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Sourdough Discard Biscuits

These golden, flaky biscuits made from sourdough discard are easy to prepare and showcase delightful texture and tangy flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour 18 minutes
Servings: 9 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can substitute half with whole wheat pastry flour for nuttier flavor and denser crumb.
  • 1 tablespoon baking powder Room-temperature, fresh for best rise.
  • 1/4 teaspoon baking soda Helps with browning and tenderness.
  • 1/2 teaspoon kosher salt Balances flavor; use fine salt and adjust to taste.
  • 1 tablespoon granulated sugar Optional for a hint of sweetness and browned tops.
Wet Ingredients
  • 4 ounces unsalted butter Very cold, cut into cubes or grated; cold butter creates layers.
  • 1 cup sourdough discard Lends bright tang and depth; hydration varies.
  • 1/2 cup whole milk Plus a bit more for brushing; use buttermilk for extra tenderness.

Method
 

Preparation
  1. Mix sourdough starter and milk together in a glass measuring cup and set aside.
  2. In a mixing bowl, mix flour, baking powder, baking soda, salt, and sugar. Add butter cubes or grated butter.
  3. Press butter cubes between your thumb and index finger to create flat petals of butter.
  4. Mix butter into dry ingredients until flattened and dispersed.
  5. Drizzle in the milk and starter mixture while stirring with a fork until a shaggy dough forms.
Shaping
  1. Dump dough onto a floured surface.
  2. Shape dough into a rectangle about 1 inch thick. Divide in half and stack one half on top of the other. Repeat this one or two more times if desired.
  3. Press dough into a 1-inch thick rectangle one final time and chill in the freezer for 30 minutes.
Baking
  1. Preheat the oven to 400°F (200°C).
  2. After dough has chilled, cut into biscuits with a floured 2 1/2-inch cutter.
  3. Reshape any scraps and cut again.
  4. Place biscuits on a parchment-lined tray close together but not touching. Brush tops with milk.
  5. Bake until golden and no wetness shows on the sides, about 15–18 minutes.

Notes

Handle dough gently to avoid toughness. Implement optional layers for flakiness. Store in an airtight container for short-term or freeze for longer storage.