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Recipe: Long-Fermented Sourdough Biscuits

Rated 3.0 stars by 64 users

These biscuits are just a bit different than the usual baking powder biscuits in flavor and texture, but close enough that you’ll be reminiscing about sweet tea and the smell of magnolias over your steaming biscuits topped with butter.

10 minutes

90 minutes

10 Biscuits


Artisan Sourdough Bread Kit

Sourdough Artisan Sourdough Bread Kit

Artisan Sourdough Bread Kit


This sourdough bread kit contains everything you need to get started making beautiful, tasty, artisan-style sourdough bread at home! 

    Equipment in the sourdough bread starter kit may appear different than pictured.

    Sourdough Starter Bundle

    Sourdough Kit Sourdough Starter Bundle

    Sourdough Starter Bundle


    Everything you need to get started making beautiful, tasty sourdough bread at home!

    This bundle allows you to try 3 of our best-selling starter cultures at once.


    • 1/2 cup cold lard or butter, cut into small chunks
    • 2 1/2 cups all-purpose flour
    • 1/2 cup sourdough starter
    • 1 Tbsp. sugar or honey
    • 1 cup milk or cultured milk (yogurt, milk kefir, buttermilk)
    • 3/4 tsp. salt
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda


    1. At least 7 hours before baking the biscuits, prepare the dough for a long fermentation.
    2. Cut the fat into the flour until it is in small pieces. Stir in sourdough starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot to ferment for 7-12 hours.
    3. Preheat oven to 400°F.
    4. When ready to begin baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle mixture over the fermented dough and knead until it comes together into a cohesive, soft mass.
    5. Roll the dough out to 1/2 inch thick. Cut with 2- to 3-inch biscuit cutter and place the biscuits in a 10-inch oven-proof skillet, one next to another.
    6. Place the skillet in the hot oven and bake 20-30 minutes, or until golden brown on the top and bottom. Serve hot with butter or drippings.

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