This sourdough biscuit recipe yields buttery, tender biscuits that are perfect for breakfast, or as a side dish for dinner. They are ready in about 30 minutes, and easy to whip up, even if you’re new to sourdough baking!
I discovered the joy of making and eating homemade sourdough bread about a year ago, and now I make my overnight sourdough bread at least once a week. I don’t think I can ever go back to regular bread!
Some weeks I end up having a lot of extra sourdough starter discard, and I just hate to throw it out. So I’m always looking for sourdough recipes that use sourdough discard. (Like my overnight sourdough waffles.)
The first time I made these sourdough discard biscuits, my whole family gobbled them up while they were still warm. I’ve made them several times since then, and they are always a hit!
My favorite way to eat these biscuits is fresh from the oven with butter and homemade jam. They are also fantastic with honey butter. Or just butter. Heck, I’ll even eat them plain. They are so, so good!
Can I use active sourdough starter for sourdough biscuits?
Absolutely! Although this recipe is a great way to use sourdough discard, if you have fresh start, you can also use it. You don’t need to make any other changes to the recipe.
How to make homemade biscuits with sourdough discard.
- DRY INGREDIENTS – Mix flour, sugar, baking powder, salt, and baking soda in a large bowl. Grate in the cold butter (or use a pastry cutter). Stir until the grated butter is coated with flour.
- WET INGREDIENTS – Whisk together the sourdough discard and the milk. Add to the dry ingredients and gently mix, then form into a ball.
- FORM – Press the dough into a one-inch thick rectangle on a lightly floured surface. Fold the dough into thirds, then press it out again into a rectangle. Use a sharp knife or bench scraper to cut the dough into 12 squares.
- CHILL – Place the biscuits 1-2 inches apart on a cookie sheet. Chill or freeze while you preheat your oven to 425 degrees.
- BAKE – Bake at 425° for 20-22 minutes, or until golden brown. Brush with melted butter if desired. Serve warm.
You can store leftover biscuits in an airtight container at room temperature for 3-4 days. I like to pop them in the microwave for a few seconds, or reheat them in the air fryer.
PRO TIPS:
- The key to flaky sourdough biscuits is using cold butter. Pockets of cold butter will melt in the hot oven, and the steam forms the layers. If your butter is soft, it will just coat the flour.
- For tender biscuits, use a light touch when working with the dough. This is one reason I like to cut my biscuits into squares — you only have to roll the dough out one time.
- If you use unsalted butter, add an additional 1/4 teaspoon of salt.
- You may need to adjust the amount of milk depending on the consistency of your discard.
- Chilling the biscuits before baking allows the gluten to relax, leading to more tender biscuits. It also makes the butter hard, so the biscuits will have flaky layers and rise higher because the butter will take longer to melt, releasing more steam.
Sourdough biscuit recipe variations:
- If you want round instead of square biscuits, cut biscuits with a circle biscuit cutter or cookie cutter. Press the scraps together and keep cutting circles till you run out of dough.
- For a more sour flavor, you can use buttermilk instead of milk.
- Feel free to add any mix-ins. For savory biscuits, try cheese, bacon, green onions, or herbs. For sweet, try craisins, chocolate chips, or chunks of fruit.
What to serve with sourdough biscuits:
Yield: 1 dozen
Quick Sourdough Biscuit Recipe
These homemade sourdough biscuits are buttery, tender, and have a perfect sourdough tang, no buttermilk required.
Prep Time
15 minutes
Cook Time
20 minutes
Additional Time
15 minutes
Total Time
50 minutes
Ingredients
- 3 cups all purpose flour
- 2 Tbsp granulated sugar
- 1 1/2 Tbsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3/4 cup cold salted butter
- 1 1/2 cups sourdough discard or fresh starter
- 3/4 cup milk
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- Use a cheese grater to grate in the cold butter; stir until coated with flour.
- Whisk together the starter and milk in a small bowl. Add to the flour mixture and stir gently just until combined. Press into a ball.
- Press the biscuit dough to a 1″ rectangle on a lightly floured surface. Fold into thirds.
- Press the dough out into another rectangle about an inch thick. Cut into 12 squares (or rectangles).
- Place 1 1/2-2 inches apart on a baking sheet. Place in the refrigerator or freezer while you preheat the oven.
- Bake biscuits in a preheated oven at 425° for 20-22 minutes, or until golden brown.
- If desired, brush the hot biscuits with melted butter.
Notes
-Depending on the consistency of your discard, you may need to use more or less milk.
-Chilling the biscuits before baking is optional, but it does lead to flakier, more tender biscuits.
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Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 247Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 512mgCarbohydrates: 30gFiber: 1gSugar: 3gProtein: 4g
These easy sourdough biscuits are a delicious last minute side dish, and the perfect way to use up your extra starter!