Sourdough Discard Buttermilk Biscuits Recipe | Fluffy & Delicious

Sourdough discard biscuits are a delightful recipe that brings together the tangy, complex flavor of sourdough with the soft, buttery texture of classic biscuits. 

This unique combination creates a biscuit that’s not only delicious but also adds a special twist to your meals. 

Check out our tasty biscuit recipes and discover your new go-to way to bake!

Perfect for breakfast, brunch, or as a savory side, these biscuits offer a new and exciting way to use your sourdough starter. 

Whether enjoyed warm with butter or paired with your favorite dishes, they’re sure to become a favorite. 

What are sourdough biscuits?

Sourdough biscuits are a type of biscuit that uses sourdough starter discard. This gives them a distinct tangy flavor and a slightly chewy texture that sets them apart from traditional biscuits. These biscuits often have a rich, complex flavor due to the fermentation of the sourdough and can be made with additional ingredients like buttermilk or cheese to enhance their taste and texture.

Are sourdough biscuits better than buttermilk biscuits?

Whether sourdough biscuits are better than buttermilk biscuits depends on your taste preferences and what you’re looking for in a biscuit:

• Flaky Sourdough Buttermilk Biscuits have a tangy, complex flavor due to the sourdough starter. The fermentation process adds depth and a slight chewiness, which some people find uniquely delicious. They can be a great way to use up sourdough discard and add a new twist to traditional biscuits.

• Traditional Buttermilk Biscuits are known for their classic, rich, and tender texture. The buttermilk makes them extra soft and fluffy with a subtle tang that complements their buttery flavor. They’re often seen as the quintessential biscuit choice and are a favorite for their simplicity and comfort.

How to Make Sourdough Discard Biscuits

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.

Cut in cold butter until the mixture resembles coarse crumbs

Add sourdough discard and milk, stirring until a soft dough forms in a separate bowl. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.

Turn the dough out onto a floured surface and gently knead it a few times. 

How should you cut buttermilk sourdough biscuits?

Follow these steps to achieve the best results:

After mixing and kneading your dough, roll it out on a floured surface to about 1/2 to 3/4 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.

Avoid overworking the biscuit dough. Handle it as little as possible to maintain the tender texture.

If needed, 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. Enjoy warm with butter or your favorite toppings!

How to Use a Sourdough Biscuit Recipe 

• Serve your fluffy biscuits alongside soups, stews, or casseroles. 
• Enjoy for breakfast with butter, jam, or honey. They’re also excellent with scrambled eggs or as part of a breakfast sandwich.
• Use biscuits as a topping for dishes like chicken pot pie or shepherd’s pie. Simply break them into chunks and place them on top of the dish before baking.
• Transform them into a delicious dessert using biscuits like sourdough strawberry shortcakes.  
• Sourdough biscuits are perfect for soaking up rich sausage gravy, adding a tangy twist to this classic comfort dish.

Grab this 34-page Sourdough Baking Planner — perfect for both seasoned sourdough lovers and beginners looking to master the art of sourdough baking!

Contains affiliate links, a small commission is received. 

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Sourdough Discard Buttermilk Biscuits Recipe

Course: Breakfast

Cuisine: American

Keyword: Sourdough discard buttermilk biscuits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 12

Author: momma lew

Turn your sourdough discard into something amazing with these buttermilk biscuits! Fluffy and tangy, they’re perfect for any meal or snack.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 cup unsalted butter frozen
• 1 cup active sourdough starter
• 1/2 cup buttermilk

Instructions

1. Preheat oven to 450 degrees F.
2. Place a baking sheet or cast iron skillet in the oven to preheat.
3. In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
4. Grate the butter using box grater.
5. Stir into the flour mixture.
6. In a separate bowl, whisk together sourdough starter and buttermilk.
7. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
8. 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.
9. Place the biscuits close together on the baking sheet, almost touching, to encourage them to rise upwards rather than spread out.
10. Gather scraps and preroll to cut out additional biscuits, but be cautious not to overwork the dough.
11. Bake for 12-15 minutes or until the biscuits are golden brown on top.
    Allow the biscuits to cool slightly before serving.