Sourdough Biscuit Batter

Mix this biscuit batter once and stash it in the fridge. Whenever you want hot, tangy sourdough biscuits, pinch off what you need, knead in a little flour, and bake. Fresh biscuits on demand with zero morning prep.

Buttermilk and active dry yeast work together here to create that characteristic sourdough tang. The yeast continues to ferment slowly in the fridge, which means the batter actually gets more flavorful the longer it sits. The baking soda and self-rising flour provide the quick lift, while the yeast adds depth and that slightly sour, complex flavor.

The batter is wet and sticky by design. You’ll add extra flour when you knead it before baking, which gives you control over the final texture. More flour makes a sturdier, denser biscuit. Less flour keeps them light and tender.

Pro Tips

• Keep the container tightly sealed in the fridge. The yeast produces gas and the batter expands, so use a container with room to grow.
• Flour your hands and work surface generously when kneading. This dough is sticky and will cling to everything otherwise.
• Bake at 425°F (220°C) for about 12-15 minutes until golden on top.
• The batter keeps well for up to a week, getting tangier each day.

Variations

• Add shredded cheddar cheese and chopped chives to portions of dough before baking.
• Brush the tops with melted butter right out of the oven for a softer, richer crust.
• Drop spoonfuls of batter directly onto a baking sheet without kneading for a quick drop biscuit.