Sourdough Discard Biscuits

Sourdough Discard Biscuits

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Thank you so much for being here, fellow food lover. Whether you’re a seasoned sourdough baker or just diving into the world of discard recipes, I’m thrilled you stopped by. These Sourdough Discard Biscuits are one of those go-to treasures that transform humble leftovers into something golden, flaky, and oh-so-satisfying.

This recipe is everything I love in a biscuit: crisp-tender edges, a soft, steamy center, and that unmistakable tang from the sourdough discard. Plus, they come together fast with ingredients you likely already have on hand. If you’re like me and always looking for ways to use that ever-growing jar of discard, this one’s a keeper.

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What Are Sourdough Discard Biscuits?

Sourdough discard biscuits are classic buttermilk-style biscuits made with unfed sourdough starter. The discard replaces part of the liquid and adds an incredible depth of flavor — think buttery layers with a slightly tangy twist. They’re perfect for breakfast, a side for dinner, or just a cozy snack with a smear of jam.

Why You’ll Love These Sourdough Biscuits

  • Quick and Easy: Ready in about 30 minutes from start to finish.

  • No Waste: A delicious way to use up your sourdough discard.

  • Customizable: Add cheese, herbs, or spices to make them your own.

  • Freezer-Friendly: Bake now, freeze for later!

What Do Sourdough Discard Biscuits Taste Like?

Imagine a classic biscuit — tender and flaky — but with just a little more character. The sourdough discard gives these a delicate tang, something between buttery richness and the warm depth of a slow-fermented bread. If you’ve ever had a buttermilk biscuit and thought, “This is great, but I want a little more flavor,” this is exactly what you’re looking for.

Benefits of This Recipe

  • Reduces Food Waste: You’re repurposing something that might otherwise be tossed.

  • Enhances Flavor: Sourdough discard gives a richer, more complex biscuit.

  • Easy to Adapt: Switch up the mix-ins based on what you have.

  • Great Texture: Layers on layers of fluffy biscuit perfection.

Ingredients for Sourdough Discard Biscuits

Dry Ingredients

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon salt

Cold Ingredients

  • ½ cup (1 stick) unsalted butter, cold and cut into small cubes

Wet Ingredients

  • 1 cup sourdough discard (unfed, straight from the fridge is fine)

  • ⅓ cup cold buttermilk (or whole milk + 1 teaspoon lemon juice as a sub)

Optional Add-ins

  • ½ cup shredded cheddar cheese

  • 1 tablespoon chopped chives or green onions

Kitchen Tools You’ll Need

  • Large mixing bowl

  • Pastry cutter or your fingertips

  • Biscuit cutter or sharp knife

  • Rolling pin (optional)

  • Baking sheet

  • Parchment paper

  • Spatula

  • Pastry brush (for finishing with butter)

Additions and Substitutions

Buttermilk: No buttermilk? No problem. Stir 1 teaspoon of lemon juice into ⅓ cup whole milk and let it sit for 5 minutes.

Butter: Salted butter can be used, but reduce the added salt slightly.

Cheese and Herbs: Swap cheddar for Gruyère or Parmesan, and try rosemary, thyme, or even jalapeños for a kick.

Gluten-Free: Use a 1:1 gluten-free baking blend, but note that texture may vary slightly.

How to Make Sourdough Discard Biscuits

Step-by-Step Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.

  3. Cut in the Butter: Use a pastry cutter or your fingers to work the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.

  4. Add Discard and Buttermilk: Pour in the sourdough discard and buttermilk. Stir gently until a shaggy dough forms. If you’re adding cheese or herbs, now’s the time to fold them in.

  5. Layer the Dough: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle, fold in half, and pat it down again. Repeat this fold-pat process 2–3 times — this helps build those flaky layers.

  6. Cut the Biscuits: Use a biscuit cutter (or a sharp knife for squares) to cut out biscuits. Press straight down without twisting to ensure an even rise.

  7. Bake: Place biscuits on the baking sheet, either just touching for soft sides or spaced apart for crisper edges. Bake for 14–18 minutes, or until golden brown on top.

  8. Optional Finish: Brush the hot tops with melted butter for that irresistible glossy finish.

  9. Cool and Serve: Let them cool slightly on a wire rack and serve warm — maybe with honey butter, jam, or a slice of country ham.

What to Serve with Sourdough Discard Biscuits

  • Soft scrambled eggs or an egg sandwich

  • A warm bowl of chili or stew

  • Fried chicken or sausage gravy

  • Honey butter, jam, or hot pepper jelly

  • As a base for shortcakes with macerated strawberries and whipped cream

Tips for Perfect Biscuits Every Time

  • Keep Ingredients Cold: Cold butter and discard help create steam for flaky layers.

  • Don’t Overmix: Mix just until combined — overworking the dough makes them tough.

  • Use Sharp Tools: A sharp biscuit cutter helps the biscuits rise evenly.

  • Layer It Up: Folding the dough adds visible flake and texture.

  • Bake Hot and Fast: High heat encourages a quick rise and golden top.

How to Store Sourdough Discard Biscuits

  • At Room Temp: Store in an airtight container for up to 2 days.

  • In the Fridge: Keeps well for up to 5 days.

  • Freeze for Later: Freeze unbaked biscuits on a tray, then transfer to a bag. Bake from frozen at 425°F, adding a few extra minutes.

Frequently Asked Questions

Can I make these biscuits ahead of time?

Absolutely. You can make the dough, cut the biscuits, and freeze them unbaked. When ready to bake, place them straight from the freezer into the oven.

Can I use active sourdough starter instead of discard?

You can, but it will slightly alter the texture and rise. Discard is preferable for flavor and ease.

What if I don’t have buttermilk?

Just use whole milk with 1 teaspoon of lemon juice or vinegar to replicate that tang.

Why didn’t my biscuits rise?

Make sure your baking powder and soda are fresh, and remember not to twist the biscuit cutter when shaping.

Conclusion

These Sourdough Discard Biscuits are everything I love about baking: they’re resourceful, deeply flavorful, and deeply comforting. Whether you’re making them for a cozy Sunday breakfast or a weeknight side, they never disappoint. I promised you versatile, and here’s proof!

If you’re loving the sourdough discard journey, don’t miss these other crave-worthy ideas:

Share the Love

Made these biscuits? I’d love to see your results. Drop a review, tag your photos on Pinterest, or share how you customized your batch!

Nutritional Information (per biscuit)

  • Calories: ~220

  • Fat: 12g

  • Carbohydrates: 24g

  • Protein: 4g

  • Fiber: 1g

  • Sugar: 1g

Happy baking — and don’t forget to use that discard. It’s gold in disguise!