The Starter Jar's Ultimate Flaky Sourdough Biscuits: A Step-by-Step Guide
Master flaky sourdough biscuits with The Starter Jar's step-by-step guide. Learn expert tips, troubleshoot common issues, and bake perfect, tender biscuits every time. Essential for home bakers. — Published June 30, 2026 at 6:09 AM UTC.
Ingredients
- 240g (2 cups) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp granulated sugar (optional, for a hint of sweetness)
- 113g (1/2 cup) unsalted butter, very cold and cubed
- 200g (scant 1 cup) unfed sourdough starter (discard or active)
- 60ml (1/4 cup) whole milk, very cold
Instructions
Step 1
Prepare Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional granulated sugar. This step ensures all leavening agents are evenly distributed.
Step 3
Cut in Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining; research from King Arthur Baking Co. indicates cold butter is crucial for flakiness, creating steam pockets.
Step 4
Add Wet Ingredients: Pour in the cold sourdough starter and cold whole milk. Mix gently with a fork or spatula until just combined, being careful not to overmix, which can develop gluten and lead to tough biscuits.
Step 5
Form and Fold Dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick; avoid kneading.
Step 6
Layer the Dough: Perform a few "folds" to create layers: fold one-third of the dough over the middle, then fold the other third over that, like a letter. Rotate the dough 90 degrees and repeat this folding process 2-3 more times to build maximum flakiness, a technique proven by The Starter Jar's baking experts.
Step 7
Cut Biscuits: Pat the dough back to a 1-inch thickness. Use a 2-inch biscuit cutter to cut out rounds, pressing straight down without twisting to maintain distinct layers.
Step 8
Arrange and Bake: Place the cut biscuits onto the prepared baking sheet, ensuring they are touching for softer sides or slightly separated for crispier edges. Bake for 15-18 minutes, or until the biscuits are golden brown on top and cooked through.
Step 9
Serve Warm: Serve your perfectly flaky sourdough biscuits warm with your favorite accompaniments like butter, jam, or gravy. Enjoy this delicious creation from The Starter Jar!
