Damn Delicious

Sourdough Biscuits

Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

Sourdough Biscuits - Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

With the recent pandemic, everyone started baking bread, particularly sourdough – hence the yeast shortage (right behind toilet paper and Purell, of course).

I, myself, tried my hand at sourdough. I was not successful. Hence my weekly no knead bread baking.

Sourdough Biscuits - Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

But I did have a ton of discarded sourdough. So I made some pancakes. Which were of course, amazing. And then I made some biscuits. And it was legit NEXT LEVEL EPIC.

The added sourdough tang knocks these biscuits right out of the park. Not to mention, the ultra flaky, light and fluffiness these biscuits encompass.

Sourdough Biscuits - Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

Just be sure to serve them super warm with all the melted butter. And this works as an appetizer, snack or dinner.

I prefer to have them for dinner though.

Sourdough Biscuits - Use up your "discarded" starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so butter + so so good.

Sourdough Biscuits

Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.

30 minutes20 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1/2 cup unsalted butter, frozen
  • 1 cup active sourdough starter
  • 1/2 cup buttermilk

Directions:

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
  3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  4. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
  5. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
  6. Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
  7. Serve warm.

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20 comments

  1. I tried asking if I could use whole milk and when I didn’t get a response I decided to wait and use buttermilk. I made the biscuits today and they were delicious! I used discard, and it hadn’t even been fed recently like so many others said. I’ll make these again!

    • you can google how to make your own buttermilk! personally, my sourdough has a lot of tang already, so I just use whole milk.

  2. Question: I want to try this recipe tomorrow – how important is the buttermilk? Can I use whole milk, instead? Thanks!

  3. Rated 5 out of 5

    Best biscuits ever. I consider myself a biscuit snob. I have a lot of feelings about what makes a good biscuit and these are damn good biscuits. Grating the butter was a bit of a mess but wow the layers I got! I used starter that I fed last night, let sit out for 3 hours then put in the fridge overnight. Pulled it out an hour before making the recipe this morning. 

    Honestly no criticism of this recipe. Will 100% be making it again!

  4. Rated 5 out of 5

    Love your photos! Is there a photography course that you would suggest or you do have one of your own?

  5. Rated 5 out of 5

    EXCELLENT!  Totally DAMN DELICIOUS!!!

  6. Rated 5 out of 5

    I made these with dinner tonight using old sourdough discard (honestly, the last 2 times I fed my sourdough, I threw the “discard” back in the fridge and kept it a few days). These biscuits were lovely, probably the best I’ve made. I didn’t have a biscuit cutter or appropriately sized cookie cutter, so I just used a mason jar. A+

  7. Rated 4 out of 5

    Yesterday I made these biscuits they turned out best and delicious . I stored them in air tight container but next they became soft how to prevent them getting soft. Pl help me

  8. Rated 5 out of 5

    This turned out great! Probably the best biscuits I’ve ever made. I cut the recipe in half and baked them in a dry, unlined cast iron skillet and they were just perfect. I added a bit of grated cheese and minced green onion and served them with scrambled eggs for breakfast. This will definitely go into my sourdough discard rotation. I’m thinking chicken and sourdough biscuits would make a fantastic dinner.

    Also, re the active vs discard starter question, I think what you’re looking for here is the reaction between the acidity from the starter (and buttermilk) and the baking soda. That’s how they get their nice rise. Discard is going to be more acidic than active starter. Also, the wild yeast in the starter will have eaten more of the gluten in the starter if it’s more mature. I’d worry about those long gluten strands in a freshly-fed starter making the biscuits tough (although it might be such a small percentage of the total flour it doesn’t make a difference). In any case, I used discard and they were perfect.

  9. Rated 5 out of 5

    Wonderful results from this recipe. I used a starter that had been fed within 12 hours. Tasty, flakey biscuits that were beautiful and tender.

  10. Recipe for sourdough starter would have been helpful..

    Would this be the subject for a future

  11. Can I use a Instant Sourdough starter in this recipe?
    I want to try this we love sourdough, but don’t want to waste my time or ingredients if the instant starter won’t work.
    I don’t have any regular starter.
    Thank you for any help
    Judy

  12. Rated 5 out of 5

    Absolutely amazing! I totally misread the instructions and made them 1/2 inch thick. They are delicious and would highly recommend.

  13. Rated 5 out of 5

    These biscuits are amazing.  I had the same problem with making sourdough starter but I always had excess.  Great job on this recipe.

  14. Rated 4 out of 5

    Looks extremely yummy

  15. Rated 4 out of 5

    What is sour dough starter 

  16. What is the starter recipe?    Thank you.

  17. Just curious – at the beginning it mentions using sourdough discard, but the actual recipe calls for active sourdough starter. Which would you recommend?

    • Hi Michelle S.
      I’m not Chungah… obviously.

      If I may:
      IMHO… “active” starter would work better.
      I’d take ~ a cup of ‘discard’ and feed it 2-parts flour and 1 part water.
      Stir till no dry flour remains , cover and set it out till it doubles.
      Voila… “Active Sourdough Starter”.

      Also when you ‘cut’ each biscuit out… don’t twist your cutter.
      Straight down and a slight jiggle to loosen it.