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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 minutes
Cook Time20 minutes
Overnight Fermentation Time8 hours
Total Time8 hours 35 minutes
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.