Let’s turn that tangy starter into something truly magical.
These biscuits are a flaky, buttery triumph with just the right hint of sourdough personality.
Why Sourdough Discard Belongs in Your Biscuits
We’ve all been there, staring at the jar of discard, feeling a pang of guilt.
This recipe is the happy ending to that story, transforming it into a breakfast centerpiece.
The discard adds a subtle, complex tang that store-bought biscuits can only dream of.
It also brings a tenderness to the crumb that is downright irresistible.
Ingredients Needed for the Recipe
Gather these simple ingredients, and you’re most of the way there already.
- All-purpose flour: The reliable backbone of our fluffy biscuit structure.
- Baking powder & baking soda: Our dynamic leavening duo for that perfect rise.
- Kosher salt: To balance and enhance all the other flavors beautifully.
- Granulated sugar (optional): Just a touch can round out the flavor, especially for sweet applications.
- Unsalted butter, very cold: The star for creating steam and those essential, flaky layers.
- Sourdough discard: The hero ingredient, adding flavor and tenderness without waste.
- Whole milk: Brings everything together and adds richness to the dough.
How to make Sourdough Discard Biscuits?
Step 1- Mix the Wet and Dry Separately
First, whisk your sourdough starter and milk together in a small bowl.
In a larger mixing bowl, combine the flour, baking powder, baking soda, salt, and optional sugar.
Step 2- Work in the Cold Butter
Add your very cold, cubed butter to the dry ingredients.
Now, use your fingers to press each butter cube flat, creating little “petals” coated in flour.
Step 3- Combine Gently
Drizzle your starter-milk mixture into the bowl while stirring with a fork.
Stop as soon as a shaggy, clumpy dough forms—it should not be smooth.
Step 4- Shape and Create Layers
Dump the dough onto a lightly floured surface and press it into a one-inch thick rectangle.
Cut this rectangle in half, stack one piece on top of the other, and press down again.
Step 5- Chill the Dough
Repeat that stacking process once more for outstanding layers.
Then, shape the dough into a final one-inch thick rectangle and chill it in the freezer for 30 minutes.
Step 6- Cut the Biscuits
Preheat your oven to 400°F while the dough chills.
Use a sharp cutter or knife to cut biscuits straight down—no twisting or sawing allowed.
Step 7- Bake to Golden Perfection
Place the biscuits close together on a lined baking sheet and brush their tops with milk.
Bake for 15-18 minutes until they’re puffed and gloriously golden brown.
Your Biscuit Game-Changers
A few small habits make the difference between good biscuits and great ones.
Keeping your butter ice-cold is non-negotiable for maximum flakiness.
Handling the dough as little as possible ensures they stay tender and light.
That chilling step is your secret weapon, I promise it’s worth the wait.
Tips
- If you grate your butter on a box grater, you can skip the step of flattening it by hand.
- For the tallest biscuits, chill the dough as a rectangle before you cut out the shapes.
- Pat dough scraps together by stacking, not squishing, to preserve flaky layers.
- Baking the biscuits snug on the tray helps them rise up, not just out.
- Active, bubbly starter works perfectly here too, just stir it down well before using.
Making Them Your Own
This recipe is a wonderful canvas for your own creative touches.
For a savory twist, fold in shredded sharp cheddar and a crack of black pepper.
Fresh herbs like chives or dill make them elegant alongside a soup or stew.
Want a sweet shortcake? Add a sprinkle of coarse sugar on top before baking.
You can even make drop biscuits by skipping the shaping, just scoop and bake.
Storing and Making Ahead
The beauty of these biscuits extends well beyond bake day.
You can refrigerate the shaped, unbaked dough for up to two days for fresh biscuits anytime.
Freeze them on a sheet pan, then bag them for up to three months—bake straight from frozen.
Leftover baked biscuits keep at room temperature for a couple of days.
They reheat beautifully in a warm oven, bringing back that just-baked magic.
Sourdough Discard Biscuits Recipe
Description
These easy Sourdough Discard Biscuits are flaky and buttery with a hint of delicious tanginess. The simple dough takes minutes to pull together and the biscuits can be baked straight away or stashed in the refrigerator to bake the next morning (or frozen even longer!). Serve these tender biscuits warm with butter and honey for a nostalgic treat or with eggs and bacon for a hearty breakfast.
ingredients
Instructions
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In a glass measuring cup, mix sourdough starter and milk together. Set aside.
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In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar (if using). Add cold butter (cubed or grated).
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Using your fingers, press butter cubes between thumb and index finger to create flat petals (skip if using grated butter). Mix into dry ingredients until butter is flattened and well-dispersed.
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Drizzle in the sourdough-milk mixture while stirring gently with a fork until a shaggy dough forms. (You may not need all the liquid depending on starter hydration.)
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Turn dough out onto a floured surface. Shape into a 1-inch thick rectangle. Cut in half, stack one half on top of the other, and press back to 1-inch thickness. Repeat 1–2 more times for flakier layers.
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Press dough into a final 1-inch thick rectangle and chill in the freezer for 30 minutes (or refrigerate up to 48 hours).
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Preheat oven to 400°F (204°C). Cut dough into 9 biscuits using a 2½-inch cutter (or cut into squares). Do not twist cutter—press straight down.
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Place biscuits close together but not touching on a parchment-lined tray. Brush tops with milk (and sprinkle with sugar if using for shortcakes).
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Bake 15–18 minutes until golden brown and cooked through. Cool slightly before serving.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5.5g28%
- Cholesterol 25mg9%
- Sodium 270mg12%
- Potassium 90mg3%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 4g8%
- Calcium 90 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make Ahead: Shape biscuits and refrigerate up to 48 hours or freeze for up to 3 months before baking.
- Active Starter? You can substitute active starter—just stir it down well before measuring.
- Storage: Baked biscuits keep 2–3 days at room temp, 5 days in the fridge, or 1 month frozen if wrapped well.
- Pro Tip: Chill dough before cutting AND before baking for maximum flakiness!
