Sourdough Discard Biscuits
These tall, flaky, and buttery sourdough discard biscuits are the perfect answer to using up unfed starter. With a subtle tangy depth and pull-apart layers, they come together in about 40 minutes with basic pantry staples and no complicated techniques.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Box grater - for grating cold butter, highly recommended
- Pastry cutter or two forks - if not grating butter
- Rolling pin or your hands
- Round biscuit cutter - 2.5 to 3 inches / 6.5 to 7.5 cm, or a sharp-rimmed glass
- Rimmed Baking Sheet
- Parchment paper or silicone baking mat
- Pastry brush - for brushing tops
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour - 240g, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1/2 cup cold unsalted butter - 113g, cut into small cubes or grated
- 1/2 cup sourdough discard - 120g, stirred down before measuring
- 1/2 cup cold buttermilk - 120ml, or whole milk with 1 teaspoon lemon juice, left to sit 5 minutes
- 2 tablespoons heavy cream - or melted butter, for brushing the tops
Instructions
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or a silicone mat. Place the baking sheet in the refrigerator or freezer while you make the dough.
- Cut butter into small cubes and freeze for 10-15 minutes, or freeze a stick and grate it on the large holes of a box grater. Return grated or cubed butter to the freezer until ready to use.
- Stir down the sourdough discard to remove large bubbles, then measure out 1/2 cup (120g) of the stirred-down discard and set it aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Whisk together for about 30 seconds until evenly mixed.
- Add the very cold butter to the flour mixture. Toss quickly with your fingertips until coated and the mixture looks like rough, shaggy crumbs with some pea-sized pieces, about 30-45 seconds. Work quickly to keep the butter cold.
- In a small bowl, combine the sourdough discard and cold buttermilk. Stir together briefly until combined.
- Pour the wet ingredients into the flour mixture. Use a fork or your hands to stir and fold until a shaggy, rough dough forms. Stop as soon as no dry flour is visible.
- Lightly flour a work surface and turn out the dough. Gently press into a rough rectangle about 3/4 inch (2 cm) thick. Fold in thirds like a letter, rotate 90 degrees, and fold again. Press out once more to 3/4 inch thick.
- Press a sharp 2.5 to 3-inch (6.5 to 7.5 cm) biscuit cutter straight down into the dough without twisting. Place cut biscuits on the cold lined baking sheet with sides touching. Gather scraps and repeat.
- Brush the tops generously with heavy cream or melted butter. Bake at 425°F (220°C) for 13-16 minutes until tops are golden brown and bottoms are lightly browned. Let cool on the pan for 3-5 minutes before serving.
Notes
- Keep everything cold: Cold butter, cold buttermilk, and cold discard are essential for flaky layers. Refrigerate your bowl and baking sheet if your kitchen is warm.
- Don't overwork the dough: Mix only until the dough just comes together. A shaggy, rough dough makes flakier biscuits than a smooth, overworked one.
- Grate your butter: This is the fastest, most fool-proof method for distributing butter evenly without warming it with your hands.
- Press the cutter straight down: Never twist the biscuit cutter. Twisting seals the edges and prevents the biscuits from rising properly.
- Let biscuits touch on the pan: They rise taller when they have something to lean on. Spacing them far apart leads to flatter, more spread-out biscuits.
- Make-ahead: Cut biscuits can be refrigerated overnight on a lined baking sheet and baked cold the next morning.
- Freezer-friendly: Freeze unbaked biscuits on a baking sheet, then transfer to a zip-lock bag. Bake from frozen at 425°F (220°C) for 16-20 minutes.
- Buttermilk substitute: Add 1 teaspoon of lemon juice or white vinegar to 1/2 cup (120ml) of whole milk and let sit for 5 minutes.
- Discard variety: Older refrigerated discard (3-5 days) gives a more pronounced tangy flavor; fresher discard gives a milder taste.
- Flavor variations: Add shredded cheddar and chives, garlic and herbs, or parmesan and black pepper to the dry ingredients for savory variations.