Flaky, buttery, and full of flavor, these sourdough discard biscuits are quick to make and the best way to use up extra starter. Perfect for breakfast, brunch, or dinner!
These buttery sourdough biscuits are so easy, and use ½ cup sourdough discard just like my sourdough discard cornbread. It makes 12-15 biscuits depending on how large you make them, and takes 10 minutes to bake! Super quick. I LOVE this recipe because you can bake immediately or chill the raw biscuits overnight and bake in the morning for biscuits and green chile gravy.
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We LOVE these as a side with homemade soup recipes like bone broth homemade chicken noodle soup, green beans with bacon and onion or with butter and jam or honey (have you tried hot honey?? IT'S AMAZING) on top.
No buttermilk needed for these mile high biscuits, (although you can use it if you like) since there is sourdough discard which already has a mild acidity which helps to create lift and tender biscuits.
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Why You'll Love This Recipe
- Taste: Buttery, just enough salt, not too sour, and soft middles.
- Ease: Not too difficult, just mixing the ingredients in the correct order and temperature! You can make these into a drop biscuit dough for even easier biscuits. I provide detailed notes and tips so they're delicious every time!
- Time: takes about 10 minutes to mix and 10 minutes to bake. 20 minutes total.
🛒 Key Ingredients
- Butter - best flavor by far! I prefer to use salted butter, it tastes the best.
- Milk - I prefer to use dairy but plant based milk works as well.
- Sourdough discard - You can use active fed or unfed discard, just make sure you stir it and weigh it!
See the recipe card below for full information on ingredients and quantities.
NOTE: Cold discard can yield a stiffer dough, room temperature will make a slightly wetter dough. I use discard that is the texture of pancake batter, not very thick, not very runny.
✏️ Substitutions & Variations
- I have used vegetable shortening in place of butter with good results.
- Add in ½ cup of grated cheddar cheese or ¼ cup of chopped green onions for a delicious cheese sourdough biscuit!
- Add another ⅓ cup of milk to make the dough wetter and make these into drop style biscuits, no cutting required.
🧑🍳 Instructions
Don't forget to preheat the oven to 450 ℉. The high heat helps to make the biscuits tall and flaky.
- Step 1. In a bowl, combine the flour, baking powder, and salt.
- Step 2. Grate COLD butter into the bowl using a cheese grater (can be frozen or refrigerated, not room temp). You can also cut into small pea sized pieces.
TIP: Cold butter is essential for the flaky layers. Using room temperature butter will melt into the flour and the biscuits won't be as flaky, they'll be more fluffy and bready like drop biscuits.
- Step 3. Add in the sourdough discard (cold or room temp is fine) and stir together until a dough forms. It should be soft and not be too wet, if it is dry and super crumbly add another tablespoon or two of milk.
Note: Cold discard can yield a stiffer dough, room temperature will make a slightly wetter, less stiff dough. I use discard that is the texture of pancake batter, not very thick, not very runny and usually room temperature.
- Step 4. Flatten the dough to 1-2 inches thick and split it in to 2-3 flat pieces. Stack them on top of each other before rolling out.
Note: Stacking and then rolling out the biscuit dough is a very basic form of lamination. This helps some nice flaky layers form in the biscuits, along with cold butter.
- Step 5. Roll out the dough to about 1 inch thick, then cut with a glass or biscuit cutter. A 6 cm biscuit cutter will yield 13-15 biscuits, a 7 cm circle will make about 12 biscuits.
- Step 6. Lay the biscuits at least an inch apart on a baking sheet lined with parchment paper or baking spray. Bake at 450℉ for 10 minutes, until golden on top.
TIP: Brush the tops of the biscuits with a beaten egg before baking for golden, shiny tops. Brushing with melted butter after baking makes them nice and soft right before serving. Yum!
📌 Troubleshooting
- Dough was too crumbly - your starter may have been thick or cold! That can result in a thicker dough. Add 1-2 Tablespoons of milk or more to help the dough become the right consistency. And as always, use a scale to measure flour and discard for more consistent results.
- Biscuits spread flat - butter was too warm, make sure the oven is hot enough! Use an oven thermometer to make sure it gets to the right temp.
❓Frequently Asked Questions
Yes!
1. Follow the recipe to make the dough.
2. Roll and cut the biscuits.
3. Freeze for 30 minutes on a baking sheet (no edges touching) before transferring to a freezer safe container to freeze.
Freeze for up to 3 months, then you can bake from frozen for 12-14 minutes.
Yes, I use regular milk in these biscuits, since there is already acidity in the discard, and baking powder, there isn't a need for more in buttermilk.
It could be a couple of reasons.
1. Butter temp- make sure butter is cold when you cut it into the flour.
2. Overmixing - don't knead the dough a lot once mixed up to form the dough. Mix until it comes together plus a bit to get the flour pockets mixed in, then roll out to cut the biscuits.
3. Oven temp - You may need an oven thermometer to make sure your oven reaches 450 ℉
🥖 More Easy Sourdough Discard Recipes
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📝 Printable Recipe
Flaky Sourdough Discard Biscuits
Ingredients
- 2½ cups all purpose flour
- 3 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup salted butter
- ½ cup sourdough discard/starter
- ¾ cup milk
Instructions
- Preheat the oven to 450℉. Line a baking sheet with parchment paper or silicon mat. In a bowl, combine 2½ cups all purpose flour , 3 teaspoons baking powder, and ¾ teaspoon salt.
- Grate ½ cup salted butter (COLD) into the bowl using a cheese grater (can be frozen or refrigerated, not room temp, see note 1). You can also cut into small pea sized pieces.
- Add in ½ cup sourdough discard/starter (See note 2) and ¾ cup milk and stir together until a dough forms. It should be soft and not be too wet, if it is dry and super crumbly add 1-2 Tablespoons (or more) if needed.
- Flatten the dough to 1-2 inches thick and split it in to 2-3 flat pieces. Stack them on top of each other before rolling out. (See note 3)
- Roll out the dough to about 1 inch thick, then cut with a glass or biscuit cutter. A 6 cm biscuit cutter will yield 13-15 biscuits, a 7 cm circle will make about 12 biscuits.
- Lay the biscuits at least 1 inch apart on a baking sheet lined with parchment paper or baking spray. Optional: brush tops of biscuits with beaten egg before baking for shiny golden tops. Bake at 450℉ for 10 minutes, until golden on top.
Notes
2. Roll and cut the biscuits.
3. Freeze for 30 minutes on a baking sheet (no edges touching) before transferring to a freezer safe container to freeze.
Freeze for up to 3 months, then you can bake from frozen for 12-14 minutes.
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Susan Davis says
How do I make a sourdough starter?
Mary Ann Eck says
When I read through the recipe, I thought 3 Tbs baking powder seemed like a lot. But, I had never baked biscuits with discard, so I followed the recipe as is. All I could taste was baking powder. My husband loves all things biscuit-y, and he complained about the taste of baking powder. If I try this again, I will reduce the baking powder to 2 Tbs.
Sara Syphus Smith says
It should be 3 teaspoons, or 14 grams. 3 Tablespoons does sound like a lot! The metric measurements are always correct, it's so easy for a typo to slip through with the US measurements. I'm glad you caught that, thank you so much for letting me know! And I'm so sorry you had a bad experience.
Andrea says
First time biscuit maker and they turned out great! Thanks!
Sara says
I’m so glad! It’s so exciting the first time, I’m glad you enjoyed them!
Melissa Jones says
Absolutely wonderful. Had to add a little more milk as my discard was in the fridge. But all went well. Hubs really loves These.
Can’t get a photo to paste here. But they were beautiful in that ole cast iron skillet
Drue Wagner says
Pop the centers out with a shot glass or medicine cup and drop them in hot beef tallow for some delicious doughnuts!
Rachael says
Super delicious! This was my first attempt and they came out perfectly!! I grated my butter And then put it in the freezer until I was ready to use for about 30 minutes to an hour.
Sara says
So glad to hear it! Grating butter is definitely the best way I've found to do it.
Tammy Hensley says
I need a few biscuits for breakfast and then are having a fried chicken dinner with friends that I want basket in the evening. Can I make in the morning and refrigerate the ones I do not use and bake then bake in the evening?
Sara says
Yes! They may need a few more minutes baking if they’re refrigerated.
April Kipp says
Could I make these the night before and then bake them in the morning?
Sara says
Yep! I’ve cut them out and refrigerated them overnight with no problems 👍🏻
Kim says
I don’t often make the same recipe twice but this one will definitely be on repeat! These biscuits are perfection!
Sara says
So easy to throw together to make biscuits and gravy. It's in my permanent recipe collection for discard!
Catherine Crown says
I made these tonight. Absolutely the best biscuits! They were easy to make too.
Sara says
So glad you enjoyed them! They're one of my favorite ways to use discard.
Vicky Gustavison says
I love this recipe! These are the best biscuits I've ever eaten! I also love the fact that you can freeze the cut out dough and then take them out of the freezer and bake them whenever you want and have freshly baked biscuits in minutes. That works so well. Next time I'll make a double batch so I can have lots more in the freezer.