Description
These flaky, golden Sourdough Biscuits are the perfect way to use up sourdough starter discard while treating yourself to a buttery, tangy breakfast or side. Whether you’re craving quick breakfast ideas, easy dinner pairings, or a comforting food idea for guests, these easy biscuits deliver every time. Their tall layers and bakery-style texture make them a staple in any home cook’s repertoire. Ideal for healthy snacks or savory treats, this is an easy recipe you’ll come back to again and again.
Ingredients
1 ¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup unsalted butter, cold and cubed
1 cup sourdough discard, cold
½ cup cold buttermilk
Instructions
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Chill the bowl if possible.
3. Cut in the cold cubed butter using a pastry cutter or food processor until mixture resembles coarse crumbs.
4. Stir in sourdough discard and buttermilk until just combined. Avoid overmixing.
5. Turn the dough onto a floured surface and pat into a rectangle. Fold it like a letter. Repeat this folding 2–3 times.
6. Roll dough to 1-inch thickness. Cut using a sharp biscuit cutter. Do not twist when cutting.
7. Place biscuits close together on baking sheet.
8. Bake for 15–18 minutes until golden brown.
9. Brush tops with melted butter while warm for extra flavor and shine.
Notes
Use very cold butter and chill your bowl for flakiest results.
Don’t overwork the dough—gentle folding is key to tall, layered biscuits.
Place biscuits close together on the sheet so they help each other rise.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg