Sourdough Discard Biscuits

Introduction

Don’t let that leftover sourdough discard go to waste! These Sourdough Discard Biscuits are a fantastic way to use up your extra starter while making something irresistibly flaky and buttery. With a hint of tang from the sourdough and a perfectly crisp exterior, these biscuits are pure comfort food in every bite.

Perfect for breakfast, brunch, or a cozy dinner side, these biscuits pair beautifully with soups, stews, or a pat of melting butter and jam. The sourdough discard adds a subtle depth of flavor that sets them apart from traditional biscuits.

Best of all, this recipe is quick and easy — no kneading, no waiting overnight. Just mix, bake, and enjoy golden, fluffy biscuits straight from your oven.

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Cooking Time & Servings

• Preparation Time: 15 minutes
• Baking Time: 15–18 minutes
• Total Time: 30–35 minutes
• Servings: 8 biscuits

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Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt

Wet Ingredients:

• ½ cup (115g) cold unsalted butter (cut into small cubes)
• 1 cup (240g) sourdough discard (unfed starter)
• ½ cup (120ml) cold buttermilk or milk
• 1 tbsp honey or sugar (optional, for a hint of sweetness)

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How to Make Sourdough Discard Biscuits

1. Preheat the Oven:
   Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients:
   In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in the Butter:
   Add cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Add Wet Ingredients:
   Stir in the sourdough discard, buttermilk, and honey (if using). Mix gently until a shaggy dough forms — don’t overmix!
5. Shape the Dough:
   Turn the dough out onto a floured surface. Gently pat it into a 1-inch-thick rectangle. Fold it over once or twice to create layers, then cut out biscuits using a 2½-inch round cutter.
6. Arrange and Bake:
   Place biscuits on the prepared baking sheet, touching slightly for soft sides or spaced apart for crisp edges. Bake for 15–18 minutes, until golden brown on top.
7. Serve:
   Brush warm biscuits with melted butter (optional) and serve immediately.

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Notes

• For extra flakiness, chill your butter and discard before mixing.
• Don’t twist your biscuit cutter — it can seal the edges and prevent rising.
• Want cheesy biscuits? Add ½ cup shredded cheddar or parmesan to the dough.
• Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

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FAQs

1. Can I use active starter instead of discard?

Yes, but active starter may make the biscuits rise slightly more and have a stronger tang.

2. What if I don’t have buttermilk?

You can make a quick substitute: mix ½ cup milk with 1 tsp lemon juice or vinegar and let it sit for 5 minutes.

3. Can I make these biscuits gluten-free?

Yes — use a 1:1 gluten-free flour blend, though texture may vary slightly.

4. Can I prepare the dough ahead of time?

You can refrigerate the dough for up to 12 hours before baking. Just bake straight from the fridge.

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Nutrition Information