How to make Sourdough Discard Biscuits

One of my favorite meals growing up was biscuits and gravy. My mom would open a can of biscuits and a packet of gravy mix, and that was our Sunday breakfast. As I got older and began cooking for the family, I realized I could make them even better. That’s when I developed my biscuit recipe. These sourdough discard biscuits are inspired by my classic biscuit recipe and are sure to be a hit in your home. They are soft, flaky, and have the signature sourdough tang a perfect addition to any weekend breakfast or brunch spread.

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Why You’ll Love This Sourdough Discard Biscuit Recipe

Gut Healthy: Sourdough helps break down the phytic acid in grains, making them easier to digest.
Tangy Flavor: The sourdough starter adds a signature tangy flavor.
Can Be Prepped the Night Before: These biscuits can be prepped ahead and stored in the fridge overnight. This allows them to long-ferment (making them even more gut-friendly) and makes the next morning a bit easier.

Ingredients for Sourdough Discard Biscuits

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• All-purpose flour: The main structure of the dough.
• Baking powder: Gives the biscuits additional lift.
• Baking soda: Reacts with the acid in the buttermilk, giving the biscuits even more rise.
• Salt: Enhances the flavor of the dough.
• Sugar: Adds a subtle sweetness.
• Butter (cold): Creates flaky layers and provides rich flavor.
• Sourdough discard: Adds the signature tangy flavor and improves digestibility.
• Milk or buttermilk (optional alternatives): Binds the ingredients together and reacts with baking soda for extra lift.
• Mayonnaise (optional): Brushed on top for a beautiful golden color.

Tools You’ll Need

• Mixing bowl
• Pastry cutter or fork
• Biscuit cutter or glass
• Pie Plate or Cast Iron Skillet
• Parchment paper (optional)

Step-by-Step Instructions for Sourdough Discard Biscuits

Preheat the Oven

Preheat the oven to 400°F. Butter a cast iron skillet or pie plate.

Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt.
Cut in the Butter

Cube the cold butter and cut it into the dry ingredients until the mixture is crumbly.

Add the Sourdough Discard

Add the sourdough discard and milk. Mix just until the dough comes together. For a fulffy texture add more milk and fully combine the dry ingredients. For flaky biscuits add less milk and combine until the dough just comes together.

Shape the Dough

Turn the dough out onto a floured surface. Gently pat it into a rectangle and fold it over itself several times to create flaky layers.
You can now place the dough in the fridge and continue the process the following morning, if needed.

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Cut the Biscuits

Use a biscuit cutter to cut out rounds. Brush the tops with mayo (optional) and place them into the prepared dish.
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Bake

Bake for 25–30 minutes, until risen and golden brown.
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Tips for Success

• Keep the ingredients cold: This ensures flaky layers. If the butter starts to melt while shaping, pop the dough into the fridge for 5–10 minutes.
• Don’t overwork the dough: overmixing can lead to tough biscuits.
• Use a Sharp Cutter: A sharper cutter maintains the flaky layers and ensures there is an even rise.
• Place biscuits close together: This helps them rise taller.

Variations

• Add shredded cheese, herbs, or garlic powder for a fun twist.

How to Store Sourdough Discard Biscuits

• Keep leftover biscuits in an airtight container at room temperature for 1–2 days.
• Freeze biscuits for longer storage and reheat in the oven when ready.

Freezing Instructions

• Unbaked biscuits: Place on a baking sheet and freeze for an hour. Once frozen, transfer to an airtight container and store for up to 6 months. When ready to bake, place frozen biscuits in a cast iron skillet or pie plate and add an additional 5–10 minutes to the bake time.
• Baked biscuits: Freeze for up to 2 months. Reheat in the oven at 350°F until warmed through, about 10–12 minutes.

Sourdough Discard Biscuits Serving Suggestions

Serve with butter, jam, honey, gravy, or alongside soups and stews.

FAQ

Can I use a fed sourdough starter instead of sourdough discard?
Yes, you can. However, discard is looser than a fed starter, so you may need to add a bit more milk to adjust the consistency.

How can I make these biscuits dairy-free?
You can substitute cold water for the milk or buttermilk. Keep in mind, you’ll lose some of the richness that dairy provides, but the biscuits will still be delicious.

How can I make these biscuits fluffier?
To make the biscuits fluffier, add a little more milk, fully combine the dough, and reduce the number of folds. This will yield a lighter, airier biscuit.

Can I use a stand mixer to make the dough?
Unfortunately, no. Using a stand mixer would overwork the dough and result in tough biscuits. It’s best to mix by hand for the flakiest texture.

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You Might Also Enjoy

• Sourdough Pancakes
• Sourdough Bagels
• Beginner’s Sourdough Bread

Continue to Content

Sourdough Discard Biscuits

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Fluffy, buttery sourdough discard biscuits with a delicious tangy flavor — perfect for breakfast, brunch, or alongside your favorite meal.

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Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1/4 cup tbsp granulated sugar
• 1 stick (½ cup) cold butter, cut into small pieces
• 1 cup sourdough discard
• 1/2 cup buttermilk (or milk + 1 tsp vinegar)
• 1 tbsp mayonnaise (for brushing)

Instructions

Preheat Oven:

Preheat your oven to 400°F. Butter a cast iron skillet or pie plate to prevent sticking and create a crisp, golden bottom.

Mix the Dry Ingredients

In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, and sugar until well combined.

Cut in the Butter

Use a pastry cutter or fork to work the cold butter into the dry mixture until it resembles coarse crumbs.

Add the Wet Ingredients

Pour in the sourdough discard and buttermilk. Stir gently just until a dough forms. It should be soft and slightly sticky; start by adding 1/4 cup of milk and add more if needed.

At this point, wrap the dough in plastic and refrigerate it overnight, or you can move on to the next steps and bake right away.

Shape the Dough

Lightly flour your work surface and turn out the dough. Press or roll it gently to about ¾-inch thickness.

Create flaky layers

Fold the dough over itself, then roll it out again. Repeat this folding process 3–4 times to build flaky layers.

Cut out the biscuits

Roll the dough back out to about ½–¾ inch thick. Use a biscuit cutter to cut out your biscuits.

Arrange in the skillet

Place the biscuits in the buttered skillet, letting them touch slightly so they stay soft as they bake.

Brush with mayonnaise

Lightly brush the tops of the biscuits with mayonnaise for a rich, golden finish.

Bake the biscuits

Bake for 15–20 minutes, until the biscuits are risen and golden brown.

Serve warm

Enjoy your biscuits fresh out of the oven with butter, jam, or your favorite gravy.

Notes

Keep the ingredients cold to ensure a flaky texture

For a fluffier texture, add more milk and combine the dry ingredients fully

Nutrition Information:

Yield: 8 Serving Size: 1 biscuit
Amount Per Serving: Calories: 336Total Fat: 13gSodium: 786mgCarbohydrates: 45g