Sourdough Discard Biscuits Recipe

Elevate your traditional biscuit recipe with this Sourdough Discard Biscuits Recipe. The sourdough discard gives the biscuits a light, flaky texture, and a slightly tangy flavor that pairs well with both sweet and savory fillings. Ideal for breakfast sandwiches or as a side for your dinner.


5/29/20231 min read

This recipe will guide you to create delightfully flaky and tangy biscuits using your sourdough discard. It's a simple, yet delicious way to put that discard to good use.

Sourdough Biscuits Recipe


For about 12 biscuits, you'll need:

  • 1 cup sourdough discard (straight from the fridge is fine)

  • 2 1/2 cups all-purpose flour

  • 1 tablespoon sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into small cubes

  • 3/4 cup buttermilk, cold


  1. Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. Add the Butter: Scatter the small cubes of cold butter into the flour mixture. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse crumbs.

  4. Add the Sourdough Discard and Buttermilk: Make a well in the center of the flour mixture. Pour in the sourdough discard and the cold buttermilk. Stir until just combined; the dough should be sticky.

  5. Turn Out and Fold the Dough: Turn the dough out onto a floured surface. Gently knead it a few times until it comes together, then pat it into a rectangle. Fold the rectangle into thirds, like a letter, turn it 90 degrees, and pat it down again. Repeat this folding process 3 times. This method will create those beautiful flaky layers in your biscuits.

  6. Cut Out the Biscuits: Pat or roll the dough out to about 1 inch thick. Using a round biscuit cutter, cut out the biscuits and place them on the prepared baking sheet. Try to cut straight down without twisting to ensure the best rise.

  7. Bake: Bake for about 15-20 minutes, or until the biscuits are golden brown.

  8. Cool and Serve: Allow the biscuits to cool for a few minutes on the baking sheet before serving.

These sourdough discard biscuits are perfect for breakfast or dinner, served alongside your favorite jam, honey, gravy, or stew. The possibilities are endless! Enjoy this creative and scrumptious way to reduce waste from your sourdough feeding routine.