Looking for ways to use up your sourdough discard? This easy biscuit recipe is perfect for quick breakfasts or brunches of any size. The biscuits bake up light and flaky, with a tender crumb that pairs wonderfully with butter, jam, or a drizzle of syrup. Making biscuits with sourdough discard adds subtle tang and depth of flavor, and once you try this method you may prefer it for everyday baking.
- 2 cups (250 grams) all-purpose flour
- 4 teaspoons (20 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- 1½ cups (413 grams) sourdough starter discard, room temperature
- ½ cup (120 grams) heavy whipping cream
- 2 tablespoons (28 grams) salted butter, melted, for brushing
- Preheat the oven to 425°F (220°C) and place a rack in the upper third of the oven. Line a baking sheet with parchment paper to ensure even baking and easy cleanup.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter, two forks, or your fingertips. Work quickly so the butter stays cold; the mixture should be crumbly with pea-sized pieces of butter still visible. These bits of butter create steam and yield flaky layers in the finished biscuits.
- In a small bowl, stir the sourdough starter discard together with the heavy whipping cream until smooth. Pour this liquid mixture into the flour-and-butter mixture and use a fork to stir just until a cohesive dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead the dough just until it holds together—too much kneading will make the biscuits tough. Pat the dough into a rectangle approximately 10 × 7½ inches and about 1 inch thick. The 1-inch thickness is important for achieving a high, fluffy rise.
- Using a sharp knife, cut the dough into 12 equal squares. If you prefer round biscuits, use a 2½-inch round cutter and reroll the scraps only once; frequent rerolling can reduce loft. Arrange the biscuits about 2 inches apart on the prepared baking sheet so hot air can circulate and edges can brown evenly.
- Lightly brush the tops of the biscuits with the melted salted butter to encourage a golden finish. Bake for 13 to 15 minutes, turning the pan halfway through baking if your oven browns unevenly, until the tops are golden and the bottoms are set.
- Remove the baking sheet from the oven and allow the biscuits to cool on the pan for 3 minutes before transferring to a wire rack or serving plate. Serve warm with additional butter, jam, honey, or syrup as desired.
Tips and serving suggestions: For the best texture, keep the butter and cream cold until combining. If your discard is especially thick, stir it well to loosen before measuring; if it’s thin, you may need slightly less cream. Biscuits are best eaten the day they’re baked, but you can store leftovers in an airtight container at room temperature for up to two days. To refresh biscuits, reheat them in a 350°F (175°C) oven for 5–8 minutes or split and toast briefly in a skillet. These sourdough biscuits make a lovely base for breakfast sandwiches or a companion to soups and stews at dinner.