Sourdough Discard Biscuits are a delicious and easy-to-make treat that is perfect for any occasion. Flaky biscuits with a rich buttery flavor that pairs so well with the tangy sourdough accents.
This recipe is a great way to use up your excess starter, while also creating a delicious snack that is sure to impress. The biscuits have a light, fluffy texture with a slight tang that is characteristic of sourdough bread.
They are perfect for breakfast, brunch, or as a snack, and can be served with butter, jam, or any other toppings of your choice. Let’s take a closer look at how to make these tasty biscuits and all the ingredients you’ll need.
In the meantime, make sure you check out these Sourdough Discard Cinnamon Rolls and these Sourdough Discard Pancakes!
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Ingredients
- flour
- baking powder
- baking soda
- salted butter
- sourdough discard
See recipe card for quantities.
How to Make Sourdough Discard Biscuits
Grate the butter. And then, mix together butter, flour, and baking powder until the butter is pea-sized.
Add the sourdough discard, and combine until a sticky dough is formed.
Roll out the dough until about 1/2″ thick. Then cut out your biscuits. Place on a greased baking sheet.
Bake at 450 degrees f for 16 minutes or until golden brown. Rub the tops with butter while warm if desired. Cool until you can handle them.
Hint: I recommend mixing your hands to make these biscuits. This reduces the risk of overmixing and gives you tender biscuits every time.
Variations
These Sourdough Discard Biscuits are so good on their own, but you may find that you want to switch things up every now and again!
- Cheddar and Chive – Add shredded cheddar cheese and minced chives to the dough. This gives the biscuits a savory flavor and a fleck of green color.
- Sweet and Spicy – Add honey and red pepper flakes to the dough. This gives the biscuits a sweet and spicy flavor which pairs well with a cup of tea.
- Garlic and Herb – Add minced garlic and dried herbs such as rosemary or thyme to the dough. This gives the biscuits a savory and herbaceous flavor that will have you reaching for seconds.
Want more recipes for side bread? Give these Air Fryer Dinner Rolls a try!
Equipment
- Large bowl
- Baking sheet or cookie sheet
- Wide mouth jar
- Box grater
Storage
Leftovers – Let the biscuits cool to room temperature before storing them. Store the biscuits in an airtight container or a ziplock bag at room temperature for up to 2 days. Separate the biscuits with parchment paper so they don’t stick to each other.
Reheating – Preheat your oven to 350°F. Place the biscuits on a baking sheet and heat them in the oven for 5-7 minutes or until they are warm and crispy. You can also wrap the biscuits in aluminum foil and reheat them in the oven.
Freezing – Let the biscuits cool to room temperature before freezing them. Place the biscuits in an airtight container or ziplock bag and remove as much air as possible. Label the container with the date of freezing. Freeze the biscuits for up to 3 months.
Pro Tips
- Use cold butter – Cut butter into small cubes and place it in the freezer for about 15 minutes before using it in the recipe. This ensures that the butter stays cold and helps create a flaky texture in the biscuits.
- Work quickly – When mixing the ingredients together, try to work as quickly as possible to avoid overworking the dough. Overworking the dough can lead to tough and dense biscuits.
- Don’t over flour the surface – When rolling out the dough, use just enough flour to prevent it from sticking to the surface. Too much flour can create dry and crumbly biscuits.
- Choose the right flour – Use all-purpose flour for best results. Bread flour, whole wheat flour or other specialty flours can make the biscuits heavier.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Sourdough discard typically refers to the excess sourdough starter that is leftover when you feed your starter. Rather than throwing it away, there are many ways to use this sourdough discard in cooking and baking. You can use it to make everything from pancakes and muffins to pizza crust and crackers. The sourdough discard adds a tangy flavor and tender texture to baked goods, while also reducing the need for commercial yeast.
Sourdough discard can be healthy, depending on how you use it and what other ingredients you combine it with. Sourdough often has a lower glycemic index compared to other breads, which means it is less likely to spike your blood sugar levels. This is because the lactic acid bacteria and yeast present in the sourdough starter break down the sugars and starches in the flour, creating lactic acid, acetic acid and other organic acids that help regulate blood sugar, improve digestion and promote gut health.
Sourdough discard is typically usable for up to one week, depending on the temperature and humidity conditions in your kitchen. If kept at the right conditions, sourdough discard can remain viable for longer, but this is not recommended due to potential microbial contamination. To ensure that your sourdough discard stays safe and usable, keep it refrigerated and use it within a few days of making it.
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Recipe Card
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Sourdough Discard Biscuits
Equipment
- Mixing Bowl
- wide mouth mason jar or round cookie cutter
- Baking Sheet or cookie sheet
Ingredients
- 2 cups flour plus 2 tablespoons for dusting
- 1 ½ teaspoons baking powder
- 1 ½ teaspoon baking soda
- 1 cup salted butter
- 2 cups sourdough discard
Instructions
- Using a cheese grater, shred your butter.
- Add the butter with the flour and baking powder and mix with hands until the butter is pea sized and mixed with the flour.
- Add the sour dough discard and mix with your hands until a sticky dough is formed.
- On a lightly dusted flat surface, roll the dough out until 1/2” thick.
- Using a wide mouth mason jar, punch out biscuits from the dough. Set punched biscuits aside and reform the remain dough and flatten to 1/2” thick. Repeat punching out biscuits until no more dough remains.
- Place raw biscuits on a spray cooking sheet spaced out 1” for baking.
- Cook at 450°f for 16 minutes or until tops are golden brown.
- Let biscuits cool and enjoy!
Notes
- Use cold butter – Cut butter into small cubes and place it in the freezer for about 15 minutes before using it in the recipe. This ensures that the butter stays cold and helps create a flaky texture in the biscuits.
- Work quickly – When mixing the ingredients together, try to work as quickly as possible to avoid overworking the dough. Overworking the dough can lead to tough and dense biscuits.
- Don’t over flour the surface – When rolling out the dough, use just enough flour to prevent it from sticking to the surface. Too much flour can create dry and crumbly biscuits.
- Choose the right flour – Use all-purpose flour for best results. Bread flour, whole wheat flour or other specialty flours can make the biscuits heavier.
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