I fell in love with these sourdough discard biscuits the first time I baked them: flaky layers, a tender crumb, and a mild tang that only adds depth. They’re a fast, practical way to use up starter discard and make warm, buttery biscuits for breakfast, a weeknight dinner side, or a cozy weekend brunch.
Why you’ll love this dish
These biscuits are a smart kitchen move. They use sourdough discard so you waste less, come together quickly, and deliver bakery-style texture without complicated techniques. Cold butter and short handling create visible layers. The honey tames any sourness from the discard and helps the crust brown nicely.
“Crisp on top, soft inside, and a little tang from the discard — these became our weekend favorite.” — a home baker’s quick review
Reasons to try it:
- Uses starter discard — eco-friendly and budget-friendly.
- Ready to bake in under 30 minutes (active time).
- Flaky, layered texture with basic pantry ingredients.
- Works for breakfast, sandwiches, or as a side for soups and stews.
How this recipe comes together
Step-by-step overview:
- Combine dry ingredients and cut in very cold butter until crumbly.
- Mix buttermilk, sourdough discard, and honey; add to the dry mix.
- Gently fold into a shaggy dough and do a few folds to create layers.
- Cut biscuits straight down and arrange them so they touch.
- Brush with buttermilk and bake until golden.
This quick overview sets expectations: cold fat, light handling, and straight-down cutting are the keys to rise and flakiness.
What you’ll need
- 2 ¼ cups (270 g) all-purpose flour, plus extra for dusting
- 2 tbsp aluminum-free baking powder (prevents metallic aftertaste)
- 1 tsp kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, very cold and cubed (substitute: use salted butter but reduce added salt)
- ¾ cup + 2 tbsp buttermilk, cold, divided (sub: plain yogurt thinned with milk)
- ½ cup (113 g) sourdough starter discard (100% hydration works; if yours is unusually sour, cut honey to 2 tsp)
- 1 tbsp honey (balances tang; maple syrup works in a pinch)
Notes: using aluminum-free baking powder avoids any off tastes. Keep butter as cold as possible — chill cubes on a tray for a few minutes if needed.
Directions to follow
- Preheat the oven to 425°F (220°C). Position a rack in the center.
- Whisk the flour, baking powder, and salt in a large bowl.
- Add the very cold, cubed butter to the dry mix. Pinch and spread the butter with your fingertips until it forms thin sheets. You can also use a pastry cutter. The mixture should be crumbly but hold together when pressed.
- In a small bowl, whisk ¾ cup buttermilk, the sourdough discard, and honey until smooth.
- Make a well in the dry ingredients. Pour the wet mixture into the well.
- Fold gently with a spatula or spoon until the dough just begins to come together. It will look a bit shaggy — do not overwork it.
- Turn the dough onto a lightly floured surface. Use enough flour to prevent sticking, but don’t over-flour.
- Gather the dough into a mound. Flatten into a rectangle about ¾-inch thick. Fold one short side into the center, then fold the other side over it. Turn the dough 90° and flatten again. Repeat this folding sequence two more times (three total). This creates layers.
- Pat the dough into a final ¾-inch-thick rectangle. Use a 2½-inch round cutter and press straight down to cut biscuits. Do not twist the cutter.
- Gather scraps, form into a rectangle, and cut until you have about 12 biscuits.
- Arrange biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet so they touch. This promotes soft sides.
- Brush the tops with the remaining 2 tbsp buttermilk.
- Bake 18–20 minutes, until the tops are golden brown. Remove and serve warm.
Best ways to enjoy it
Serving suggestions:
- Split and smear with salted butter and honey for breakfast.
- Make a short-stack with sausage gravy for a classic Southern meal.
- Slice in half and use for fried chicken or breakfast sandwiches.
- Serve warm alongside roasted vegetables, soup, or a salad for dinner.
Plating tip: place biscuits in a warm cast-iron skillet for a rustic presentation and to keep them warm at the table.
How to store & freeze
Storage and reheating tips:
- Room temp: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container up to 4 days. Reheat gently to refresh texture.
- Freezing: Flash-freeze individual biscuits on a tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge or reheat from frozen.
- Reheat: Warm in a 350°F oven for 8–10 minutes for a crisp exterior. Microwave for 15–25 seconds if pressed for time, but the oven gives better texture.
Food safety: cool biscuits completely before bagging for the fridge or freezer to avoid condensation and sogginess.
Pro chef tips
Helpful cooking tips:
- Keep everything cold. Cold butter = steam pockets = flaky layers. Chill the butter and keep buttermilk cold.
- Don’t overwork the dough. Stop folding once layers form and the dough holds together.
- Press straight down, don’t twist the cutter. Twisting seals the edges and blocks rise.
- Use a serrated knife to split biscuits if you want cleaner layers.
- If your discard is low-hydration, add a tablespoon of milk to hit the right consistency. Dough should be slightly sticky but manageable.
Creative twists
Recipe variations:
- Cheesy: fold in ¾ cup shredded sharp cheddar while mixing.
- Herb: add 1–2 tbsp chopped fresh chives, rosemary, or thyme.
- Sweet: brush with melted butter and sprinkle cinnamon sugar after baking.
- Vegan swap: replace butter with cold coconut oil or a vegan stick butter and use plant-based yogurt thinned with non-dairy milk for buttermilk. Note: texture may vary.
Regional spin: add crumbled bacon and a pinch of smoked paprika for a savory Southern-style biscuit.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes. Baking is 18–20 minutes. From start to finish plan 35–45 minutes.
Q: Can I use active starter instead of discard?
A: Yes, but active starter may add extra lift and a stronger sour flavor. Reduce honey if your starter is very tangy.
Q: What if my dough is too wet or too dry?
A: If too wet, dust the work surface and your hands lightly with flour and fold gently. If too dry, splash in a teaspoon of cold buttermilk at a time until it comes together.
Q: Can I make the dough ahead?
A: You can mix and shape the biscuits, then refrigerate for up to 24 hours. Bake straight from the fridge; add a couple of extra minutes to baking time.
Q: Why aluminum-free baking powder?
A: Aluminum-containing baking powders can leave a metallic taste and a grayer crumb. Aluminum-free gives a cleaner flavor.
Conclusion
Want alternative takes or more photos and notes? Check the Flaky 5-Ingredient Sourdough Discard Biscuits • Heartbeet Kitchen for another simple approach, or browse Sourdough Discard Biscuits (easy, buttery, flaky) for more tips and variations.
Sourdough Discard Biscuits
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour, plus extra for dusting
- 2 tbsp aluminum-free baking powder prevents metallic aftertaste
- 1 tsp kosher salt
Wet Ingredients
- ½ cup unsalted butter, very cold and cubed substitute: use salted butter but reduce added salt
- ¾ cup buttermilk, cold, divided sub: plain yogurt thinned with milk
- ½ cup sourdough starter discard 100% hydration works; cut honey to 2 tsp if unusually sour
- 1 tbsp honey balances tang; maple syrup works in a pinch
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and position a rack in the center.
- Whisk the flour, baking powder, and salt in a large bowl.
- Add the very cold, cubed butter to the dry mix and pinch it with your fingertips until it forms thin sheets. The mixture should be crumbly but hold together when pressed.
- In a small bowl, whisk ¾ cup buttermilk, the sourdough discard, and honey until smooth.
- Make a well in the dry ingredients and pour the wet mixture into the well.
- Fold gently with a spatula until the dough just begins to come together, looking shaggy.
- Turn the dough onto a lightly floured surface, gather it into a mound and flatten into a rectangle about ¾-inch thick.
- Fold one short side into the center, then fold the other side over it. Turn the dough 90° and flatten again. Repeat this folding sequence two more times.
- Pat the dough into a final ¾-inch-thick rectangle and use a 2½-inch round cutter to cut biscuits straight down.
- Gather scraps, form into a rectangle, and cut until you have about 12 biscuits.
- Arrange biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet so they touch.
- Brush the tops with the remaining 2 tbsp buttermilk and bake for 18–20 minutes until golden brown.
