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


  • 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


  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.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *


  1. I just made these and they were excellent. I used cold discard that I had been accumulating in the fridge for a few days. They had a nice rise and we’re so flaky and delicious. Definitely my new favorite biscuit recipe! 

  2. Rated 5 out of 5

    Finally! I’ve made maybe six recipes using sourdough discard over the past year and this is the one that came out perfectly. Bookmarked, never making another one. I doubled the recipe and cut up the whole dough brick into 15 biscuits, perfect size. 

  3. This is a great recipe, a wonderful way to use sourdough “discard,” a term I had not heard before although I’ve been making bread for 40+ years with a starter that’s a lot t older than that. Question: Ina Garten makes her cheddar biscuits, puts them in the fridge overnight, then bakes. Had anyone tried that with these biscuits? Wondering whether the sourdough would keep “working” overnight and make monster biscuits. I could experiment, and I will, but thought I’d ask first.

  4. Rated 5 out of 5

    My sourdough biscuits usually turn out like hockey pucks! This recipe is amazing. So light and tender with the sourdough flavor. A great combination of old fashion Baking Powder Biscuits with a sourdough flavor. THANK YOU for saving my love for biscuits.

  5. Question: Wondering if these can be fermented for longer either are at room temperature or in the fridge. Look forward to making these soon!

  6. question – you say to use discard but then the recipe calls for active starter. Should the started be fed or unfed?

  7. Rated 5 out of 5

    So flaky and fabulous. My old change was I just cut into 8 rectangles so I didn’t waste anything cutting circles. My husband says I can stop trying biscuit recipes. 

  8. Rated 5 out of 5

    Just found this recipe after searching for a sourdough biscuit recipe. I had intended to make bread but got too late a start so was looking for something quick. These biscuits are AMAZING! My husband grabbed another before heading to bed and again commented how good they were. I hadn’t been very good at feeding my starter but that might change now that I have this recipe. These may become my go-to sourdough discard recipe. Thank You!

  9. Rated 5 out of 5

    These are amazing! The second batch I added dome shredded cheese and garlic. Better than Red Lobster!  Thanks so much. 

  10. I have not baked yet but about to. I used a small container of plain yogurt and a little milk for butermilk and I am so excited they look great the making of starter was so worth it. Ready to try a loaf of bread soon also.

  11. Rated 5 out of 5

    Been making another recipe for months and was looking for one with less butter and more flour.  This is it! My last recipe was 1c fl, 1/2 c butter, 2tsp baking powder, 2tsp sugar and 3/4 tsp salt with 1 cup starter.  Your recipe is 10x better!   Best biscuits I ever made!

  12. Rated 4 out of 5

    Easy to make and now I have a biscuit recipe that can be done quickly the last minute. Since there was not buttermilk in the refrigerator I used half and half. I also used a blend of ground white wheat berries, bread flour and all-purpose. So, those changes likely affected my results. Still, these were easy to mix, cut, and bake. And, I stirred softened butter with honey to put on them at dinner – could have made a meal of that. Texture was a bit dense but likely that was due to my recipe substitutions. Looking forward to trying again. My baking time was on the low end of the range and they were starting to get a bit overcooked on the bottom. All in all, these were very good.

  13. Rated 5 out of 5

    These are delicious! Thank you for sharing your recipe.

  14. Can you make the dough in advance, store it and bake later? 

  15. Rated 5 out of 5

    I am 61 years old and these are hands down the best biscuits I have ever made!. Bravo!

  16. Rated 5 out of 5

    These were fabulous. I gave up trying to make homemade biscuits years ago because I just didn’t think my biscuits were as good as pillsbury southern biscuits 🙂 UNTIL NOW!!! I am SO happy that I can make biscuits and be so thrilled to serve them to people. Fantastic recipe!!

  17. Rated 5 out of 5

    Okay, I am not one to fix something if it ain’t broke…and my family wouldn’t let me anyways…but I may have a new favourite biscuit recipe. Was sitting here this morning knowing I had to feed my starter but didn’t want to make anything that would take all day. Check this out. Amazing!!!

  18. Rated 5 out of 5

    Loved this recipe.  Biscuits were tender with the little crunch on the outside.  Grating frozen butter is a pain but worth it. I used sourdough discard that I had saved in refrigerator for several days.

  19. Rated 5 out of 5

    This is the best and most successful biscuit recipe I have tried. I prefer a saltier taste, so I used salted butter. Delicious.

  20. Rated 5 out of 5

    I’ve been working on biscuits and mixed results for sour dough for a couple of years. This recipe is a keeper and one of my favorites

  21. 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.

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

  23. 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!

  24. 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?

  25. Rated 5 out of 5


  26. 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+

  27. 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

  28. 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.

  29. 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.

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

    Would this be the subject for a future

  31. 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

  32. 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.

  33. 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.

  34. Rated 4 out of 5

    Looks extremely yummy

  35. Rated 4 out of 5

    What is sour dough starter 

  36. What is the starter recipe?    Thank you.

  37. 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.