Sourdough Biscuit Dough

These aren’t true sourdough biscuits (no starter required), but the buttermilk and yeast combination gives the same tangy depth and tender, layered crumb that real sourdough delivers. The genius of this recipe is that the dough is made once and stored in the fridge, so you can bake fresh biscuits in batches whenever you want them. The longer it sits, the more flavor develops, just like a real sourdough.

The combination of yeast and baking powder is unusual but smart. The yeast adds that fermented depth and helps the dough develop flavor over multiple days, while the baking powder guarantees a strong rise even after the yeast has been chilling for days.

Use two teaspoons to scoop dough into greased muffin cups. The two-spoon method lets you portion the soft, batter-like dough without stretching it.

Pro Tips

• Store the dough in a tightly sealed container with room to breathe. The yeast keeps working slowly in the fridge.
• Let scooped dough rise until doubled before baking. Fresh-from-fridge dough doesn’t have the same rise as warm dough.
• Brush tops with melted butter just after baking for a soft, golden finish.
• Dough keeps in the fridge up to a week. Discard if it smells unpleasantly off.

Variations

• Add 1 cup shredded cheddar to the dough for cheesy biscuits.
• Stir in 2 tablespoons fresh chopped herbs (chives, rosemary, dill) for herbed biscuits.
• Brush with garlic butter and sprinkle with parsley after baking for a Red Lobster-style biscuit.