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–+ servings
four sourdough biscuits on counter.
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Sourdough Biscuits

Sourdough discard adds a subtle tang to these buttery, layered biscuits - perfect for breakfast or dinner and a practical way to use up extra starter. Makes 14 biscuits.
Prep Time5 minutes
Cook Time8 minutes
Chill Time1 hour
Total Time1 hour 13 minutes
Course: Bread
Keyword: sourdough biscuits, Sourdough Discard
Servings: 14 biscuits
Calories: 162kcal
Author: Katie

Equipment

  • 2” Biscuit cutter
  • Pastry brush

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon 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)

Instructions

  • Grate the butter. Place the stick of butter in the freezer for about 30 minutes. Remove it from the freezer, and grate the butter onto a plate. Place the plate back into the freezer and freeze for about 30 minutes. You can also do this the night before for quick access.
  • Mix dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt. Stir to combine.
  • Add frozen butter. Add the frozen grated butter to the bowl and stir to combine.
  • Add wet ingredients. Add the cold sourdough discard and buttermilk to the flour mixture. Fold in the wet ingredients using a spatula to avoid overmixing the mixture. You want the dough to just come together with a few crumbs.
  • Shape. Transfer the dough to a piece of parchment paper and shape it into a rectangle.
  • Fold and chill. Fold the dough into thirds and cover by folding the parchment paper over it. Place in the fridge for about 1 hour (or up to 2 days - the longer the dough sits, the more sourdough flavor you will have).
    dough folded into thirds and wrapped in parchment paper.
  • Prep. Place a piece of parchment paper onto a baking sheet and set aside. Preheat the oven to 425℉.
  • Cut out. Remove the dough from the fridge and place on a lightly floured surface. Gently roll out the dough to ¾ inch thick. (You may want to use some bench flour to prevent the dough from sticking to the counter and rolling pin). Using a biscuit cutter, cut out the biscuits. Move to the prepared baking sheet.
  • Bake. Bake at 425℉ for 8 minutes.
    biscuits on baking sheet.
  • Top with butter and cool. Remove from the oven and brush the tops with melted salted butter. Transfer to a cooling rack. Allow them to cool for about 5 minutes. Serve warm with butter, honey, or jam.

Notes

A 2-inch biscuit cutter will give you 14 biscuits.

Nutrition

Calories: 162kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 300mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Calcium: 65mg | Iron: 1mg