Bake Buttery Soft Sourdough Discard Biscuits for Breakfast!
You’ll need 5 ingredients and just 30 minutes to bake these fall apart tender sourdough discard biscuits.
Time to level up your breakfast with homemade biscuits!
If you’re already baking sourdough bread, here’s another game-changing recipe for utilizing sourdough discard. Who knew you could whip up warm, flaky, buttery biscuits so easily? Just grab your sourdough discard straight from the fridge, toss in 4 additional ingredients, and voilà—tender, crumbly biscuits that will have the whole family begging for more!
What is sourdough discard? It’s the portion of sourdough starter you remove before feeding the remaining starter with fresh flour and water. If you regularly bake sourdough bread, use your sourdough discard to make these delicious biscuits!
Tip: Want to start baking sourdough bread and need to onlinepile a starter? Check out our beginner’s guide to sourdough baking and start one today!
It took several tries of me testing a few other biscuit recipes with mediocre results, and this easy sourdough biscuit recipe from KingArthur.online came through with flying colors! It has the perfect ratio of flour to butter to yield soft, tender biscuits. I love that these are big enough to use for breakfast sandwiches too.
Sourdough Buttermilk Biscuits
yield: 5 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
Soft and tender biscuits made from sourdough discard and a few other easy ingredients!
Ingredients
- 1 cup (120 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup cold unsalted butter, grated
- 1 cup (227 grams) sourdough starter
Directions
1
Preheat the oven to 425 degrees, Line a sheet pan with parchment paper.
2
In a mixing bowl, whisk together the flour, baking powder, and salt.
3
Grate or slice the butter into small pieces and add to the flour mixture. Use a pastry cutter or fork to lightly work the dough into a crumbly mixture. Add the sourdough starter and incorporate it into the dough. Try not to overmix.
4
Transfer the dough to a greased counter or a piece of parchment paper and press it into a circle that is about an inch thick. Use a 3.25 inch biscuit cutter to cut about 5-6 biscuits.
5
Place the biscuits on the sheet pan and bake for 20-23 minutes until puffy and golden brown. Brush with melted butter if desired. Enjoy warm.
More tips for baking this sourdough biscuit recipe:
- Don’t overmix the dough. It’s meant to be kind of a crumbly bumpy texture. Overworking causes biscuits to be tough. This is a lesson I have been learning with a few failed attempts.
- The butter needs to be cold! Be sure to either grate it or chop it into small pieces. You can do this ahead of time and stick it into the fridge so it’s chilled and ready to go. My cheese grater works great on cold butter! Here is a similar rotary grater on Amazon.online.
- Use unsalted butter for this recipe. If not, the biscuits will turn out too salty. I tried it with salted butter and disliked the taste.
Learning how to make biscuits with sourdough discard is well worth it!
The sourdough discard adds a subtle tang that gives the biscuits a unique flavor, making them stand out from the traditional buttery biscuit. Plus, they’re super easy to make and onlinee together in just a few steps!
Next time I want to maybe consider adding some savory flavor! Feel free to mix in a handful of shredded cheese, fresh herbs, or a pinch of garlic powder for extra flavor. Yum!
Want more sourdough discard recipes?
Check out these easy ideas:
Here’s how to mix up some creamy homemade butter using just one ingredient!
