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Sourdough Refrigerator Biscuits

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



  • 1 teaspoon active dry yeast
  • ¼ cup warm water
  • 5½-6 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
  • 1½ teaspoons salt
  • 1 cup cold butter
  • 1 cup sourdough starter (preferably white-flour starter)
  • 2 cups cultured buttermilk
  • 1 heaping tablespoon honey



  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 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 ¼ cup dough per biscuit. Roll dough out to about ½-inch thickness; cut with a 2-inch biscuit cutter. Arrange in a buttered pan with biscuit edges barely touching. 
  6. Let biscuits rise 15-30 minutes, then brush tops with melted butter. 
  7. Bake in 400°F oven for 15-18 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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Sourdough Refrigerator Biscuits

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