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Four golden, flaky sourdough biscuits sit on a wooden cutting board with a rolling pin and a bowl of flour blurred in the background. Warm light highlights the biscuits’ textured, layered edges.

Sourdough Discard Biscuits Recipe

These sourdough biscuits are fluffy, buttery, and easy to make with discard starter. Perfect for breakfast sandwiches or serving with comfort meals.

Course Breakfast
Cuisine American, Bread
Keyword Fluffy sourdough biscuits, Sourdough biscuits, Sourdough discard biscuits
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Author momma lew

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

  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.

  9. 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.

  10. Place the biscuits close together on the baking sheet, almost touching, to encourage them to rise upwards rather than spread out.
  11. Gather scraps and preroll to cut out additional biscuits, but be cautious not to overwork the dough.
  12. Bake for 12-15 minutes or until the biscuits are golden brown on top.
    Allow the biscuits to cool slightly before serving.

Recipe Notes

Fresh sourdough biscuits taste best the day they’re baked, but they store well for later.

  • Room temperature: up to 2–3 days in an airtight container
  • Refrigerator: up to 5 days
  • Freezer (unbaked or baked): up to 3 months

Reheat in a 350°F oven for 5–10 minutes to restore their soft texture.