Sourdough Discard Biscuits Recipe

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.