Description
Flaky, buttery, and slightly tangy, these sourdough discard biscuits are the perfect way to use up leftover starter. Easy to make and incredibly versatile, they’re ideal for breakfast, brunch, or as a savory side.
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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¾ tsp salt
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1 tbsp sugar (optional)
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½ cup cold unsalted butter (frozen and grated)
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1 cup sourdough discard (unfed or recently fed)
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¼–½ cup cold buttermilk (or regular milk)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
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Cut in the grated butter until the mixture resembles coarse crumbs.
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Add sourdough discard and milk; stir gently until a shaggy dough forms.
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Turn dough onto floured surface, fold 2–3 times, and roll to 1-inch thickness.
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Cut into rounds or squares. Place on baking sheet.
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Bake for 15–18 minutes or until golden and puffed.
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Serve warm with butter, jam, or gravy.
Notes
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Keep all ingredients as cold as possible for flakier results.
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Don’t overmix the dough—handle it gently to avoid tough biscuits.
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Add cheese, herbs, or scallions for variations.
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Freeze baked or unbaked biscuits for future use.
- Prep Time: 15 mins
- Cook Time: 15–18 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g