Soft Sourdough Discard Biscuits Recipe

If you have a jar of starter in the fridge and you’re wondering what to do with the extra, these Sourdough discard biscuits are one of my favorite answers. They’re tender, fluffy, buttery, and just a little tangy in the best possible way. I love recipes like this because they turn something you might otherwise toss into a warm basket of homemade biscuits that taste like real comfort food.

What makes these biscuits so special is the texture. They bake up with golden tops, soft interiors, and those beautiful flaky layers that pull apart so easily. If you’ve ever wanted a biscuit recipe that feels simple enough for a regular weekday but still impressive enough for brunch or holiday dinner, this is the one I keep coming back to.

I also love that you don’t need to be a baking expert to make them. I’ll walk you through the steps so you can get tall, soft biscuits with plenty of buttery flavor. Whether you serve them with jam, honey, eggs, or a bowl of soup, they fit right in.

Quick Recipe Info Card

• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes
• Servings: 8 biscuits
• Difficulty: Easy

Why You’ll Love It

• It’s a delicious way to use leftover sourdough discard.
• The biscuits bake up soft, tall, and flaky.
• You get a subtle tang that makes the flavor extra special.
• The dough comes together quickly with basic pantry staples.
• They’re perfect for breakfast, brunch, dinner, or snacking.
• You can serve them sweet or savory depending on the meal.
• They feel homemade and rustic without being fussy.

Nutritional Benefits and Adaptable Variations

• Sourdough discard adds flavor: Even though this is still a classic biscuit recipe, the discard brings complexity and a gentle tang.
• Made with simple ingredients: Flour, butter, milk, and starter are easy to keep on hand.
• Calcium and protein: Milk and butter contribute a small amount of both.
• Try fresh herbs: Add chopped chives, thyme, or rosemary for a savory twist.
• Add cheese: A handful of shredded cheddar folds in beautifully.
• Use buttermilk if you like: It gives the biscuits even more tenderness and tang.
• Brush with butter: A little melted butter on top after baking makes them extra rich and glossy.

Step-by-Step Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
3. Add the cold cubed butter. Cut it into the flour mixture with a pastry cutter or your fingertips until the mixture looks crumbly with some pea-sized pieces of butter still visible.
4. In a small bowl or measuring cup, stir together the sourdough discard and cold buttermilk.
5. Pour the wet mixture into the dry ingredients. Stir gently just until a shaggy dough forms. Don’t overmix.
6. Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick.
7. Fold the dough in half, gently pat it out again, and repeat this folding process 2 to 3 times. This helps create flaky layers.
8. Pat the dough to about 1-inch thickness. Use a round biscuit cutter to cut out 8 biscuits, pressing straight down without twisting.
9. Place the biscuits on the prepared baking sheet or skillet so the sides are just barely touching for a higher rise.
10. Bake for 13 to 15 minutes, or until the tops are golden brown and the biscuits look puffed and set.
11. Brush with melted butter if you’d like, then let them cool for a few minutes before serving warm.

Nutrition Information

Nutrition values are approximate estimates per serving and can vary based on the specific ingredients you use.

Storage & Make-Ahead Tips

These biscuits are best enjoyed warm on the day they’re baked, but leftovers store well too. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. Reheat in a low oven or toaster oven until warmed through.

If you want to make them ahead, prepare the dough, cut the biscuits, and place them on a tray in the freezer until firm. Then transfer them to a freezer-safe container or bag. Bake from cold or frozen, adding a few extra minutes as needed, until the centers are fully baked and the tops are golden. For food safety, avoid leaving dairy-based dough out at room temperature for extended periods.

FAQ

1. Can I use sourdough starter discard straight from the fridge?

Yes, absolutely. Cold discard works very well in this recipe and actually helps keep the dough chilled, which is great for flaky biscuits.

2. Do I need active sourdough starter for these biscuits?

No. This recipe is designed for discard, and the main rise comes from baking powder and baking soda rather than fermentation.

3. Why didn’t my biscuits rise very tall?

The most common reasons are warm butter, overmixed dough, or twisting the biscuit cutter when cutting. Keeping the dough cold and cutting straight down will help a lot.

4. Can I freeze baked biscuits?

Yes. Let them cool completely, wrap well, and freeze for up to 2 months. Reheat in the oven until hot all the way through before serving.

5. What should I serve with sourdough discard biscuits?

They’re delicious with butter and jam, honey, gravy, scrambled eggs, soups, stews, or even sliced and used for breakfast sandwiches.

Soft Sourdough Discard Biscuits

Tender, flaky sourdough discard biscuits with golden tops and a soft, fluffy interior.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 biscuits

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 1 teaspoon baking soda use 1/2 teaspoon

Butter and Dairy

• 1/2 cup unsalted butter very cold and cut into cubes
• 3/4 cup sourdough discard
• 1/2 cup buttermilk cold
• 1 tablespoon melted butter optional, for brushing after baking

Equipment

• 1 large mixing bowl
• 1 whisk
• 1 pastry cutter or use fingertips
• 1 measuring cups and spoons
• 1 biscuit cutter round cutter
• 1 baking sheet lined with parchment paper or use a cast iron skillet

Method

 

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
3. Add the cold cubed butter and cut it into the flour mixture with a pastry cutter or your fingertips until crumbly with some pea-sized pieces remaining.
4. In a small bowl or measuring cup, stir together the sourdough discard and cold buttermilk.
5. Pour the wet mixture into the dry ingredients and stir gently just until a shaggy dough forms. Do not overmix.
6. Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick.
7. Fold the dough in half, gently pat it out again, and repeat the folding process 2 to 3 times to create layers.
8. Pat the dough to about 1-inch thickness and cut out 8 biscuits with a round biscuit cutter, pressing straight down without twisting.
9. Place the biscuits on the prepared baking sheet or skillet with the sides just barely touching.
10. Bake for 13 to 15 minutes, until the tops are golden brown and the biscuits are puffed and set.
11. Brush with melted butter if desired. Cool for a few minutes and serve warm.

Notes

Keep the butter, discard, and buttermilk cold for the flakiest texture. Do not overmix the dough. Press the cutter straight down without twisting for better rise. Bake until golden and fully set in the center.