Sourdough Discard Biscuits – Easy, Flaky & Delicious Recipe

There’s something comforting about pulling a tray of sourdough discard biscuits from the oven golden, flaky, and steaming softly in the kitchen light. These buttery biscuits are not just delicious; they’re a clever way to turn leftover sourdough starter into something warm and satisfying. The mild tang adds depth, while the tender layers make every bite irresistible. Plus, it’s a smart, no-waste recipe that works for dinner, breakfast, or an afternoon snack.

Why You’ll Love These Sourdough Discard Biscuits

These sourdough discard biscuits come together with minimal effort yet feel special every time. The dough bakes up light and tender, with a subtle sourdough tang that balances the buttery flavor beautifully. You’ll also love how flexible this recipe is you can make the dough ahead, freeze it, or bake fresh for instant comfort. It’s one of those recipes that saves your discard and your day at once.

Ingredients You’ll Need

You’ll only need a few simple ingredients:

• All-purpose flour: The foundation for soft, fluffy layers.
• Baking powder and baking soda: They lift the dough and give that signature rise.
• Kosher salt: Balances the tang and enhances the butter flavor.
• Sugar (optional): Adds a touch of sweetness for those who like a hint of contrast.
• Cold butter: The key to flakiness — it melts slowly, creating pockets of air.
• Sourdough discard: Brings a mild tang and helps reduce food waste.
• Whole milk: Adds richness and tenderness. You can also use non-dairy milk if needed.

For substitutions, you can use an active starter instead of discard, just make sure to deflate it first to measure accurately.

Step-by-Step Instructions

Step 1 – Combine the Wet Ingredients

In a measuring cup, mix the sourdough discard and milk together. Let it rest while preparing the dry ingredients.

Step 2 – Prepare the Dry Mix

In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar (if using) until well combined.

Step 3 – Cut in the Cold Butter

Add cubed or grated cold butter to the flour mixture. Use your fingers or a pastry cutter to flatten the butter into small flakes this creates those flaky biscuit layers.

Step 4 – Mix the Dough

Gradually stir in the discard-milk mixture with a fork until the dough looks shaggy. Add only as much liquid as needed for the dough to hold together.

Step 5 – Shape and Fold for Layers

Turn the dough onto a floured surface. Shape into a 1-inch thick rectangle, divide it in half, and stack the halves. Press down and repeat 1–2 more times for extra layers.

Step 6 – Chill the Dough

Press the dough into a final 1-inch thick rectangle and chill it for 30 minutes in the freezer or up to 48 hours in the fridge.

Step 7 – Cut and Bake

Preheat the oven to 400°F. Cut the dough with a 2.5-inch cutter or slice it into 9 squares. Stack scraps gently without pressing. Arrange biscuits close together on a parchment-lined baking sheet. Brush with milk and bake for 15–18 minutes until golden and crisp on the edges.

Expert Tips for the Flakiest Biscuits

Keep your butter and discard cold for best texture. Handle the dough gently, and avoid overmixing to maintain the layers. Chilling before baking keeps the butter solid, creating those flaky pockets once baked. For a touch of sweetness, sprinkle a little sugar on top before baking. Also, place the biscuits close together they help each other rise higher in the oven.

Make-Ahead, Storage, and Freezing Guide

You can refrigerate the shaped dough for up to 48 hours or freeze it for 3 months. For baked biscuits, store them in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. Reheat briefly in the oven to bring back their crisp edges. For longer storage, freeze baked biscuits up to a month.

Serving Suggestions

These biscuits are wonderful beside a bowl of soup or a roasted dinner. Try serving them with Creamy Ranch Chicken for a comforting main alongside flaky biscuits, or pair with Baked Chicken Breast Recipe for a simple dinner to serve with biscuits. They’re also amazing for breakfast with butter, honey, or a smear of jam. If you prefer savory, serve them alongside Garlic Butter Chicken with Zucchini and Corn for a skillet dinner pairing. No matter the meal, these biscuits fit right in.

Recipe Details at a Glance

Prep Time: 20 minutes plus chilling
Cook Time: 15–18 minutes
Category: Dinner, Sourdough
Method: Baking
Cuisine: American
Yield: 9 biscuits
Texture: Buttery, flaky, tender with a layered structure
Flavor: Mildly tangy from sourdough

Frequently Asked Questions

More Such Recipes

• Cheesy Mozzarella Chicken Bake for a hearty, crowd-pleasing dinner
• Chicken and Zucchini Recipe for a balanced dinner with tender veggies
• Parmesan Crusted Chicken as a crispy protein pairing for your biscuit meal
• Country Fried Chicken Recipe for a classic Southern-style dinner

Conclusion

These sourdough discard biscuits bring joy to any table golden, buttery, and layered with flavor. They’re a wonderful way to use up discard while creating something flaky and satisfying. Once you taste them warm from the oven, you’ll see why they’ve become a staple in so many kitchens. If you love no-waste sourdough recipes, visit my Pinterest or Facebook page for more comforting ideas.

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