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Sourdough Biscuits

Gluten Free | Sourdough

Sourdough Biscuits (Gluten Free)

Delicious savory sourdough biscuits. Great for breakfast with eggs!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 17 biscuits
Calories 135 kcal


  • 2 cups Bob's Red Mill All Purpose Gluten Free Flour
  • 1 cup Sourdough Starter
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 cup Butter one stick, unsalted, frozen
  • 1/2 cup Milk whole


  • Preheat oven to 425 degrees Fahrenheit. Put your stick of butter into the freezer.
  • Mix together your dry ingredients (flour, baking powder, salt) and sourdough starter. Make sure the sourdough starter is completely incorporated.
  • Cut your frozen butter up into very small pieces, and cut it into your flour mixture with a pastry cutter. Alternatively, grate your butter with a cheese grater directly into your flour mixture and then mix it in.
  • Add milk a little at a time, until you get a doughy consistency. It should be relatively "dry," if you want the biscuits to hold together well in the oven.
  • Drop your biscuit dough onto your baking sheet with a spoon. You can shape the biscuits a little bit with your hands. Don't overdo it, or you will melt the butter!
  • Bake for ~15 minutes in the oven, or until a light golden brown.


(1) Put your stick of butter in the freezer ahead of making this recipe. It will make adding it to the dough so much easier.
(2) If your dough is of the right consistency, the biscuits will not spread too much in the oven, so shape them as you want them to turn out.
(2) Best when warm, straight out of the oven! Make the full batch of this recipe, and keep the dough in the fridge. Only bake the number of biscuits you need for breakfast each morning.
Keyword Gluten Free, Sourdough
 © 2023 Abhishek & Miriam Chaturvedi