Delicious Sourdough Discard Biscuits

Ah, my dear friend, gather ‘round! Today, I want to share with you one of my favorite kitchen secrets that takes minimal effort but yields maximum comfort: Sourdough Discard Biscuits. These delightful morsels are flakey, buttery, and a fantastic way to use up that sourdough starter discard you’ve been wondering what to do with. Plus, who doesn’t love the warm, tangy aroma of biscuits wafting through the house?

So, picture this: the perfect Saturday morning, bright sunlight streaming in through your kitchen window. You’re craving something special, but let’s be real—who wants to spend hours in the kitchen? Enter these biscuits! They’re quick to whip up and will give you that homemade goodness that makes you feel all warm and fuzzy inside.

Why you’ll love this recipe

First off, let’s talk about flavor. The inclusion of sourdough starter brings a unique depth that elevates these biscuits beyond the usual flaky fare. You can almost taste the love that was poured into the fermentation process. Imagine biting into one of these biscuits, soft and airy, with just the right amount of tang, a hint of honey sweetness, and a luxuriously buttery finish.

And the best part? You can savor them for breakfast, slathered with butter or jam, or serve them alongside a hearty soup or salad for lunch. Plus, they’re an eco-friendly hero in a bite! No more staring dismally at that half-empty jar of sourdough starter—let’s put it to good use!

Whether you’re hosting a brunch or simply treating yourself, these biscuits promise to impress. They’ll invite smiles and hearty “Mmm-mmm!”s from everyone at the table.

Gather these ingredients

Let’s head to the pantry! Here’s what you’ll need for these heavenly biscuits:

• 2 ¼ cups (270 grams) all-purpose flour: This is the foundation of your biscuits. Use a reliable brand so you can count on consistent results. It’s the blank canvas for your masterpiece!
• 2 tablespoons aluminum-free baking powder: We’re not in the business of making flat biscuits. Baking powder helps create that perfect rise and fluff!
• 1 teaspoon kosher salt: A little salt enhances the flavors. It’s like a magic whisper that tells all the other ingredients to shine.
• ½ cup (1 stick or 113 grams) unsalted butter: Keep this cold, cubed butter handy. The colder, the better! It helps create those flaky layers we crave in every bite.
• ¾ cup + 2 tablespoons cold buttermilk: Buttermilk not only adds moisture but brings that tanginess. If you’re out, you can make a quick substitute by mixing regular milk with a bit of vinegar.
• ½ cup (113 grams) sourdough starter discard: This is the star of the show! While it helps with the rise, it also imparts a lovely flavor.
• 1 tablespoon honey: A subtle whisper of sweetness that will complement the tang from the sourdough.

Step-by-step instructions overview

Ready to get your hands a little messy? Here’s how to bring these delightful biscuits to life!

1. Preheat your oven to 425℉ (220℃).
2. In a large mixing bowl, whisk together the 2 ¼ cups flour, 2 tablespoons baking powder, and 1 teaspoon salt until well combined.
3. Here’s a can’t-miss part: Sprinkle the cold, cubed butter into your flour mixture. Use your fingertips to swiftly pinch and spread the butter into thin sheets. Alternatively, grab a pastry cutter for this task. You want it to become crumbly, yet hold together when pressed.
4. In a small bowl, whisk together the ¾ cup buttermilk, sourdough discard, and honey. Once it’s smooth, make a well in the center of your dry ingredients. Pour that beautiful mixture right in!
5. Gently fold the dry and wet ingredients together until they just start clumping into a dough. Don’t overdo it; a shaggy appearance is totally fine!
6. Transfer the dough to a lightly floured work surface; it will be a tad sticky, so sprinkle a bit of flour as needed.
7. Gather the dough into a mound and flatten it into a rectangle, about ¾-inch thick. Now for the fun part! Fold the dough over itself in thirds, like folding a letter, and repeat this process three times.
8. Flatten it out one last time into a ¾-inch thick rectangle. Using a 2 ½-inch biscuit cutter, press straight down to cut your biscuits. Avoid twisting that cutter, as it can seal the edges and hinder rising.
9. Gather any scraps, shape them into a rectangle, and keep cutting until all dough is used—yielding about 12 biscuits.
10. Place these precious biscuits in a 10-inch cast iron skillet or on a parchment-lined baking sheet, making sure they’re nestled close together.
11. Brush the tops with the remaining 2 tablespoons of buttermilk before sending them off to bake for 18-20 minutes. Keep an eye out for that beautiful golden brown!

How to serve it

Snagging a biscuit fresh out of the oven is heavenly. Personally, I love to slather mine in a bit of sweet cream butter and a dollop of homemade berry jam—it’s the stuff dreams are made of!

Feel free to serve these biscuits alongside hearty stews or as a base for biscuits and gravy if you’re feeling indulgent. They would also make an excellent addition to a picnic basket or Sunday brunch spread.

Trust me, no one will be able to resist these flaky delights!

How to store

If you somehow have leftovers (which I honestly doubt), store these beauties in an airtight container. They will keep well for about 2-3 days at room temperature. You can also freeze them, wrapped well, for up to 3 months. For best results, reheat from frozen directly in the oven at 350℉ for about 10-15 minutes until warmed through—just like freshly baked!

Helpful cooking tips

1. Make it colder: If you live in a warm climate, consider chilling the flour and butter in the fridge before you begin.
2. Don’t overwork it: The key to that flaky goodness is to handle the dough gently.
3. Egg wash: Want an extra glossy finish? Try brushing the tops with a beaten egg before baking for an irresistible sheen.
4. Flour alternatives: If you’re looking for a gluten-free option, you can experiment with gluten-free flour blends, though the texture may vary.

Recipe variations

Looking to make these biscuits your own? Here are a few fun twists:

• Cheddar and chive: Add shredded sharp cheddar cheese and snipped chives to the dough for a savory spin.
• Sweetened: Swap the honey for maple syrup and toss in some blueberries for a delightful breakfast twist.
• Herb-infused: Mix in herbs like rosemary or thyme for a fragrant touch.
• Spice it up: Add spices like cayenne or garlic powder for an unexpected kick.

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

How to prepare it

1. Preheat your oven to 425℉.
2. Whisk the flour, baking powder, and salt together in a large mixing bowl.
3. Add the cold, cubed butter. Use your fingers or a pastry cutter to combine until crumbly.
4. In a small bowl, mix the buttermilk, sourdough discard, and honey. Make a well in the dry ingredients and pour in the wet mix.
5. Gently fold until a shaggy dough forms.
6. Transfer to a lightly floured surface and shape into a rectangle about ¾-inch thick.
7. Fold the dough over itself in thirds and repeat twice more.
8. Flatten again into a ¾-inch rectangle. Cut out biscuits using a cutter.
9. Gather scraps and repeat until all dough is used.
10. Place biscuits close in a skillet or lined baking sheet.
11. Brush tops with remaining buttermilk.
12. Bake for 18-20 minutes until golden brown. Enjoy warm!

Your questions answered

1. How long does prep take? About 15 minutes, and then just bake for 18-20 minutes!
2. Can I use whole wheat flour? Absolutely! It’ll give a nuttier flavor, but may vary texture a bit.
3. What if I don’t have buttermilk? You can make your own with milk and vinegar or replace it with yogurt mixed with water.
4. How can I customize flavors? Feel free to add herbs, spices, or cheese according to your cravings!
5. Can I double the recipe? Yes! Just make sure your mixing bowls are big enough to handle all that goodness!

I hope you feel inspired to dive into this recipe and let your creativity shine. Best of all, you’re contributing to a sustainable kitchen by using that sourdough discard. Experiment, play, and make this your own! Remember, the kitchen is your playground, and who knows, these biscuits might just become a beloved staple in your home. I can’t wait to hear how yours turn out!

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Delicious Sourdough Discard Biscuits

Cooking Method: Baking, Mixing Courses: Breakfast, Brunch, Side Dish Recipe Keys: C Comfort Food D Delicious E Easy Quick Meals Vegetarian Meals

Difficulty: Beginner Prep Time Cook Time Total Time 35 hrs

Cooking Temp: 425  F Servings: 12 Estimated Cost: $ 5 Calories: 200

Best Season: Suitable throughout the year

Description

Delightful flaky biscuits made using sourdough starter discard, perfect for breakfast or alongside hearty soups.

Ingredients

Scale

1/2x 1x 2x 3x

For the Biscuits

• 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 buttermilk ((cold, divided))
• ½ cup sourdough starter discard
• 1 tablespoon honey

Instructions

Making the Biscuits

1. Preheat the oven

   Preheat your oven to 425℉.
   Mark as complete

2. Mix dry ingredients

   Whisk the flour, baking powder, and salt together in a large mixing bowl.
   Mark as complete

3. Add butter

   Add the cold, cubed butter. Use your fingers or a pastry cutter to combine until crumbly.
   Mark as complete

4. Mix wet ingredients

   In a small bowl, mix the buttermilk, sourdough discard, and honey. Make a well in the dry ingredients and pour in the wet mix.
   Mark as complete

5. Form the dough

   Gently fold until a shaggy dough forms.
   Mark as complete

6. Shape the dough

   Transfer to a lightly floured surface and shape into a rectangle about ¾-inch thick.
   Mark as complete

7. Fold the dough

   Fold the dough over itself in thirds and repeat twice more.
   Mark as complete

8. Cut out biscuits

   Flatten again into a ¾-inch rectangle. Cut out biscuits using a cutter.
   Gather scraps and repeat until all dough is used.
   Mark as complete

9. Place and brush

   Place biscuits close in a skillet or lined baking sheet. Brush tops with remaining buttermilk.
   Mark as complete

10. Bake

    Bake for 18-20 minutes until golden brown. Enjoy warm!
    Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 30mg10%

Sodium 250mg11%

Potassium 80mg3%

Total Carbohydrate 25g9%

Dietary Fiber 1g4%

Sugars 1g

Protein 3g6%

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Vitamin A 450 IU

Vitamin C 0 mg

Calcium 50 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 10 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 50 mg

Iodine 0 mcg

Magnesium 10 mg

Zinc 0.5 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Perfectly fluffy and flaky, these biscuits are great fresh out of the oven or stored for later.

Keywords: sourdough, biscuits, baking, breakfast, easy recipe