Go Back
–+ servings
Sourdough Discard Biscuits

Sourdough Discard Biscuits: Flaky Goodness in Every Bite

Sourdough Discard Biscuits are a delightful and easy way to use leftover sourdough starter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 19 minutes
Chilling Time 30 minutes
Total Time 1 hour 4 minutes
Servings: 8 biscuits
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Dough
  • 2 cups All-purpose flour Whole wheat flour can be used for a twist.
  • 1 tablespoon Baking powder No substitute recommended.
  • 1 teaspoon Baking soda Avoid substitutions for best results.
  • 2 tablespoons Granulated sugar Maple syrup can be an alternative.
  • 1 teaspoon Fine sea salt No substitute recommended.
  • 1/2 cup Cold unsalted butter Keep cold for optimal texture.
  • 1 cup Sourdough discard Ensure it's 100% hydration, unfed starter.
  • 1/2 cup Cold buttermilk Regular milk with lemon juice is a substitute.
Optional Variations
  • Shredded cheese Add for a savory option.
  • Fresh herbs Mix in chopped chives or parsley.

Equipment

  • mixing bowl
  • whisk
  • Pastry cutter
  • Rolling Pin
  • Baking Sheet
  • Knife

Method
 

Step-by-Step Instructions for Sourdough Discard Biscuits
  1. Whisk together flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Stir in sourdough discard and buttermilk until dough starts to come together.
  4. Turn dough onto a lightly floured surface and pat into a rectangle; fold like a letter 2-3 times.
  5. Roll out dough to 1-inch thickness and cut into shapes.
  6. Transfer to a lined baking sheet and freeze for 30 minutes.
  7. Preheat oven to 425°F, brush biscuits with milk, and bake for 17-19 minutes.
  8. Cool for a few minutes, then serve warm.

Nutrition

Serving: 1biscuitCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Keep butter and buttermilk cold to maintain flakiness during baking. Don't overmix the dough to achieve the best texture.

Tried this recipe?

Let us know how it was!