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+ servings

Sourdough Flaky Biscuit




  • 300 grams plain flour
  • 125 grams butter cold
  • 125 grams sourdough starter unfed/discard
  • 240 mL buttermilk
  • 1 tablespoon sugar
  • 2 teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda


  • Grate the butter and place in a large bowl
  • Add the flour and combine using a fork or using fingers to cut the butter, so that they form small crumbles
  • Add the discard or unfed starter, buttermilk, and sugar. Combine together to form a sticky dough making sure there are no dry bits of flour
  • Cover and place in a warm spot overnight for fermentation
  • Next day, mix together salt, baking powder and baking soda. Add it to the dough and combine the mixture well into the dough
  • Preheat the oven at 180 C (360 F). Line two baking trays with baking paper
  • Dust the benchtop with some flour and transfer the dough
  • Gently press the dough to form a 1 inch thick rectangle
  • Using a round cookie cutter, cut into the dough pushing straight down and pulling straight up. Do not twist the cookie cutter when cutting out the biscuits. Twisting them will seal the edges which in turn will lead to biscuits not being flaky
  • Place the cut biscuits on the baking tray and bake for 10-12 minutes, until the biscuits are golden brown
  • Serve warm