Use up your discarded starter in these quick and easy Sourdough Biscuits. These biscuits are buttery, flaky and full of flavor! The come together in a matter of minutes, and they bake to golden brown perfection in only 15 minutes! It’s the perfect addition to your breakfast, dinner, or brunch menu! Make it with me!
Sourdough Discard Biscuits
Biscuits are delicious and they are so easy to make at home!
I love traditional biscuits. However, the added sourdough tang knocks these biscuits right out of the park. Not to mention, the ultra flaky, light and fluffiness these biscuits encompass.
This recipe is a great way to use up your sourdough discard! The discard is the portion of the sourdough starter that you would typically get rid of, or discard, when you got to feed your starter.
Sourdough discard is typically very flavorful!
However, if you have a fed and active sourdough starter, you can also use that in this recipe and it will work just as well!
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What You’ll Need
- 2 1/4 cups all-purpose flour: be sure to spoon and level your flour when measuring so you don’t get too much flour in the dough.
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons butter, cold: salted or unsalted butter will work great!
- 1 cup sourdough starter, unfed/discard: for this recipe, you can use fed or unfed sourdough starter! The sourdough is contributing to the flavor, rather than the rise, so either works.
- 1/2 cup milk: I prefer using whole milk.
Other Sourdough Recipes to Try
- Sourdough Banana Bread
- Sourdough Waffles
- Dutch Oven Sourdough Loaf
- Sourdough Dinner Rolls
- Sourdough Pizza Crust
- Overnight Sourdough Pancakes
Sourdough Biscuits
Use up your discarded starter in these quick and easy Sourdough Biscuits. These biscuits are buttery, flaky and full of flavor!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons butter, cold
- 1 cup sourdough starter, unfed/discard
- 1/2 cup milk
Instructions
- Preheat oven to 400 degrees F.
- Mix together dry ingredients in a bowl.
- Add cold butter in chunks to the dry mixture. Work the butter into the flour until the mixture is unevenly crumbly using either a pastry cutter or fork and knife.
- Add in the milk and sourdough starter. Fold and knead together until no dry flour remains.
- Gently press out biscuit dough into a rectangle and then fold it onto itself a few times. This technique creates the layers. Roll out until about 1” thick. Then, cut the biscuits out using a biscuit cutter or a cup.
- Place close together on a baking dish or in a cast iron skillet.
- Bake for about 15 minutes or until golden brown. Enjoy!
Notes
*You can use fed or unfed sourdough discard for this recipe! The sourdough addition is contributing to the flavor, rather than the rise. So either option will work!
