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Sourdough Discard Biscuits

These sourdough discard biscuits are tender, flaky, and bursting with that delightful sourdough tang. Plus, they're incredibly simple to make, requiring just a few basic ingredients and minimal effort.
Print Recipe
sourdough discard biscuits on a blue napkin
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

  • Cast Iron Skillet
  • Large mixing bowl or Food processor
  • Rolling Pin
  • Biscuit Cutter

Ingredients

  • 2.5 cups All-purpose Flour
  • 1 tsp salt
  • 2 tbsp coconut sugar or regular sugar
  • 4 tsp baking powder
  • 3/4 cup frozen butter grated
  • 1 cup sourdough starter active or discard
  • 1 whole egg
  • 1/2 cup milk whole
  • 2 tbsp butter for the skillet

Instructions

  • Preheat your cast iron skillet in the oven at 425 degrees F

Make the Biscuit Dough:

  • Add flour, salt, coconut sugar, and baking powder to the bowl of the food processor (or mixing bowl) and pulse to combine.
  • Grate the frozen butter into the dry ingredients/ flour mixture.
  • Add sourdough starter, egg, and milk and then mix until combined with the dry ingredients until you get a shaggy dough. You do not want to over mix here.

Shape and Cut The Biscuits:

  • Turn out your dough onto a lightly floured surface and fold the dough over into itself until it sticks together in one piece.
  • Flatten the dough with a rolling pin into a thick rectangle. then roll it over or (tri-fold) the dough.
  • Flatten the dough again and repeat this process about 5-6 times. This is what builds those nice flaky layers. Do not knead the dough or work it too much with your hands.
  • Roll it out into a thick rectangle and use a biscuit cutter or wide mouth mason jar lid to cut the biscuits.

Bake the Biscuits:

  • Add the 2 Tbsp of butter to your preheated cast iron skillet. Return to oven until browned.
  • Once the butter is browned, twirl your pan to spread the butter evenly over the entire surface of the skillet.
  • Add the cut biscuits close together in the skillet and brush with a little melted butter for a nice finish.
  • Bake at 425 for 15-20 minutes. The tops will just start to turn golden brown when they are ready.
  • Serve immediately or store for later.

Notes

    • Keep your ingredients cold: Cold butter is essential for creating flaky biscuits. We really prefer frozen butter as it yields the best flaky biscuits ever!
    • Handle the dough gently: Overworking the dough can lead to tough biscuits. Mix the dough until it just comes together. It should look shaggy.
    • Use a biscuit cutter or a wide mouth lid: A biscuit cutter ensures uniform biscuits with even baking.
    • Bake biscuits close together to help them rise taller rather than spreading out. They will be so tender and delicious.
    • Experiment with flavors: Feel free to add herbs, cheese, or spices to customize your sourdough discard biscuits to your liking.

Storage:

Homemade sourdough biscuits can be stored at room temperature in an airtight container. They last for about 2-3 days on the counter. Allow them to cool completely to avoid too much moisture building up the container.
You can store these easy sourdough biscuits in the refrigerator for 5 days, or in the freezer for up to 3 months.
Servings: 9 biscuits
Author: Fallon