Small Batch Sourdough Biscuits (Edit recipe)

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These Small Batch Sourdough Biscuits are tender, buttery, and full of rich, tangy flavor from sourdough starter—perfect for using up discard or active starter. Baked in a sizzling cast iron skillet with a pat of butter, each biscuit develops a golden, crisp edge and a soft, fluffy center. This easy recipe makes just enough for a family dinner or a cozy meal for two—with a few leftovers to enjoy the next morning. Ideal for breakfast, brunch, or a comforting side dish any night of the week.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 6

Ingredients

1.25 cups All Purpose Flour, (158 grams)
0.5 tsp Salt, (3 grams)
1 Tbsp Granulated White Sugar, (12g-13g) - adjust to your taste
2 tsp Baking Powder, (9 grams)
6 Tbsp Butter, Salted, cold, (85 grams)
0.5 cup Sourdough Starter, Homemade, (120 grams) discard or active
0.5 whole Egg, whisk the egg and use half or by weight (25 grams)
0.25 cup Milk, (60 grams) - 1%, 2% or whole milk
1 Tbsp Butter, Salted, for the skilliet (14 grams)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the Skillet: Place a cast iron skillet (or baking dish) in the oven and preheat to 425°F (220°C).
Make the Dough: In a bowl, mix flour, salt, sugar, and baking powder.
Cut or grate in the cold butter until crumbly. Add sourdough discard, egg, and milk. Stir just until a shaggy dough forms—don’t overmix.
Fold for Layers: Turn dough onto a floured surface. Gently fold it over onto itself until it holds together. Flatten into a thick rectangle, fold in half, and repeat 5–6 times to build flaky layers. Note: handle dough gently during this process. Pat into a final thick rectangle or round and cut into biscuits.
Bake: Add 1–2 tablespoons of butter to the hot skillet (or baking dish) and return to oven until melted. Spread butter to coat the surface, then place biscuits in the skillet. Bake for 15–18 minutes, or until tops are golden.
Serve warm or save a few for later!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	259
Fat:	13 g
Carbohydrates:	28 g
Protein:	4 g
Cholesterol:	36 g
Sodium:	300 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.