Why You’ll Fall in Love with This Recipe

Once you try these sourdough discard biscuits, you’ll understand why they quickly become a household favorite. They effortlessly combine gourmet flavor with weeknight simplicity, making them a joy to bake and an even greater pleasure to eat. Here’s a closer look at what makes them so special:

• Taste: Prepare for a truly irresistible experience. Each biscuit boasts a rich, buttery foundation perfectly balanced with just enough salt to enhance the flavor without being overwhelming. The sourdough discard contributes a subtle, pleasant tanginess that elevates the overall profile, distinguishing them from traditional biscuits without being overly sour. The middles are always soft and pillowy, contrasting beautifully with the crisp, golden exterior. This unique flavor combination makes them incredibly addictive.
• Ease: Don’t let the word “sourdough” intimidate you! This recipe is surprisingly accessible, even for novice bakers. The key lies in following a few simple steps, focusing on the correct order of mixing ingredients and maintaining the right temperatures. We provide incredibly detailed notes and helpful tips throughout the recipe to guide you, ensuring delicious and consistent results every single time. For an even simpler approach, you can easily transform this into a drop biscuit dough, eliminating the need for cutting.
• Time: In today’s busy world, a quick yet impressive recipe is a treasure. These biscuits fit the bill perfectly, requiring only about 10 minutes of active mixing time and another 10 minutes in the oven. That’s a total of approximately 20 minutes from start to finish, allowing you to whip up a fresh batch for breakfast, brunch, or dinner without any fuss. The option to prepare the dough ahead of time further enhances their convenience, making them perfect for planned meals or spontaneous cravings.

NOTE: The temperature of your sourdough discard can affect your dough’s consistency. Cold discard tends to yield a stiffer dough, which can be a bit harder to work with but still produces excellent results. Room temperature discard will result in a slightly wetter, more pliable dough. For optimal texture and ease of mixing, I typically use discard that has the texture of pancake batter – neither too thick nor too runny – and is usually at room temperature. This consistency ensures the dough comes together beautifully.

1. Step 1. Prepare Dry Ingredients. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Use a whisk to thoroughly mix these ingredients together. This ensures the leavening agent and salt are evenly distributed throughout the flour, which is important for uniform rise and flavor in every biscuit.

2. Step 2. Incorporate Cold Butter. Next, grate your COLD butter directly into the bowl with the flour mixture. Using a cheese grater is an excellent method for quickly creating small, even pieces of butter. The butter can be straight from the freezer or refrigerator – just ensure it is not room temperature. Alternatively, you can cut the cold butter into small pea-sized pieces using a pastry blender, two knives, or your fingertips. The goal is to distribute the butter without melting it.

TIP: The secret to truly flaky, layered biscuits is cold butter. When small pieces of cold butter melt in the hot oven, they release steam, creating air pockets that separate the dough into distinct, tender layers. If you use room temperature butter, it will blend into the flour too easily, resulting in a more fluffy and bready biscuit texture, similar to drop biscuits, rather than the desirable flaky consistency. Keep everything as cold as possible!

3. Step 3. Combine Wet Ingredients. Pour in the sourdough discard (it’s fine if it’s cold or room temperature, as noted below) and the milk. Use a fork or spatula to stir these wet ingredients into the dry mixture until a cohesive dough begins to form. Mix just until it comes together – a few dry spots are okay. The dough should be soft and manageable, but not overly wet or sticky. If your dough feels too dry and crumbly, indicating that it’s struggling to come together, add an additional tablespoon or two of milk, one at a time, until the correct consistency is achieved.

Note: The temperature of your sourdough discard influences the dough. Cold discard typically yields a stiffer dough, which can be a bit more challenging to work with, but still good. Room temperature discard, on the other hand, will result in a slightly wetter, less stiff dough that is often easier to handle. My personal preference is to use discard with a consistency similar to pancake batter – not too thick, not too runny – and generally at room temperature, for the best balance of workability and final texture. Keep in mind that for the best flakiness, the butter must remain cold, regardless of discard temperature.

4. Step 4. Laminate for Layers. Turn the dough out onto a lightly floured surface. Gently flatten the dough into a rectangle about 1-2 inches thick. Then, cut or divide this rectangle into 2-3 equal flat pieces. Stack these pieces directly on top of each other. This simple stacking and subsequent rolling process is a basic form of lamination, crucial for creating those beautiful, distinct flaky layers in your biscuits. Avoid overworking the dough; just a few gentle folds are enough.

Note: Stacking and then gently rolling out the biscuit dough mimics a very basic lamination technique. This process helps to build and define layers within the dough, which, combined with the cold butter, is what gives homemade biscuits their characteristic flakiness. Don’t press too hard when rolling; a light touch is best to preserve these layers.

5. Step 5. Cut the Biscuits. After stacking, gently roll out the dough to a uniform thickness of about 1 inch. Avoid rolling too thin, as this will compromise height. Now, using a round biscuit cutter or even an upside-down drinking glass, cut out your biscuits. Press straight down firmly without twisting the cutter. Twisting seals the edges, which can inhibit rising and reduce flakiness. A 6 cm (approximately 2.4-inch) biscuit cutter will typically yield 13-15 biscuits, while a slightly larger 7 cm (approximately 2.7-inch) cutter will make about 12. Gather any scraps, gently press them together (avoid kneading), and cut out any remaining biscuits.

6. Step 6. Bake to Golden Perfection. Carefully transfer the cut biscuits to your prepared baking sheet, ensuring they are placed at least an inch apart. This spacing allows for even air circulation, promoting uniform baking and browning. If you desire a beautiful golden, shiny top, brush the raw biscuits lightly with a beaten egg before placing them in the oven (optional, but highly recommended!). Bake at 450℉ (230°C) for approximately 10 minutes, or until the tops are golden brown and the biscuits have risen significantly. Keep a close eye on them, as oven temperatures can vary.

TIP: For an extra special touch and a beautiful golden sheen, brush the tops of the biscuits with a beaten egg (an egg wash) just before baking. This simple step creates a lovely golden crust. Alternatively, for biscuits that are incredibly soft and rich right out of the oven, brush them with a little melted butter immediately after baking and before serving. Yum!

📌 Common Troubleshooting Tips

Even with a straightforward recipe, baking can sometimes present challenges. Here are some common issues you might encounter with sourdough discard biscuits and how to fix them:

• Dough was too crumbly – If your biscuit dough feels excessively dry and won’t come together, it could be due to a few factors. Your sourdough starter might have been particularly thick or very cold, both of which can lead to a drier dough. Over-measuring flour (especially by volume) is another common culprit. The solution is simple: gradually add 1-2 tablespoons of milk or more, mixing gently after each addition, until the dough reaches the right soft, cohesive consistency. As always, for the most consistent and reliable results, use a kitchen scale to accurately measure your flour and sourdough discard.
• Biscuits spread flat and didn’t rise – This is a common frustration, but usually easy to diagnose. The primary reason for flat biscuits is butter that was too warm when incorporated into the dough. If the butter melts before baking, it won’t create those crucial steam pockets for lift. Additionally, an oven that isn’t hot enough will also hinder rising. Make sure your oven is accurately preheated to 450℉. An oven thermometer is an invaluable tool to confirm your oven reaches and maintains the correct temperature. Old or expired baking powder can also be a factor, so check its freshness!
• Biscuits are tough instead of tender – If your biscuits have a chewy or tough texture, the most likely cause is overmixing. When you overmix biscuit dough, you develop the gluten in the flour too much, leading to a less tender result. Mix the dough just until the ingredients are combined and it forms a cohesive mass. Avoid kneading it extensively, as this also develops gluten. Gentle handling is key to a light and tender crumb.

Absolutely! Freezing biscuit dough is a fantastic way to prepare ahead and have fresh, warm biscuits on demand.
1. Follow the recipe as instructed to make the dough.
2. Roll out the dough and cut the biscuits to your desired size and shape.
3. Arrange the raw biscuits on a baking sheet, making sure no edges are touching, and freeze them for about 30 minutes. This initial freeze prevents them from sticking together.
4. Once partially frozen, transfer the biscuits to a freezer-safe airtight container or a heavy-duty freezer bag.
You can freeze them for up to 3 months. When ready to bake, simply place them on a prepared baking sheet directly from the freezer and bake for 12-14 minutes at 450℉ (230°C), adding a few minutes to the baking time compared to fresh dough.

Yes, definitely! This recipe is specifically designed to work wonderfully without buttermilk. I use regular dairy milk in these biscuits because the sourdough discard itself already possesses a mild acidity. This acidity, when combined with the baking powder in the recipe, provides all the necessary leavening power and helps tenderize the dough. There’s no additional need for the acidity typically found in buttermilk, making this recipe more accessible and just as delicious.

There are a few key reasons why your biscuits might turn out dense instead of wonderfully flaky and light:
1. Butter Temperature: The most common culprit! Ensure your butter is ice-cold when you cut or grate it into the flour. If the butter is too warm, it melts into the dough before baking, preventing the steam from creating those distinct flaky layers.
2. Overmixing: Resist the urge to overmix! Once the dough comes together, stop mixing. Excessive kneading or stirring develops gluten, which leads to a tough, dense biscuit rather than a tender one. Mix until just combined, plus a little extra to ensure flour pockets are incorporated, then roll and cut.
3. Oven Temperature: An oven that isn’t hot enough can prevent the biscuits from rising quickly and creating flaky layers. You may need an oven thermometer to verify that your oven truly reaches and maintains the recommended 450 ℉ (230°C) temperature.

To maintain freshness, store leftover baked biscuits in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them for up to a week. For the best texture and flavor, bring them back to room temperature or gently reheat them before serving.

Reheating biscuits properly ensures they retain their tender texture. For the best results, reheat them in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until warmed through. You can also toast them lightly in a toaster oven. Microwaving is quicker, but can sometimes make them a bit chewy, so do so sparingly (15-30 seconds) if time is of the essence.

Yes, you can use an active sourdough starter! However, since an active starter is typically more bubbly and has more leavening power, your biscuits might rise even more significantly. The flavor profile will be similar, but sometimes an active starter can contribute a slightly stronger tang. The key is to ensure the consistency is similar to that of pancake batter, adjusting milk slightly if your active starter is particularly thick or thin.

Did you try this recipe? Your feedback is incredibly valuable! Make sure to leave a ⭐️ star rating and a comment below the recipe card. I love hearing from you and seeing your creations, and your insights are so helpful to other readers looking to try out new recipes. Thank you for baking with us!

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Flaky Sourdough Discard Biscuits

Hi, I’m Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.