Learn how to make Sourdough Biscuits with this easy sourdough discard recipe! They're tall, fluffy, naturally tangy, and perfectly crispy on the outside. No overnight resting needed- ready in 30 minutes!
Looking for more sourdough recipes? Try my Sourdough Waffles next!
About This Recipe
My wife declared these sourdough biscuits the best biscuits she's ever had. And coming from her... that's high praise, considering no biscuit has ever dethroned her Church's Chicken honey butter biscuits in her 30 years on this earth. She never expected me to create a biscuit that she loved even more!
These sourdough biscuits have an incredibly unique taste to them. Somewhere between yeasty, tangy, and this subtle, doughy umami that's hard to put into words. Instead of me trying (and failing) to describe it properly, you should just make them yourself. I think they're officially one of my favorite recipes on the blog.
The secret to these biscuits is to make sure your sourdough starter is well fermented. That means waiting at least 4-8 hours from your last feeding until your starter is bubbly, vigorous, and at least doubled in size. When properly fermented, the unique sourdough taste will come through much better in the finished biscuits.
Key Ingredients
Sourdough discard: For this recipe, we'll need 1.5 cups of sourdough discard. If you do not have enough, simply feed your starter the amount you need and wait 4-8 hours. You can also collect discard throughout the week and store it in the fridge until you have enough.
All-purpose flour: Make sure to spoon and level the flour into your measuring cup as opposed to scooping directly from the bag. This will ensure you do not overmeasure.
Baking powder: A tablespoon of baking powder gives the biscuits an amazing height.
Sugar: To balance the acidity from the sourdough.
Salt: For flavoring the biscuits. If you use salted butter, you can omit this.
Unsalted butter: Make sure your butter is straight from the fridge. We need to keep the butter from melting so that the biscuits can develop a tender crumb with many layers.
Milk: I use whole milk, but any type of milk will do, even nondairy alternatives, like oat or almond.
Instructions
STEP 1: In a large bowl, combine the flour, baking powder, sugar, and salt. Grate the butter into the flour mixture using the smallest holes on your cheese grater.
STEP 2: In a medium bowl, whisk together the sourdough discard and milk until completely smooth. Pour the milk mixture into the flour mixture and mix until just barely combined. It's okay if it's crumbly- it will come together in the next step.
STEP 3: Turn dough onto a generously floured surface. Roll the dough out to about ยฝ inch thick.
STEP 4: Fold the left third over the center, then fold the right third over that (like folding a letter). Turn the dough and repeat the rolling and folding 2 more times. Roll about 1 inch thick.
STEP 5: Cut the dough into circles and transfer to the baking sheet with some space between each one.
STEP 6: Transfer to the baking sheet with some space between each one.
STEP 7: Bake for 13-15 minutes, or until golden brown. Brush with melted butter.
๐ Recipe
Sourdough Discard Biscuits
Ingredients
- 2 cups all-purpose flour (spoon and levelled)
- 1 tablespoon baking powder
- 1 teaspoon sugar
- ยพ teaspoon salt
- ยฝ cup unsalted butter (cold)
- 1 ยฝ cups sourdough discard
- ยฝ cup milk (cold)
Instructions
- Preheat your oven to 425ยฐF and line a large baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, sugar, and salt. Grate butter into the flour mixture.
- In a medium bowl, whisk together the sourdough discard and milk until completely smooth.
- Pour the milk mixture into the flour mixture and mix until just barely combined. It's okay if it's crumbly still- it will come together in the next step.
- Turn dough onto a generously floured surface. Roll the dough out to about ยฝ inch thick. Fold the left third over the center, then fold the right third over that (like folding a letter). Turn the dough and repeat the rolling and folding 2 more times. Roll about 1 inch thick.
- Cut the dough into circles and transfer to the baking sheet with some space between each one.
- Bake for 13-15 minutes, or until golden brown. Brush with melted butter.
Lauren
Have you tried freezing the dough before baking them? Do they turn out just as good as baked from fresh?
Tried this recipe today and loved it! Just wondering if I could prep a bunch and store in the freezer and bake as needed.
Grump
I've froze biscuit dough before but not with this particular recipe. They tasted the same to me. Just put the baking sheet with the cut out dough in the freezer until solid then transfer to a freezer bag