Easy Sourdough Discard Biscuits Recipe
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Got some sourdough discard sitting in your fridge? Don’t throw it away! This sourdough biscuit recipe is the perfect way to turn that leftover starter into something amazing.
These sourdough discard biscuits are buttery, tender, and have just a hint of that tangy sourdough flavor we all love. Whether you’re new to sourdough baking or a seasoned pro, this sourdough biscuit recipe will become your go-to for using up discard. Plus, they’re ready in just 30 minutes from start to finish!
Ingredient Notes and Tips
Butter: The secret to flaky biscuits is keeping your butter super cold! Cut it into pea-sized pieces and pop it back in the freezer until you’re ready to use it. You can even grate frozen butter if that’s easier for you.
Sourdough Discard: This sourdough biscuit recipe works with any type of sourdough discard, whether it’s fresh or has been sitting in your fridge for a week. The tangier your discard, the more flavor your biscuits will have.
Flour: All-purpose flour works perfectly here. I use unbleached, which is less processed since it doesn’t go through the bleaching step. It can help yeast work better, giving it a better rise. You can use bleached or unbleached flour in the same way.
Milk: Use cold milk for the best results. The cold temperature helps keep everything nice and cool for flaky layers. Whole milk is recommended. The additional fat is flavorful and delivers soft biscuits.
Baking Powder and Baking Soda: These give your biscuits the perfect rise. The baking soda also helps them brown beautifully in the oven.
How to Make Sourdough Discard Biscuits
Making these biscuits is easier than you might think! Start by keeping everything cold – that’s your secret weapon for flaky layers. Mix your dry ingredients first, then work in that frozen butter until it looks like little peas covered in flour. Don’t worry if it’s not perfect – those butter pieces will create steam and make your biscuits flaky.
Next, stir in your sourdough discard and milk just until everything comes together. The dough will be sticky, and that’s exactly what you want! Roll it out on a floured surface to about half an inch thick, then cut straight down with your biscuit cutter. Don’t twist the cutter – this seals the edges and stops your biscuits from rising properly.
Bake them at 425°F for 12-15 minutes until they’re golden brown on top.
Variations to Try
These biscuits are delicious as-is, but here are some fun ways to switch them up:
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- Herb Biscuits: Add 1 tablespoon of dried Italian seasoning, basil, or rosemary to your dry ingredients for a savory twist.
- Cheese Biscuits: Fold in 1/2 cup of shredded cheddar or parmesan cheese before adding the milk.
- Bacon Biscuits: Mix in 1/4 cup of crumbled bacon bits for a breakfast treat.
- Sweet Biscuits: Add an extra tablespoon of sugar and a teaspoon of vanilla extract for a slightly sweet version.
- Honey Butter – Go over the top and make some honey butter. Combine 1/2 cup of soft salted butter with 1/4 cup of honey. Blend until combined. Or glaze them like we did with our honey butter drop biscuits.
How to Store Your Biscuits
Fresh biscuits are best enjoyed within 2-3 days of baking. Store them at room temperature in an airtight container or wrapped in foil. If you brush them with butter right after baking (which I highly recommend!), they’ll stay soft but won’t keep quite as long.
For a quick reheat, pop one biscuit in the air fryer at 300°F for 2-3 minutes. They’ll taste just like they came out of the oven!
For longer storage, wrap cooled biscuits individually in plastic wrap and freeze for up to 3 months. To reheat frozen biscuits, wrap them in foil and bake at 350°F for 10-15 minutes.
How to Serve Sourdough Biscuits
These sourdough discard biscuits are incredibly versatile! Serve them warm with butter and honey like we did with our honey butter drop biscuits, for a classic breakfast, split them open for the perfect breakfast sandwich with eggs and bacon. For pure comfort food, smother them with sausage gravy. We specifically make this recipe for sourdough biscuits so we can make this amazing Chicken and Biscuits Casserole. They also make an excellent side dish for dinner – try them with roasted chicken, lamb roulade, or a hearty hamburger vegetable soup.
Related Recipes You’ll Love
If you enjoyed this sourdough biscuit recipe, you’ll love exploring more ways to use up that sourdough discard! Try our fluffy Sourdough Discard Pancakes for weekend breakfast, indulge in sweet Baked Cinnamon Sugar Donuts that taste just like donuts from the bakery, whip up some savory Cheese Scones for afternoon tea, or bake a batch of soft Dinner Rolls that are perfect for any meal. These recipes, along with many more creative ideas, are all featured in our comprehensive roundup blog post for sourdough discard recipes – your ultimate guide to never wasting starter again!
Ready to Bake?
This sourdough biscuit recipe is about to become your new favorite way to use up leftover starter! The combination of tangy sourdough flavor and buttery, flaky texture is absolutely irresistible. Whether you’re serving them for breakfast, lunch, or dinner, they’re guaranteed to be a hit with your family.
Have you tried this recipe? I’d love to hear how it turned out! Drop a comment below and let me know what you thought. And if you loved these biscuits as much as I do, please give this recipe a 5-star rating – it really helps other home bakers find these delicious recipes!
Easy Sourdough Discard Biscuits Recipe
Ingredients
- ½ cup cold butter diced in small size, pea size or you can shred the butter as well. Just make sure it is cold.
- 2¼ cups all-purpose flour
- 2 tsp white granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda baking soda is not necessary, but it helps in browning the biscuits more evenly
- 1 cup sourdough discard
- ¾ cup milk
Instructions
- Preheat the oven to 425 °F
- Line a baking sheet with a silicone mat. Set aside.
- Cut the butter into small cubes. Place back in the freezer until ready to use it.
- In a large mixing bowl, whisk the flour, sugar, baking powder, salt, and baking soda.
- Add the cold/frozen butter to the dry mixture.
- Mix until you have a crumbly mixture. You will see pieces of butter but it should look like little peas covered in flour. You can use 2 forks, a pastry blender, or your hands.
- Add in the sourdough discard and mix well. You will have a sticky dough.
- Add the milk and mix until all ingredients are incorporated. The dough will be sticky.
- On a floured surface (use 3-4 tablespoons of flour) knead the dough and roll to ½ inch thick (you may need to add some flour on the rolling pin so the dough doesn’t stick to it.
- Cut the biscuits with a round cookie cutter, 2 ¾ to 3 inches. Cut straight down and don’t twist.
- Place them on the prepared cookie sheet, leaving 2 inches between each.
- Repeat until all dough is cut in a circle. Place the unbaked dough back in the fridge until they are ready to use.
- Bake in the preheated oven for 12-15 minutes or until golden.
- Cool the biscuits on the cookie sheet for 2-3 minutes. You can even brush some butter during this time.
- Transfer to a cooling rack to cool completely.
Notes
o Butter: I like to cut the butter into small pieces, pea size, and keep it in the freezer until ready to use.
– SKILLS
o I brush some butter on the biscuits as soon as they are fresh out of the oven, which keeps them soft. I noticed when I do this they will only keep for 2-3 days at room temperature.
o Serve with butter, honey butter, or jam.
o Biscuits are greatly enjoyed for a breakfast sandwich, ham and cheese sandwich, or as a side dish to enjoy with a roast or roasted chicken.
o Re-warm: Place one biscuit in the air fryer at 300 degrees F for 2-3 minutes.
o Have fun with the recipe:
▪ Add Italian seasoning, basil, or rosemary to the batter.
▪ Add shredded cheese or bacon bits.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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