Sourdough Discard Biscuits

Prep Time: 20 minutes | Cook Time: 18-22 minutes | Total Time: 40 minutes (plus 30 min chill)
Difficulty: Intermediate | Intensity: Medium (requires gentle handling for flaky layers)
Yield: 8-10 large biscuits | Category: Bread, Breakfast, Side, Sourdough

Transform your sourdough discard into something truly spectacular with these Flaky, Buttery Sourdough Discard Biscuits. Far from being an afterthought, the discard brings a subtle tang, incredible tenderness, and a beautiful golden hue to these classic biscuits. Using a simple folding technique, we create towering, pull-apart layers with a crisp, golden exterior and a soft, steaming interior. They are the perfect vessel for jam, gravy, or simply a slather of honey butter. This recipe turns what might have been waste into the star of the breakfast or dinner table, offering both incredible flavor and the satisfaction of zero-waste baking.

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Ingredients

For the Biscuits:

• 2 ½ cups (312g) all-purpose flour, plus more for dusting

• 1 tbsp baking powder

• 1 tsp granulated sugar

• 1 tsp salt

• ½ tsp baking soda

• ½ cup (1 stick / 113g) cold unsalted butter, cubed

• 1 cup (240g) unfed sourdough starter discard (100% hydration)

• ¾ cup (180ml) cold buttermilk, plus 1-2 tbsp more if needed

For Finishing:

• 2 tbsp unsalted butter, melted

• Flaky sea salt (optional)

Equipment:

• Bench scraper or sharp knife

• Rolling pin

• 2.5-3 inch round biscuit cutter (a glass or jar works in a pinch)

• Baking sheet lined with parchment paper

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Instructions

Step 1: Prepare Dry Ingredients & Butter

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.

3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, your fingertips, or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized and larger flat pieces of butter remaining. These larger pieces are key for creating flaky layers.

Step 2: Combine Wet & Dry

1. In a separate bowl or measuring jug, whisk together the sourdough discard and the cold buttermilk until smooth.

2. Make a well in the center of the dry ingredients and pour in the wet mixture. Using a fork or a dough whisk, gently stir just until a shaggy dough begins to form and no dry flour remains at the bottom of the bowl. The dough will be sticky.

3. Do not overmix. If the dough seems too dry and won’t come together, add an additional tablespoon of cold buttermilk.

Step 3: The Laminating Fold (Key to Flaky Layers)

1. Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 1-inch thick.

2. Using a floured rolling pin, roll the dough into a ½-inch thick rectangle, roughly 10×6 inches.

3. Perform the First Fold: Imagine the rectangle divided into thirds. Fold the top third down over the center, then fold the bottom third up over the top (like a business letter). Rotate the dough 90 degrees.

4. Roll the dough out again into a ½-inch thick rectangle and repeat the folding process. You will do this a total of 3-4 times, re-flouring the surface lightly as needed to prevent sticking. This folding creates the distinct, separable layers.

5. After the final fold, pat or gently roll the dough to a 1-inch thickness.

Step 4: Cut & Chill

1. Dip your biscuit cutter in flour. Press straight down into the dough without twisting to cut out biscuits. Twisting seals the edges and impedes rising. Re-roll scraps gently and cut until all dough is used.

2. Place the biscuits on the prepared parchment-lined baking sheet, arranging them so they are just touching for softer sides, or with 1 inch of space between for crisper sides.

3. Crucial Step: Place the entire baking sheet in the freezer for 15-20 minutes, or the refrigerator for 30 minutes. This rechills the butter, ensuring maximum rise and flakiness in the oven.

Step 5: Bake to Golden Perfection

1. Brush the tops of the chilled biscuits lightly with melted butter.

2. Bake on the center rack for 18-22 minutes, rotating the pan halfway through, until the biscuits are puffed high and a deep, golden brown on top.

3. Immediately upon removing from the oven, brush again with the remaining melted butter and sprinkle with a pinch of flaky sea salt, if desired.

Step 6: The Essential Rest

1. Let the biscuits cool on the baking sheet for 5-10 minutes before serving. This allows the steam to settle and the internal structure to set, making them easier to split open without crumbling.

Step 7: Serve Warm

1. Serve the biscuits warm, split open with extra butter, your favorite jam, honey, or smothered in sausage gravy.

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Baker’s Notes & Tips for Success

• Temperature is Everything: All ingredients (butter, buttermilk, discard) must be cold. The cold butter creates steam pockets in the oven, which are responsible for the lift and flaky texture.

• Handle with Care: The less you handle the dough, the more tender the biscuit. Overworking develops gluten, leading to toughness.

• Starter Hydration: This recipe is written for a 100% hydration starter (equal parts flour and water by weight). If your discard is thicker, you may need a touch more buttermilk. If it’s thinner, you may need a touch less.

• No Buttermilk? Make a substitute by adding 1 tbsp of lemon juice or white vinegar to a measuring cup, then filling to the ¾ cup line with regular milk. Let it sit for 5 minutes to curdle.

• Storage: Biscuits are best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for 1-2 days. Reheat in a 350°F oven for 5-8 minutes to refresh. They also freeze beautifully before or after baking.

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Nutrition Information (Per Biscuit, based on 1/8th of recipe)

**Percent Daily Values are based on a 2000 calorie diet. These are estimates and will vary based on specific ingredients used. Sodium content can be adjusted by reducing salt to ¾ tsp.*