These Sourdough Discard Biscuits are perfect if you've got extra sourdough discard hanging around. And frankly, there's something pretty awesome about turning your "waste" into warm, buttery biscuits fresh from the oven!
Whether you’re new to sourdough or a seasoned baker, these biscuits are an easy, satisfying way to make the most of your discard.
Think biscuit-making is tricky? Don’t worry—we’ve totally got you covered! It’s all about mastering a few simple techniques: keep your ingredients cold, grate the butter (it’s a game-changer, trust us), and fold and roll out the dough multiple times. These steps will give you those golden, flaky biscuits every time.
Looking for more easy bread recipes? Try homemade sandwich bread, Kenyan Mandazi, and Irish Sourdough Soda Bread
Jump to:
- Why You'll Love This Recipe
- Recipe Ingredients
- Ingredient Notes
- How To make Sourdough Discard Biscuits Step-By-Step
- Recipe Tips and Tricks
- Storage and Reheating Sourdough Discard Biscuits
- Your Questions Answered
- In a Dinner Rut?
- Please Rate this Sourdough Discard Biscuits Recipe!
- More Recipes You'll Love
- Recipe
Why You'll Love This Recipe
Unique Flavor Profile: These homemade biscuits offer a tangy, complex flavor that traditional biscuits can't match. The sourdough discard adds a subtle fermented taste that elevates them.
Versatile: These biscuits are incredibly adaptable. They're equally delicious served alongside breakfast dishes, used for sandwiches, or enjoyed with gravies.
Zero-Waste Baking: By using sourdough discard in this Sourdough Discard Biscuit recipe, you're reducing food waste while creating something delicious.
Recipe Ingredients
You’ll need the following ingredients to make Sourdough Discard Biscuits.
Ingredient Notes
Flour: Provides structure and ensures a light, tender crumb. You can replace all-purpose flour with a little whole wheat flour for a nuttier flavor.
Sugar: Adds a hint of sweetness and helps with browning, creating that beautiful golden exterior. Coconut sugar, maple syrup, or honey can be used for a different flavor profile, though they may slightly alter the texture.
Baking Powder: Helps the biscuits rise, creating light and airy layers.
Salt: More than just a flavor enhancer, salt strengthens the gluten structure and balances the other ingredients. It brings out the subtle tanginess of the sourdough. Sea salt or kosher salt can be used interchangeably.
Baking Soda: Neutralizes the acidity of the sourdough discard, ensuring a balanced flavor and contributing to the biscuits' rise. It also helps with browning and texture.
Sourdough Discard: Sourdough starter discard adds complexity, tanginess, and incredible texture. An active sourdough starter can be used, though the hydration might need a slight adjustment.
Whole Milk: Provides richness and helps bind the ingredients. The fat content contributes to the biscuits' tender crumb. Buttermilk can be used for extra tanginess, plant-based milk for dairy-free options, or even water if you're in a pinch.
Butter: Cold, shredded butter creates those signature flaky layers. The fat creates pockets that separate during baking, resulting in a light, airy texture. Cold vegetable shortening or coconut oil can work for dairy-free versions.
How To make Sourdough Discard Biscuits Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until well combined.
Step 2: Add the shredded cold butter to the dry ingredients. Use your hands or a pastry cutter to combine until the mixture resembles coarse crumbs with pockets of butter.
Step 3: Pour in the sourdough discard and room-temperature milk. Stir gently with a wooden spoon or rubber spatula until the biscuit dough comes together.
Step 4: Lightly flour a clean surface and transfer the dough onto it. Gently pat or roll the dough into a thick rectangle, approximately 1 to 1 ½ inches high. Fold the rectangle in half, then fold it once more into quarters. After folding, gently pat or roll the dough back into a thick rectangle, maintaining the same height of 1 to 1 ½ inches.
Step 5: Use a biscuit cutter or cookie cutter (2 ½–3 inches in diameter) to cut the biscuits. Re-roll the remaining scraps to make more biscuits.
Step 6: Place the cut biscuits in a cast iron skillet or on a parchment-lined baking sheet, with edges slightly touching. Bake for 18–22 minutes, or until the tops are golden brown.
Recipe Tips and Tricks
Tips:
Keep all ingredients cold, especially the butter and sourdough discard. This ensures maximum flakiness and helps create distinct layers.
If you don't have a biscuit cutter, you can use a sharp knife to cut the dough into squares or use the rim of a glass to create round biscuits.
Let biscuits rest for a few minutes after cutting to allow the gluten to relax.
Tricks:
Freeze the butter and grate it while still frozen for the most even distribution.
Brush the tops with melted butter just before baking for extra golden, crispy tops.
Place biscuits close together on the baking sheet so they rise upward instead of spreading out.
Storage and Reheating Sourdough Discard Biscuits
Refrigeration:
Store them in an airtight container for up to 3–4 days.
Wrap them individually in plastic wrap or aluminum foil.
Freezing:
Freeze unbaked cut biscuits on a baking sheet, then transfer them to a freezer bag.
Frozen unbaked biscuits can be stored for up to 3 months.
Bake them directly from frozen, adding 2–3 minutes to your baking time.
Fully baked flaky sourdough biscuits can be frozen for up to 1 month.
Reheating:
Oven method (best): Preheat to 350°F, wrap them in foil, and heat for 5–7 minutes.
Toaster oven: 3–4 minutes at 350°F.
Microwave: 10–15 seconds.
Your Questions Answered
Yes! You can prepare and cut the biscuits, then refrigerate for up to 24 hours before baking. You can also freeze your unbaked biscuits.
This is likely due to overworking the dough or using warm ingredients. Always keep ingredients cold and don't overmix the dough.
In a Dinner Rut?
Sign up for our newsletter!
Please Rate this Sourdough Discard Biscuits Recipe!
We hope you love this Sourdough Discard Biscuits recipe! If you make it, be sure to leave a rating so we know how you liked it!
More Recipes You'll Love
Looking for other easy and delicious recipes? Try these:
Recipe
Sourdough Discard Biscuits
Ingredients
- 2 cups flour
- 3 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1½ teaspoons salt
- ¼ teaspoon baking soda
- 1 cup cold sourdough discard (from your own sourdough starter)
- ½ cup whole milk (room temperature)
- 1 stick unsalted butter, (½ cup) cold and shredded with a cheese grater
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until well combined.
- Add the shredded cold butter to the dry ingredients. Use your hands or a pastry cutter to combine until the mixture resembles coarse crumbs with pockets of butter.
- Pour in the sourdough discard and room-temperature milk. Stir gently with a wooden spoon or rubber spatula until the biscuit dough comes together. Be careful not to overmix this sticky dough.
- Lightly flour a clean surface and transfer the dough onto it. Gently pat or roll the dough into a thick rectangle, approximately 1 to 1 ½ inches high. Fold the rectangle in half, then fold it once more into quarters. After folding, gently pat or roll the dough back into a thick rectangle, maintaining the same height of 1 to 1 ½ inches.
- Use a biscuit cutter or cookie cutter (2 ½–3 inches in diameter) to cut the biscuits. Re-roll the remaining scraps to make more biscuits.
- Place the cut biscuits in a cast iron skillet or on a parchment-lined baking sheet, with edges slightly touching. Bake for 18–22 minutes, or until the tops are golden brown.
- Remove the biscuits from the oven and transfer them to a wire rack to cool slightly. These tender biscuits are perfect for breakfast sandwiches, served with homemade jam, or alongside sausage gravy.
Leave a Reply