Sourdough Discard Biscuits

kitty | February 10, 2025   SKIP TO RECIPE  

A tray of Sourdough Discard Biscuits

In addition to my favorite Pancakes, Sourdough Discard Biscuits are another lovely use for excess sourdough starter that guarantees no discard gets left behind. Because I have proudly kept my starter alive since last summer, I celebrate this fact by always looking for new, practical discard recipes. If you’re as averse to tossing food as I am, you’ll love the concept of discard recipes and these Sourdough Discard Biscuits are a great way to use up a good amount of the good stuff. 

They’re a classic versatile biscuit, that’s fluffy, flakey and light, making it a great accompaniment to any meal. Adding in a healthy scoop of sourdough discard makes them even better, with the slight tang and buttery richness playing very well together. Top these with some butter and honey or jam while still warm for a delectable, comforting treat or serve them alongside your favorite soup, stew, or chili.

It’s supremely satisfying re-purposing so much of this liquid gold sourdough starter without having to sacrifice any to the garbage. I feel really good about such a pragmatic use for the discard that encourages the cycle of continuing to bake Homemade Sourdough so I can keep adding to the reserve jar of discard for discard recipes. This biscuit recipe is an easy, multi-purpose way to guarantee your discard always has a happy, tasty home.

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter, frozen
  • ½ cup milk
  • 1 cup sourdough discard

INSTRUCTIONS

  1. Preheat the oven to 450°F and line a baking sheet with a silicone baking mat. Set aside.
  2. In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt.
  3. Using the large holes of a box grater, grate the frozen butter and stir it into the flour mixture.
  4. In a separate small bowl, whisk together the milk and sourdough discard until combined. Add it to the flour mixture, stirring with a rubber spatula until it forms a soft dough.
  5. Dump the dough out onto a light floured surface and knead it until it comes together.
  6. Using a floured rolling pin, roll it out into a 1 ½ inch thick rectangle then cut out 12-15 rounds with a 2 inch cookie or biscuit cutter or the rim of a glass.
  7. Transfer to the baking sheet and bake for 14-18 minutes until golden brown.
  8. Serve warm with butter and enjoy!

A tray of Sourdough Discard Biscuits
A Sourdough Discard Biscuit split in half
A Sourdough Discard Biscuit split in half with butter and bacon sandwiched between
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