Sourdough Discard Biscuits
Few things taste better than Sourdough Discard Biscuits with a cup of coffee in the morning and these buttery, flaky biscuits are ready to eat in under 20 minutes. These easy sourdough biscuits have a light tangy flavor, crisp golden edges, and a soft, tender center. They’re a great way to use up extra starter and add delicious homemade goodness to your table. Whether you serve them with honey, butter, or sausage gravy, these quick sourdough discard biscuits will become a go-to in your kitchen.
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Making sourdough discard biscuits is surprisingly simple, and with the right tools, it’s even easier. A pastry cutter (or dough blender) makes quick work of cutting butter into the dough, giving you those perfect flaky layers. Precut parchment paper sheets save time and keep cleanup effortless—no more wrestling with a roll!
And if you want uniform, bakery-style biscuits, biscuit cutters are a game changer. These tools take the guesswork out of baking and make the whole process faster and more enjoyable. If you love easy, homemade sourdough recipes, having these essentials on hand is totally worth it! Check out my other must-have kitchen tools under $25.
Have more sourdough discard you want to use? Check out these Sourdough Discard Cheese Crackers!
Sourdough Discard Biscuits
Ingredients
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 8 tbsp unsalted butter very cold
- 3/4 cup sourdough discard
- 3 tbsp milk
- 1 tbsp sugar optional
Instructions
- Preheat oven to 425º
- In a large bowl, combine flour, baking powder, baking soda, salt and sugar.
- Using a pastry cutter, cut in butter into very small pieces, working it into the flour.
- Mix in sourdough discard and milk and work to form a sturdy dough.
- Roll out dough onto a floured surface to about 1"-1 1/2" thick. Use a cookie or biscuit cutter to make even sized biscuits.
- Place on a parchment lined cookie sheet and bake for 15-18 minutes or until tops are browned and dough is cooked through.
- Enjoy!
