Artful Homemaking

practical help and encouragement for homemakers

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Home
    • Contact
    • Privacy Policy & Disclosures
  • About
  • Homemaking
  • Recipes
  • DIY
  • Homeschooling
  • Videos
  • Resources

June 5, 2022 by Joy Kincaid 10 Comments

Overnight Sourdough Biscuits Recipe

71 shares

This sourdough biscuits recipe is my favorite way to use up sourdough discard. I often make these easy biscuits once a week, and they always disappear fast!

One of the best things about this recipe is how easy and convenient it is. Because it’s long-fermented, you can start the recipe the night before, and then finish it up the next day.

sourdough biscuits

I tend to prefer sourdough recipes that are long-fermented, for a couple of reasons.

First, the longer fermentation time makes your sourdough recipes even more digestible.

Second, I find long-fermented recipes more convenient, because you can break up the steps (mixing up the dough in the evening, and then finishing and baking the recipe the next day).

Need a sourdough starter? Learn how to make your own from scratch here!

sourdough biscuits on plate

Overnight Sourdough Biscuits

These overnight sourdough biscuits are so convenient to make! I like to mix them up the night before, then put them in the refrigerator until the following afternoon.

Then it’s easy to remove the dough from the refrigerator a few hours before I plan to make the biscuits.

Add the final three ingredients, roll out your dough, and bake!

This way, it’s easy to have homemade sourdough biscuits with dinner, with very little effort.

sourdough biscuits

Sourdough Biscuits Notes

  • You can use a variety of different flours for this recipe. I usually use a whole grain flour (whole wheat or spelt), but I’ve also used a combination of these. I’ve had great success with half whole wheat, half white (all-purpose), or half wheat, half spelt. I’ve used freshly-ground wheat, freshly ground spelt, and store-bought whole wheat flour.
  • If using all-purpose flour by itself, you may need to adjust the amount of liquid in the recipe.
  • Where the recipe calls for buttermilk, you can also substitute regular milk, water, or yogurt thinned to the consistency of buttermilk. The tastiest result seems to be with buttermilk or thinned yogurt.
  • If you don’t have a biscuit cutter handy, the rim of a small glass works well.

sourdough biscuits recipe

Affiliate links included below, which means I may make a small commission at no extra cost to you. Read my disclosure here.

Supplies Needed for This Recipe

  • Large mixing bowl
  • Measuring cups
  • Glass measuring cup
  • Measuring spoons
  • Pastry cutter
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Biscuit cutter

long fermented sourdough biscuits

How to Make Sourdough Biscuits

The night before you want to make biscuits, add the flour to a large mixing bowl.

Cut the butter into small cubes, and add the butter to the flour in the bowl. Cut the butter into the flour with a pastry cutter (or two knives), until the butter pieces are like small crumbs.

Add the sourdough starter (learn how to make a sourdough starter here), honey, and buttermilk (or thinned yogurt, milk, or water), and stir to combine. Use your hands if the dough is too thick to stir. Form the dough into a ball.

Cover the bowl with plastic wrap or a tea towel, and set aside to ferment 7-24 hours.

dough in bowl

You have several options here. You can allow the dough to sit out at room temperature, or you can put the bowl in the fridge. Either way works fine.

I usually put my bowl of dough into the refrigerator and then take it out a few hours before I want to make the biscuits.

Just be sure to let it sit at room temperature for awhile to allow the dough to soften. It’s very difficult to work with when it’s cold.

The Next Day

The next day, when you’re ready to make your biscuits, get your bowl of room temperature dough. (If the dough was in the fridge, just be sure to remove it from the fridge an hour or more before you’re ready to make them).

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Add the baking powder, baking soda, and salt to the dough, sprinkling it over the dough and kneading it in with your hands as evenly as possible.

adding baking soda to bowl

ball of dough

Roll the dough out on a lightly floured surface, about half an inch thick.

cutting out biscuits

Cut biscuits with a biscuit cutter or the rim of a glass. This recipe usually makes about 12-14 biscuits, depending on how thick you cut them.

sourdough biscuits cut out

Place the sourdough biscuits on the parchment-lined baking sheet and bake for 15-25 minutes until golden brown and done inside (I usually check them at about 15 minutes, and they’re usually done around 20).

how thick to roll out biscuit dough

Remove from the oven and enjoy!

easy sourdough biscuits

More Sourdough Recipes

  • How to Make Sourdough Starter From Scratch
  • Sourdough English Muffins Recipe
  • Sourdough Pancakes Easy Recipe
  • Easy Sourdough Tortillas
  • Easy Sourdough Crackers

Overnight Sourdough Biscuits Recipe

sourdough biscuits
Print Recipe

Overnight Sourdough Biscuits

These overnight sourdough biscuits are easy and delicious! They are long-fermented, which makes them easy to mix up the night before and then quickly cut out and bake the following day.
Prep Time15 mins
Cook Time20 mins
Overnight Fermentation Time8 hrs
Total Time8 hrs 35 mins
Course: Sourdough
Cuisine: American
Keyword: sourdough biscuits
Servings: 12
Author: Joy Kincaid

Ingredients

  • 2 cups flour whole wheat, spelt, white, or combination
  • 1/2 cup butter cold, cut into cubes
  • 1 cup sourdough starter discard
  • 1 tbsp honey
  • 1/2 cup buttermilk or thinned yogurt, milk, or water
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  • The night before, add flour to a large mixing bowl.
  • Cut the butter into small cubes, and add to the flour in the mixing bowl. Use a pastry cutter to cut butter into the flour until you have small crumbs.
  • Add sourdough starter, honey, and buttermilk, and stir to combine. (Use hands to form into a ball if it's thick).
  • Cover bowl with plastic wrap or a tea towel, and set aside to ferment overnight or up to 24 hours. I usually put my bowl of dough in the refrigerator overnight and then take it out an hour or two before I want to make biscuits. You can leave it on the counter or put it in the fridge, either way works. Just be sure if you put it in the fridge to remove it at least an hour before you want to make the biscuits, because the dough will become very stiff in the fridge.
  • The next day, add the baking powder, baking soda, and salt to the bowl with the dough, sprinkling these over the dough. Knead it in with your hands as evenly as possible.
  • Preheat oven to 400 degrees. Roll dough out on a lightly floured surface, about 1/2" thick. Cut biscuits with a biscuit cutter or the rim of a glass.
  • Place biscuits on a parchment-lined baking sheet and bake for 15-25 minutes until done.

Notes

Dough can be fermented for 7-24 hours. You can leave it at room temperature or set it in the refrigerator if you prefer. If you do put it in the fridge, be sure to remove it an hour or more (several hours is better) before you want to use it. This gives the dough a chance to soften and become easier to work with. Makes about 12-14 biscuits.
71 shares

Like this post?

Sign up below to receive tutorials, freebies, recipes, and updates delivered directly to your inbox!

Mother’s Day Coloring Pages (Free Printable)
How to Make Homemade Natural Sunscreen

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Or, you can subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. sidesist says

    March 15, 2023 at 2:12 am

    These sourdough biscuits were so easy to make and tasty! My friends thought they were delicious too. Thanks for sharing.:)

    Reply
    • Joy Kincaid says

      March 18, 2023 at 7:57 pm

      So glad you enjoyed them!

      Reply
  2. Cathy says

    January 10, 2023 at 3:56 pm

    Hi Joy. If I am leaving them in the fridge over night could I not incorporate into the flour the baking powder baking soda and salt?

    Reply
    • Joy Kincaid says

      January 20, 2023 at 12:27 pm

      Hi Cathy! The leavening agents (baking powder and baking soda) are usually added just before baking to give them the maximum leavening ability. This allows the biscuits to rise and be fluffier. It may work to add the salt ahead of time, I just haven’t tried it in this recipe. I do add salt to my regular sourdough bread recipe (which rises overnight), and it turns out great. I may have to try adding it ahead of time in this recipe. Let me know how it turns out if you try it!

      Reply
  3. A says

    October 23, 2022 at 3:22 pm

    I’ve never written a recipe review in all my time cooking/baking now but I just have to say, these biscuits are the best I’ve ever made. Your recipe is perfection and yields a beautifully fluffy and delicious biscuit that I can’t stop dreaming about. This will always be my go-to biscuit recipe.

    Reply
    • Joy Kincaid says

      October 24, 2022 at 5:36 pm

      I’m so happy to hear that! Thank you so much for the positive feedback!

      Reply
  4. Natasha Mairs says

    August 10, 2022 at 3:53 am

    Oh these look really nice. I have never tried to make sourdough biscuits before but really want to try these

    Reply
    • Joy Kincaid says

      August 10, 2022 at 8:03 pm

      They’re one of my favorite sourdough recipes!

      Reply
  5. Allyson @ Southern Sunflowers says

    June 12, 2022 at 6:44 pm

    I like sourdough bread, but I never thought about a biscuit recipe, bet they’re delish! Thanks for sharing at #HomeMattersParty.

    Reply
    • Joy Kincaid says

      June 23, 2022 at 4:56 pm

      My kids love them, and they’re so easy to make!

      Reply

Welcome!

Hi, I'm Joy. I'm so glad you're here! I believe creating a beautiful and nurturing home is an art worth cultivating. Read more here...

Creative inspiration delivered to your inbox!

Categories

Artful Homemaking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate I earn from qualifying purchases.

Creative inspiration delivered to your inbox!

Copyright

I love it when you share! Please keep in mind that all images and text on this site are property of Artful Homemaking. You may use one photo provided that a link back to my original post is included. Please do not remove any watermarks, crop, or edit any of my images without first obtaining written permission from me. Please do not replicate or copy any content from Artful Homemaking without written permission from me. All free printables offered are for personal use only. Pinning is always welcome and appreciated! Thank you!

Copyright © 2023 · Artful Homemaking · Joy Kincaid · All Rights Reserved · Privacy Policy

71 shares