Sourdough Discard Biscuits

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (+ optional 30-minute chill time)
Servings: 8 biscuits
Difficulty: Easy
Calories per Serving: ~220 kcal

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Why You’ll Love This Recipe

If you have a jar of sourdough discard sitting in your fridge, this recipe is the perfect way to use it up! These biscuits are flaky, buttery, and slightly tangy, with a golden-brown crust that’s irresistible. They pair wonderfully with soups, stews, or just a smear of honey and butter.

Best of all, this recipe requires no yeast or baking powder—the sourdough discard provides a natural lift, making these biscuits light and airy.

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Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar (optional, for a hint of sweetness)

Wet Ingredients:

• 1/2 cup (113g) cold unsalted butter, cubed
• 1 cup (240g) sourdough discard (unfed, at room temperature)
• 1/4 cup (60ml) cold milk or buttermilk

For Brushing (Optional):

• 2 tbsp melted butter
• Flaky sea salt (for finishing)

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Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, salt, and sugar (if using).

Step 2: Cut in the Butter

1. Add cold, cubed butter to the flour mixture.
2. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

Step 3: Add Sourdough Discard & Milk

1. Pour in the sourdough discard and cold milk (or buttermilk).
2. Gently mix with a wooden spoon or silicone spatula until a shaggy dough forms.

Step 4: Shape & Cut the Biscuits

1. Turn the dough onto a lightly floured surface and gently pat (do not roll) into a 1-inch thick rectangle.
2. Fold the dough in half, then pat down again. Repeat 2-3 times for flaky layers.
3. Use a 2.5-inch biscuit cutter (or a glass) to cut out biscuits. Avoid twisting—press straight down.
4. Place biscuits on the baking sheet, close together (for taller biscuits) or spaced apart (for crispier edges).

Step 5: Bake to Golden Perfection

1. Optional: Chill biscuits in the fridge for 20-30 minutes for extra flakiness.
2. Bake for 12-15 minutes until golden brown on top.
3. Brush with melted butter and sprinkle with flaky salt right after baking.

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Nutritional Information (Per Biscuit)

Nutrient	Amount
Calories	220 kcal
Total Fat	12g
Saturated Fat	7g
Cholesterol	30mg
Sodium	300mg
Total Carbohydrate	25g
Dietary Fiber	1g
Sugars	1g
Protein	4g

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Tips for the Best Sourdough Discard Biscuits

✅ Cold ingredients = flakier biscuits – Keep butter and milk chilled.
✅ Don’t overwork the dough – Handle gently to avoid tough biscuits.
✅ No sourdough discard? Substitute with 1/2 cup Greek yogurt + 1/2 tsp baking powder.
✅ Storage: Keep in an airtight container for 2 days or freeze for up to 1 month. Reheat in a 350°F (175°C) oven for 5 minutes.

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Serving Suggestions

• Breakfast: Slice and fill with sausage, egg, and cheese for a breakfast sandwich.
• Dinner Side: Serve with soup, chili, or fried chicken.
• Sweet Option: Drizzle with honey or jam for a quick treat.

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Final Thoughts

These Sourdough Discard Biscuits are the perfect way to reduce food waste while enjoying a homemade, bakery-style treat. They’re easy, versatile, and delicious—whether you’re a sourdough pro or just starting out.