These homemade sourdough discard biscuits are buttery, flaky, golden, and incredibly tender. They’re the perfect way to use up extra sourdough discard while making something delicious for breakfast, brunch, or dinner. Each biscuit has a beautifully crisp golden top, soft layers inside, and a rich buttery flavor with just a subtle tang from the sourdough.
The best part is that you don’t need to wait for the dough to ferment for hours. This is a quick biscuit recipe that uses sourdough discard for flavor and texture while baking powder and baking soda provide the lift. The result is a beautiful batch of tall, fluffy biscuits with plenty of flaky layers.
Ingredients
For the Biscuits
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 1 cup cold unsalted butter
- 1 cup sourdough discard
- ¾ cup cold buttermilk
- 1 tablespoon heavy cream, optional
- 2 tablespoons melted butter, for brushing
For the Topping
- 2 tablespoons melted butter
- A small pinch of flaky salt, optional
- 1 tablespoon buttermilk or heavy cream, optional
Preparing the Sourdough Discard
For this recipe, you can use unfed sourdough discard that has been sitting in the refrigerator. It does not need to be recently fed or bubbly because the discard is mainly being used to add flavor, moisture, and tenderness.
If your discard has been refrigerated, take it out and give it a good stir before measuring. Make sure it has a normal sourdough smell. A mild tangy or slightly yeasty aroma is completely normal.
For the best results, keep the discard cold. Cold ingredients are especially important when making flaky biscuits.
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C).
Allow the oven to fully preheat before baking the biscuits. A hot oven is one of the secrets to getting tall, fluffy biscuits with golden tops.
Prepare a large baking sheet by lining it with parchment paper. You can also lightly grease a cast-iron skillet or baking dish if you prefer.
If you want biscuits with soft sides, place them close together when arranging them on the pan. If you prefer crispier sides, leave a little space between each biscuit.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt.
Whisk everything together until evenly distributed.
The baking powder and baking soda will help the biscuits rise in the oven. Since sourdough discard is acidic, it also works nicely with the baking soda and adds a subtle tang to the biscuits.
The small amount of sugar does not make these biscuits sweet. Instead, it helps balance the flavor and encourages the tops to become beautifully golden.
Step 3: Add the Cold Butter
Cut the cold butter into small cubes.
Add the butter to the flour mixture.
Using a pastry cutter, fork, or your fingertips, gently work the butter into the flour until the mixture resembles coarse crumbs.
Do not completely blend the butter into the flour.
You should still see small pieces of butter throughout the mixture. Some pieces can be approximately pea-sized.
These little pockets of butter are extremely important. When the biscuits go into the hot oven, the butter melts and creates steam. That steam helps separate the layers of dough, giving the biscuits their beautiful flaky texture.
If your kitchen is warm or the butter starts becoming soft, place the bowl in the refrigerator for about 10 minutes before continuing.
Step 4: Add the Sourdough Discard
Make a well in the center of the flour and butter mixture.
Add the sourdough discard.
Gently begin mixing with a wooden spoon or rubber spatula.
Do not knead the mixture yet. Simply fold the discard into the flour until it is partially incorporated.
The mixture will begin to look thick and crumbly.
Step 5: Add the Buttermilk
Slowly add the cold buttermilk.
Start with about ½ cup and gently mix. Add the remaining buttermilk gradually until the dough comes together.
Depending on the consistency of your sourdough discard, you may need slightly more or slightly less buttermilk.
The final dough should be soft and slightly sticky but not wet or runny.
Do not worry if the dough looks rough. Biscuit dough does not need to be perfectly smooth.
In fact, a rough dough is often a sign that you are handling it correctly.
Step 6: Don’t Overmix the Dough
Once the dough begins to come together, stop mixing.
This is one of the most important steps in making tender biscuits.
If you continue mixing or kneading for too long, you can develop too much gluten in the flour. That can make the biscuits chewy and tough instead of soft and flaky.
You want the dough to remain slightly rough.
There may even be a few dry crumbs in the bottom of the bowl. As you turn the dough onto the work surface, those crumbs can be incorporated gently.
Step 7: Transfer the Dough
Lightly flour a clean work surface.
Turn the dough onto the surface.
Sprinkle a small amount of flour over the top.
Use your hands to gently press the dough into a rectangle approximately 1 inch thick.
Do not use a rolling pin aggressively. Your hands are enough.
The goal is to keep the butter cold and avoid overworking the dough.
Step 8: Create Flaky Layers
Now comes the most important technique for creating beautiful flaky biscuits.
Fold the dough in half.
Gently press it down.
Then fold it in half again from the opposite direction.
Press it gently until it becomes a rectangle again.
Repeat this folding process two or three times.
You don’t need to knead the dough. The folding is enough.
Every fold creates layers of flour, sourdough dough, and butter. Once those layers hit the heat of the oven, the butter melts and creates steam between them.
That is what gives you those beautiful layers visible in the finished biscuits.
If the dough becomes warm or the butter starts feeling soft, place it in the refrigerator for 10 to 15 minutes before continuing.
Step 9: Cut the Biscuits
After the final fold, gently press the dough to approximately 1 inch thick.
Use a round biscuit cutter to cut the biscuits.
Press the cutter straight down and lift it straight back up.
Do not twist the cutter.
Twisting can compress the edges of the dough and prevent the biscuits from rising as high.
Place each biscuit onto the prepared baking sheet.
Arrange them close together if you want soft sides.
Leave a little space between them if you want more golden, crispy edges.
Step 10: Handle the Scraps Carefully
After cutting the first biscuits, you will probably have some dough left.
Gently gather the scraps together.
Press them together without kneading.
Flatten the dough again and cut a few more biscuits.
Try to avoid repeatedly rolling and cutting the dough because each additional round of handling can make the biscuits less tender.
The first biscuits will usually have the best texture, but the final ones can still be delicious.
Step 11: Chill Before Baking
For extra flaky biscuits, place the prepared baking sheet in the refrigerator for about 10 to 15 minutes.
This step allows the butter to become cold again.
It also helps the biscuits hold their shape when they hit the hot oven.
If you are working in a warm kitchen, chilling the biscuits is especially helpful.
Step 12: Prepare the Tops
Before baking, brush the tops of the biscuits with a little buttermilk, heavy cream, or melted butter.
For this recipe, melted butter gives the biscuits a particularly rich flavor and beautiful golden finish.
You can also brush them again with butter immediately after they come out of the oven.
If you enjoy a slightly salty finish, sprinkle a tiny amount of flaky salt over the tops before baking.
Step 13: Bake the Biscuits
Place the biscuits in the preheated 425°F (220°C) oven.
Bake for approximately 15 to 20 minutes.
The exact baking time will depend on the size and thickness of your biscuits.
They are ready when they have risen noticeably and the tops are beautifully golden brown.
The edges should look cooked and lightly browned.
Try not to open the oven repeatedly during baking because the temperature can drop and affect how well the biscuits rise.
If your biscuits are particularly large, they may require a few additional minutes.
Step 14: Add More Butter
Remove the biscuits from the oven when they are golden and fully baked.
Immediately brush the tops with melted butter.
This final layer of butter adds extra flavor and gives the biscuits a beautiful glossy finish.
Let them cool for approximately 5 minutes before serving.
They are best enjoyed warm.
How to Know When the Biscuits Are Done
The tops should be golden brown rather than pale.
The sides should look firm and baked.
If you gently separate one biscuit, the center should look soft and cooked rather than wet or doughy.
The inside should have visible layers.
If the tops are browning too quickly while the centers are still undercooked, reduce the oven temperature slightly and continue baking until the centers are done.
Why Sourdough Discard Makes Great Biscuits
Sourdough discard adds something special to homemade biscuits.
It provides a subtle tangy flavor that makes the biscuits taste more complex than traditional biscuits.
It also contributes moisture and can make the interior particularly tender.
Because this recipe uses baking powder and baking soda for the main rise, you do not need to wait for the sourdough starter to ferment the dough.
That makes these biscuits an excellent choice when you have leftover discard that you don’t want to waste.
Instead of throwing your discard away, you can turn it into a warm, buttery breakfast that the whole family will enjoy.
Ways to Serve Sourdough Biscuits
These biscuits are incredibly versatile.
For a simple breakfast, split one open while it is still warm and add butter and honey.
You can also serve them with your favorite jam or preserves. Strawberry, raspberry, blueberry, peach, and apple butter all work beautifully.
For a savory breakfast, use them to make breakfast sandwiches.
Add scrambled or fried eggs, cheese, bacon, sausage, ham, or vegetables.
For a classic comfort-food meal, serve them with sausage gravy.
The flaky biscuit absorbs the creamy gravy while still maintaining its delicious buttery texture.
These biscuits are also perfect alongside soups and stews.
Serve them with chicken soup, beef stew, creamy vegetable soup, chili, roasted chicken, or turkey.
They can even be served as part of a holiday dinner.
Storage
Allow leftover biscuits to cool completely before storing them.
Place them in an airtight container or resealable bag.
They can be kept at room temperature for approximately two days.
For longer storage, place them in the refrigerator.
To reheat, place them in a 300°F (150°C) oven for several minutes until warm.
You can also microwave them briefly, but reheating in the oven generally gives them a better texture.
Freezing Instructions
These biscuits are excellent for freezing.
For the best results, freeze them before baking.
Cut the biscuits and arrange them on a parchment-lined tray.
Place the tray in the freezer until the biscuits are completely firm.
Transfer the frozen biscuits to a freezer-safe bag or airtight container.
When you’re ready to bake them, place the frozen biscuits directly on a baking sheet.
There is no need to thaw them completely.
Bake at 425°F (220°C), adding several additional minutes to the normal baking time.
This makes it easy to have fresh homemade biscuits whenever you want them.
Troubleshooting
Why are my biscuits flat?
Flat biscuits can happen when the butter becomes too warm, the dough is overworked, or the oven is not hot enough.
Try keeping the dough and butter cold and chilling the biscuits before baking.
Why are my biscuits tough?
The most common reason is overmixing or adding too much flour.
Mix the dough only until it comes together and avoid excessive kneading.
Why aren’t my biscuits flaky?
Make sure you leave visible pieces of cold butter in the dough.
Also, use the folding method to create additional layers.
Why are my biscuits dry?
You may have added too much flour or baked them for too long.
The dough should be soft and slightly sticky before shaping.
Why didn’t they rise?
Check that your baking powder and baking soda are fresh.
Also make sure you are pressing the biscuit cutter straight down rather than twisting it.
Final Thoughts
These sourdough discard biscuits are a delicious way to turn something you might normally throw away into a homemade breakfast favorite. They are buttery, golden, tender, and filled with flaky layers, with just enough sourdough tang to make them extra special.
The recipe is simple, but a few techniques make all the difference: keep your butter and liquids cold, don’t overmix the dough, fold it gently to create layers, and bake the biscuits in a properly preheated hot oven.
Once you make them a few times, the process becomes quick and easy. You can keep a batch of frozen unbaked biscuits ready for busy mornings, weekend breakfasts, family dinners, or unexpected guests.
Serve them warm with butter and honey, homemade jam, sausage gravy, eggs, or alongside your favorite comfort-food meal. These flaky sourdough biscuits are the kind of homemade recipe that makes good use of sourdough discard while creating something everyone will be excited to eat.
