If you love treating yourself to warm, buttery biscuits that are irresistibly tender and airy, then you have to try this Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe. Using sourdough discard not only adds a subtle tang but is also a fantastic way to reduce waste in the kitchen. These biscuits bake up beautifully golden and flaky, boasting layers of flavor and texture that make every bite feel like a cozy hug. Whether you’re a seasoned sourdough enthusiast or just exploring creative baking ideas, this recipe will quickly become a beloved staple in your home.
Ingredients You’ll Need
Don’t be intimidated by long shopping lists here—this recipe relies on simple, pantry-friendly ingredients that work together to create the perfect biscuit. Each one plays a crucial role from the tender crumb to that golden finish.
- All-purpose flour (2 cups): The backbone of our biscuits, providing structure without weighing them down.
- Baking powder (1 tablespoon): Essential for that lovely rise and fluffy texture.
- Salt (1/2 teaspoon): Balances the flavors and enhances the buttery goodness.
- Sourdough discard (1 cup, unfed): Adds a subtle tang and moisture, making these biscuits uniquely delicious.
- Unsalted butter (1/2 cup, cold and cubed): Critical for flakiness and richness—keeping it cold creates those wonderful layers.
- Milk or buttermilk (1/4 cup): Helps bring the dough together and tenderizes the crumb for softness.
How to Make Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
Step 1: Preheat and Prepare Your Oven
First things first, crank your oven up to 425°F (220°C). A hot oven is key—it ensures your biscuits spring up quickly and develop that golden crust we all crave.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This step evenly distributes your leavening agent and seasoning so every biscuit rises and tastes just right.
Step 3: Cut in the Butter
Add your cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, blend until the mixture looks like coarse crumbs. The bits of butter create pockets of steam during baking, leading to those signature flaky layers.
Step 4: Stir in Sourdough Discard and Milk
Next, incorporate the sourdough discard and milk carefully. The trick here is to mix until just combined—you want to keep the dough light and avoid overworking it, which can toughen your biscuits.
Step 5: Knead Gently
Turn the dough out onto a floured surface and give it a gentle knead about 3-4 times until it holds together. This step builds enough structure without compromising fluffiness.
Step 6: Roll and Cut Biscuit Shapes
Roll your dough to about 1-inch thickness, then use a round cutter to stamp out your biscuits. Using a sharp cutter and pressing straight down (without twisting) ensures clean edges that bake evenly.
Step 7: Arrange and Bake
Place your rounds on a parchment-lined baking sheet with the biscuits touching each other—this helps the sides stay soft and tender. Bake for 12-15 minutes until the tops turn that gorgeous golden brown we’re aiming for.
How to Serve Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
Garnishes
These biscuits are incredibly versatile. Slather them with butter, honey, or homemade jam for a simple morning treat. For something savory, add a dollop of herb-infused cream cheese or your favorite gravy for an indulgent touch.
Side Dishes
Serve your warm biscuits alongside hearty soups, stews, or scrambled eggs with sautéed greens for a comforting brunch or dinner. Their golden, flaky texture pairs beautifully with both robust and delicate dishes.
Creative Ways to Present
Surprise your friends by slicing the biscuits horizontally and layering with deli meats, cheese, and fresh greens for mini sandwiches. Or try a biscuit breakfast casserole by breaking them into chunks and baking with eggs and cheese—pure joy in every bite!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them in an airtight container at room temperature for up to two days. They remain delightfully soft and ready to enjoy without needing reheating.
Freezing
To enjoy your Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe anytime, freeze unbaked biscuits arranged on a tray, then transfer them to a freezer bag. When ready, bake straight from frozen—just add a couple extra minutes to the baking time.
Reheating
Warm leftover biscuits in the oven at 350°F (175°C) for about 5-7 minutes. This brings back their fresh-baked charm, with that irresistible golden crust and soft flakes.
FAQs
Can I use fed sourdough starter instead of discard?
While you can substitute fed starter, the discard works best since it has less active yeast and adds more tang without overly affecting the rise. Using discard helps balance flavor and texture perfectly in this recipe.
What if I don’t have buttermilk—can I use regular milk?
Absolutely! Regular milk is fine, but buttermilk adds an extra tender crumb and tangy note. If you want, you can mimic buttermilk by adding a teaspoon of lemon juice or vinegar to your milk and letting it sit for 5 minutes.
Why should the butter be cold?
Cold butter creates little steam pockets as it melts in the oven, which is what makes biscuits flaky and light. If the butter is too warm, biscuits will be denser and less layered.
How thick should I roll the dough?
Rolling the dough to about 1-inch thickness yields the perfect biscuit height—thick enough for fluffy layers but not so thick that baking time becomes uneven.
Can I double this recipe?
Yes! This recipe scales well. Just mix in a larger bowl and keep an eye on your baking time—it may take a bit longer if your oven is crowded.
Final Thoughts
There’s something truly special about baking with sourdough discard, turning what might be wasted into these golden, flaky biscuits that delight every time. The Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe is a simple way to enjoy homemade comfort food with a little magic from your starter. I can’t wait for you to bake a batch, share them with loved ones, and savor every buttery, tender bite.
Print
Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These golden and flaky sourdough discard biscuits are a perfect way to use up your unfed sourdough starter while creating delicious, tender biscuits. With a crisp exterior and soft, buttery interior, they’re ideal for breakfast or as a savory snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard (unfed)
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup milk (or buttermilk)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking flaky biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. This creates the flakiness in the biscuits.
- Add Wet Ingredients: Stir in the sourdough discard and milk just until the dough comes together. Be careful not to overmix to keep the biscuits tender.
- Knead the Dough: Turn the dough onto a floured surface and gently knead it about 3 to 4 times until it holds together but is not overworked.
- Roll and Cut: Roll the dough out to roughly 1-inch thickness. Use a round biscuit cutter to cut out biscuits from the dough.
- Prepare for Baking: Place the cut biscuits on a baking sheet lined with parchment paper. Arrange them so they are touching each other to achieve soft biscuit sides.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes or until the tops are golden brown, indicating they are fully cooked.
Notes
- Using cold butter is crucial for flaky biscuits.
- Do not overmix the dough to avoid tough biscuits.
- Arranging biscuits touching each other encourages soft sides; spacing them out will result in crispier edges.
- If you don’t have sourdough discard, a regular buttermilk biscuit recipe can substitute.
- You can freeze unbaked biscuits for later baking; just add a few extra minutes to the baking time when baking from frozen.
