It’s easy to do too ready in less than 30 minutesthese Sourdough Dumplings Biscuits they’re light and fluffy, with a subtle sourdough flavor — the easiest biscuit recipe out there!
I love having these biscuits next to a bowl of chili, homemade berry jam, or fresh out of the oven with a dollop of butter. I’ve been making this for a long time (I also have a recipe for cream biscuits without sourdough), and I can assure you: this is a very forgiving recipe. Follow the step-by-step instructions, watch the video, and even if you’ve never made a biscuit in your life, you’ll be able to do it — and get delicious results.
Still don’t know how to make sourdough? I can show you! Learn how to make a sourdough starter with pictures from day one to day seven.
Ingredients
We need simple ingredients for these cream biscuits! I do not use butter or butter in this recipe, but instead, but heavy cream, which makes it very easy to mix and quick to bake. No pastry cutter needed!
- Sourdough is thrown away: You can use the cold stuffing from the freezer in this recipe. Dumpling adds a spicy flavor to these biscuits and makes them even easier!
- Heavy cream: We use heavy cream instead of butter. It provides the fat that gives the biscuits both flavor and softness. Don’t substitute this ingredient—use one with 33% to 40% fat.
- Sugar and salt: I use white sugar mixed with fine sea salt when I make biscuits.
- All purpose flour: This flour is suitable for biscuits. There is no need for bread flour.
How to do it
Making sourdough biscuits from scratch is easy! Just follow along step by step, and you’re golden.
Step 01. In a large bowl, combine the flour, salt, sugar, and baking powder. Stir to combine. Add cold heavy cream and sour dough, mix to combine. Mix until a dough forms.
Step 02. Flour a clean surface and, using your hands or a rolling pin, roll out the dough to ½ inch thickness. Use a round or glass cutter to cut the dough.
Step 03. Place the biscuits on a lined baking sheet, and bake for 15 to 18 minutes, or until golden brown on top. Make sure the oven is preheated to 425°F.
Step 04. Remove the biscuits from the oven and let them cool for 10 minutes before serving.
Professional tips
- Using cold heavy cream and ditching the sour dough will give you soft, fluffy biscuits.
- Heat up the oven! It is important to heat well so that the biscuits rise.
- If you don’t have a round cutter, flatten the dough and use a knife to cut it into squares. They will be beautiful as circles. In fact, using a knife may be easier for beginners, as it helps to avoid overworking the dough.
Questions you may have
Yes! You can use a food processor to make the dough. Add all the ingredients and beat until it becomes a dough. I do this when I make my Earl Gray shortbread cookies!
The magic here is in the baking powder—it’s what makes these biscuits rise. Check if yours has expired—baking powder expires after 6 months once opened. Don’t forget to add it, as this recipe doesn’t rely on sourdough to rise!
Yes! You can replace all-purpose flour with self-raising flour and get the same result. If you use self-raising flour, leave out the salt and baking powder, as the flour already contains both.
Lasting and cold
Store biscuits in an airtight container at room temperature for up to 5 days.
You can freeze unbaked biscuits. After cutting, wrap each one in plastic wrap and place in an airtight container or freezer-safe bag. They will last up to 3 months. If you are baking from frozen, just add a few extra minutes to the baking time.
Easy Sourdough Dumplings Recipes
Have you tried these Sourdough Dumplings Biscuits? Please leave a 🌟 star rating on the recipe card below, I’d love to know how it went!
📖 Recipe
Easy Sourdough Dumplings Biscuits
Easy and ready in less than 30 minutes, these sourdough dumpling biscuits are light and fluffy — the easiest biscuit recipe out there!
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Ingredients
Instructions
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Preheat oven to 425°F.
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In a large bowl, combine the flour, salt, sugar, and baking powder. Stir to combine. Add cold heavy cream and sour dough, mix to combine. Mix until a dough forms.
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Flour a clean surface and, using your hands or a rolling pin, roll out the dough to ½ inch thickness. Use a round or glass cutter to cut the dough.
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Collect the scraps, roll the dough again, and cut more biscuits until there is no dough left. You will get about 12 biscuits if you use a 2-inch round cutter.
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Place the biscuits on a lined baking sheet, and bake for 15 to 18 minutes, or until golden brown on top.
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Remove the biscuits from the oven and let them cool for 10 minutes before serving.
Notes
- If you don't have a round cutter, flatten the dough and use a knife to cut it into squares. They will be beautiful as circles. In fact, using a knife may be easier for beginners, as it helps to avoid overworking the dough.
- You can replace all-purpose flour with self-raising flour and get the same result. If you use self-raising flour, leave out the salt and baking powder, as the flour already contains both.
Nutritious food
Serving: 1a biscuitCalories: 217kcalCarbohydrates: 25gProtein: 4gOil: 11gSaturated Fats: 7gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gCholesterol: 34mgSodium: 273mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 471IUVitamin C: 0.2mgCalcium: 63mgIron: 2mg
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