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Leftover Sourdough Starter Rosemary Biscuits stacked with tea towel on parchment

Leftover Sourdough Starter Rosemary Biscuits

  • Author: Aberdeen
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 biscuits 1x


Instead of wasting that sourdough starter discard, whip up these flaky, buttery biscuits with a hint of rosemary, garlic, and just the right amount of sourdough tang!



  • 2 1/4 cups all purpose, unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 tablespoon fresh rosemary, roughly minced
  • 1 teaspoon garlic powder
  • 8 tablespoons unsalted butter, chilled and cut into cubes
  • 1 cup active, unfed sourdough starter*
  • 1/2 cup buttermilk, well-shaken
  • Softened butter to garnish


  1. Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.
  2. In a large mixing bowl, combine flour, baking soda, baking powder, fresh rosemary, garlic powder, and sea salt until mixed.
  3. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
  4. In a small bowl, whisk together sourdough starter and buttermilk until smooth.
  5. Pour into flour mixture and stir until just combined into a crumbly ball.
  6. Turn dough out onto a lightly floured surface. Gently roll out dough into a rectangular shape about ½ inch thick, being careful not to roll the edges too thin.
  7. Fold the dough crosswise into thirds (similar to folding a letter to fit in an envelope or a three page brochure), and gently roll out dough into the same rectangular ½ inch thick shape. Repeat this process 2-3 more times, again being careful not to roll the edges too much or the layers will seal.*
  8. Cut dough into rounds with a 2 or 3-inch cookie cutter (you can also use the top of a drinking glass if you don’t have a cutter!). Place on prepared baking sheet. Chill for 15-20 minutes prior to baking to let butter cool back down so your biscuits rise and to allow the gluten do de-activate so they don’t shrink!
  9. Bake for 15-18 minutes, until golden.
  10. Cool on a wire rack for 5 minutes. Brush with butter as desired. Serve warm for best taste!


Basically if you keep your starter in the fridge in between feedings, remove a cup and leave it out for an hour or so to warm up/wake up. No need to feed it with flour.