Sourdough Discard Biscuits
Inspired by my mega-popular classic biscuit recipe, these sourdough biscuits are some of the most flavorful, tender, buttery biscuits I’ve ever had in my life! They come together quickly with either sourdough discard (or active starter, if you prefer) and taste utterly amazing. Just look at those tall, flaky layers!
Why You’ll Love This Recipe
Quick to make–ready in less than 30 minutes! No pastry cutter needed! Instead, we’ll use a grater to grate frozen butter. It’s SO much easier. So many ways to enjoy! Serve them for breakfast with sausage gravy, use them for topping chicken pot pie, or serve them alongside some beef stew! Or, switch things up entirely and have them for dessert with some chocolate gravy 🤎 Can be made with either active starter or discard, so use whichever is more convenient.
This is just one of the many sourdough recipes on my blog, if you’re looking for more, check out my sourdough banana bread, sourdough pancakes, or sourdough blueberry muffins.
What You Need
You need just seven ingredients to make sourdough discard biscuits. Here are the important ones!
Butter. Use unsalted butter and make sure it’s nice and cold–I talk more about this below! Just like with my shortbread recipe, European butter is a worthwhile splurge here if you can find it. Regular butter will still make for amazing sourdough biscuits though. Sourdough discard. If you’ve been making sourdough bread, chances are you have some discard lying around. Put it to good use here! Note that this recipe can also work with active sourdough starter; I touch on this a bit more below. Sugar. This adds depth of flavor and some moisture to our sourdough biscuits, contributing to that melt-in-your-mouth quality. I use granulated sugar or coconut sugar, but honey will also work. Note that if you use honey, you may need to add a bit more flour to make your dough manageable. Flour. Stick all-purpose or plain flour–do not use self-rising flour! If you do, your sourdough biscuits will rise too high and could topple over on themselves. If you have one, use a kitchen scale to measure your flour for the the most accuracy.
SAM’S TIP: Keeping your butter as cold as possible guarantees buttery, tall, and flaky sourdough biscuits. I personally like to place mine in the freezer for 15 minutes before working with it. Using a grater to work the butter into the dry ingredients also helps keep it nice and cold! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Sourdough Biscuits
SAM’S TIP: If you want your sourdough discard biscuits to have a golden brown exterior, brush them with some milk, cream, or egg wash (1 egg + 1 teaspoon water) before baking. These sourdough discard biscuits are so buttery I don’t usually even add butter when enjoying them; however, if you really want to take yours over the top, you could serve them with some honey butter 🍯 Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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