Flaky Sourdough Biscuits Recipe

Sharing is caring!

If there’s one smell that instantly warms my kitchen, it’s the buttery, golden aroma of biscuits rising in the oven. This flaky sourdough biscuits recipe was born on a chilly Saturday morning when I had a cup of sourdough discard I couldn’t bear to waste. I combined it with cold butter and buttermilk, folded the dough a few times for layers, and out came biscuits that were crisp on the outside and tender in the middle. These biscuits are my go-to for breakfast sandwiches or served warm with soup. If you’re new to discard baking, this is the perfect place to start.

Table of Contents

Table of Contents

Print

Why These Flaky Sourdough Biscuits Work

Layers of Love: The Secret Is in the Fold
What makes a biscuit truly flaky? It’s all about cold ingredients and a gentle touch. In this flaky sourdough biscuits recipe, using cold, cubed butter and folding the dough like a letter creates distinct layers that puff up beautifully in the oven. Think croissant-style lift without the fuss. The sourdough discard brings tang and tenderness, adding complexity that store-bought biscuits can’t match.

The folding technique is simple: pat the dough into a rectangle, fold it in thirds like a letter, then turn and repeat. That’s it. The process is forgiving, yet each step matters. Want more flaky ideas? Try sourdough buns that rise light as air, or sourdough cheddar biscuits for a cheesy upgrade.

Why Sourdough Discard Is the Biscuit MVP
Sourdough discard is often overlooked, but it’s a flavor powerhouse in baking. Unfed discard has acidity that boosts lift and flavor. In this recipe, the discard works alongside baking powder and buttermilk to create that perfect rise.

And don’t worry if your discard looks sleepy it’s not active yeast you need, it’s that fermented depth. This technique also reduces waste, turning something you might toss into a breakfast staple. If you’re curious how discard can be transformed in other ways, check out sourdough discard garlic cheese bread or cinnamon roll bites for sweet, tangy variations.

Customizing Flaky Sourdough Biscuits for Any Occasion

Make It Savory: Herbs, Cheddar, Garlic & More
The beauty of this flaky sourdough biscuits recipe is how adaptable it is. Want a savory biscuit perfect for dinner? Add shredded cheddar, fresh chopped rosemary, or a pinch of garlic powder right into the dough. These mix-ins melt between the layers, delivering bursts of flavor in every bite. I especially love a sharp cheddar with a touch of thyme it’s like a biscuit and herbed scone had a baby.

If you’re planning a weekend brunch, try folding in crumbled bacon or scallions. And if you enjoy cheesy snacks, the cheddar biscuits with sourdough discard are a must-try alternative.

Make It Sweet: From Honey to Cinnamon Sugar
Prefer your biscuits on the sweeter side? This flaky sourdough biscuit base handles sweetness beautifully. Just reduce the salt slightly and fold in a spoonful of raw sugar, a drizzle of honey, or a handful of dried fruit like cranberries or blueberries. For a fall twist, I love brushing the tops with maple syrup before baking it creates a shiny, caramelized crust.

You can also turn these biscuits into dessert by adding cinnamon sugar layers or topping them with a vanilla glaze. Curious about other sweet discard recipes? These sourdough cinnamon roll bites offer a gooey, sweet treat using the same foundational concept.

Whether you keep it simple or load them with flavor, the recipe holds up and lets your creativity rise just like the biscuits do.

Mastering the Bake Tips for Flawless Sourdough Biscuits

Baking Time & Temperature: Don’t Undershoot the Heat
One of the most common mistakes in biscuit baking is not using a hot enough oven. For this flaky sourdough biscuits recipe, the sweet spot is 425°F (220°C). That initial blast of heat activates the baking powder and causes the butter to steam this is what gives your biscuits their rise and flaky layers. Bake them for 15 to 18 minutes, or until the tops are golden and the sides look set.

Oven temperatures can vary, so check on your first batch at the 15-minute mark. Underdone biscuits will be doughy in the middle; overbaking dries them out. Need help visualizing golden perfection? Compare to the gorgeous crust in our sourdough discard cornbread recipe.

Avoiding Biscuit Blunders: A Quick Troubleshooting Guide
Even experienced bakers run into biscuit troubles. If your biscuits are spreading instead of rising, it’s likely your butter was too warm. Keep ingredients cold and don’t overwork the dough. If they’re dense or tough, you might be mixing too aggressively gentle hands create tender results.

Another culprit for flat biscuits? Skipping the fold. Those simple turns create steam pockets that make the biscuit layers pop. Also, try baking biscuits close together on the sheet to encourage vertical rise. For inspiration on layered texture, see our sourdough discard breakfast casserole it’s another morning favorite that’s all about texture and balance.

Pro tip: Brush the tops with melted butter right out of the oven for a glossy finish and extra flavor. You can even sprinkle flaky sea salt or fresh herbs for that bakery-style presentation.

How to Serve, Store & Reheat Flaky Sourdough Biscuits

Serving Suggestions: Morning to Midnight Snacks
These flaky sourdough biscuits shine at any time of day. Fresh out of the oven, they’re the ultimate comfort food split and slathered with salted butter or homemade jam. Pair them with scrambled eggs or layer them into breakfast sandwiches with bacon and eggs. They also hold their own next to soups and stews try dunking one into a bowl of classic sourdough pancakes syrup for a sweet-savory twist or serve them alongside no discard sourdough starter loaves at brunch.

Hosting a dinner party? Brush the tops with garlic butter and serve warm with herbed compound butter. These biscuits also make a great base for strawberry shortcake just add sweetened berries and whipped cream.

Storage Tips: Keep the Flake Alive
Biscuits are best eaten the day they’re baked, but they store well, too. Once fully cooled, place them in an airtight container at room temperature for up to two days. To keep them longer, freeze individually wrapped biscuits in foil or a freezer bag for up to 2 months.

To reheat, pop them in a 350°F oven for 8–10 minutes or microwave for 15–20 seconds if you’re short on time. Avoid reheating in a toaster oven unless you want crispier edges. Want to prep ahead? Freeze unbaked biscuit rounds and bake straight from frozen just add 2–3 minutes to the total baking time.

FAQs

How long do you bake flaky biscuits?
For this flaky sourdough biscuits recipe, bake at 425°F (220°C) for 15 to 18 minutes, until golden brown on top and puffed. Keep an eye on them after the 15-minute mark.

Can you use biscuit dough after the expiration date?
If stored properly, biscuit dough can last a few days past the expiration date, but results may vary. With sourdough discard dough, freshness is key for the best rise and flavor.

What are the ingredients in Annie’s flaky biscuits?
Annie’s biscuits typically contain organic wheat flour, butter or palm oil, leavening agents, and a touch of sugar. They’re known for clean, simple ingredients.

What are the ingredients in Immaculate flaky biscuits?
Immaculate biscuits often include enriched flour, baking powder, canola oil or palm shortening, buttermilk, and sometimes cane sugar crafted for that classic layered bite.

Conclusion

There’s something deeply satisfying about pulling a warm biscuit apart and watching those buttery, flaky layers steam in your hand. This flaky sourdough biscuits recipe makes the most of your discard and brings joy with every bite. Whether you’re dressing them up for dinner or pairing with eggs for breakfast, they’re endlessly flexible and full of old-fashioned comfort. Want more cozy, discard-friendly bakes? Follow me: Facebook – Pinterest.