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Discard Sourdough Starter Biscuits Recipe

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3.9 from 7 reviews

These Discard Biscuits are fluffy, tender, and delightfully buttery, made with sourdough starter discard to reduce waste. Perfect as a quick bake for breakfast or a savory snack, they combine the tangy depth of sourdough with the classic biscuit texture, baked to golden perfection in a cast iron skillet.

  • Total Time: 35 minutes
  • Yield: 12 biscuits

Ingredients

Dry Ingredients

  • 2 ¼ cups (270 grams) all-purpose flour (plus more for dusting)
  • 2 tablespoons aluminum-free baking powder
  • 1 teaspoon kosher salt

Wet Ingredients

  • ½ cup (113 grams) sourdough starter discard
  • ¾ cup + 2 tablespoons buttermilk (cold, divided)
  • 1 tablespoon honey

Fat

  • ½ cup (1 stick or 113 grams) unsalted butter (very cold, cubed)

Instructions

  1. Preheat Oven: Preheat your oven to 425℉ (220℃) to ensure it’s ready for baking your biscuits to a golden brown.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt, creating a well-distributed leavening base.
  3. Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry cutter, gently cut the butter into the flour mixture until it resembles coarse crumbs that stick together slightly when pressed.
  4. Mix Wet Ingredients: In a separate bowl, whisk together ¾ cup of the cold buttermilk, sourdough starter discard, and honey until fully combined.
  5. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together until a shaggy dough forms; avoid overmixing to keep biscuits tender.
  6. Prepare Dough for Shaping: Turn the sticky dough onto a lightly floured surface. Flour your hands and the surface sufficiently to prevent sticking.
  7. Knead and Fold Dough: Gather the dough into a mound, then flatten it into a rectangle about ¾-inch thick. Fold one short side to the center, then fold the other side to meet it. Turn the dough 90 degrees and flatten again. Repeat this folding and flattening process two more times, then roll out to a final ¾-inch thickness.
  8. Cut Biscuits: Using a 2 ½-inch biscuit cutter, press straight down into the dough without twisting to cut out biscuits. Twisting seals edges and inhibits rise.
  9. Re-roll Scraps: Gather the dough scraps, reshape into a rectangle, and continue cutting until the dough is used up. You should get about 12 biscuits in total.
  10. Arrange into Skillet: Place the biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet so the edges touch, which helps create soft sides.
  11. Brush with Buttermilk: Lightly brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk to promote browning.
  12. Bake: Bake in the preheated oven for 18 to 20 minutes, or until the tops are a lovely golden brown. Remove from the oven.
  13. Serve: Let the biscuits cool slightly, then serve warm for the best flavor and texture.

Notes

  • Use cold butter and buttermilk to achieve flaky layers in the biscuits.
  • Do not twist the cutter when cutting biscuits to ensure fluffy, rising edges.
  • Folding the dough multiple times helps develop layers, improving texture.
  • If you don’t have sourdough discard, you can substitute with an equal amount of extra buttermilk.
  • Baking in a cast iron skillet helps retain heat for even baking and gives biscuits a nicely browned bottom.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/discard-sourdough-starter-biscuits-recipe/