Description
These Easy Sourdough Discard Biscuits are fluffy, buttery, and a perfect way to use leftover sourdough starter. Ideal for busy mornings or alongside a cozy soup.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (Kept cold for tenderness)
- 1 tablespoon baking powder (For leavening)
- 0.5 teaspoon baking soda (Reacts with buttermilk)
- 0.5 teaspoon salt
- 1 tablespoon sugar (Optional, for flavor)
Wet Ingredients
- 1 cup buttermilk (Cold; substitute with milk + lemon juice if needed)
- 0.5 cup sourdough starter discard (Can use active starter as well)
- 0.5 cup cold butter (Cubed; keeps the biscuits flaky)
Instructions
Preparation
- Heat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until pea-sized pieces are formed.
- Stir in sourdough discard.
- Add buttermilk and stir until just combined, adding more buttermilk if too dry.
Laminating the Dough
- Turn the dough onto a floured surface, pat into a rectangle, and fold in thirds.
- Repeat the fold 2-3 times for flaky layers.
Cutting and Baking
- Pat dough to about 3/4 inch thick and cut biscuits without twisting.
- Place biscuits close in a skillet for softness or spaced out on a baking sheet for crispiness.
- Bake for 14-18 minutes or until golden brown.
- Brush tops with buttermilk before baking for better color.
- Brush with melted butter immediately after baking.
Notes
These biscuits can be made ahead and stored in the fridge or frozen. Bake from cold or frozen, adjusting time as necessary. A Southern version omits sugar and prefers full-fat buttermilk.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Cuisine: American