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Sourdough Discard Biscuits

Flaky, comforting biscuits made from sourdough discard that are quick to prepare and versatile, perfect for any meal or occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For a tender crumb, or substitute half with whole wheat for a nuttier bite.
  • 1 tablespoon baking powder Gives that lift and flakiness.
  • 1 teaspoon fine salt Balances the tang.
  • 2 tablespoons sugar Optional, adds a touch of sweetness for breakfast biscuits.
Wet Ingredients
  • 6 tablespoons cold unsalted butter, cubed Cold butter creates flaky layers; coconut oil works as a dairy-free swap.
  • 1 cup sourdough discard Active or room temperature; the star ingredient that adds depth.
  • 1/3 to 1/2 cup milk or buttermilk For richness and a tender dough; use plant-based milk for a vegan option.
  • 1 large egg beaten Optional for brushing tops; use milk or plant milk instead for egg-free.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly flour your baking surface.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Add cold butter cubes and use a pastry cutter or your fingertips to work it into the flour until pea-sized crumbs form.
  4. Stir in the sourdough discard and 1/3 cup of milk. Fold gently until a shaggy dough forms.
  5. Turn dough onto a floured surface, pat to about 3/4-inch thickness, then fold it over itself 2–3 times.
Baking
  1. Use a 2.5-inch biscuit cutter or a drinking glass dipped in flour to cut rounds.
  2. Place biscuits close together on the pan for taller sides, or spaced apart for crispier edges. Brush tops with beaten egg or milk.
  3. Bake for 12–15 minutes until golden brown.
  4. Let rest a few minutes on a wire rack. Serve warm.

Notes

For variations, try cheesy herb biscuits or sweet honey biscuits. Use leftovers with soups or in breakfast sandwiches.