need to switch to folding the mixture with your hands. Depending on the hydration level of your starter, you will likely need to add water, a tablespoon at a time, to help a shaggy, stiff dough form.
  • You can stop folding the dough with your hand once it comes together and there are just a few dry bits remaining in the bottom of the bowl.
  • Lightly flour your countertop then transfer the dough to the counter. Pat it out with your hands, straightening the edges at the same time, until it is a square about 1/2 inch (1.25 cm) thick. To create flaky layers in the biscuits, fold the dough in half then pat out again to 1/2 inch (1.25 cm) thick. Fold and flatten one more time.
  • With a large, sharp knife, cut the dough into 16 squares and transfer them to the prepared baking sheet, spacing them an inch (2.5 cm) apart.
  • Brush the tops of the biscuits with the melted butter and sprinkle lightly with sugar.
  • Bake biscuits for 12 – 14 minutes, until puffed and golden brown. If you have an instant-read thermometer, biscuits are done when their internal temperature is 205F.
  • Remove from oven and let cool for a few minutes on a wire rack before serving.

Makes 16 biscuits.

Paula Roy

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