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    Home » Biscuits & Scones

    Published Jan 1, 2021 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Last Minute Buttery Sourdough Biscuits

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    sourdough biscuits stacked closeup Pinterest banner
    sourdough biscuits stacked on mat closeup Pinterest banner

    Homey & satisfying with a subtle tang, sourdough biscuits are easy to make & a great way to use sourdough starter discard. Make some today!

    sourdough biscuits stacked closeup this …
    [Side Note: a version of this post first appeared on my OutlanderCast column, June 26, 2019]

    Biscuits are about as homey an item I can think of baking.

    They take a minimum amount of time (not like baking bread, which requires time for the dough to rise) so they can be made at the last minute, almost as a whim.

    And when you’re searching for ways to use the discard from feeding sourdough starter, having a recipe for Buttery Sourdough Biscuits in your back pocket is handy. They're great for a last-minute accompaniment to a family dinner…or breakfast…or lunch…or snack.

    Drizzled with honey and slathered with butter or jam, these crumbly bits of portion-controlled bread heaven are comfort food that practically sings of family and home.

    Jump to:
    • The hunt is always on
    • The usual suspects (plus or minus a couple)
    • Biscuit basics
    • Warm and buttery from the oven
    • Related Recipes
    • Recipe

    The hunt is always on

    I’m always on the lookout for ways to use my weekly sourdough starter discard. Thinking up ways to use that unfed sourdough starter requires a little creativity, and a healthy dose of willingness to experiment.

    I’ve used my discard to make bagels, dinner rolls, pizza dough, and even spice cake and banana bread.

    Actually, most any recipe can be adapted to use sourdough starter discard, if you know its hydration level (a fancy term meaning the ratio of water to flour in the starter itself).

    My sourdough starter is made from equal parts, by weight, of flour and water (100% hydration), so adapting a recipe just means I reduce the amount of flour and liquid in any given recipe by half the weight of the starter I plan to use.

    For example, if I take out 8 oz of starter from my crock to discard, I have the equivalent of 4 oz each flour and water (which translates to about 1 cup of flour and ½ cup water). I’d just reduce the flour and water in a recipe by those amounts.

    Presto change-o, I can use my sourdough starter discard and not waste it. (Sorry about the math diversion, but hey, I like math!)

    The usual suspects (plus or minus a couple)

    Sourdough Biscuits have the same ingredients that you'd expect in a normal biscuit recipe (with the addition of the starter, of course). The list is very similar to shortcakes and scones, minus the sugar.

    My Buttery Sourdough Biscuit recipe uses less salt than most standard biscuit recipes because the sourdough starter discard already has a…er…sour flavor that salt provides. You can, of course, adjust the salt to your tastes (and your starter).

    ingredients for sourdough biscuits marked
    Your standard biscuit ingredients (plus sourdough starter discard)

    Biscuit basics

    Although it doesn't seem like it from first glance, sourdough biscuit ingredients follow the same 3-1-2 flour-fat-liquid recipe ratio by weight as shortcakes and scones. Remember that sourdough starter is 50% each flour and water, and that starter is fully hydrated so less water is required.

    Start by making the dough in the usual way. Mix your dry ingredients, cut in the butter with a pastry blender, then add in the chilled liquid.

    Actually, it's a good practice to slowly add the starter to your flour mixture and work it in before adding more. That way you're only adding enough to make a cohesive dough that isn't too wet.

    making sourdough biscuit dough collage
    Making the biscuit dough

    Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick round.

    Wrap in plastic wrap and refrigerate for about 15 to 20 minutes. You’re just firming up the butter after working it. The dough should be pliable but not stiff.

    sourdough biscuits dough before & after smoothing into disc collage
    Turn the biscuit dough out and pat into a 1-inch high circle, then chill.

    Use a sharp 2½-inch round cookie cutter to cut rounds, cutting them as close to one another as possible.

    Here's a useful biscuit baking tip...be sure to press straight down with the cutter. Don't twist or the biscuits won't rise as much. Pat any scraps together, and cut additional biscuits.

    If rolling and cutting dough seems like too much work, I’ve also included instructions for sourdough drop biscuits in the recipe notes. They’re a bit less work as no rolling out is required.

    cutting out sourdough biscuits from dough collage
    When cutting out biscuits, push the cutter straight down

    And don't forget, biscuits go from good to great when you give them a “butter bath” by brushing the tops before baking them.

    sourdough biscuits before & after baking collage
    Sourdough Biscuits before and after a trip to the oven

    Warm and buttery from the oven

    My whole apartment smells wonderful as these are baking…buttery sourdough bread comes to mind.

    Sourdough biscuits have a very mild sourdough flavor, and they're more buttery. The texture is slightly crunchy, and not quite as flaky as traditional Southern-style biscuits.

    sourdough biscuits stacked on mat closeup

    My theory is that sourdough discard biscuits are less airy since the flour in the discard is fully hydrated. The remaining (non-hydrated) flour in the recipe may not be enough to fully coat the butter chunks. It’s this flour-coated butter that turns to steam as it melts that creates those extensive flaky layers.

    If you have a different explanation, I'd love to hear it. Just leave it in the comments below.

    For you experienced biscuit bakers, just be aware that your Sourdough Biscuits may be a little more cake-y than flaky, and you’ll be good to go.

    sourdough biscuits stacked on mat closeup with bite

    So who’s down for some last-minute Buttery Sourdough Biscuits made by using up something that would otherwise be wasted? Great!

    I’ll meet you in the kitchen, and I’ll bring the honey and jam.

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard.

    And if you sign up to receive my weekly featured recipe email, I'll send you the recipe for Extra-Tangy Sourdough Bread. Just click the subscribe button below. Enjoy!

    • Easy Sourdough Discard Crumpets
    • Sourdough Jalapeño Cheddar Cheese Bread
    • Sloppy Joe Pasties (aka hand pies)
    • How to Feed and Maintain Sourdough Starter
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    Recipe

    sourdough biscuits stacked closeup

    Last Minute Buttery Sourdough Biscuits

    Tammy Spencer
    Homey & satisfying with a subtle tang, sourdough biscuits are easy to make & a great way to use sourdough starter discard. Make some today!
    Adapted from King Arthur Flour and Joy to my heart (for the drop biscuit instructions)
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 23 mins
    Cooling Time 17 mins
    Total Time 55 mins
    Course Breakfast, Side Dish, Snack
    Cuisine American
    Servings 8 biscuits
    Calories 200 kcal

    Equipment

    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    • pastry blender
    • 2½-inch round cookie cutter
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the dough

    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • ¾ teaspoon kosher salt
    • ½ cup unsalted butter, cold
    • 1 cup sourdough starter discard, unfed, chilled

    For the topping

    • 1 to 3 Tablespoons unsalted butter, melted (optional)

    Instructions
     

    • Preheat the oven to 425°F, with a rack in the upper third. Line a half sheet baking pan with a Silpat silicone mat or parchment paper.
    • Combine the flour, baking powder and salt. Using a pastry blender (or 2 forks), work the butter into the flour until the mixture is unevenly crumbly (called “cutting in” the butter).
    • Add the sourdough starter discard slowly and work it in before adding more. That way you're only adding enough to make a cohesive dough that isn't too wet.
    • Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick round. Wrap in plastic wrap and refrigerate for about 15 to 20 minutes. You’re just firming up the butter after working it. The dough should be pliable but not stiff.
    • Use a sharp 2½-inch round cookie cutter to cut rounds, cutting them as close to one another as possible. Be sure to press straight down with the cutter. Don't twist or the biscuits won't rise as much. Pat any scraps together, and cut additional biscuits.
    • Place the biscuits onto the prepared baking sheet and brush with melted butter, if desired.
    • Bake the biscuits in the upper third of the oven for 20 to 23 minutes, until they're golden brown.
    • Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic and store at room temperature for several days. Freeze, well-wrapped, for longer storage.

    Notes

    To make skillet drop biscuits, preheat the oven to 425°F, with a rack in the upper third. Have a small 8-inch skillet (preferably cast iron) ready. If desired, put 2 tablespoons of melted butter in the skillet (or spray it with extra virgin olive oil). Make the biscuit dough as described. Form the dough into eight egg-sized balls and place in the skillet. Cover with a dish towel and let rise 10 minutes. Brush with additional melted butter, if desired, then bake 20 to 25 minutes or until golden brown. Serve warm.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 biscuitCalories: 200 kcalCarbohydrates: 18 gProtein: 3 gFat: 13 gSaturated Fat: 8 gCholesterol: 34 mgSodium: 327 mgPotassium: 17 mgFiber: 1 gSugar: 1 gVitamin A: 398 IUCalcium: 65 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    July is ice cream time!

    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

    • French Vanilla Ice Cream (Frozen Custard)
    • Chocolate Mint Marshmallow Ice Cream
    • Salted Caramel Swirl Gelato Ice Cream
    • Double Chocolate Mint Chip Gelato Ice Cream
    • Whole Lemon Sherbet, a refreshing treat
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Dark Chocolate Hot Fudge Sauce
    • Easy Homemade Caramel Sauce with Cream

    See more recipes for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers' are viewing...

    • Microwave Chocolate Mug Cake (Eggless & Dairy-Free)
    • How to make Scottish Bannocks from Outlander
    • Dairy-Free Chocolate Mousse (no coconut & pareve)
    • Italian Meringue Macarons step by step
    • Homemade Marshmallow Creme (Marshmallow Fluff)
    • Easy Sourdough Discard Crumpets
    • Creamy Homemade Vanilla Pudding (no eggs)
    • Rich & Chewy Cake Brownies from scratch

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