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.
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!
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 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.
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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
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.
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.
Roll the dough out on a lightly floured surface, about half an inch thick.
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.
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).
Remove from the oven and enjoy!
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
Overnight Sourdough Biscuits
- 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
- 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.
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