Description
Flaky sourdough biscuits made with discard, cold butter, and buttermilk. Buttery layers and golden tops ready in under 30 minutes!
Ingredients
1 cup sourdough discard (unfed)
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
6 tbsp cold unsalted butter (cubed)
¾ cup cold buttermilk (or milk + 1 tbsp vinegar)
Optional: shredded cheddar, chopped herbs, garlic powder for savory twist
Instructions
1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. Cut in cold butter using a pastry cutter or your fingertips until it resembles coarse crumbs.
3. Stir in sourdough discard and buttermilk just until dough comes together.
4. (Optional) Fold in cheddar, herbs, or other add-ins for a savory version.
5. Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
6. Fold the dough like a letter, turn, and repeat once more.
7. Cut into rounds or squares and place on a baking sheet.
8. Bake at 425°F (220°C) for 15–18 minutes until golden brown and puffed.
9. Brush tops with melted butter right out of the oven for extra flavor.
Notes
Make sure butter and buttermilk are cold.
Don’t overwork the dough—gentle mixing keeps biscuits tender.
You can freeze unbaked biscuits and bake straight from frozen.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Biscuits, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 1g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: flaky sourdough biscuits recipe, sourdough discard biscuits, homemade biscuits