Homey and satisfying, biscuits made with sourdough discard are rich and buttery with a subtle sourdough tang and tender, flaky texture. Choose round cut biscuits or skillet drop biscuits and make these quick last minute biscuits today!
[October, 2022: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
[Side Note: a version of this post first appeared on my OutlanderCast column, June 26, 2019]
Why this recipe works
- These biscuits get bathed in butter for extra richness, and are made with sourdough starter discard for a subtle tanginess
- Biscuits are a great last minute side dish because the dough comes together quickly without needing rising time
- This is a great use for your unfed starter
Biscuits are about as homey an item I can think of baking.
The dough is quick to make (not like baking bread, which requires time for the dough to rise) so they can be made at the last minute, almost on a whim.
And when you’re searching for ways to use the discard from feeding sourdough starter, having a recipe for buttery Sourdough Discard Biscuits in your back pocket is handy. They're great for a fast 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.
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What you need
My sourdough biscuit recipe has only five ingredients: flour, sourdough starter discard, baking powder, salt, and butter. The list is very similar to shortcakes and scones, minus the sugar and sourdough starter.
Although it doesn't seem like it from first glance, the ingredients for sourdough biscuits follow the same 3 : 1 : 2 recipe ratio of 3 parts flour, 1 part fat, 2 parts liquid (by weight) as shortcakes and scones. The difference is the substitution of sourdough discard for the liquid in the recipe.
I use sourdough starter that is 50% each flour and water, and that starter is fully hydrated, so less water is required. Since starter discard also contains flour, there is less additional flour needed. The recipe also uses less salt than most traditional biscuit recipes because the sourdough starter discard already has the…er…sour flavor that salt would provide. You can, of course, adjust the salt to your tastes (and the tanginess of your sourdough starter).
How to make sourdough discard biscuits
Step 1: Make the biscuit dough
Whisk together the flour, baking powder, and salt.
Use a pastry blender, two forks, or your hands to work the butter into the flour mixture until coarse, pea-sized crumbs appear (photo 1). Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
Slowly add the starter discard to the flour mixture and mix until the dough just holds together (photo 2). Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in.
Turn the dough out onto a lightly floured surface, and gently pat it into a ¾- to 1-inch thick disk. Use a bench scraper to release the disk from the counter (photo 3).
Cover the dough with plastic wrap, and chill for 15 minutes. Chilling is optional, but if you have the time, it will let the butter firm up again for a more flaky biscuit.
Step 2: Cut out biscuit rounds
Unwrap the chilled dough and place it on a lightly floured work surface. Use a 2½-inch round cookie cutter to cut out rounds, cutting them as close to one another as possible (photo 4). Pat any scraps back together and cut additional biscuits (these may not be as high as the first batch).
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. Also, your actual yield will depend on how high you pat the dough disk before cutting. The taller the disk, the less biscuits you'll get out of the batch.
Step 3: Bake the biscuit rounds
Transfer the cut rounds to a half sheet baking pan lined with a Silpat silicone mat or parchment paper. Brush them with melted unsalted butter (photo 5) before they head into the oven.
Bake the biscuits at 425˚F for 20 to 23 minutes, or until they're golden brown. Brush the hot biscuits with the remainder of the melted butter for more buttery goodness and serve warm (photo 6).
Questions asked and answered
Here are some questions you might have...
We're using unfed sourdough starter in these biscuits, which by definition isn't active and bubbly. That means the yeast in the starter isn't going help the dough expand, so you need to use a leavening agent like baking powder or baking soda in the dough.
If you're interested in what happens to your dough when you don't use a leavening agent, I once made that mistake while baking some scones. Check out the FAQs for my basic cream scones to see the results.
Absolutely! I mentioned that chilling the dough for 15 minutes or so is a good idea because it will let the butter firm up again for a more flaky biscuit. You can extend the chilling time, so you can make the dough 2 to 4 days ahead of time, then shape and bake it when you're ready.
You can freeze the disk of dough, wrapped with plastic wrap and stored in an airtight bag for up to 3 months. Defrost in the refrigerator until it's just soft enough to portion out. Alternatively, shape your biscuits first, then freeze them in an airtight bag. You can bake off as many as you want without defrosting them first. Just give them a few extra minutes in the oven.
You'd be surprised at what you can make from unfed sourdough starter! Some ideas for you are breads like focaccia bread, ciabatta rolls, dinner rolls, and multigrain or rye sandwich bread. Or you might want to try making bagels, soft pretzels, English muffins, and crumpets.
But wait, there are also sweet options for sourdough discard! Gingerbread, spice cake, banana bread, and chocolate chip pumpkin cake are but a few treats you can make with your starter discard. It's great to have so many options for sourdough discard recipes!
Pro Tip: Make sourdough drop biscuits instead
If rolling and cutting the biscuit dough seems like too much work, you can make sourdough drop biscuits instead:
- Have a 6½-inch cast iron skillet ready. If desired, put 2 tablespoons of melted butter in the skillet (or spray it with canola oil spray).
- Make the biscuit dough as described above.
- Form the dough into eight egg-sized balls and place in the skillet (it's ok if they're touching). Cover the skillet with a dish towel and let the dough rise for 10 minutes.
- Brush the dough with melted butter, then bake at 425°F for 20 to 25 minutes or until golden brown.
- Brush the biscuits with the remainder of the melted butter and serve warm.
Warm and buttery from the oven
Sourdough discard biscuits are rich and buttery, with a subtle sourdough tanginess. The texture is flaky with a pleasing crunch on the outside.
Don't skip brushing the biscuits with butter before and after baking - this step makes the biscuits go from good to great when you give them a “butter bath.” Just be sure to use unsalted butter so they don't get over-salted.
My whole house smells wonderful while these are baking - buttery sourdough bread comes to mind. I know that a hot, buttery biscuit will be on my plate very soon.
So who’s down for some last-minute buttery sourdough discard 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!
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Recipe
Buttery Sourdough Discard Biscuits
Equipment
Ingredients
For the dough
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cold, cut into thin slices
- 1 cup sourdough starter discard, unfed, chilled
For the topping
- 1 to 3 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 425 °F.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Use a pastry blender, two forks, or your hands to work the butter into the flour mixture until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
- Slowly add the starter discard to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in.
- Turn the dough out onto a lightly floured surface, and gently pat it into a ¾- to 1-inch thick disk. Use a bench scraper to release the disk from the mat.
- Cover the dough with plastic wrap, and chill for 15 minutes. Chilling is optional, but if you have the time, it will let the butter firm up again for a more flaky biscuit.
- Unwrap the chilled dough and place it on a lightly floured work surface. Use a 2½-inch round cookie cutter to cut out 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 back together and cut additional biscuits (these may not be as high as the first batch).
- Transfer the cut rounds to a half sheet baking pan lined with a Silpat silicone mat or parchment paper. Brush them with melted butter.
- Bake the biscuits for 20 to 23 minutes, or until they're golden brown.
- Brush the hot biscuits with the remainder of the melted butter for more buttery goodness and serve warm.
- If you're making the biscuits for later, cool them completely on a wire rack, then place in an airtight container and store at room temperature for several days. Rewarm in a 325 °F oven for 8 to 10 minutes before serving.
- To make the dough ahead of time, extend the chilling time of the unbaked disk of dough, so you can make it 2 to 4 days before you need it, then shape and bake it when you're ready.
- You can freeze the disk of dough, wrapped with plastic wrap and stored in an airtight bag for up to 3 months. Defrost in the refrigerator until it's just soft enough to portion out. Alternatively, shape your biscuits first, then freeze them in an airtight bag. You can bake off as many as you want without defrosting them first. Just give them a few extra minutes in the oven.
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