Here’s a simple, tender, and flaky Sourdough Discard Biscuit recipe—perfect for using up your starter while making a quick, delicious treat.
Sourdough Discard Biscuits
Makes 8–10 biscuits
Ingredients
- 1 cup (240 g) sourdough starter discard (unfed, active or recently fed)
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1/2 cup (120 mL) milk or buttermilk
- Optional: melted butter for brushing tops
Instructions
1. Preheat oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
2. Mix dry ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in butter
- Add cold cubed butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
4. Add sourdough discard and milk
- Stir in sourdough discard and milk until just combined.
- Do not overmix; dough should be slightly sticky.
5. Shape biscuits
- Turn dough onto a lightly floured surface.
- Pat to about 1-inch thickness and cut biscuits with a round cutter or glass.
- Place on baking sheet, slightly touching for soft sides or spaced apart for crisp edges.
6. Bake
- Bake 12–15 minutes until golden brown.
- Optional: brush tops with melted butter immediately after baking.
7. Serve
- Enjoy warm with butter, jam, or gravy!
Tips:
- For extra flavor, add 1–2 tsp herbs (rosemary, thyme) or a pinch of garlic powder.
- You can make mini biscuits for a quick snack or slider buns.
- If your starter is tangy, the biscuits will have a subtle sourdough flavor without being overpowering.
If you want, I can also give a “cheesy sourdough discard biscuits” version that’s extra fluffy with melted cheese inside and on top—a game-changer for breakfast or dinner. Do you want that version?