There is something so comforting about a flaky, buttery biscuit. Am I right? These Buttermilk Sourdough Biscuits are so good. They are just like grandma’s homemade ones that she rolled and cut out back in the day.

How To Make Biscuits

There is a method to making flaky, buttery biscuits. The key is using buttermilk and butter. I’ve tried recipe after recipe and couldn’t really find one that was what I was looking for. I use buttermilk in my cornbread and chocolate cake recipe and they both are so moist. Another piece that makes these the perfect bread for breakfast or dinner is I bake them in my cast iron skillet. My iron skillet is a game-changer.

If you grind your own flour like me, then I use 1/4 of freshly milled flour and 3/4 of organic all-purpose flour. I haven’t liked the texture of just straight whole wheat so that’s why I do the combination.

Start by combining the flour, salt, baking powder, and baking soda.
Add the butter. It must be really cold and cut into bite-sized or pea-size ingredients.
Stir in the egg, then add the buttermilk and sourdough starter.
The dough will be sticky. Cover and refrigerate overnight.
In the morning, grab your iron skillet and line it with parchment paper.
Preheat the oven to 400 degrees.
Take some flour and spread it out on your counter. Remove the dough from the fridge and grab your rolling pin.
Roll out the dough and take your biscuit cutter and cut them into 3” circles.
Place them in the iron skillet or a baking sheet and bake for 15-20 minutes. Once they are golden brown, they are done.

Tips on Making Biscuits

One of the biggest things to make sure you have a flaky biscuit is using cold butter. I cut mine into small pieces and use a pastry cutter to cut it into the flour mixture. You can also grate your butter with a box grater. Buttermilk is also a key ingredient in making the biscuits super moist. The Sourdough Starter gives these biscuits just a hint of that sour tang. So scrumptious! I love making biscuit sandwiches or serving them alongside any homecooked meal.

Buttermilk Sourdough Biscuits

These Southern Buttermilk Sourdough Biscuits are so flaky. They are perfect for breakfast or use them on top of a chicken pot pie!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings: 12

Ingredients Method Notes

Ingredients

2 cups Fresh Milled Soft White Flour
2 cups Fresh Milled Khorasan or Hard White Flour
1 tsp Baking Soda
2 tbsp Baking Powder
1 Large Egg
2 Sticks of Unsalted Butter
1/4 tsp Pink Himalayn Salt
1/2 cup Sourdough Starter
1-1 1/2 cups Buttermilk

Method

Start by combining the flour, salt, baking powder and baking soda.
Add the butter and cut it in using a pastry cutter. It must be really cold and cutinto bite-sized or pea size pieces.
Stir in the egg, then add the sourdough starter and buttermilk.
The dough will be sticky. Cover and refrigerate overnight.
In the morning, grab your iron skillet and line with parchment paper.
Preheat the oven to 400 degrees.
Take some flour and spread it out on your counter. Remove the dough from the fridge and grab your rolling pin.
Roll out the dough and take your biscuit cutter and cut them into 3” circles.
Place them in the iron skillet or a baking sheet and bake for 15-20 minutes. Once they are golden brown, they are done.

Notes

Note: This recipe makes approximately 12-14 biscuits.

Start with 1 cup of buttermilk. If the flour mixture is a little dry, then add in the other 1/2 cup of buttermilk.
If you use all-purpose flour, use 3 1/2 cups of flour. I just split mine (2 &2) because I’m using different flours. Einkorn flour is also a great flour to use.
Lining your skillet or baking dish, will help the bottom of the biscuits from burning.

*I freeze 1/2 the recipe for later baking. Go ahead and cut the biscuits. Lay them on a cookie sheet and pop them in the freezer for about 10-15 minutes. Once they are firm, put whatever amount you want in either a ziplock bag or a glass container and stick them back in the freezer. You can pull out 1 or 2 at a time and it makes it really convenient. Good in the freezer for 3 months.

Tools You May Need

Parchment Paper

Cast Iron Skillet or this one is made in the USA (Amish Country)

Biscuit Cutter or this one is handmade.

Pastry Cutter

BUTTERMILK SOURDOUGH BISCUITS go really well with my Slow Cooker Apple Butter recipe for breakfast. You can also serve them with supper meals like my Classic Homemade Chili or my Pot Pie recipe.

PIN FOR LATER

I hope you enjoy making this recipe. They are so yummy at breakfast or alongside most dinners. I’d love for you to share this on Pinterest and tag me over on Instagram. It’s fun seeing my recipes re-created.

Wendy Lea Walker, NTP

Nutritional Therapy Practitioner

I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple home.

Buttermilk Sourdough Biscuits

How To Make Biscuits

Tips on Making Biscuits