Sourdough Biscuits Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat. Place a metal or glass bowl in the freezer for 5 minutes to chill (optional step helps keep butter cold).

Dry ingredients

In a large mixing bowl whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly combined.

Cut in butter

Add the 1/2 cup very cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces (about the size of small peas). Work quickly so the butter stays cold.

Combine wet ingredients

In a small bowl whisk together 3/4 cup sourdough discard and 1/2 cup buttermilk until smooth. Pour the wet mixture into the flour-butter mixture. Stir with a fork or spatula until a shaggy, slightly sticky dough forms. If the dough is too dry, add up to 1 tablespoon additional buttermilk; if too wet, lightly dust with up to 1 tablespoon flour.

Fold and shape

Turn the dough out onto a lightly floured surface. Gently pat to a roughly 3/4 to 1-inch thick rectangle—do not overwork. Fold the dough in half, pat again to 3/4–1-inch thickness. Repeat one more time (this creates layers). Use a 2 1/2-inch round biscuit cutter or a sharp knife to cut 4 biscuits. Press straight down without twisting to maintain layers. Gather scraps, gently re-pat once, and cut remaining biscuits if needed (try to handle minimally).

Bake

Place biscuits on the prepared sheet about 1/2 inch apart for slightly crisp sides (or touching for taller sides). Brush tops with 2 tablespoons heavy cream. Bake in the preheated 450°F oven for 12–15 minutes, rotating the pan halfway through, until the tops are golden brown and an inserted toothpick comes out clean. Remove from oven and transfer to a wire rack to cool 5 minutes.

Combine 1/2 cup boysenberries, 1/2 cup blackberries, 3 tablespoons sugar, 1 teaspoon lemon juice, and 2 tablespoons water in a small saucepan over medium-low heat. Stir to combine.

Bring to a gentle simmer and cook, stirring occasionally, for 6–8 minutes until the fruit has softened and some berries have burst. If you prefer a smoother compote, gently mash with the back of a spoon or use an immersion blender for one second—leave some texture. Taste and adjust sweetness; remove from heat and let cool slightly (it will thicken as it cools).

In a small bowl combine 1/4 cup rendered pork lard, 1 teaspoon finely chopped fresh rosemary, and 1/4 teaspoon fine sea salt. Stir until well combined and slightly softened. Spoon into a ramekin and allow to come to room temperature so it is spreadable when served alongside warm biscuits.

In a small bowl stir together 1/4 cup unsweetened applesauce, 1 tablespoon maple syrup, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt until smooth. Taste and adjust maple or cinnamon if desired. Chill briefly if you prefer a firmer spread.