Warm and full of down-home flavor, these sourdough discard biscuits are my favorite way to turn extra starter into something special. With crisp golden tops and a soft, layered interior, they deliver that unmistakable sourdough tang in every bite.
When I’ve got a group coming over for brunch or I want to serve some homemade bread with dinner, I reach for this simple, no-fuss recipe. They’re flaky, buttery, and they come together easily with ingredients you likely already have on hand.
Sourdough Discard Biscuits
These biscuits deliver a light, buttery texture and subtle sourdough tang, making them a crowd-pleaser for any gathering. It’s incredibly beginner-friendly, and I love that it comes together in under 40 minutes, which makes it perfect for busy mornings or last-minute brunch plans. Made with basic budget-friendly pantry staples like flour, butter, and discard, the dough comes together fast and can even be prepped ahead or frozen. You can also make them your own with add-ins like cheddar, chives, or a touch of honey for a sweeter version.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- All-purpose flour: A pantry staple for structure. Whole wheat works too, but will be slightly denser.
- Baking powder: Gives rise and fluff to every layer. Make sure it’s fresh. Expired baking powder is one of the top reasons biscuits don’t puff up. (I learned this the hard way)
- Butter: Use salted or unsalted, but keep it cold for best results. This keeps the biscuits flaky. I like to freeze mine and grate it. Plant-based butter works for dairy-free, but the biscuit texture will be different.
- Sourdough discard: Use your leftover starter or scoop out some active starter.
- Egg: Set your eggs out for a bit before using them so they are room temperature.
- Milk: Any milk works, but I love using buttermilk for extra flavor.
How To Make Sourdough Discard Biscuits
Mix Dry Ingredients & Grate Butter
Place your cast-iron skillet in the oven and preheat to 425°F. This ensures a golden, crispy base when the biscuits go in.
In a large bowl or food processor, combine flour, salt, sugar, and baking powder. Give it a quick stir or pulse. I like to grate frozen butter directly into the dry mix. It distributes evenly and keeps the dough cool.
Blend Until Crumbly
If you’re using a food processor, pulse until the mixture looks like coarse crumbs. If mixing by hand, just toss lightly with your fingers.
Add Wet Ingredients
Pour in your sourdough discard, egg, and milk. Stir gently until a shaggy dough forms. Don’t overmix!
Shape the Dough & Cut the Biscuits
Turn the dough onto a lightly floured surface. Fold it over itself 5-6 times. That’s how we get those flaky layers. Pat into a 1-inch thick rectangle.
Use a sharp cutter and press straight down, no twisting. Gather the scraps and re-roll gently as needed. Then, melt 2 tablespoons of butter in the hot skillet.
Bake
Place the biscuits close together in the skillet. Bake 15 to 18 minutes, or until golden and risen.
Make sure your baking powder is fresh and that you’re not twisting your cutters and flattening them out. Also, be sure your butter is cold when you start mixing.
The cast-iron skillet and butter create a nice crispy crunch to the bottom of the biscuits, but it isn’t essential. A baking sheet works too.
Variations, Substitutions, and Recipe Tips
Dairy-Free: Use plant-based butter and unsweetened almond or oat milk. Just note that the texture will not be as flaky.
Cheddar & Chive: Add 1/2 cup sharp cheddar and a tablespoon of chopped chives to the dough.
Sweet Biscuits: Add 1 tablespoon of honey and increase sugar slightly.
Make-Ahead: Cut biscuits and freeze on a tray. Bake from frozen, adding 2 to 3 extra minutes.
Biblical Hospitality
These sourdough discard biscuits are simple, unassuming, and incredibly versatile, perfect for practicing everyday hospitality. Keep a few baked biscuits in the freezer, and when God nudges you to check in on someone or invite them in, you’re already prepared. Pop them in the oven, prepare some lemonade and iced tea drink, and create a space for conversation, comfort, and Christ-like welcome without the stress of a formal gathering.
To share these biscuits as part of a meal, serve them alongside Creamy Cheesy Green Tomato Casserole Recipe or a hearty dish like Crock Pot Pork Chops with Potatoes and Creamy Gravy. For breakfast or brunch, you can serve them with a Fruit Salad with Honey Dressing.
Recipes for Bread Lovers
- Fluffy 7-Up Biscuits (Only 4 Ingredients!)
- The Foolproof Way to Bake 2 Ingredient Biscuits
- Quick Banana Bread Using Cake Mix Recipe
- Classic Southern Cornbread Recipe
- Spiced Pumpkin Bread Using Cake Mix Recipe
These sourdough discard biscuits are buttery, flaky, and so simple to make, perfect for breakfast spreads, brunch with friends, or serving alongside soup at dinner. Have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Flaky Sourdough Discard Biscuits
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 3/4 cup butter, very cold
- 1 cup sourdough starter, active or discard
- 1 egg, whole
- 1/2 cup milk
- 2 tablespoons butter, for the skillet
Instructions
Preheat the Skillet
- Preheat a cast-iron skillet in the oven or on the stove at 425°F.
Make the Biscuit Dough
- Combine dry ingredients in a large bowl or food processor.2 1/2 cups all-purpose flour, 1 teaspoon salt, 2 tablespoons sugar, 4 teaspoons baking powder
- Grate or cut cold butter into the dry ingredients until crumbly.3/4 cup butter
- Mix in sourdough starter, egg, and milk. Stir gently until the dough is shaggy—don’t overmix.1 cup sourdough starter, 1 egg, 1/2 cup milk
Shape and Cut the Biscuits
- On a floured surface, fold the dough over itself several times (5-6) for flaky layers.
- Flatten the dough into a 1-inch rectangle and cut biscuits with a sharp cutter, avoiding twisting.
Bake the Biscuits
- Melt butter in the hot skillet, spread evenly, and place biscuits close together.2 tablespoons butter
- Bake for 15-18 minutes until golden brown.
Gina’s Notes and Tips
