Sourdough Discard Biscuits

Sourdough discard biscuits are a fantastic way to use up extra starter while baking up a batch of tall, flaky, buttery biscuits. Because the sourdough discard adds moisture and a subtle, pleasant tang without needing extra fermentation time, you can have warm, flaky biscuits on the table in under 30 minutes.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp granulated sugar
• ½ tsp baking soda
• 1 tsp salt
• ½ cup (1 stick / 115g) unsalted butter, very cold and cut into small cubes
• ½ cup sourdough discard (unfed and at room temperature or chilled)
• ¾ cup buttermilk (or whole milk mixed with 1 tsp lemon juice or white vinegar)
• Optional: Melted butter for brushing on top right after baking

Step-by-Step Instructions

Step 1: Prep and Preheat

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper, or lightly grease a cast-iron skillet.

Step 2: Combine Dry Ingredients

1. In a large mixing bowl, whisk together the flour, baking powder, sugar, baking soda, and salt until well combined.

Step 3: Cut in the Butter

1. Add the cold, cubed butter into the flour mixture. Using a pastry blender, a fork, or your clean fingers, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. (Keeping the butter cold is the secret to getting flaky layers!)

Step 4: Mix Wet Ingredients and Form Dough

1. In a measuring cup, whisk together the sourdough discard and buttermilk until smooth.
2. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until a sticky, shaggy dough forms. Do not overmix.

Step 5: Fold for Flaky Layers (Laminating)

1. Turn the shaggy dough out onto a lightly floured surface.
2. Gently press or pat the dough into a rough rectangle about ¾-inch thick.
3. Fold the dough in half like a book, press down gently, and rotate 90 degrees. Repeat this folding process 2 to 3 times—this creates those wonderful flaky biscuit layers.

Step 6: Cut and Bake

1. Pat the dough out to about 1-inch thickness.
2. Use a sharp round biscuit cutter (or the floured rim of a glass) to press straight down without twisting, as twisting seals the edges and prevents the biscuits from rising properly.
3. Place the biscuits closely together on your prepared baking sheet or in the cast-iron skillet (touching each other helps them rise tall and straight).
4. Bake at 425°F (220°C) for 12 to 15 minutes, or until the tops are golden brown and the biscuits are fully risen.

Step 7: Serve

1. Remove from the oven and brush the hot tops immediately with melted butter for a gorgeous finish. Serve warm with butter, honey, jam, or homemade gravy.