Name: Sourdough Discard Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour (plus more for dusting); 2 tablespoons aluminum-free baking powder; 1 teaspoon kosher salt; ½ cup unsalted butter (very cold, cubed); ¾ cup + 2 tablespoons cold buttermilk (divided); ½ cup sourdough starter discard; 1 tablespoon honey

why make this recipe

Sourdough Discard Biscuits are a delightful way to use leftover sourdough starter. Instead of tossing it out, you can create fluffy and tasty biscuits that are perfect for breakfast or any meal. These biscuits are not only delicious but also help reduce food waste, making them an eco-friendly choice. Plus, they require simple ingredients and come together quickly—ideal for any home cook.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

how to make Sourdough Discard Biscuits

Ingredients:

2 ¼ cups (270 grams) all-purpose flour (plus more for dusting)
2 tablespoons aluminum-free baking powder
1 teaspoon kosher salt
½ cup (1 stick or 113 grams) unsalted butter (very cold, cubed)
¾ cup + 2 tablespoons buttermilk (cold, divided)
½ cup (113 grams) sourdough starter discard
1 tablespoon honey

Directions:

Preheat your oven to 425℉.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use your fingertips to gently pinch and spread the butter into thin sheets. Alternatively, you can use a pastry cutter. The mixture should become crumbly but still slightly stick together when pressed.
In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until they are well combined. Then, make a well in the center of the dry ingredients and pour the wet mixture into it.
Gently fold the ingredients together until they just start to form a dough. Be careful not to overwork the dough; it’s okay if it looks a bit shaggy.
Dump the dough out onto a clean, lightly-floured work surface. Since the dough will be sticky, use enough flour to prevent sticking.
Bring the dough together into a mound using your hands. Flatten the mound into a rectangle that’s about ¾-inch thick. Now, fold one side of the rectangle into the center, then do the same with the other side. Turn the dough horizontally and flatten it again. Repeat this folding process three times in total before flattening it into the final ¾-inch thick rectangle for cutting.
Take a 2 ½-inch circular biscuit cutter or cookie cutter, and cut the dough into biscuits by pressing straight down without twisting. Twisting the cutter may seal the edges, preventing the biscuits from rising properly.
Gather the scraps, form them into a rectangle, and continue cutting until all the dough is used. This should yield around 12 biscuits.
Arrange the biscuits in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper. The biscuits should touch each other.
Lightly brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
Bake in the preheated oven for 18-20 minutes or until the tops turn golden brown. Once baked, remove from the oven and serve the biscuits warm.

how to serve Sourdough Discard Biscuits

You can serve Sourdough Discard Biscuits warm with butter, honey, or your favorite jam. They also make a great addition to any meal, whether it’s a hearty breakfast or a cozy dinner. Pair them with soups, stews, or salads for a satisfying combination.

how to store Sourdough Discard Biscuits

To store leftover biscuits, let them cool completely and place them in an airtight container. They can be kept at room temperature for 1-2 days or in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Place cooled biscuits in a freezer bag, and they’ll last up to 3 months. To reheat, just pop them in a toaster oven or the microwave.

tips to make Sourdough Discard Biscuits

Use very cold butter and buttermilk. This helps create flaky layers.
Don’t overwork the dough; it should be gentle and slightly shaggy.
Make sure your baking powder is fresh for the best rise.
If the dough is too sticky, sprinkle a little more flour on the work surface.

variation

You can add different ingredients to customize your Sourdough Discard Biscuits. Consider throwing in some shredded cheese, herbs like chives or thyme, or even spices like paprika to give them a different flavor.

FAQs

Can I use active sourdough starter in place of discard?
Yes, you can use an active sourdough starter, but you may need to adjust the liquid and flour in your recipe.

Can I make these biscuits ahead of time?
Absolutely! You can prepare the dough and cut the biscuits in advance, then refrigerate them until you’re ready to bake.

What can I do with leftover sourdough starter?
You can use it in many recipes, including pancakes, waffles, bread, or even as a thickener for soups and sauces.