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4.8 from 24 votes

Sourdough Discard Biscuits

Don't throw away sourdough discard! Breakfast just got better with these flaky sourdough discard biscuits. They taste amazing and stay soft.

Prep Time
20 mins
Cook Time
20 mins
Servings: 8
Calories: 188 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 cup all-purpose flour 130 grams
  • ¼ teaspoon salt 2 grams
  • ½ teaspoon baking soda 3 grams
  • 1 ½ teaspoons baking powder 8 grams
  • ½ cup salted butter very cold (115 grams)
  • 1 cup sourdough discard 250 grams
For topping:
  • 2 tablespoons salted butter melted

Instructions

    Cup of Yum
  1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the flour, salt, baking soda and baking powder. 1 cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, 1 ½ teaspoons baking powder
  3. Cut in the butter until the mix resembles coarse crumbs. It’s ok if there are still little chunks of butter. This will help create flaky layers. ½ cup salted butter,
  4. Add the starter and mix until barely combined. Do not overmix. 1 cup sourdough discard
  5. Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
  6. After 6 folds, gently pat the dough into a rectangle that is about 1 1/4" inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.
  7. Place biscuit on the prepared baking sheet. Brush the tops of the biscuits with melted butter. 2 tablespoons salted butter
  8. Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 10 minutes.
  9. Allow the biscuits to sit for 2-3 minutes before serving. Serve warm.

Notes

  • The calories shown are based on the recipe making 6 biscuits, with 1 serving being 1 biscuit. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
  • If you can't bake the biscuits right away, store the dough in the fridge to keep the ingredients as cold as possible.
  • Add shredded cheddar cheese to the dough for cheddar biscuits.

Nutrition Information

Calories 188kcal (9%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 31mg (10%) Sodium 244mg (10%) Potassium 92mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 355IU (7%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 188

% Daily Value*

Calories 188kcal 9%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 244mg 10%
Potassium 92mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 355IU 7%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.