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Sourdough Beer Biscuits

Sourdough Beer Biscuits

I know I told you that it would be DAYS before I posted this recipe, and in reality, it’s been like 30 hours, but that’s the nature of our existance right now, right? 30 quarantine hours seem like days. Quarantine days are like dog years, each one is equal to seven regular days, I think this is a scientific fact.

But this is a recipe that doesn’t need an overnight proof like the Sourdough Beer Waffles (but those waffles are SO worth the wait), so you don’t have to wait days to get these biscuits into your face,  just minutes. And we also need to normalize biscuits at every meal because dinner needs them and breakfast shouldn’t have all the fun. It’s my pandemic mission. 

Sourdough Beer Biscuits

5 from 1 vote
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 8 biscuits


  • 2 ¼ cups (280g) all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 6 tablespoons (85g) unsalted butter, cold
  • ½ cup (114g) sourdough starter, active
  • ¼ cup (57g) heavy cream
  • ½ cup (114g) pale ale beer
  • melted butter and Kosher Salt for top


  • Add the butter to the freezer for 6 to 8 minutes.
  • Stir together the flour, sugar, baking powder, baking soda, and salt.
  • Grate the butter with the small holes of a cheese grater into the flour mixture. Press into the flour with your fingers until it’s well combined.
  • Stir in the sourdough, cream, and beer with a fork.
  • Add to a well-floured surface, pat into a rectangle. 
  • Fold into thirds like a letter about to go into an envelope. 
  • Roll or pat the dough until it’s about an inch thick, then repeat (this will give you flakey layers).
  • Using a biscuit cutter, cut into 8 biscuits.
  • Add to a buttered or greased baking dish.
  • Add to the freezer for ten minutes while your oven preheats.
  • Preheat the oven to 450°F.
  • Brush with melted butter and sprinkle with kosher salt.
  • Bake for 14-16 minutes or until the biscuits have puffed and are golden brown on top.

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Van Schwendimann May 22, 2020 um 4:37 am

5 stars
First attempt with this recipe, won’t be the last. End product was very tasty with lots of eye appeal.


Jackie May 22, 2020 um 10:42 am

I’m so glad you like them!


Sierra September 26, 2020 um 11:40 am

Could you use non sour dough starter? I didn’t realize that sourdough starter takes days to activate


Jackie September 26, 2020 um 12:01 pm

No, this is specifically for a sourdough starter. It would probably be better for you to use a recipe developed with a different levening agent rather than trying to use substitutions with this one.


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