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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.

Sourdough Discard Biscuits

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Sourdough discard biscuits are an easy, flaky recipe made with cold butter and a hot cast-iron skillet, using up an entire jar of starter in one batch.
Course Breakfast, Dinner
Cuisine American
Diet Vegetarian
Keyword buttery, easy, quick
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 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 unsalted, 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 5 to 6 times to build flaky layers.
  • Pat the dough into a 1-inch thick rectangle and cut biscuits with a sharp cutter, pressing straight down without 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 the butter in the hot skillet, spread it evenly, and place the 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 to 18 minutes, until golden brown on top.

Notes

  • Make Ahead: Cut the biscuits and freeze them on a tray before baking. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
  • Storage: Store leftovers in an airtight container for 2 to 3 days.
  • Reheating: Reheat in the oven at 350 degrees Fahrenheit for 5 to 8 minutes, or in the microwave in 10-second bursts.
  • Freezing: Baked biscuits freeze well too. Let them cool completely, then store in a freezer bag or airtight container. To reheat, brush the tops with a little melted butter and warm in the oven at 350 degrees Fahrenheit until heated through.
  • Substitutions: Whole wheat flour can be used in place of all-purpose flour, though the biscuits will be a bit denser. Buttermilk can be used in place of regular milk for extra flavor.

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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