Julie Clark
Updated:
Sourdough Discard Biscuits
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Don’t throw away sourdough discard! Breakfast just got better with these flaky sourdough discard biscuits. They taste amazing and stay soft.
You started with sourdough bread. And quickly moved on to our famous sourdough pancakes. What’s next? Sourdough Discard Biscuits! This recipe boasts one cup of sourdough discard for that full tangy flavor.
These quick sourdough biscuits will be ready for the table in about 35 minutes. They’re perfectly golden brown for breakfast sandwiches, sausage gravy and simply for drizzling with warm honey or jam.
About this sourdough biscuits recipe:
- uses sourdough discard (or sourdough in any stage actually!)
- makes a small batch or easily double it for more biscuits
- buttery and rich biscuit dough with sourdough tang
- learn our folding technique for flaky biscuits
- ready in about 35 minutes
Ingredients for Sourdough Discard Biscuits
Let’s talk a little about the ingredients for making the best sourdough discard biscuits:
- Flour. All purpose flour works well in this recipe. However, if you want extra tender biscuits, use half all-purpose flour and half cake flour. Just like we do in our buttermilk biscuits.
- Salt. We use regular table salt. Sea salt is great too.
- Baking Soda & Powder. Because the recipe uses sourdough discard, the baking soda and baking powder as leaveners give rise to the biscuits.
- Butter. Use very cold salted butter. If all you have is unsalted, that should be fine too.
- Sourdough Discard. If you haven’t started sourdough yet, read about how to make sourdough starter. We say to use discard, but you can actually use starter in any stage. Just in case you’re craving biscuits but don’t have enough starter!
How to Make Sourdough Discard Biscuits
Making biscuits from scratch is all about technique. I’ll walk you through the steps and emphasize our tips for the most success.
- In a large mixing bowl, whisk together the flour, salt, baking soda and baking powder.
- Make sure the butter is very cold. Cube or slice the butter stick so it blends easier. Then use a pastry cutter to cut in the cold butter until the mix resembles coarse crumbs. It’s ok if there are still little chunks of butter. This will help create flaky layers.
- Add the starter and mix. Just until combined. The dough will be stiff and it’s ok if it is a little shaggy.
- Turn the dough out onto a floured pastry mat.
- Pat the dough into a thick rectangle that is about 1 ½ inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
- After 6 folds, gently pat the dough into a rectangle that is about 1 ¼ inch” thick. Use a sharp knife to cut down through the dough, then lift up. Do not twist the knife or shuffle it around. Just push down, then pull straight up. You can also make circles with a biscuit cutter.
- Place biscuit on a silicone baking mat. Brush the tops of the biscuits with melted butter.
- Bake at 475º Fahrenheit for 5 minutes, then reduce the heat to 425º Fahrenheit (without opening the oven) and bake for an additional 10 minutes.
Can I freeze homemade biscuits?
Yes! We find that the sourdough biscuits stay soft stored in an airtight container for 2-3 days at room temperature. But they also freeze well. Just make sure the container is sealed well and that you let the biscuits thaw before you open the container.
What Goes With Flaky Sourdough Biscuits
If you’re looking for a new main dish to go with your sourdough discard biscuits, try one of these:
Other Sourdough Recipes
Sourdough Discard Biscuits
Don't throw away sourdough discard! Breakfast just got better with these flaky sourdough discard biscuits. They taste amazing and stay soft.
Servings 8
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
- 1 cup all-purpose flour 130 grams
- ¼ teaspoon salt 2 grams
- ½ teaspoon baking soda 3 grams
- 1 ½ teaspoons baking powder 8 grams
- ½ cup salted butter very cold (115 grams)
- 1 cup sourdough discard 250 grams
For topping:
- 2 tablespoons salted butter melted
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, salt, baking soda and baking powder. 1 cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, 1 ½ teaspoons baking powder
- Cut in the butter until the mix resembles coarse crumbs. It’s ok if there are still little chunks of butter. This will help create flaky layers. ½ cup salted butter,
- Add the starter and mix until barely combined. Do not overmix. 1 cup sourdough discard
- Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 ½ inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
- After 6 folds, gently pat the dough into a rectangle that is about 1 1/4" inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.
- Place biscuit on the prepared baking sheet. Brush the tops of the biscuits with melted butter. 2 tablespoons salted butter
- Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 10 minutes.
- Allow the biscuits to sit for 2-3 minutes before serving. Serve warm.
Notes
- If you can’t bake the biscuits right away, store the dough in the fridge to keep the ingredients as cold as possible.
- Add shredded cheddar cheese to the dough for cheddar biscuits.
Nutrition
Calories: 188kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 244mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 38mg | Iron: 1mg
Sadly tasted like a saltine cracker. My husband agreed with me lol.
This was a great recipe! Mys husband isn’t a big biscuit fan, but he ate 2! Thank you!
Can I freeze the biscuits before they are baked?
These biscuits are beautiful, flaky, and tangy! I was presently surprised by their rise and will be making them often with my starter discard, thank you!!