Sourdough Discard Biscuits

Preparation Time: 12 minutesCooking Time: 18 minutes

Simple, warm, flaky, buttery sourdough discard biscuits that only require six ingredients! It does use a stick of frozen butter, so stick one in the freezer if you need to. These would be perfect sides for Thanksgiving or Christmas meals, biscuits & gravy, or pair with fall soups.

I decided to attempt Sourdough Discard Biscuits when I had a bunch of sourdough discard to use up. Since most sourdough baking recipes have turned out tasty, I knew these would be good, but I was blown away at just how good they were. My whole family agrees these are the BEST homemade biscuits we’ve ever had! They are flaky, buttery, delicious, and only require six ingredients!

If you’re looking to make simple, flaky, and buttery homemade sourdough biscuits, this recipe is great because it doesn’t require a long fermentation process and only needs six simple ingredients. So, it’s a pretty simple recipe for sourdough biscuits.

Sourdough Biscuits Video

We think these sourdough biscuits taste amazing and hope you enjoy them as much as we do!

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Six Simple Ingredients for Sourdough Discard Biscuits

Baking Instructions for Simple Sourdough Biscuits

  1. Whisk together the sourdough discard and egg in a small mixing bowl.
  2. In a larger mixing bowl, stir together the flour, salt, and baking powder.
  3. Grate the stick of frozen butter using the big holes on a (cheese or box) grater.
  4. Add the butter shavings to the dry flour mixture. Use a spatula to get all the butter from inside the grater too. Toss gently with your hands to get the flour to stick to some of the butter.
  5. Make a well in the middle of the dry flour and pour in the starter mixture. Stir with a spatula until only a few dry spots remain.
  6. Place dough on a lightly floured counter and knead for 10 seconds so it roughly sticks together. Then use a rolling pin (sprinkle with flour if your dough is sticky) to roll into roughly 1/2 inch thickness.
  7. Fold bottom 1/3 of dough up, fold top 1/3 of dough down, fold right side 1/3 in, and fold left side 1/3 in to stack the dough to make layers. Do not worry about these being exact measurements or looking perfect.
  8. Roll dough with a rolling pin again into a square shape that’s roughly 3/4 inch thick. Too thick is better than too thin so you get taller biscuits.
  9. You can use a biscuit cutter if you want, but I just used a sharp knife dipped in flour to cut the biscuit square into ninths.
  10. Place biscuits onto a parchment-lined baking sheet.
  11. Preheat the oven to 450 degrees. Put the pan of biscuits into the freezer while the oven preheats to keep everything super cold.
  12. When the oven is preheated, bake on a middle rack for 18 minutes, or until golden brown. Oven temperatures and baking time will vary.
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How to Enjoy Your Sourdough Discard Biscuits

We enjoyed these sourdough discard biscuits with my homemade chicken noodle soup, then we saved a few to enjoy with bacon, egg, and cheese breakfast biscuits in the morning.

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You really could eat them plain or on a plane, with a fox, or in a box, and I don’t think you will be disappointed! 😉

Ingredients

  • 1 cup sourdough starter discard
  • 1 egg
  • 1 stick (8 Tablespoons) frozen butter
  • 1 cup all purpose flour
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking powder

Instructions

  1. Whisk together the sourdough discard and egg in a small mixing bowl.
  2. In a larger mixing bowl, stir together the flour, salt, and baking powder.
  3. Grate the stick of frozen butter using the big holes on a (cheese or box) grater.
  4. Add butter shavings to the dry flour mixture. Use a spatula to get all the butter from inside the grater too. Toss gently with your hands to get the flour to stick to some of the butter.
  5. Make a well in the middle of the dry flour and pour in the starter mixture. Stir with a spatula until only a few dry spots remain.
  6. Place dough on a lightly floured counter and knead for 10 seconds so it roughly sticks together. Then use a rolling pin (sprinkle with flour if your dough is sticky) to roll into roughly 1/2 inch thickness.
  7. Fold bottom 1/3 of dough up, fold top 1/3 of dough down, fold right side 1/3 in, and fold left side 1/3 in to stack the dough to make layers. Do not worry about these being exact measurements or looking perfect.
  8. Roll dough with a rolling pin again into a square shape that's roughly 3/4 inch thick. Too thick is better than too thin so you get taller biscuits.
  9. You can use a biscuit cutter if you want, but I just used a sharp knife dipped in flour to cut the biscuit square into ninths.
  10. Place biscuits onto a parchment-lined baking sheet.
  11. Preheat the oven to 450 degrees. Put the pan of biscuits into the freezer while the oven preheats to keep everything super cold.
  12. When the oven is preheated, bake on a middle rack for 18 minutes, or until golden brown. Oven temperatures and baking time will vary.
  13. Remove from oven and let cool a couple of minutes on a wire rack. Serve warm and enjoy!

Food Allergy Parents

Val started Food Allergy Parents to help overwhelmed parents find safe food and convenient products to make life with allergies less stressful. She wants every family to experience Fewer Reactions, Better Health, & More Joy! Val also shares homeschool tips as food allergies are one of the reasons she (reluctantly) started homeschooling. To her surprise, she actually loves it!

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