Sourdough Oat Biscuits

sourdough oat biscuits

The more I learn about and use sourdough in our baking at home, the more I keep turning to it! It lends wonderful flavor, adds health benefits, and removes many of the negative aspects of consuming grains (I really need to do a full post on it!). One of my recent experiments with my starter resulted in some very tasty and easy biscuits, and I’m excited to share the recipe with you!

The ingredients and process is very simple. The rolled oats used give the biscuits an added touch of texture that I really like. Plan on starting your dough 12-24 hours before you want to bake them, and you’ll be rewarded with tasty and healthy biscuits to complete any meal. 

Sourdough Oat Biscuits


  • 2 cups whole wheat flour
  • 1 cup old fashioned rolled oats
  • 1 t. salt
  • 1/2 cup pastured lard, butter, or solid coconut oil (I used lard)
  • 1 cup sourdough starter
  • 1 cup dairy kefir, thinned yogurt, or buttermilk (I used kefir; I also think that regular milk or water could also be substituted)


  1. Mix flour, oats, and salt in a medium glass mixing bowl till well combined.
  2. Cut in fat using a large fork, two knives, or a pastry blender. You want the mixture to be crumbly and the fat to be evenly distributed. Make a well in the center of the mixture.
  3. Combine the starter and the desired liquid together in another bowl or large measuring cup. Pour into the well in the dry mixture.
  4. Mix and fold just until no more dry flour is left. Cover the bowl and set it out to ferment for 12-24 hours. A longer ferment will result in tangier biscuits, but more of the health benefits of sourdough will have been set to work.
  5. When it’s time to bake, preheat your oven to 350. Butter a 9×13 baking dish.
  6. Gently scoop out the dough with a large spoon and drop into the pan. I dropped dough in portions slightly larger than a golfball, making about 18 biscuits. Don’t stir the dough during this process.
  7. Bake in the oven for about 30 minutes. Serve with butter or coconut oil and enjoy!

I think this will be my new go-to biscuit recipe! I also think these would make a great base for additional flavorings like herbs (thyme, perhaps?), cheese, or cinnamon. Look for a feature post with fun options on this recipe!

sourdough oat biscuits

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    1. I am excited to try these. Would it be possible to scoop out the biscuits after about 8 hours and then let them continue to ferment for the rest of the time? Would it change anything? thanks for the recipes!

      1. Hi Holly. Yes, I think you could do that! Sourdough is so very flexible, so even if after 8 hours you’re ready to bake, they’d probably do just fine going into the oven. But you could also let them ferment a bit longer if you want. Enjoy!

      1. Of course you can do it! 🙂
        All those hours let the sourdough starter do its work. I like that sourdough recipes are so flexible with timing!
        Thanks for stopping by, Jacqueline. Always love hearing from you.