Traditional sourdough biscuits are simple and delicious buns that are perfect for anytime you want fresh bread for dinner, without taking the time to make a proper loaf of sourdough bread. They are also a great way to use up extra sourdough starter.

Sourdough biscuits are similar to buttermilk biscuits, in that an acidic batter is mixed with baking soda for a fast rising bread. However, buttermilk biscuits are cake-like, and using a sourdough starter means that sourdough biscuits already have a well-developed gluten structure, creating a bun instead.

Sourdough biscuits are perfect for:

quick and easy dinner rolls
small sandwiches
hamburgers
sloppy joes

Best of all, they are great way to use up a lot of extra sourdough starter!

Quick Sourdough Biscuits

Traditional sourdough biscuits are delicious and soft buns that are quick and easy to make. They are also a great way to use up a LOT of extra sourdough starter.

Author: Emillie
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 8 buns 1x
Category: Bread
Method: Sourdough

Scale

Ingredients

Dough

2 cups sourdough starter (see notes)
1 – 1 1/2 cups flour
2 tsp sugar
1 tsp baking soda
1/2 tsp salt
2 tbsp melted butter (or oil)

Egg wash

1 egg
1 tbsp water
a pinch salt

Instructions

Combine all the dough ingredients in a large bowl and mix until the dough starts to form. You may need to adjust the level of flour based on the consistency of your sourdough starter. You want a soft dough.
Knead as required to bring the dough together. However, don’t over knead. The goal is to bring the bread together, without making a strong gluten structure.
Roll the dough out on a floured surface until it is 1 cm thick. Using a biscuit cutter (affiliate link) cut out as many circles as you can. The scraps of dough can be quickly kneaded together and hand formed into 1 or 2 more circles.
Lay the biscuits out on a greased baking sheet and leave them in a warm place to rise for at least 1 hour. They only need to double in size, as they will continue to puff up when baking.
Beat together the ingredients of the egg wash, then brush the tops of the biscuits with the egg wash.
Bake at 375 F for 20 min or until brown.

Notes

You will need a healthy sourdough starter to make these quick biscuits.
The egg wash is perfect for sticking toppings to your buns. Feel free to sprinkle on sesame seeds, poppy seeds or grated Asiago cheese.

Keywords: leftover starter, excess starter, quick, easy, vegan, egg free, dairy free, 10 ingredients or less, spring, summer, holidays