Sourdough Discard Biscuits

Name: Sourdough Discard Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ¼ cups (270 grams) all-purpose flour (plus more for dusting); 2 tablespoons aluminum-free baking powder; 1 teaspoon kosher salt; ½ cup (1 stick or 113 grams) unsalted butter (very cold, cubed); ¾ cup + 2 tablespoons buttermilk (cold, divided); ½ cup (113 grams) sourdough starter discard; 1 tablespoon honey

Posted on March 25, 2026

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This Sourdough Discard Biscuits recipe comes together in about 20 minutes and uses simple mixing for a quick and easy side dish that your family will love! Trust me, these biscuits are a game-changer when you’ve got a busy weeknight!

Ingredients Breakdown

Before diving into the cooking process, let’s take a peek at what you’ll need to whip up these amazing sourdough discard biscuits. You’ll notice I’m all about the pantry staples here! Each ingredient adds its own charm to the final biscuit.

2 ¼ cups (270 grams) all-purpose flour (plus more for dusting): The base of any good biscuit! I like to use all-purpose because it gives you that tender, flaky texture.
2 tablespoons aluminum-free baking powder: This is your rising agent, giving the biscuits that lovely lift. Make sure to use aluminum-free to avoid any metallic taste!
1 teaspoon kosher salt: Just a couple pinches to elevate all the flavors. You know how they say salt is a flavor enhancer? They’re not wrong!
½ cup (1 stick or 113 grams) unsalted butter (very cold, cubed): And this is where the magic happens. Cold butter creates those flaky layers. Don’t skip the chill!
¾ cup + 2 tablespoons buttermilk (cold, divided): Buttermilk adds tenderness and a slight tang that pairs wonderfully with the sourdough discard.
½ cup (113 grams) sourdough starter discard: This is your secret weapon! Not only is it a great way to reduce waste, but it also brings a unique flavor to the biscuits.
1 tablespoon honey: Just a touch for a hint of sweetness, trust me, it brings everything together beautifully!

How to Make Sourdough Discard Biscuits

Preheat your oven to 425℉ (220℃). You want your oven nice and hot for those lovely golden biscuits we’re dreaming of.
In a large mixing bowl, whisk together the flour, baking powder, and salt. (About 1 minute should do it!) Look for a nice, even mixture, no lumps allowed!
Add the cold, cubed butter to the dry ingredients. Using your fingertips (or a pastry cutter if you prefer), gently pinch and spread the butter into thin sheets. The goal is to have a crumbly texture, but with a bit of butter still showing, so don’t overdo it! Think of it as giving your biscuits a buttery hug.
In a small bowl, whisk together the buttermilk, sourdough discard, and honey. This treats your liquid ingredients like a party, make sure they’re all well combined!
Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the mixture together using a spatula or wooden spoon. It’s okay if it looks a bit shaggy, you’re not going for perfection here.
Dump the dough out onto a clean, lightly-floured work surface. Since it’ll be a little sticky, use just enough flour to prevent any sticking. Don’t be shy!
Bring the dough together into a mound using your hands. Then, flatten it into a rectangle about ¾-inch thick.
Fold one side of the rectangle into the center, then do the same with the other side. You’re creating those beautiful layers we all adore. Turn the dough horizontally and flatten it again, repeat this folding process three times in total.
Flatten the dough one last time into a final ¾-inch thick rectangle for cutting.
Using a 2 ½-inch circular biscuit cutter (or whatever you have handy), cut out your biscuits by pressing straight down! (No twisting here, twisting seals the edges and they won’t rise properly.)
Gather the scraps, form them into a rectangle, and keep cutting until all the dough is used. You should end up with about 12 biscuits.
Arrange the biscuits in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper so they’re touching. This helps them rise and creates soft sides!
Lightly brush the tops of the biscuits with the remaining buttermilk. This little step is what helps them achieve that golden brown perfection.
Bake in the preheated oven for 18-20 minutes or until the tops turn golden brown. Keep an eye on them, then enjoy the delightful smell wafting through your kitchen!
Once baked, remove from the oven and serve warm. Trust me, you’ll want to dig in right away, but wait just a moment for them to cool slightly.

If you loved this recipe, be sure to check out my Crispy Sourdough Cheesy Breadsticks, my Sourdough Coffee Cake Muffins or my Sourdough Apple Fritter Discard Loaf

Why This Recipe Works

Quick & Easy
Okay, let’s talk about convenience! This whole process comes together in under 30 minutes, saving you precious time on busy weeknights.

Customizable
Got some leftover cheese or herbs? Toss ’em in! This recipe is super flexible, and taste-wise, you can throw in whatever you fancy.

Crowd-Pleaser
Trust me, the whole family will love it. When the kids start asking for seconds, you know you’ve hit the jackpot!

Loaded with Flavor
Between the sourdough discard, honey, and that cold butter, every bite is bursting with flavor. Seriously, they’re not just biscuits, they’re amazing fluffy flavor bombs!

Comfort Food
These biscuits are just… I don’t even know what to say! They’re my perfect comfort food, light and fluffy, with that scrumptious warmth that just wraps you up like a hug.

Serving and Storage

What to Serve With This

These biscuits are perfectly paired with almost anything! Think hearty soups, chili, or even as a side to your favorite Italian dishes. Oh, and don’t forget a whipped honey butter or maybe some homemade jam for that extra yum factor!

Storage

These biscuits keep in the refrigerator for about 2-3 days in an airtight container.

Reheating Instructions

For the best results, pop them in the oven at 350℉ (175℃) for about 5-10 minutes to warm them up and revive that flakiness.

Freezer Friendly

Absolutely! Just freeze the biscuits after cutting them, but before baking, place them on a baking sheet lined with parchment paper until they’re firm, then transfer to a freezer-safe bag. When you’re ready, bake them straight from the freezer, just add a few extra minutes to the cooking time!

If you have any questions about this recipe or want to share your own delicious twists, just drop a comment below! Enjoy the cozy comforts of these Sourdough Discard Biscuits, your family is going to thank you for it!

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