Flaky Sourdough Biscuits (Discard Recipe)

Note from my kitchen: Some mornings call for a breakfast sandwich on a homemade biscuit, and these are the easiest biscuits to make if you’re the proud owner of sourdough starter. They’re buttery, flaky, and so good.

If you have a baking recipe that uses buttermilk, sourdough discard is always a safe bet. That’s why this recipe works so well.

Ingredients and Tools You’ll Need

You have to use frozen grated butter and fold the dough as the recipe says. I’m going to be strict with you. You can leave the dough in the fridge for longer than an hour to get more of a sourdough flavor, but one hour is the minimum. Keeping everything cold is what will give you those flaky layers

This makes 14 biscuits and they freeze well. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• 2” Biscuit cutter
• Pastry brush
• Parchment paper
• Baking Sheet

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons sugar
• ½ cup unsalted butter frozen and grated (1 stick)
• 1 cup sourdough discard cold
• ½ cup buttermilk
• 2 tablespoons salted butter melted (optional for topping)

How to Make Sourdough Discard Biscuits

Step One: Freeze the Butter

Stick your butter in the freezer for about 30 minutes. When it’s good and frozen, grate it onto a plate. Then freeze the grated butter for another 30 minutes. (Pro tip: do this the night before if you want to make these for breakfast without the wait.)

Step Two: Mix Your Dry Stuff

Grab a big bowl and whisk together the flour, baking powder, baking soda, sugar, and salt.

Step Three: Add the Frozen Butter

Toss that grated frozen butter right into your flour mixture and stir it around. This is what’s going to give you those flaky layers.

Step Four: Add the Wet Ingredients

Add your cold sourdough discard and buttermilk. Here’s the key – DON’T overmix. Just fold everything together with a spatula until it barely comes together. It should look a little shaggy with some dry bits. That’s exactly what you want.

Step Five: Shape and Fold

Dump the dough onto a piece of parchment paper and pat it into a rectangle. Then fold it into thirds like you’re folding a letter. Wrap it up in the parchment and stick it in the fridge for at least an hour. (You can leave it there for up to 2 days – the longer it sits, the more sourdough flavor you’ll get.)

Step Six: Get Ready to Bake

Preheat your oven to 425°F and line a baking sheet with parchment.

Step Seven: Cut Them Out

Take the dough out and roll it on a floured surface to about ¾ inch thick. Use your biscuit cutter and press straight down – no twisting! Place them on your baking sheet.

Step Eight: Bake

Bake for 8 minutes. That’s it. They’ll be golden on top.

Step Nine: Finish with Butter

As soon as they come out, brush the tops with melted butter. Let them cool for about 5 minutes, then serve them warm.

Serving & Storing

Serve with butter, berry jam, cream, and coffee. You can also split them and make breakfast sandwiches. Then we will be best friends.

Store any leftovers in an airtight container – 3 days at room temperature and 4 days for the fridge.

If you want to freeze them for later, place them on a baking sheet and freeze for one hour. Then, put them in a freezer-safe bag for 3 months. To reheat, thaw completely and warm in a 300°F oven for about 5 minutes.

Make It Your Own

There are a few ways to adjust the recipe.

• If you don’t have buttermilk, you can make it by measuring out the amount in milk and adding 1 tablespoon of lemon juice or apple cider vinegar to the milk. Allow it to sit for 5 minutes before using. However, I recommend just buying buttermilk. Make buttermilk fried chicken with what’s left!
• You can add herbs like fresh chives or cracked black pepper to the dry ingredients.
• Bake them in a preheated cast iron skillet if you want extra crispy bottoms.

More Sourdough Discard Recipes To Try

• These sourdough scones are so easy to make and customize!
• Sourdough cornbread is the perfect side to a cozy meal.
• Have you made your own crackers yet? Sourdough wheat thins are crispy, buttery, and everything I want in a cracker.
• Sourdough brookies are a mashup of a brownie and cookie and so straightforward to make.

Printable Recipe