This sourdough discard biscuits recipe comes together in about 25 minutes and uses just one bowl for minimal cleanup, a quick and easy option that your family will love! These biscuits are super versatile, which means you can switch up the ingredients to fit your taste or use them as a ‘clean out the fridge’ meal to clear out those leftover odds and ends. Perfect for a cozy weeknight dinner!
Ingredient Breakdown
- All-Purpose Flour : 2 ¼ cups (270 grams)
- 2 tablespoons of aluminum-free baking powder
- 1 teaspoon of kosher salt
- Unsalted Butter : ½ cup (1 stick or 113 grams)
- Buttermilk : ¾ cup + 2 tablespoons
- Sourdough Starter Discard : ½ cup (113 grams)
- Honey : 1 tablespoon of honey
Let’s Get Cooking!
Preheat the Oven
Start by preheating your oven to 425℉. This is key for achieving that perfect rise and golden hue on the biscuits.
Mix the Dry Ingredients
In a large mixing bowl, combine your flour, baking powder, and salt. Give it a good whisk, about 30 seconds until everything’s nicely mixed. You want to make sure that baking powder gets evenly distributed.
Cut in the Butter
Time to add that cold, cubed butter! Toss it into the dry ingredients, and using your fingertips, pinch and spread the butter into thin sheets. This process can take a couple of minutes. Alternatively, a pastry cutter works wonders here too! You’re aiming for a crumbly texture, where it’s still slightly sticky when pressed together.
Combine the Wet Ingredients
In a separate small bowl, whisk together ¾ cup of buttermilk, your sourdough discard, and honey until well combined. Make a well in the center of your dry ingredients and pour in this heavenly mixture. It’s going to smell delightful as you mix!
Form the Dough
Gently fold the ingredients together until they just come together into a shaggy dough. It’s okay if it looks a bit messy, this is comfort food, not fine dining!
Shape the Dough
Now, lightly flour a clean surface and dump the dough out. Since it’s sticky, sprinkle a bit more flour on top to prevent it from sticking to your hands. Bring the dough into a rough mound and flatten it into a rectangle about ¾-inch thick.
Folding Time! Fold one side of the rectangle into the center, and then the other side. Turn your dough horizontally and flatten it again. You’re going to do this folding process three times in total, it builds those glorious layers!
Cut the Biscuits
Once that process is complete, flatten the dough into one last ¾-inch thick rectangle. Grab a 2 ½-inch circular biscuit cutter and cut out those biscuits! Remember to press straight down without twisting, this will keep the edges from sealing, which could prevent rising. Gather up the scraps, form them into a rectangle, and keep cutting until all the dough is used. You should yield about 12 biscuits!
Baking
Arrange the biscuits in a 10-inch cast iron skillet or on a parchment-lined baking sheet, making sure they’re close enough to touch. This helps them rise higher. Brush the tops with the remaining 2 tablespoons of buttermilk trust me, it gives them a gorgeous finish!
Now, pop them in the oven and bake for about 18-20 minutes, or until they’re beautifully golden brown and you can practically smell the buttery goodness as they bake. Once done, let them cool slightly, then serve warm.
Why I Love This Recipe
This is my go-to recipe when I’ve got some sourdough discard hanging around, and I need a comforting side dish fast! I’m a real sucker for buttery, flaky biscuits, and these are amazing. You can use whatever you have on hand to customize; it really speaks to that comfort food vibe. Plus, it’s a great way to cut down on waste! The best part is they come together so quickly, making them perfect for busy weeknight dinners.
If you loved these sourdough discard biscuits, be sure to check out my Sourdough Discard Brownies, my Glazed Sourdough Donuts, or my Sourdough Raspberry Lemon Rolls! These are all delightful options that can elevate any family meal, trust me, you won’t be disappointed!
Why This Recipe Works
Quick & Easy
With just a little preparation, these biscuits come together in less than 30 minutes. A perfect choice for those busy weeknights when you don’t want to spend all evening in the kitchen!
Comfort Food
These biscuits are loaded with flavors and textures, making them a classic comfort food! Serve them straight from the oven, and watch your loved ones devour them. Seriously, it’s almost like magic!
Customizable
The great thing about these recipes is that you can use whatever ingredients you have! Want to add cheese or chives? Go for it! Feel like throwing in a jalapeño or some cheddar? Your biscuits, your rules!
Budget-Friendly
Using just a handful of everyday ingredients, these biscuits won’t break the bank. You probably already have most of these things lurking in your pantry!
Crowd-Pleaser
Whether you’re making a cozy night in or hosting a gathering, these biscuits are sure to impress. Your family and friends will love them!
Serving and Storage Tips
Serving Suggestions
These biscuits are fantastic served warm with a pat of butter, but they also make a great pairing with soups, stews, or chili. They’re perfect for breakfast with a little jam. Trust me; they shine under any circumstance!
Storage
If you happen to have leftovers (which I doubt, but just in case!), they can be stored in an airtight container at room temperature for up to 2 days. After that, they might lose their lovely texture, but they’re still edible!
Reheating Instructions
To reheat, simply warm them in the oven at 350℉ for about 5-7 minutes. You’d be surprised how well they hold up!
Freezer Friendly
Yes! You can freeze these biscuits once they’ve cooled completely. Just place them in a freezer-safe bag for up to 3 months, simply pop them in the oven to reheat straight from the freezer; no thawing necessary!
And that’s it, friends! You’re all set for some of the tastiest biscuits you’ve ever made. Happy baking, and remember to enjoy each and every buttery, flaky bite! Follow us on Pinterest for daily meal inspiration!
Sourdough Discard Biscuits
Ingredients
Method
- Preheat your oven to 425°F.
- In a large mixing bowl, combine flour, baking powder, and salt. Whisk for about 30 seconds.
- Add the cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until it resembles a crumbly texture.
- In a separate bowl, whisk together the buttermilk, sourdough discard, and honey until combined. Make a well in the dry ingredients and pour in this mixture.
- Fold the ingredients together until just combined into a shaggy dough.
- Sprinkle flour on a clean surface and turn out the dough. Flour your hands and shape the dough into a rough mound, then flatten it into a rectangle about ¾-inch thick.
- Fold one side of the rectangle into the center, then the other side. Turn the dough horizontally and flatten again. Repeat this folding process three times.
- Final flattening should be to a ¾-inch thick rectangle. Use a 2 ½-inch round cutter to cut out biscuits.
- Arrange biscuits in a cast iron skillet or on a baking sheet close enough to touch. Brush tops with remaining buttermilk.
- Bake for 18-20 minutes, until golden brown and aromatic.
- Let cool slightly and serve warm.