Sourdough Discard Biscuits

2 from 2 votes

These Sourdough Discard Biscuits are flaky, buttery, and full of tangy sourdough flavor.

Prep Time10

Cook Time16

Total Time26

Course: Bread

Cuisine: American

Servings: Biscuits

Calories: 250kcal

Author: Wendy

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!

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.