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Blueberry Sourdough Biscuits Recipe

Blueberry Sourdough Biscuits

This recipe for sourdough biscuits using sourdough discard is my favorite biscuit recipe ever.
Course Breakfast, Side Dish
Cuisine American


  • 1 Cup Sourdough Starter
  • 2 Cups Whole Milk Could substitute with Almond or Oat Milk but it may take a bit less milk if you do.
  • 1/4 Cup Melted Butter Could substitute Margarine, but butter is best.
  • 4.5 Cups All Purpose Flour Divided
  • 1 TBSP Sugar
  • 2 tsp Salt
  • 1 TBSP Baking Powder
  • 2 tsp Baking Soda
  • 4 Cups Fresh Whole Blueberries Could substitute frozen blueberries, but thaw them completely and allow to reach room temp first.


Instructions For The Night Before

  • Mix together in a large glass mixing bowl:
    1 cup sourdough starter

    2 cups of milk

    1/4 cup of butter (melted)

    2 cups of all-purpose flour
    4 cups of whole blueberries
  • Cover the mixture with plastic wrap leaving a small air vent so that the mixture can breathe, and allow it to sit on your counter overnight.

Instructions For The Morning

  • Combine all the remaining dry ingredients together:
    2 1/2 cups of all purpose flour

    1 tablespoon of sugar

    2 teaspoons of salt

    1 tablespoon of baking powder

    1 teaspoon of baking soda
  • Pour the dry ingredients into the wet ingredients that sat out on your counter overnight.
  • Your dough should be sticky, but you may need to add small amounts of flour until you can get it out of the bowl and onto a well floured countertop.
  • Knead the dough just enough to get it mixed well, but do not overdo it. The more you knead it, the more air you will remove from the dough which will cause your biscuits to be dense. Your dough should be sticky inside.
  • Roll out your dough to about 3/4 inch thick on a floured countertop using a well floured rolling pin. It's important to roll it out thick because this is how your fluffy layers will happen. If you roll it out thinner, it will still be good and you may get more biscuits.
  • Once you have your dough rolled out, take a mason jar or a round cookie cutter and cut out circles from your dough. Place them on a cookie sheet that has been sprayed with non stick cooking spray, or place them in a very buttered cast iron skillet.
  • Bake in a preheated oven at 350 degrees. Check biscuits at 12 minutes, and add more time if needed. Biscuits should be fluffy but not undercooked.


There are a lot of variances to consider when cooking with sourdough. The temperature of your kitchen, the amount of humidity in the air, and the altitude will affect the results of your sourdough. It is important to keep at it and practice everything while making note of any changes that need to be made. For example: if your biscuits are too done on the bottom and not done enough on the top, decide if you need to bake them in a different pan next time. This can definitely happen when baking in cast iron. If your biscuits are not fluffy enough, roll your dough out thicker next time. Maybe you need to use more or less flour. More or less milk. Just play with it until you get it perfect for YOU.
The blueberries will make this dough very sticky. You may need to continue sprinkling flour onto your dough as you are rolling it out and cutting it into biscuits. But be sure you do not knead the dough too much or you will have dense biscuits that are not fluffy and airy.
Keyword Biscuits, Blueberry Sourdough Biscuits, Sourdough, Sourdough Biscuits, Sourdough Bread, Sourdough Discard, Sourdough Recipe