Sourdough Refrigerator Biscuits

This recipe makes enough for about 40 biscuits, depending on the size you make them, and the dough lasts up to a week in the refrigerator so you can make fresh biscuits all week with minimal effort.



  • 1 cup sourdough starter (preferably unbleached, white-flour starter)
  • 1 teaspoon active dry yeast
  • 1/4 cup warm water
  • 5-1/2 to 6 cups unbleached flour or sifted whole wheat flour (or any proportion of unbleached flour and whole wheat mixed)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons salt
  • 1 cup cold butter
  • 1 heaping tablespoon honey
  • 2 cups cultured buttermilk



  1. Butter a 10-cup glass or plastic container with a tight-fitting lid; set aside.
  2. Dissolve yeast in warm water and let sit for 5 minutes.
  3. In a large bowl stir together flour, baking powder, baking soda, and salt. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
  4. In a medium-size bowl mix together sourdough starter, buttermilk, honey, and yeast mixture. Pour over flour mixture and stir until just mixed. Avoid over-mixing. Turn into prepared container, cover and refrigerate up to one week, using dough as needed.
  5. To make biscuits, pinch off about 1/4 cup dough per biscuit. Roll dough out to about 1/2-inch thickness; cut with a 2-inch biscuit cutter. Arrange in a buttered pan with biscuit edges barely touching. Let biscuits rise for 15 to 30 minutes, then brush tops with melted butter. Bake in 400°F oven for 15 to 18 minutes, until golden brown. Serve hot.

Note: If you use mostly whole wheat flour the dough tends to discolor after several days. This does not affect the flavor.


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Refrigerator Sourdough Biscuits

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