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A blue plate filled with golden brown, fluffy biscuits stacked on top of each other, with a small bowl of butter in the background and a striped cloth underneath the plate.

Flaky Sourdough Discard Biscuits

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Sourdough discard biscuits are buttery, golden, and perfectly flaky with a subtle tang from your sourdough starter. This quick, beginner-friendly recipe uses simple pantry staples and bakes in under 40 minutes, no rise time needed. Perfect for brunch, breakfast spreads, or cozy dinners with family, they’re easy to prep ahead and even freeze for later. Try them savory or sweet to suit your crowd.
Course Breakfast, Dinner
Cuisine American
Diet Vegetarian
Keyword buttery, easy, quick
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 biscuits
Calories 144
Author Gina Dickson

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
    A white mixing bowl with sticky, beige dough being stirred by a light blue spatula, set on a white surface.

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.
    A floured surface with biscuit dough and several biscuits cut out using a round cutter, leaving circular shapes in the dough. Some biscuits are placed nearby, ready to be baked.

Bake the Biscuits

  • Melt butter in the hot skillet, spread evenly, and place biscuits close together.
    2 tablespoons butter
    A cast iron skillet filled with golden, freshly baked biscuits sits on a white surface with a blue-striped kitchen towel underneath.
  • Bake for 15-18 minutes until golden brown.

Notes

Storage: Store leftovers in an airtight container for 2 to 3 days. Reheat in the oven at 350°F for 5 to 8 minutes or microwave in 10-second bursts.

Nutrition

Serving: 1biscuit | Calories: 144kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 363mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 65IU | Calcium: 117mg | Iron: 1mg
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