Warm, flaky, and easy to make, these Gluten-Free Sourdough Biscuits turn sourdough discard into a cozy breakfast or snack everyone will reach for. Ready in under an hour, they have a tender crumb and golden top that pairs with sweet or savory toppings. For another morning treat try our blueberry lemon sourdough bread.
Why You’ll Love This Gluten-Free Sourdough Biscuits
- Uses sourdough discard to reduce waste and boost flavor.
- Quick to mix and bakes in about 20 minutes.
- Tender, flaky texture that’s family-friendly.
- Perfect for meal prep and tasty reheated leftovers.
- Versatile with sweet or savory toppings.
Ingredients Needed
- Dry ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Fat:
- 1/4 cup cold butter, cubed
- Wet ingredients:
- 1 cup sourdough discard
- 1/4 cup milk (or alternative)
- Optional:
- 1 tablespoon honey (optional)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet.
- In a bowl, mix together the gluten-free flour, baking powder, and salt.
- Add the cubed cold butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and milk until just combined; do not overmix.
- Turn the dough onto a lightly floured surface, knead gently a few times, roll to about 1 inch thick, and cut into rounds.
- Place on the baking sheet and bake for 15–20 minutes until golden brown; serve warm with honey, jam, or your favorite spread.
Serving Suggestions Gluten-Free Sourdough Biscuits
- Split and top with butter and local honey for a simple treat.
- Make mini biscuit breakfasts with cheese, egg, and bacon.
- Serve alongside soup or stew as a cozy side.
- For a sweet pairing try them with jam and a hot cup of tea, or enjoy with our blueberry muffins with sourdough discard for a brunch spread.
Tips for Success Gluten-Free Sourdough Biscuits
- Keep the butter cold to ensure flaky layers and a tender crumb.
- Measure flour accurately by spooning into the cup and leveling.
- Do not overwork the dough; gentle handling keeps biscuits light.
- If your discard is very sour, a touch of honey can balance flavor.
- For texture variations and other gluten-free ideas see a recipe like gluten-free garlic knots for inspiration.
Variations
Here are a few easy ways to change it up:
- Herb cheddar: fold in 1/2 cup shredded cheddar and 1 tablespoon chopped fresh herbs.
- Dairy-free: swap butter for cold vegan butter and use almond or oat milk.
- Savory spice: add 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika for a savory kick.
Follow us on Pinterest for more cozy ideas.
Gluten-Free Sourdough Biscuits
Warm, flaky, and easy to make, these gluten-free sourdough biscuits turn sourdough discard into a cozy breakfast or snack.
Ingredients
Dry ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Fat
- 1/4 cup cold butter, cubed Keep cold for flaky layers.
Wet ingredients
- 1 cup sourdough discard
- 1/4 cup milk (or alternative)
Optional
- 1 tablespoon honey Optional, can balance sour flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet.
- In a bowl, mix together the gluten-free flour, baking powder, and salt.
- Add the cubed cold butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and milk until just combined; do not overmix.
- Turn the dough onto a lightly floured surface, knead gently a few times, roll to about 1 inch thick, and cut into rounds.
Baking
- Place on the baking sheet and bake for 15–20 minutes until golden brown.
Notes
Serve warm with honey, jam, or your favorite spread. Keep butter cold for flaky layers and do not overwork the dough.