I love a good, warm, flaky, buttery, homemade biscuit. What makes them better is adding some sourdough discard. A great way to use some sourdough discard and keep your sourdough starter happy and healthy. Learn how to make the best sourdough discard biscuits in no time. They are easy and delicious to make.Jump to Recipe
Using sourdough in our home has become a regular thing for the past few years. We are trying to incorporate it more and more into our recipes. It’s a healthier way to consume grains rather than buying processed breads and I’ll be honest. Sourdough has brought me a lot of joy.
There is something really special about kneading dough and creating something from ingredients so simple into a delicious food my family will thoroughly enjoy. Thinking of the many women before me who have made bread this way. A good way of practicing is getting your hands into any dough just like these sourdough discard biscuits!
What is Sourdough Discard?
Sourdough discard is basically just leftover starter. If you have a sourdough starter, you will have to remove some of the active sourdough starter to feed again and keep from having an overabundance of active starter.
The amount you remove is the discard.
Sourdough discard can be used in so many recipes. If there is a bread recipe, then you can use sourdough discard with it. The grains won’t be as broken down with an active starter added to the mix but still a healthier way to consume grains.
How long does sourdough discard last?
Sourdough discard can last up until a week in the fridge. May just a few days longer. If your see signs of blue or pink on the top that is mold. You can’t/shouldn’t try and save a starter with mold. Throw it out and start another one or get some from a friend.
If there is a greyish liquid on the top, that is called “hootch’ and it is completely safe. Just pour it off the top and feed again place back in the fridge, unless you plan on baking.
To make the best sourdough discard biscuits you more than likely have everything you need already in your pantry! I love this recipe because it is so simple, and you will want to make them a staple to any meal you cook.
Flour: all-purpose, bread flour or freshly milled will work just fine. You want to make sure to get “unbleached.”
Baking powder: this is needed to help your biscuit rise. We aren’t using the discard to help the bread rise only for nutrition purposes. We won’t ferment these biscuits like we do bread, so the starter won’t be able to make them rise in this process.
Cane sugar: I use organic cane sugar, but I know a better alternative is using honey as a natural sweetener. I prefer the sugar in the biscuits for this recipe.
Salt: this is what will make the biscuit really tasty. Probably don’t want to skip this step.
COLD butter: the colder the butter the flakier the biscuit will be. If it isn’t cold enough place in the freezer for a little bit before putting your biscuit dough together.
Sourdough discard: you can use either sourdough discard or if you don’t have any then active starter will be fine too.
Whole Milk/Butter milk: I usually use whole milk because it is what I have on hand. However, if you have some buttermilk I suggest pulling it out for this recipe. A good buttermilk biscuit is hard to beat!
How to Make the Sourdough Discard Biscuits
Add flour to a medium sized mixing bowl.
Add baking powder, salt and sugar to the flour.
Give that a quick stir.
Take the very cold (even frozen) butter and grate it into the flour. Another option is to cut into chunks, I just find it easier to cut into the flour if it is grated.
Using a pastry cutter (or a fork), cut the butter into the flour. Keep cutting until you see a crumbly texture in the flour and the butter looks even throughout.
Pour the milk and room temp. sourdough discard into the flour and butter mixture. Using my favorite kitchen tools (your hands) or a fork to stir the ingredients until the dough comes together. This dough won’t be smooth but rather shaggy/crumbly.
*If the dough seems really dry and you have a lot more flour left add in a tablespoon or two of milk and continue to mix.
Do not over mix. The more intact your butter stays the better your biscuit will be.
Lightly flour the countertop and turn the dough out. Roll the dough until it is about 1 inch in thickness or a little thinner depending on how thick a biscuit you like.
Using your biscuit cutter cut the dough and place biscuits on an oiled pan. I love using my baking stone for my biscuits.
Cut as many biscuits as you can from the dough. Continue folding the dough on itself, rolling it out and cutting the biscuits until you don’t have any dough left.
*Option: you can brush the tops of the biscuits with milk, butter or buttermilk before baking.
This recipe should make about 12 biscuits.
Add to the preheated oven and bake for 14-16 minutes or until the tops are golden brown.
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Pastry Cutter (for cutting the butter into the flour easily)
Find More of Our Family Favorite Recipes:
If you try my recipe, and love it, I would be so grateful if you would leave a review and tag me on Instagram @the_valleyfarmhouse
- Easy Southern Fired Apples
- Healthy Rice Crispy Treats
- Sourdough Discard Pancakes
- Simple Sourdough Starter
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Sourdough Discard Biscuits
- 1 large mixing bowl
- 1 biscuit cutter
- 1 pastry cutter (for butter)
- 1 grater
- 1 baking stone
- measuring spoons
- Measuring Cups
- 2 ½ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp organic cane sugar
- ¾ tsp salt
- 1 stick very cold butter, grated.
- 1 cup whole milk or buttermilk
- ½ cup sourdough discard (room temp)
- Make sure your butter is very cold. You can pop in the freezer for a few minutes.
- Preheat your oven to 425℉
- Using your large bowl, combine the flour, salt, baking powder and sugar together and give a good stir to incorporate everything well.
- Take the food grater and grate the butter over the bowl and into the flour.
- When you finished grating the butter use the pastry cutter to cut the butter into the flour. You can also use a fork for this part. Your flour will turn crumbly.
- Pour milk and the sourdough discard into the center of the bowl and using a fork mix in the flour gently until it is well incorporated. If your dough is very dry and you have a lot of flour add in a tablespoon of milk or two until it isn't as dry.
- Turn the dough onto a lightly floured counter and roll flat. About 1/2 inch thick or thinner depending on your preference.
- Use the biscuit cutter to cut as many biscuits as you are able with the amount of dough you have. Keep folding the dough, rolling it flat and cutting biscuits until you are out of dough.
- Place biscuits on an oiled baking stone.
- Bake at 425℉ for 14-16 minutes or until golden on top.
- Serve with butter and favorite jam and enjoy!