Comments on: Sourdough Biscuits

By: Sam Merritt

Sam Merritt — Sat, 01 Aug 2026 12:39:10 +0000

In reply to Megan McCarty. Thank you so much for trying my recipe, Megan! I'm so glad you enjoyed them so much! If you are able to refrain from eating them all at once you will have a lot more self control than anyone in my house! :)

By: Megan McCarty

Megan McCarty — Fri, 31 Jul 2026 04:31:14 +0000

Just made these! Yummy and easy! I added shredded cheese, Italian herbs, and topped with garlic butter. Taking these on my flight tomorrow to hold me over and save me money lolll. Though now I have to try not to eat them all before I leave.

By: Sam Merritt

Sam Merritt — Sun, 28 Jun 2026 01:41:36 +0000

In reply to Josephine. Thank you so much for trying my recipe, Josephine! I'm so glad you enjoyed the biscuits so much! :)

By: Josephine

Josephine — Sat, 27 Jun 2026 12:03:33 +0000

These were amazing. So simple and easy to make, and tasted amazing. Impressed the guests and were great with a rye flour sourdough starter!

By: Kim H

Kim H — Tue, 02 Jun 2026 23:20:55 +0000

In reply to Sam Merritt. Wonderful, thank you so much, Sam! I'll give that a try.

By: Sam Merritt

Sam Merritt — Tue, 02 Jun 2026 20:16:38 +0000

In reply to Kim H. Hi Kim! Personally I do about 3/4 cup of cheese and about a tablespoon of chives. I typically add the add ins when I turn the dough out onto the counter and they get worked in as you laminate. :)

By: Kim H

Kim H — Tue, 02 Jun 2026 16:39:25 +0000

These were fantastic! Could I add inclusions like grated cheese and chives? If so, when would I incorporate them and what would the max weight of those inclusions be? (I’m guessing 20% of the total flour weight?). Thanks for a great recipe….

By: Sam Merritt

Sam Merritt — Wed, 27 May 2026 14:32:39 +0000

In reply to Emily Knowlton. I'm so glad you enjoyed them so much, Emily! :)

By: Emily Knowlton

Emily Knowlton — Tue, 26 May 2026 01:37:42 +0000

Holy crap these are so delicious, make these!!

By: Sam Merritt

Sam Merritt — Mon, 20 Apr 2026 13:18:21 +0000

In reply to Kevin Pipkin. Thank you so much for trying my recipe, Kevin! I'm so glad you enjoyed them so much! :)

By: Kevin Pipkin

Kevin Pipkin — Sun, 19 Apr 2026 20:53:29 +0000

I tried your recipe this morning with my SD Discard. It was fast, easy, flavorful, and delicious.

“I usually do not seek out biscuits but if they taste like this, I would eat them all the time” my wife.

She is the best baker/cook I know. Thanks for sharing!

By: Melissa

Melissa — Wed, 08 Apr 2026 12:20:00 +0000

I found out after the fact that my baking soda was expired and my baking powder was over date as well. Regardless , the flavor on these was delicious and they were just a little bit thinner , but still perfect for sausage biscuits. Love! Love! Love! I am completely happy with how they turned out. Next time, I will have fresh powder and I’ll try them extra tall!

By: Sam Merritt

Sam Merritt — Tue, 17 Feb 2026 17:10:39 +0000

In reply to Sadie. Thank you so much for trying my recipe, Sadie! I'm so glad you enjoyed the biscuits so much! :)

By: Sadie

Sadie — Mon, 16 Feb 2026 20:17:02 +0000

Excellent! The biscuits are light, tender and moist. The crust was nicely browned and delicious. My dough was about 1″ thick and yielded 4 biscuits.

By: Sam Merritt

Sam Merritt — Thu, 12 Feb 2026 14:47:02 +0000

In reply to Ann. Thank you so much for trusting my recipes, Ann! I'm so glad you've been enjoying all of the biscuits! :)

By: Ann

Ann — Thu, 12 Feb 2026 02:07:16 +0000

I thought the regular Sugar Spun Run biscuit recipe was the best until I made the sourdough biscuit recipe, outstanding! I will be making this recipe regularly and recommending 🙂

By: Sam Merritt

Sam Merritt — Wed, 14 Jan 2026 02:28:46 +0000

In reply to Meg. Hi Meg! You could try baking them on a higher rack, but you'll need to be careful not to burn them. You can experiment with adding more folds, but be careful to not overwork the dough as the biscuits will actually become more dense.

By: Meg

Meg — Mon, 12 Jan 2026 01:46:26 +0000

I just made these biscuits. They very very good and I am so proud !!! I haven’t made biscuits in such a long time and they came together quickly. I brushed milk on them but they remained a little paler than I would have liked but I’ll try something else to get more color next time. Any suggestions? I pulled them out at 12 minutes,but popped them in to cook another 2 minutes. I think im going to fold a couple more times if that is ok???? The layers were very defined. Hubby liked them too!

By: Sam Merritt

Sam Merritt — Fri, 05 Sep 2025 16:34:41 +0000

In reply to Denise B.. I'm so glad you enjoyed them so much, Denise! :)

By: Denise B.

Denise B. — Thu, 04 Sep 2025 15:22:27 +0000

Delicious! I use my food processor for the best & easiest results. However, I freeze my butter (it breaks into little pieces with a good knife), put the processor’s bowl, lid & blade in the freezer with the buttered pie pan and keep my starter in the fridge before starting. I also add the chilled starter LAST. A rolling pin instead of your hands keeps dough colder for laminating. I put them in the cold pie pan, brush with cream and straight into the hot oven. Perfection!

By: Sam Merritt

Sam Merritt — Thu, 21 Aug 2025 13:25:04 +0000

In reply to Mollie. I'm so glad you enjoyed the so much, Mollie! :)

By: Mollie

Mollie — Thu, 21 Aug 2025 00:41:12 +0000

Made these tonight with GF starter and flour and they turned out great! Thank you so much.

By: Sam Merritt

Sam Merritt — Tue, 24 Jun 2025 16:28:57 +0000

In reply to Christine. Hi Christine! You will want to use 16 TBSP of butter if you double this recipe. :)

By: Christine

Christine — Thu, 19 Jun 2025 21:23:15 +0000

In reply to Sam.

These are the best sourdough biscuits. My family loves them and I make them several times a week. I have to make extra batches and freeze them.
If I doubled the recipe would I use two sticks of butter?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 20 May 2025 20:22:22 +0000

In reply to Julie. Thanks for coming back to leave a review, Julie! We are so happy you enjoyed them so much