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Small Batch Buttery Sourdough Biscuits

  • Author: King Arthur Flour


  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • Scant ½ teaspoon salt
  • ¼ cup (4 tablespoons) cold unsalted butter, grated on cheese grater
  • ½ cup sourdough starter, unfed/discard
  • Flaky sea salt, such as Maldon, for sprinkling on top (optional)



  1. Preheat the oven to 425°F, with a rack in the upper third. Line a baking sheet with parchment.
  2. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
  3. Add the starter, mixing gently until the dough is cohesive.
  4. Turn the dough out onto a lightly floured surface and gently pat it into a 1″-thick rectangle.
  1. Use a sharp biscuit cutter, cut two rounds, cutting them as close to one another as possible. Gently push and pat the scraps into another rectangle, and cut 1-2 more biscuits (it’ll obviously depend on the size of your cutter as to how many biscuits you’ll make).
  2. Place the biscuits onto the prepared baking sheet, leaving about 2″ between them; they’ll spread as they bake. Sprinkle with flaky salt.
  3. Bake the biscuits in the upper third of your oven for 15-20 minutes, until they’re golden brown.
  4. Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.