This Sourdough Discard Biscuits recipe is my favorite way to use up my unfed sourdough starter. Made with layers of buttery goodness with a hint of tang, these homemade biscuits are a delightful addition to any meal.
Making these flaky sourdough biscuits isn’t just practical; it’s deeply satisfying. You’ll save your sourdough discard from getting wasted in the trash while creating something so good that you’ll wonder why you hadn’t made them sooner. Plus, the process of folding and rolling the dough to create those signature layers is as fun as it is rewarding and therapeutic!
These tender biscuits are an all-occasion hero. Whether you’re serving them with a hearty stew, topping them with honey, or building the best breakfast sandwich of your life. Once you try them, you’ll be reaching for your sourdough starter just to have an excuse to bake another batch!
Since you are here and love sourdough discard recipes, check out this Sourdough Drop Biscuits Recipe, this Sourdough Chocolate Chip Cookies Recipe, or this Sourdough Chocolate Chip Muffins.
What is sourdough discard?
Sourdough discard is the portion of the starter that you remove before feeding. It can be used unfed for this recipe, as the leavening comes from baking powder and baking soda rather than the active starter itself. I love using it in recipes like this because it adds an unmatched depth of flavor!
Ingredients for this Sourdough Starter Discard Biscuits recipe
Here are the ingredients you will need to make these homemade sourdough biscuits. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- All-Purpose Flour: provides the base for the biscuits.
- Baking Powder and Baking Soda: act as the leavening agents, helping the biscuit dough rise and become fluffy.
- Granulated Sugar: adds a hint of sweetness to balance the tanginess.
- Fine Sea Salt: enhances the overall taste by balancing the sweet and sour flavors.
- Cold Unsalted Butter: creates flaky biscuit layers as it melts during baking.
- Cold Sourdough Discard: provides a tangy flavor and contributes to the leavening when combined with baking soda.
- Cold Buttermilk: adds moisture and helps bring the dough together to create the perfect biscuits.
How to make this flaky Sourdough Discard Biscuits recipe
This is how you can make these buttery sourdough biscuits. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, whisking until well blended.
- Add the cold, cubed butter to the dry ingredients in the bowl. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it forms a crumbly texture with small, pea-sized bits of butter. I know some people also like grating their cold butter with a cheese grater since that also incorporates so well into the dough.
- Stir in the sourdough discard gently. Gradually add the cold buttermilk, mixing until the dough just comes together without being too sticky.
- Transfer the dough to a floured surface and gently press it into a rectangle. Fold the dough into thirds like a letter, turn it 90 degrees, and repeat the folding process 2-3 times to create flaky layers.
- Roll the dough into a 1-inch thick rectangle. Cut into squares using a sharp knife or bench scraper, avoiding twisting for clean edges to promote better rising.
- Arrange the biscuits on a parchment-lined baking sheet or use a cast iron skillet if you prefer, leaving about ½ inch of space for softer sides or more space for crispier edges. Freeze the biscuits for 30 minutes while preheating the oven.
- Preheat the oven during the chilling period.
- Bake in the preheated oven until the tops are golden brown.
- Remove the fluffy biscuits from the oven and let them cool slightly. Serve warm with butter, honey, or jam for the best flavor!
Tips and Tricks
- Cold Ingredients: Ensure your butter, sourdough discard, and buttermilk are cold. The cold butter creates those flaky layers as it melts during baking. You can even chill your mixing bowl and utensils before starting for extra flakiness.
- Don’t Over-Mix: Handle the dough gently to maintain its tenderness. Overworking the dough can lead to dense, tough biscuits.
- Create Layers: The folding technique is key to flaky biscuits. Roll and fold the dough 2-3 times to build layers, but avoid overdoing it to prevent the butter from warming up.
Why do you need to make this easy sourdough biscuit recipe?
- If you love making sourdough recipes and traditional buttermilk biscuits, this one is a must-try combination.
- These easy sourdough biscuits only require a few simple ingredients that can be found at any grocery store.
- The sourdough tang is the perfect flavor addition you didn’t know your warm biscuits needed!
- It’s a great way to help reduce waste by using up your leftover sourdough starter.
Frequently Asked Questions – FAQ
What flavors can I add to the Sourdough Discard Biscuits?
The biscuits are a blank canvas with a buttery base that can go in many different flavor directions. Here are a couple ideas you could try:
- For savory, add parmesan or cheddar cheese, fresh herbs, or a sprinkle of garlic powder to the dough for savory variations.
- For sweeter biscuits, try a dash of cinnamon and a sprinkle of sugar on top.
- For a delicious topping, brush the tops of the dough with heavy cream or milk before baking.
What can I use these biscuits for?
- Pair them with a homemade sausage gravy for a Southern-style comfort meal. They even go so well with these Crock bbq pot little smokies or as a side to this smoked corned beef brisket.
- Use it as the base to make the best egg breakfast sandwiches ever.
- Enjoy it on the side of a warm bowl of chili or soup.
How do I store my leftover biscuits?
Place your biscuits in an airtight container or ziplock bag and put them in the fridge or freezer. They should last up to 3-4 days in the fridge and for up to a month or two in the freezer. Reheat them in the oven for 5-10 minutes to restore their texture.
Can I substitute the buttermilk?
Yes, you can. If you don’t have buttermilk, you can make a substitute by mixing ½ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to curdle before using.
Why is my dough sticky?
The moisture level in sourdough discard can vary. If your dough is too sticky, sprinkle in a little more flour, ½ tablespoon at a time, until it’s workable but still soft.
What if I don’t have a biscuit cutter for the butter?
You can use your fingertips, two forks, a cheese grater, or even a food processor to cut the butter into the flour mixture. Just work quickly to keep the butter cold.
Can I make sourdough discard biscuits in advance?
You sure can! Prepare them as the recipe says then place them in the fridge instead of the freezer overnight and bake in the morning for delicious fresh biscuits to enjoy with your breakfast!
The Best Sourdough Discard Biscuits Recipe
Sourdough Discard Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter cubed
- ½ cup sourdough discard 100% hydration, unfed
- ½ cup cold buttermilk start with ½ cup and add slightly more if needed
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 tablespoons granulated sugar, ½ teaspoon fine sea salt
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.½ cup cold unsalted butter
- Pour in the sourdough discard and the cold buttermilk, and gently stir. If the dough is too dry, add the one tablespoon of extra buttermilk at a time, until the dough comes together but is not overly sticky.½ cup sourdough discard, ½ cup cold buttermilk
- Turn the dough out onto a floured surface. Gently press it into a rectangle, then fold it in thirds like a letter. Rotate the dough 90 degrees, roll it out again, and repeat the folding process 2-3 more times to create layers.
- Roll the dough into a rectangle about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into squares. Do not twist the knife to ensure clean edges for maximum rise. You can also cut the edges of the biscuits for an even more rustic look.
- Place the biscuits on the prepared baking sheet, spacing them about ½ inch apart for softer sides or farther apart for crisper edges. Place in the freezer for 30 minutes while you preheat your oven.
- Preheat your oven to 425°F while the biscuits are in the freezer.
- Brush your biscuits with milk, or heavy cream and sprinkle with flaky sea salt or sugar. Work fast because the milk or cream will freeze on top of the biscuits. Bake for 17-19 minutes or until golden brown on top.
- Remove from the oven and let cool slightly before serving. Enjoy warm with butter, honey, or jam!
Notes
Nutrition
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