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.

reasons to make sourdough biscuits

• Easy, simple recipe for beginners and home bakers
• Moist and tender on the inside
• Crispy and flaky on the outside
• Has just the right amount of tang
• Great way to use up extra sourdough starter
• Perfect for breakfast, sandwiches or a side dish for stews and soups

what is sourdough discard

Sourdough discard is the excess portion of the sourdough starter that is being removed and thrown away before feeding the starter. Sourdough starter is the active portion, combining flour and water, and allowing it to ferment. The starter is fed regularly to keep it healthy and is used to make sourdough bread.

sourdough starter or discard, which to use

Discard! Just starting your sourdough journey, feeding it regularly and not knowing what to do with all the excess starter? No need to throw it in the trash. It’s time to make sourdough biscuits, perfect for breakfast with scrambled eggs and bacon or go purist-style and split them open, serving with butter, fruit jam or honey.

tips and tricks for success

• Start with frozen butter. Using frozen butter is ideal, contributing to a better rise and flakier biscuits. If using warm butter, it will melt too quickly during mixing. We want the butter to melt in the oven for those super flaky layers.
• Use buttermilk. While adding a slightly tangy flavor, buttermilk is a key ingredient here contributing to the flavor, texture and rise. Using milk will lead to more neutral flavors along with flat and dense biscuits. You can also make a buttermilk substitute using milk, adding 1 tablespoon lemon juice or vinegar to 1 cup milk.
• Avoid overworking the dough. Knead the dough just until it comes together. Overworking the dough can lead to dense, dry biscuits.
• Use a floured biscuit cutter. Flouring the biscuit cutter beforehand will prevent sticking. Avoid twisting the cutter as the biscuits may slope and rise unevenly.
• Freeze before baking. Although biscuits can be frozen before or after baking, freezing before baking is preferred to preserve texture and for optimal freshness.

Sourdough Biscuits

Yield: 8 – 10 biscuits

Prep: 30 minutes minutes

Cook: 20 minutes minutes

Total: 50 minutes minutes

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

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Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ teaspoon baking soda
• ½ cup unsalted butter, frozen
• 1 cup sourdough discard
• ½ cup buttermilk

Instructions

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
• Grate butter using the large holes of a box grater. Stir into the flour mixture.
• 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.
• 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.
• Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
• Serve warm.

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