Sourdough Discard Biscuits

5 from 8 votes

These Sourdough Discard Biscuits are super soft and tender with lots of buttery, flaky layers. Made with real buttermilk and sourdough discard, they're perfect for your next holiday breakfast or brunch.

Course Bread, Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings biscuits

Calories 180kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

2 ¼ cups (270 grams) all-purpose flour plus more for dusting
2 tablespoons aluminum-free baking powder
1 teaspoon kosher salt
½ cup (1 stick or 113 grams) unsalted butter very cold, cubed
¾ cup + 2 tablespoons buttermilk cold, divided
½ cup (113 grams) sourdough starter discard
1 tablespoon honey

Instructions

Preheat your oven to 425℉.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
2 ¼ cups (270 grams) all-purpose flour, 2 tablespoons aluminum-free baking powder, 1 teaspoon kosher salt
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.
½ cup (1 stick or 113 grams) unsalted butter
In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until they are well combined. Then, make a well in the center of the dry ingredients and pour the wet mixture into it.
¾ cup + 2 tablespoons buttermilk, ½ cup (113 grams) sourdough starter discard, 1 tablespoon honey
Gently fold the ingredients together until they just start to form a dough. Be careful not to overwork the dough; it's okay if it looks a bit shaggy.
Dump the dough out onto a clean, lightly-floured work surface. Since the dough will be sticky, use enough flour to prevent sticking.
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.
Take a 2 ½-inch circular biscuit cutter or cookie cutter, and cut the dough into biscuits by pressing straight down without twisting. Twisting the cutter may seal the edges, preventing the biscuits from rising properly.
Gather the scraps, form them into a rectangle, and continue cutting until all the dough is used. This should yield around 12 biscuits.
Arrange the biscuits in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper. The biscuits should touch each other.
Lightly brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
¾ cup + 2 tablespoons buttermilk
Bake in the preheated oven for 18-20 minutes or until the tops turn golden brown. Once baked, remove from the oven and serve the biscuits warm.

Video

Notes

Quick Tip: Use a scale to weigh the ingredients, especially the flour and sourdough discard, to achieve the right texture and consistency.
Storage: Store leftover biscuits in an airtight container at room temperature for up to 3 days and in the freezer for up to 2 months. It is not recommended to refrigerate biscuits.

Nutrition

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