Sourdough Discard Biscuits
These sourdough discard biscuits are soft, buttery, and packed with that signature tangy flavor that makes homemade baking so special.
Whether you’re looking for something for breakfast or an easy way to use extra starter, this biscuit recipe creates tender layers with simple pantry ingredients.
This version is quick to make and perfect for serving warm with butter, jam, or your favorite comfort-food meals.
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What are the Ingredients in Sourdough Biscuits?
You’ll need:
- sourdough discard – adds tangy flavor and helps create tender biscuits
- cold butter – creates flaky layers
- buttermilk – keeps the biscuits soft and rich
- pantry ingredients like flour, baking powder, baking soda, and salt – help the biscuits rise and hold their structure
How to make sourdough biscuits
Making this simple biscuit recipe is simple and takes less than 30 minutes from start to finish.
- Preheat oven to 425°F.
- Whisk together flour, baking powder, baking soda, and salt.
- Cut cold butter into the dry ingredients until crumbly.
- Stir in sourdough discard and buttermilk.
- Gently mix until dough just comes together.
- Pat dough to about ¾-inch thickness.
- Cut biscuits with a round cutter.
- Bake until golden brown.
Avoid overmixing the dough — that’s the secret to soft, fluffy biscuits with tender layers.
What are the different types of sourdough biscuits?
- Buttermilk sourdough biscuits – Use buttermilk for added richness and tenderness.
- Sweet sourdough biscuits – Include extra sugar and sometimes vanilla for shortcake-style serving.
- Drop sourdough biscuits – Scooped instead of rolled — quicker and more rustic.
Yes! They’re designed to use unfed starter, which makes them quick and easy to prepare. Since baking powder helps the biscuits rise, you don’t need an active bubbly starter for this recipe.
Dense biscuits usually happen when the dough is overmixed or the butter isn’t cold enough.
They have a mild tang rather than a strong sour flavor. The sourness depends on your starter, but the butter and buttermilk create a rich, balanced taste.
Absolutely. You can prepare the dough, cut the biscuits, and refrigerate them until ready to bake.
Yes! Cut the biscuits and freeze them on a baking sheet until solid, then transfer to a freezer-safe container. Bake straight from frozen — just add a few extra minutes to the bake time.
Try mixing in shredded cheddar cheese, chopped herbs, garlic powder, honey or cinnamon sugar.
What is the best way to serve sourdough biscuits?
Try serving them with:
Breakfast ideas
- butter and your favorite jam recipes
- honey butter biscuits
- eggs and bacon
- sausage gravy
These easy biscuit breakfast recipes for simple ways to turn homemade biscuits into a satisfying morning meal.
Dinner Pairings
- with recipes for soups and stews
- roast chicken
- chili
- BBQ meals
They’re a comforting addition to so many family favorites — explore more ideas in our collection of biscuit dinner recipes.
Desserts
- strawberry shortcakes
- maple butter
- cinnamon honey butter
Find even more creative inspiration in these easy biscuit dessert recipes that turn them into something extra special.
Try freezing a batch of these biscuits so you can reheat them whenever you need something warm and comforting.
Tips for Fluffy Sourdough Biscuits
- Keep butter very cold
- Avoid twisting the biscuit cutter
- Handle dough gently
- Fold dough once or twice before cutting
- Bake biscuits close together for taller rise
Looking for more ways to use extra starter? Try making sourdough pancakes.
Want to get more confident baking with your starter? Grab my Sourdough Baking Guide for simple tips, discard recipes, and step-by-step help that makes using sourdough easier (and less wasteful!) every day.
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Sourdough Discard Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- ½ cup unsalted butter frozen
- 1 cup active sourdough starter
- ½ cup buttermilk
Instructions
- Preheat oven to 450 degrees F.
- Place a baking sheet or cast iron skillet in the oven to preheat.
- In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
- Grate the butter using box grater.
- Stir into the flour mixture.
- In a separate bowl, whisk together sourdough starter and buttermilk.
- Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
- On a lightly floured surface, roll out the dough out to a rectangle about 1 1/2-inch thick.
- For round biscuits, use a sharp-edged biscuit cutter. Press straight down without twisting to ensure the biscuits rise evenly. If you twist, it can seal the edges and prevent proper rising.
- Place the biscuits close together on the baking sheet, almost touching, to encourage them to rise upwards rather than spread out.
- Gather scraps and preroll to cut out additional biscuits, but be cautious not to overwork the dough.
- Bake for 12-15 minutes or until the biscuits are golden brown on top.
Allow the biscuits to cool slightly before serving.
Notes
- Room temperature: up to 2–3 days in an airtight container
- Refrigerator: up to 5 days
- Freezer (unbaked or baked): up to 3 months
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