Fluffy Potato Flake Sourdough Biscuits

These fluffy potato flake sourdough biscuits are the ultimate comfort food. There is just something so comforting about pulling  straight from the oven homemade biscuits from the oven, brushed with a little melted butter, and ready to be split open while they are still steaming inside. 

These extra fluffy potato flake sourdough biscuits are one of my favorite ways to use extra starter. They have that classic biscuit texture—soft, fluffy, tender, and buttery, but with a little extra depth of flavor from the starter. And one of the best parts is that this recipe can work two ways: you can long ferment the dough in the refrigerator for 8–24 hours for added fermenting benefits, or you can make them right away when you need biscuits sooner.

That flexibility makes this such a good recipe to keep on hand. You can mix them up for a slower overnight version, or pull them together the same day and still get delicious homemade biscuits on the table.

Why You’ll Love These Potato Flake Biscuits

These potato flake sourdough biscuits are simple, flavorful, and easy to work into everyday life.

They are soft, fluffy, and buttery.
Everything you want in a homemade biscuit.

They are a great way to use extra potato flake starter.
If you have a little starter to use up, this is an easy and delicious option.

The long ferment adds more than flavor.

​Letting the biscuit dough rest in the refrigerator gives the starter time to begin working through the dough. That can help make the biscuits easier to digest for some people, while also giving them a deeper flavor.

You can bake them right away if needed.
No overnight wait required if you need a quicker biscuit.

They freeze well.
You can cut and freeze them ahead for an easy homemade side later on.

What Makes These Different From Regular Biscuits?

These are still very much similar to traditional biscuits, not a fully leavened by the starter. The baking powder is what gives them their super tall rise, so you still get that dependable fluffy texture.

The starter adds flavor, and if you choose the overnight rest, it also gives the dough time to ferment. That longer rest is helpful not only for taste, but also because fermentation can make these buttery sourdough biscuits easier to digest for some people.

So this recipe gives you the best of both worlds: the reliability of a quick biscuit, with the added benefits and flavor of sourdough.

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Tools Needed

You do not need anything fancy for this recipe, but a few simple tools make biscuit making easier.

• Large mixing bowl
• Small bowl for mixing the milk and yogurt
• Measuring cups and spoons or a kitchen scale
• Plastic wrap or a bowl cover
• Biscuit cutter, about 2 inches
• Large Cast iron skillet or stone pan
• Pastry cutter, fork, fingertips, or food processor for working in the butter
• Pastry brush for buttering the pan and brushing the tops
• Bench scraper (optional but can be helpful if the dough is sticking to your work surface)

A sharp-edged biscuit cutter is especially important here. A dull cutter can pinch or seal the edges of the dough, which can keep the biscuits from rising as tall.

Ingredients

• 2 ½ cups all purpose flour (323 grams)
• 1 tablespoon sugar (14 grams)
• 1 teaspoon salt (7 grams)
• 1 tablespoon baking powder (13 grams)
• ¼ cup potato flake starter (active starter or discard)
• ¼ cup plain yogurt
• ½ cup whole milk (can also substitute 3/4 cup of buttermilk in place of milk and yogurt)
• 6 tablespoons frozen butter (89 grams), plus additional for greasing and topping

How to Make Potato Flake Sourdough Biscuits

Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, and salt. Stir or whisk them together until everything is evenly mixed.

Cut in the Butter

Add the cold, cubed frozen butter to the flour mixture. Use your fingertips to work the butter into the dry ingredients until coarse crumbs form.

You do not want the butter completely blended in. Small bits of butter throughout the dough are what help create tender, flaky layers.

If you prefer, you can also pulse the frozen cubed butter with the dry ingredients in a food processor until it resembles coarse crumbs, then transfer the mixture back to the bowl. This is the method I prefer if I am batching making biscuits to freeze for later!

Mix the Wet Ingredients

In a small bowl, stir together the yogurt and milk until the yogurt is incorporated and the mixture looks like a thick milk.

Add the yogurt mixture and the potato flake sourdough starter to the dry ingredients. Stir just until the dough comes together. the dry ingredients.

The dough should be soft and a shaggy dough, but not overly wet. You do not want to overmix it.

Option 1: Long Ferment for 8–24 Hours

If you want the added benefits of fermentation, cover the dough with plastic wrap or cover the bowl and place it in the refrigerator for 8–24 hours.

This rest gives the starter time to begin working through the dough. That means more developed flavor, and for some people, it can also make the biscuits easier to digest. This is one of the biggest benefits of taking the extra time to ferment the dough.

When you are ready to bake, continue with the shaping and baking steps below.

Option 2: Make Them Right Away

If you need biscuits sooner, you can skip the refrigerator rest and move straight on to shaping, cutting, and baking.

They will still be soft, fluffy, and delicious.

The biggest differences are:

• the flavor will be a little less developed
• you will miss out on the added digestibility benefits that come with a longer ferment

So if you have the time, I do think the refrigerator rest is worth it. But if you do not, this recipe still works beautifully as a same-day sourdough discard biscuits too.

Shaping and Baking the Biscuits

Preheat the Oven and Prepare the Pan

Preheat your oven to 425°F.

Butter a large cast iron skillet or stone pan with softened butter.

Fold the Dough

Turn the dough out onto a floured surface. Flatten the dough with your hands to about ½ inch thick.

Using floured hands, fold the dough in half, rotate it 90 degrees, and flatten it again. Repeat this process 5–6 times.

This folding step is what helps create those tender biscuit layers, so do not skip it.

Cut the Biscuits

Flatten the dough to ½ to 1 inch thick, depending on how thick you want your biscuits. You can flatten with your hands or use a rolling pin.

Use a floured 2-inch biscuit cutter and press straight down. Try not to twist the cutter. Twisting can pinch the edges and keep the biscuits from rising as tall.

Gather the scraps, flatten them again, and keep cutting until you have used as much dough as possible.

Arrange in the Skillet

Place the biscuits into the buttered skillet, arranging them close enough that they touch or almost touch.

This helps encourage them to rise up instead of spreading outward.

Bake

Bake for 12 minutes, or until the biscuits are baked through and lightly golden brown on top.

Once baked, brush the tops of the biscuits with melted butter if desired and serve warm.

Tips for the Best Biscuits

Keep everything cold.Cold butter is key for flaky biscuits. That is why frozen butter works so well here. It’s even better if your starter is cold too if you can remember to put it in the fridge before getting started. Room temperature starter will work fine too, but cold ingredients help prevent the butter from melting. 

Do not overmix. 
Once the wet ingredients are added, stir just until the dough comes together.

Use a sharp biscuit cutter.
This really does make a difference in how well the biscuits rise.

Do not twist the cutter.
Press straight down and lift straight up.

Fold the dough several times.
Those folds help build the layers.

Bake the biscuits close together.
This helps them rise taller and stay soft on the sides.

Substitutions

Can I Use Buttermilk Instead of Yogurt and Milk?

Yes. Buttermilk can be used in place of the yogurt and milk. That is an easy swap and works very well in this recipe. The main reason I use yogurt in this recipe is because I rarely keep buttermilk on hand but I almost always have yogurt and whole milk. 

Can I Use Greek Yogurt?

Yes, but if you use Greek yogurt, you may need a bit more milk since it is thicker than regular plain yogurt.

Can I Use a Different Milk?

Whole milk is great for richness, but another milk should still work. The texture may vary slightly depending on what you use.

Can I Use Active or Discard Starter?

This recipe is forgiving enough that either can work, since the baking powder is providing the rise. The starter is mainly adding flavor here.

How to Freeze Them

After cutting the biscuits, place them on parchment paper and freeze until firm. Then transfer them to a freezer bag or container.

When ready to bake, you can bake them straight from frozen. Just add a few extra minutes to the baking time.

This is such a nice way to keep homemade biscuits on hand without having to make the whole recipe from scratch every time.

How to Serve These Biscuits

This delicious long fermented biscuit recipe is wonderful served warm with:

• butter
• honey
• jam
• sausage gravy
• alongside soup or chili
• with eggs and breakfast meats

They are simple enough for an everyday meal, but good enough to put on the table for company too.

FAQ

Can I make these biscuits without the fermentation process?

Yes. You can mix the dough and bake them right away if needed. They will still be soft and delicious, but the flavor will be less developed and you will miss out on some of the digestibility benefits that come from a longer ferment.

Why ferment the dough if baking powder is doing the rising?

The baking powder gives the biscuits their lift, but the starter still adds flavor. If you let the dough ferment in the refrigerator, the starter has time to begin working through the flour, which can make the biscuits easier to digest for some people and gives them a more developed flavor.

Can I use buttermilk instead?

Yes. Buttermilk can be used in place of the yogurt and milk.

Can I use Greek yogurt?

Yes, but because it is thicker, you may need to add a little more milk.

Can I use whole wheat flour?

Yes, but I find that you might need a bit more liquid since whole wheat soaks up more. I suggest trying half whole wheat flour half all purpose first and increase a little bit each time. 

Why didn’t my biscuits rise tall?

Usually it is one of these things:

• the butter got too warm
• the cutter pinched the edges
• the cutter was twisted
• the dough was not folded enough
• the biscuits were spaced too far apart

Can I freeze them before baking?

Yes. Freeze the cut biscuits on parchment paper, then place them into a bag or container. Bake from frozen and add a few extra minutes.

Do I need a cast iron skillet?

No, but it is a great option. A stone pan or baking sheet can also work. Cast iron just gives a really lovely bake and helps the biscuits brown nicely.

Pin for later and share with a friend:

These potato flake sourdough biscuits are one of those delicious recipes that feel simple. They are easy to make, flexible enough for real life, and so good fresh from the oven.

I especially love that you can choose what works best for your schedule. If you want the added benefits of fermentation and a little more sourdough flavor, you can let the dough rest overnight. If you need biscuits right away, you can do that too.

Either way, you end up with warm, buttery homemade biscuits—and that is never a bad thing.

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome