Sourdough Discard Biscuits (Buttermilk Sourdough Biscuits)

Soft, warm, and buttery homemade biscuits - who doesn't love them? They're easily one of my favorite bread side dishes.

If you've ever hesitated to try making buttermilk biscuits from scratch, fear not! I'm here to show you just how easy they can be.

Not only is this recipe super easy to make, but it also includes one of my favorite ingredients - sourdough starter discard! Adding sourdough discard makes these biscuits extra flavorful and helps reduce food waste.

Today, I’m walking you through the entire biscuit-making process including the best ingredients to use, tips to help you make this sourdough discard biscuit recipe successfully the first time, and some ways you can customize these biscuits to make them your very own.

Why You'll Love This Recipe

• Easy for Beginners- Ready in just 45 minutes, these biscuits are a quick and easy to make side dish for home cooks just learning how to cook from scratch.
• Uses Sourdough Discard- This buttermilk sourdough biscuit recipe is a delicious way to reduce waste in the kitchen and use up excess sourdough discard.
• Only 7 Ingredients- With just a handful of simple and easily accessible ingredients, this recipe doesn't require a long shopping list. You may even have some of the ingredients in your pantry already!
• Perfect for Sharing- This sourdough discard biscuit recipe makes about 12 biscuits so, it's perfect for sharing! Give it a try for your next holiday gathering or brunch.
• Freezer-Friendly- These easy sourdough biscuits freeze well and will retain optimum quality for several months when properly stored. They're perfect for making ahead!

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• All-Purpose Flour- Versatile and easily accessible, all-purpose flour gives these biscuits a soft and tender crumb.
• Buttermilk- Buttermilk adds moisture, tanginess, and tenderizes the biscuits. Use cold buttermilk to help prevent the butter from melting in the dough. I like to make these biscuits with the buttermilk leftover from making homemade butter.
• Sourdough Discard- Both active sourdough starter and unfed sourdough starter can be used since its primary purpose in this recipe is for flavor rather than leavening.
• Butter- To achieve flakiness, it's essential to keep the butter as cold as possible while making the dough. The butter should not melt until the biscuits are baking.
• Baking Powder- Baking powder is the main ingredient that makes the biscuits rise. To avoid a metallic aftertaste, make sure to use aluminum-free baking powder.
• Kosher Salt- Salt enhances the flavor of the biscuits. I recommend using kosher salt since it doesn't have added sugar or anti-caking agents like table salt often does.
• Honey- Provides a touch of sweetness that balances the overall flavor of the biscuits. The sugar also helps the biscuits brown as they bake.

🌱 Sustainability Tip: Look for locally-grown, locally-milled flour to use in your biscuit recipe. The Whole Grain Council website is a great resource to find local a grain mill near you.

Substitutions and Variations

Here are a few ways you can try customizing this homemade buttermilk sourdough discard biscuits recipe to fit your diet and taste preferences.

Substitutions

• All-Purpose Flour- Try substituting all-purpose flour for pastry flour, whole wheat flour, or all-purpose gluten-free flour.
• Buttermilk- Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to curdle before using it as a buttermilk substitute. Plain yogurt or sour cream can also be diluted with milk or water and used as a substitute for buttermilk.
• Sourdough Discard- Use either active starter or inactive starter in this recipe. Don't have any sourdough starter? Leave it out and add an extra ¼ cup each of flour and buttermilk.
• Butter- I haven't tried these swaps myself, but you can try swapping butter for vegan stick butter, coconut oil, vegetable shortening, or lard.
• Kosher Salt- Both sea salt and table salt can be used in place of kosher salt in this recipe.
• Honey- Replace honey with granulated sugar or maple syrup.

Variations

• Cheesy Herb- Add grated cheddar cheese and a handful of chopped fresh herbs, such as parsley, chives, or rosemary, to the dough.
• Bacon Cheddar- Fold in cooked and crumbled bacon and shredded cheddar cheese into the dough.
• Spicy Jalapeño- Finely chopped pickled jalapeños or fresh jalapeños give the biscuits a bit of heat.
• Parmesan Black Pepper- Incorporate grated parmesan cheese and freshly ground black pepper into the dough for cheesy biscuits with a kick from the pepper.
• Cranberry Orange- Mix in dried cranberries and orange zest into the dough for biscuits that are perfect for the holiday season.

How to Make Sourdough Discard Biscuits

Here is how to make buttermilk sourdough biscuits.

Step 1: Combine dry ingredients. Preheat oven to 425℉. In a large mixing bowl, whisk together the flour, baking powder, and salt.

Step 2: Cut in the butter. Add the cold, cubed butter to the dry ingredients. Use your fingertips to gently pinch and spread the butter into thin sheets. Alternatively, you can use a pastry cutter. The mixture should become crumbly but still slightly stick together when pressed.

Step 3: Add wet ingredients. Whisk ¾ cup of buttermilk, sourdough discard, and honey in a small bowl until combined. Pour the wet mixture into the well of the dry ingredients.

Step 4: Mix the dough. Gently fold the ingredients until a shaggy dough forms. Transfer the dough to a lightly-floured surface to prevent sticking.

Step 5: Laminate the dough. Bring the dough together into a mound using your hands. Flatten the mound into a rectangle that's about ¾-inch thick. Now, fold one side of the rectangle into the center, then do the same with the other side. Turn the dough horizontally and flatten it again. Repeat this folding process three times in total before flattening it into the final ¾-inch thick rectangle for cutting.

Step 6: Cut the biscuits. Using a 2 ½-inch circular biscuit cutter, press straight down (avoid twisting) to cut the dough into biscuits. Gather scraps, form into a rectangle, and continue cutting to yield around 12 biscuits.

Step 7: Arrange biscuits in the skillet. Arrange the biscuits closely together in a 10-inch cast iron skillet or on a parchment-lined baking sheet. Lightly brush the tops with the remaining 2 tablespoons of buttermilk.

Step 8: Bake the biscuits. Bake for 18-20 minutes until the tops turn golden brown. Remove from the oven and serve warm.

How to Make Buttermilk Sourdough Biscuits (Video)

Tips for Success

Learn how to make homemade buttermilk biscuits with sourdough discard successfully the first time using these tried and true tips.

• Keep the ingredients cold. Ensure that the butter and buttermilk are cold throughout the process. Cold ingredients help create a flakier texture in these old-fashioned sourdough biscuits.
• Weigh ingredients for accuracy. Use a scale to weigh the ingredients, especially the flour and sourdough discard, to achieve the right texture and consistency.
• Don't overwork the dough. Overworking the dough will cause gluten to develop, resulting it tough, dense biscuits.
• Cut biscuits with care. When cutting out the biscuits, use a sharp biscuit cutter or cookie cutter. Press straight down without twisting to ensure proper rising during baking.

What to Serve With Sourdough Discard Biscuits

These easy buttermilk sourdough biscuits are a hearty and delicious side dish that pairs well with a variety of meals.

Serve these biscuits warm with a variety of butters and spreads. Homemade butter, pesto butter, honey butter, strawberry apple jam, and blueberry jam are all some of my favorites.

Homemade soups and stews also pair well with buttermilk biscuits. Try them with beef chili, chicken noodle soup, or corn chowder for a warm and cozy comfort food dinner.

Finally, serve a skillet of homemade biscuits for breakfast alongside scrambled eggs, bacon, and chicken sausage for a hearty meal that will start the day off right.

🍳 Cooking Tip: Use these homemade sourdough buttermilk biscuits as a topping for chicken pot pie or sautéed cinnamon apples.

Storage and Reheating

How to Store

• Room Temperature- Store leftover sourdough discard biscuits in an airtight container at room temperature for 2-3 days.
• Refrigerator- It is not recommended to refrigerate biscuits as this can cause them to become stale.
• Freezer- Freeze leftover biscuits in a freezer-safe bag or container for up to 3 months.

How to Reheat

• Oven- Preheat oven to 350°F. Wrap biscuits in aluminum foil to keep retain moisture while reheating. Place wrapped biscuits on a baking sheet in the oven and heat for 5-10 minutes. If frozen, heat for 10-15 minutes.
• Stovetop- Heat a cast iron skillet or non-stick skillet over medium heat. Cut the biscuits in half and spread a small amount of butter on each side. Place cut side down in the preheated skillet and toast for 2-3 minutes or until golden brown.
• Microwave- Place leftover biscuits on a microwave-safe plate. Cover with a damp paper towel to retain moisture while reheating. Heat on HIGH in 30-second intervals until hot.

Make Ahead

If you're making these biscuits for the holidays or just like to have side dishes stashed away for busy weeknight meals, you're in luck! These sourdough buttermilk biscuits are the perfect make-ahead side dish.

• Pre-Cut Biscuits- You can cut and shape the biscuits ahead of time and store them in the refrigerator or freezer until you're ready to bake. Place them on a baking sheet lined with parchment paper, cover them with plastic wrap or foil, and refrigerate for up to 1 day or freeze for longer storage.
• Baked Biscuits- If you want an even easier make-ahead side dish, consider preparing the entire recipe and freezing the cooked biscuits for up to 3 months.

🎁 DIY Edible Gift Idea: Share the comfort of homemade sourdough biscuits with your loved ones for the holidays.

Frequently Asked Questions

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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