Sourdough discard biscuits are a fantastic way to put your leftover sourdough starter to good use. If you’ve been maintaining a sourdough starter, you’ll know that you often end up with some extra starter that might otherwise go to waste. These biscuits are light, flaky, and infused with a mild tanginess from the sourdough discard.
Whether you’re serving them with breakfast, alongside a soup, or as a simple snack, these sourdough discard biscuits are a perfect treat. Plus, they’re quick to make and require basic pantry ingredients. You’ll love how this recipe turns your sourdough discard into something delicious and easy to prepare. Let’s dive into the simple process of making these delightful sourdough discard biscuits.
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold butter (cubed)
- 3/4 cup buttermilk
Execution
1- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4- Stir in the sourdough discard and buttermilk until a soft dough forms.
5- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6- Use a biscuit cutter or a glass to cut out biscuits and place them on the prepared baking sheet.
7- Bake for 12-15 minutes, or until the tops are golden brown.
8- Serve warm, fresh from the oven.
Additional tips
About: Sourdough Discard Biscuits
- Use cold butter for the flakiest biscuits.
- Don’t overwork the dough—handle it just enough to bring it together.
- You can add herbs or cheese to the dough for an extra flavor twist.
- If your discard is runnier than usual, adjust the amount of flour slightly to maintain the dough’s consistency.
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