Soft & Fluffy Sourdough Biscuits – Easy Overnight Recipe

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Make the best sourdough biscuits with this easy overnight recipe! Soft, never dry, and full of flavor, these biscuits are perfect for breakfast sandwiches, biscuits and gravy, with butter and jam and more.

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I am always partial to anything sourdough for the health benefits (see below in the But First, Why Sourdough? section) and these biscuits are probably my favorite sourdough recipe! I hesitate to really call them biscuits because when you typically say biscuit all I think of is a dry piece of bread that is very crumbly and makes me sad wishing I had something softer, fluffier, and frankly tastier (no offense to all you dry biscuit lovers out there, hi Mom)!

These sourdough biscuits are not dry and crumbly, they are soft, with a never-dry texture and very versatile. My family loves them and we all have our favorite way to eat them. I love a breakfast sandwich with some yummy bacon, my daughter loves biscuits and gravy, and my husband and son both beg for them slathered in butter and topped with some whipped honey. However you use them, I hope they will soon be your favorite too!

Why You’ll Love This Recipe

• No kneading or complicated steps—simple overnight fermentation.
• You can use both active or discard sourdough starter.
• Uses wholesome, real food ingredients with no preservatives.
• Naturally leavened for better digestion and flavor.
• Perfect balance of fluffy and slightly tangy.

Ingredients You’ll Need

• All-Purpose Flour – For structure and texture. I use Organic All-Purpose Flour as the wheat isn’t sprayed with chemicals before it is ground into flour.
• Milk – For moisture and richness. Raw milk is my favorite, but in Colorado I can’t get it easily so the closest I have is Kalona SuperNatural Organic Milk. The milk is pasteurized at the lowest temperature allowed by law to preserve its natural flavor and nutrition. It has a cream top as it is not homogenized and is very tasty!
• Greek Yogurt – Adds tenderness and slight tang.
• Sourdough Starter – Can use active or discard starter.
• Salt – This is my all time favorite salt. And anyone who knows me well, knows I LOVE salt!
• Sugar – Enhances flavor. Organic Cane Sugar is my go-to.
• Baking Powder – Added just before baking for extra rise. Make sure you have one without aluminum. This is the one I use.

Step-by-Step Instructions

Step 1: Mix & Ferment (Overnight Process)

• Combine flour, milk, Greek yogurt, sourdough starter, salt, and sugar.
• Mix until just combined and cover to ferment overnight at room temperature.

Step 2: Prepare the Dough

• In the morning, roll out the dough and sprinkle baking powder evenly.
• Gently fold the dough to incorporate.

Step 3: Cut & Bake

• Roll out to about 1-inch thick and cut into biscuits.
• Bake at 425°F for 15 minutes until golden brown.

Tips for the Best Sourdough Biscuits

• Use cold ingredients to keep the dough light and fluffy.
• Don’t overwork the dough to avoid dense biscuits.
• For extra layers, fold the dough a few times before cutting.
• Brush the tops with melted butter for an even more delicious finish.

Serving Suggestions

• Slather them with butter and jam for a classic breakfast.
• Use as the base for biscuits and gravy.
• Make breakfast sandwiches with eggs, cheese, and bacon (my favorite).
• Add as a side with soups or stews.

Storing & Reheating

• Store in an airtight container for up to 3 days. I typically use this silicone reusable bag.
• Freeze for longer storage and reheat in the oven at 350°F.
• Cut in half and toast in a toaster oven and top with some butter and honey (or jam) for a toast option.

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen