Do you love hot, flaky breakfast goodness? Me too! My quest for biscuit perfection led me to the BEST sourdough recipe for biscuits EVER!

Every weekend we like to sit down to a big, home cooked family breakfast, since we’re too busy during the week. The menu usually includes biscuits and gravy, scrambled eggs, hash browns, etc.

I’ve always pondered how to achieve flaky layers like the store-bought biscuits. With this recipe it’s MISSION ACCOMPLISHED! And it’s a great way to use your sourdough starter.

I almost always do a double batch of this sourdough biscuit recipe!

INGREDIENTS:

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 cup unsalted butter, frozen
• 1 cup active sourdough starter
• 1/2 cup buttermilk (I use fresh goat milk with a little plain yogurt instead)

Directions:

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Or use a cast iron pan to bake.
2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
3. Grate FROZEN butter using the large holes of a box grater. Stir into the flour mixture.
4. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
5. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. I do NOT roll the dough with a rolling pin. I pat the dough flat and then fold it over and pat it out around 6 more times. I like to cut the dough on the floured countertop once it’s been worked to about an inch thickness. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter. I like my biscuits larger so I use a drinking glass to cut the dough. WORK FAST! You don’t want the butter to melt before baking!
6. Place biscuits onto the prepared baking sheet or cast iron pan. Place into oven and bake for 14-18 minutes, or until golden brown.
7. Serve warm

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