I love a recipe that feels fancy but is secretly easy. These biscuits are just that. They come together fast. They use sourdough discard so nothing goes to waste. They bake up flaky and tender with minimal fuss. If you enjoy baking with discard, you might also like my sourdough discard herb biscuits for a herby twist.
why make this recipe
Make these biscuits when you want warm, flaky bread without a long rise. They use five main ingredients and a little frozen butter. The dough is forgiving. You don’t need perfect technique. They freeze well before baking, so you can keep extras on hand. They make weekday breakfasts and lazy weekend brunches feel special.
how to make Flaky 5-Ingredient Sourdough Discard Biscuits
Ingredients:
195 grams sourdough starter discard, 1 large egg, 170 grams all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon fine sea salt, 115 grams (8 tablespoons) unsalted, frozen butter, 2 ounces shredded cheese (optional)
Directions:
- In a bowl, whisk together the sourdough starter and egg until well blended.
- In another bowl, stir together the flour, baking powder, and salt.
- Grate the frozen butter and mix it into the flour with your hands, gently coating the butter with flour. Add cheese if you’re feeling fancy!
- Make a little well in the flour mix and pour in the starter mixture. Use a spatula to gently stir until just combined.
- Knead the dough lightly for about 10 seconds. Don’t overdo it!
- Roll the dough out to about 1/2 inch thick. Here’s a fun tip: do an envelope fold with the dough to create those lovely layers!
- Roll out the folded dough to a 3/4 inch thickness.
- Use a biscuit cutter to cut out your biscuits, and place them on a parchment-lined baking sheet.
- Pop them in the freezer while you preheat your oven to 450°F.
- If you’re using it, sprinkle some cheese on top before baking. Bake for 18 to 22 minutes until they turn golden brown.
- Let them cool on a wire rack, and then enjoy every flaky bite!
If you want another discard treat to try after these, give the baked sourdough discard donuts a whirl. They’re a fun sweet follow-up.
how to serve Flaky 5-Ingredient Sourdough Discard Biscuits
Serve them warm. Split them and add butter. Try jam for a sweet bite. Use them for sausage biscuits or mini breakfast sandwiches. I love pairing them with a crusty loaf or another simple bread when guests come over. A good option is my sourdough discard French bread for a full spread.
how to store Flaky 5-Ingredient Sourdough Discard Biscuits
Cool biscuits completely. Store them in an airtight container for up to 2 days at room temperature. For longer storage, freeze baked biscuits for up to 3 months. Reheat frozen biscuits in a 350°F oven for 8–10 minutes. You can also freeze unbaked cut biscuits on the sheet pan and bake from frozen; just add a few minutes to the bake time.
tips to make Flaky 5-Ingredient Sourdough Discard Biscuits
Keep the butter very cold. Grating frozen butter gives you quick, even pieces. Don’t overwork the dough. Gentle handling keeps layers tender. Use an envelope fold to boost flakiness. Chill the cut biscuits in the freezer while the oven heats. That helps them rise fast when they hit the heat. If you want other discard ideas, try the easy sourdough discard cracker recipe for a salty snack.
variation (if any)
Add chopped herbs for a green, savory lift. Swap the shredded cheese for sharp cheddar or Parmesan. Fold in a little cooked bacon or scallions for extra flavor. For a sweeter version, brush the tops with melted butter and a sprinkle of cinnamon sugar right after baking.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes. Use the same weight. The biscuits may have a touch more tang if your starter is active.
Q: My biscuits spread instead of rising. What did I do wrong?
A: Most likely the butter warmed up too much or you overworked the dough. Chill the butter and handle the dough gently.
Q: Can I make these gluten-free?
A: You can try a 1:1 gluten-free flour blend that handles baking powder. Texture will differ. Work gently and expect a slightly different crumb.
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Flaky 5-Ingredient Sourdough Discard Biscuits
- Total Time: 37 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
These flaky biscuits made from sourdough discard are easy to whip up and perfect for breakfast or brunch.
Ingredients
- 195 grams sourdough starter discard
- 1 large egg
- 170 grams all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 115 grams (8 tablespoons) unsalted, frozen butter
- 2 ounces shredded cheese (optional)
Instructions
- Whisk together the sourdough starter and egg until well blended.
- Stir together the flour, baking powder, and salt in another bowl.
- Grate the frozen butter and mix it into the flour with your hands, gently coating the butter with flour. Add cheese if you’re feeling fancy!
- Make a little well in the flour mix and pour in the starter mixture. Use a spatula to gently stir until just combined.
- Knead the dough lightly for about 10 seconds. Don’t overdo it!
- Roll the dough out to about 1/2 inch thick. Here’s a fun tip: do an envelope fold with the dough to create those lovely layers!
- Roll out the folded dough to a 3/4 inch thickness.
- Use a biscuit cutter to cut out your biscuits, and place them on a parchment-lined baking sheet.
- Pop them in the freezer while you preheat your oven to 450°F.
- Sprinkle some cheese on top before baking if you’re using it. Bake for 18 to 22 minutes until they turn golden brown.
- Let them cool on a wire rack, and then enjoy every flaky bite!
Notes
For best results, keep the butter very cold and do not overwork the dough.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sourdough discard, biscuits, easy baking, breakfast, brunch
