Looking for ways to use up that sourdough discard? Here's a simple sourdough discard biscuits recipe to make tonight!
I've been experimenting with sourdough bread recipes, pancakes, and waffles for the past few weeks.
Recently, I was gifted an active sourdough starter from a friend. But I had already been learning to make my own sourdough starter from scratch.
And by the way, you can also buy sourdough starter from your favorite homesteading or kitchen supply store (affiliate link).
As a result, I have a lot of discard from trying various recipes, like this sourdough pizza crust.
So I need a ton of sourdough discard recipes to use that up.
One of our favorite ways to use that sourdough starter discard is to make sourdough discard banana muffins. And we also baked some sourdough discard crackers.
I'm slowly creating a big list of sourdough discard recipes.
And since we love Mexican food, we even made sourdough discard tortillas in our cast iron skillet.
In fact, over the past month, we've been baking sourdough recipes every week.
If you're familiar with sourdough, you know about feeding it and discarding some of the "starter."
And yes, we could throw that extra starter down the sink.
But baking homemade sourdough biscuits is a great way to use it and spend time together learning self-reliance skills.
Today we're having a big pot of turmeric soup with lentils for dinner, which we often serve with homemade biscuits or artisan bread.
But I thought we could do with a good sourdough biscuit recipe. And I think I found it.
Now, we bake biscuits fairly regularly. Usually, using traditional biscuit recipes passed down from other family members.
I've made butter biscuits, mayonnaise biscuits, buttermilk biscuits, and even sour cream biscuits.
And since we all like the sourdough flavor, we decided to work on a sourdough biscuits recipe. This is a great way to use up the discard, which also has some amazing health benefits.
How to Make Homemade Sourdough Biscuits with Extra Starter
When you're ready to bake these delicious sourdough biscuits, you'll need the following supplies.
Supplies Needed
- Large bowl
- greased baking sheet
- measuring cups
- measuring spoons
- cheese grater
- mason jar or large cookie cutter
- rolling pin
Ingredients
You'll also need the following ingredients:
- 2 cups all purpose flour plus 2 tablespoons for dusting
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 sticks salted butter
- 1 ¼ cup sourdough discard
Sourdough Discard Biscuits Instructions
Set your oven temperature to 450°F.
Using a box grater, grate your cold butter.
Combine the grated butter with flour, baking powder and baking soda in a large mixing bowl. Use your hands to mix the ingredients until the butter is pea-sized and evenly distributed.
Add your sourdough discard to the dry ingredients and mix with your hands until a sticky dough is formed.
Roll out the biscuit dough on a lightly floured surface into a thick rectangle about ½" thick.
Using a wide-mouth mason jar, cut out biscuits from the dough. Place the punched biscuits aside and reform the remaining dough by flattening it to ½" thick.
Repeat punching out biscuits until no more dough remains.
Place the raw biscuits on a greased baking sheet, spaced out 1" apart.
Cook at 450°F for about 16 minutes or until the biscuit tops are golden brown.
Let the biscuits cool, then serve and enjoy!
Tips for Making Perfect Biscuits
- Don't have a mason jar? No problem! You can use a biscuit cutter, the sharp edge of a glass, or even cookie cutters to cut out your biscuits.
- Use parchment paper instead of greasing the cookie sheet to make cleanup easier.
- Add ¼ cup of chopped green onions, mushrooms, diced bacon, or shredded sharp cheddar cheese for cheddar biscuits.
- These biscuits are perfect for breakfast sandwiches! Add a fried egg, bacon, and a slice of cheese, then heat them in a cast iron skillet. Or, serve them with sausage gravy for a classic Southern dish.
- If you prefer not to get your hands greasy, use a pastry cutter to combine the ingredients.
- If you have any leftover biscuits, you can store them at room temperature in plastic wrap or an airtight container. But honestly, these biscuits are so good; you'll be lucky if you have any left at all!
Recipe
Sourdough Discard Biscuits Recipe
Ingredients
- 2 cups all purpose flour plus 2 tablespoons for dusting
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 sticks salted butter
- 1 ¼ cups sourdough discard
Instructions
- Using a cheese grater (we use a box grater) grate your butter.
- Add the cold butter with the flour, baking soda and baking powder in a large mixing bowl.
- Combine the flour mixture (including grated butter) with your hands until the butter is pea-sized and mixed with the flour.
- Add the sourdough discard to the dry ingredients and mix with your hands until a sticky dough is formed.
- Roll the biscuit dough out on a lightly floured surface into a thick rectangle about ½" thick.
- Using a wide-mouth mason jar, punch out biscuits from the dough.
- Set punched biscuits aside, reform the remaining dough, and flatten to ½" thick.
- Repeat punching out biscuits until no more dough remains.
- Place raw biscuits on a greased cooking sheet spaced out 1" for baking.
- Cook at 450°f for 16 minutes or until the tops are golden brown.
- Let biscuits cool and enjoy!
Video
Notes
Additions
you could add ¼ cup chopped green onions, mushrooms, diced bacon, or shredded sharp cheddar cheese for cheddar biscuits.Notes
You could use a biscuit cutter instead of a mason jar, the sharp edge of a glass, or even cookie cutters to cut biscuits. You could use parchment paper if you don't want to grease the cookie sheet. These biscuits make great breakfast sandwiches. Add a fried egg, bacon, and a slice of cheese, then heat them up in a cast iron skillet. Or next time, serve them with sausage gravy. Don't like to get your hands greasy with butter? Use a pastry cutter if you prefer. If you have any biscuits left, yes, you could wrap them in plastic wrap or an airtight container and store them at room temperature. But honestly, this is such a great recipe, and it makes the best biscuits. I doubt you'll have any left!Nutrition
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This was really delicious! I added some cheddar cheese like you suggested and served it with grilled chicken for dinner. Definitely trying this again!
Great recipe! My husband devoured them and has asked me if I can make them every weekend!
My first discard recipe and they were amazing! Thank you for this one ????
Hi Jayme - My apologies, it was in the body of the article but not the recipe card. The baking soda gets added with the baking powder. It's now in the recipe card and directions as well. 🙂
Hi Mar - nope, you aren't blind! My apologies, it was in the body of the article but not the recipe card. it gets added with the baking powder. It's now in the recipe card as well. 🙂
Am I blind? I do not see where you put in the baking soda. It’s listed in what you need but not in the direction portion.
The ingredients list has both baking powder AND soda but the directions do not. Is this a type-o?
Hi Pamela! Sorry for the delay - just seeing this comment now. So discard is the sourdough starter that is removed before feeding the starter again with flour and water. While many people bake with sourdough frequently and don't have discard, other people may not use their sourdough often enough. The starter grows, peaks, then starts to get less bubbly and less active as the yeast and bacteria slowly dies off. This is when you'll start getting a really strong and almost alcohol-type smell. At our house, if I don't use my sourdough starter within about ten days, I remove discard, bake with it, and then feed the sourdough starter. 🙂
I love your use of sourdough but don't understand the "discard" part. I have had sourdough starter for 50 years now, and I never have "sourdough discard". I keep it in the frig for up to a month (sometimes more) without ever doing anything to it. When I want to use it, I take it out the night before, mix it with equal amounts of flour and water in the amounts I need (usually about 2 cups each), let it sit overnight, take out a half cup or so of starter and put it back in the frig, using the rest of the sourdough for my recipe (pancakes, bread, waffles, etc). So what you're calling discard is just the sourdough you want to use in your recipe?
I made your biscuit recipe and they had such great sourdough flavor. Thank you for a great sourdough recipe!