These sourdough discard biscuits are so flaky, flavorful, and fun to make! If you’re looking for a way to use up your discard sourdough starter, this is the recipe for you.
Some days you just need a warm, cozy treat, these sourdough discard biscuits are the perfect recipe! Honey, sourdough, and a pinch of salt melt in your mouth with every bite. As a bonus, they’ll also make your kitchen smell amazing as they bake. You’ll have a hard time waiting for the timer to go off!
While you can make these biscuits with traditional butter and milk, I used vegan butter and soy milk in this recipe so my roommate could enjoy these as well. Surprisingly, these substitutions did not at all alter the taste of these biscuits, and I would certainly make them this way again. Nevertheless, feel free to use regular butter and milk if you like. They will turn out delicious either way. 🙂
These biscuits make a lovely breakfast with eggs and gravy or a delicious afternoon snack with butter and jam. However you choose to serve them, they’re sure to disappear quickly! You can have them on the table in under an hour, so what are you waiting for? Read on to make some for yourself!
Can I freeze Sourdough Biscuits?
Yes, you definitely can! Once they’ve cooled, put the biscuits in an airtight container and store in the freezer for up to 3 weeks. When you’d like a biscuit, you can either let it defrost on the counter or speed up the process by putting it in the microwave.
Can I make biscuit dough the night before and refrigerate?
Yes, and I would even recommend it. After mixing up your biscuit dough, you can store it in the fridge for up to 24 hours before baking. Doing this will help the sourdough break down the gluten in your flour and give your biscuits a more sour flavor. If you have a gluten sensitivity, I would strongly recommend doing this! However, if you’re in a rush, you can also just put the dough in the fridge for 15 minutes before baking, and your biscuits will turn out fine.
Tips for making Sourdough Discard Biscuits:
- I made these biscuits dairy-free by using a vegan butter and soy milk, but you absolutely can make them using regular milk and butter if you prefer.
- Whether or not you choose to use vegan butter, make sure your butter is very cold before mixing up the dough for these biscuits. Using cold butter will ensure that your biscuits turn out light and flaky instead of dense and greasy.
- If you use vegan butter, you can just use the edge of your spoon to crumble it into the mixture. If you’re using regular butter, use a cheese grater to shred the butter into the mixture, that way it will cut your butter into small enough pieces.
- Make sure to check that your butter is unsalted before you bake with it. This will allow you to add in salt to taste, that way your biscuits won’t turn out too salty.
- Depending on how hydrated your starter is, you may need more or less milk to pull the dough together. You definitely don’t want your dough to be too wet, so if it seems to form a ball well without the milk, don’t add it in.
- After you roll out the dough, use a cookie cutter or a water glass to cut out the dough into circles. Make sure not to twist the cookie cutter to separate the dough. This will seal the edges of the biscuit and prevent it from rising in the oven. If your cookie cutter doesn’t completely cut out the dough, use a knife to cut around the edges.
- Depending on the size of your cookie cutter, this recipe will make different amounts of biscuits. I used a circle about 2 inches wide, and this made 14 biscuits.
- Pay attention to biscuits while they are in the oven and adjust the time accordingly. Take them out once they turn golden brown on top. Everyone’s ovens are different so your biscuits may need more or less time than mine did.
Tools you will need
When you’re making these biscuits, you’ll want a few tools.
- Rolling pin
- Cookie cutter, or a glass
- Cheese grater (optional)
Ingredients you will need
You probably have all the ingredients you need to make these biscuits already!
2 cups all-purpose flour
3/4 cup sourdough discard
1/2 cup cold vegan butter (or regular butter)
3 tbsp honey
2 tsp baking powder
1 tsp baking soda
1-2 tbsp soy milk (or regular milk)
dash of salt
How to make Sourdough Discard Biscuits
Preheat the oven to 450 degrees Fahrenheit. If you have a convection setting on your oven, I’d recommend using it.
Mix together the flour, baking powder, baking soda and salt in a mixing bowl.
Use the edge of a spoon to cut the vegan butter into the flour mixture, until it is crumbled into little balls. Alternatively, if you’re using regular butter, you can use a cheese grater to shred the butter into the flour mixture.
Add in the discard sourdough starter and the honey and mix together until well combined. You can use your hands to form the dough into a ball.
Add in 1-2 tbsp of soy milk, or milk of your choice, so that the biscuit dough forms into one cohesive ball. Cover the bowl with plastic wrap and put the dough in the fridge for at least 15 minutes, or overnight if you like.
Roll out your dough so that it’s about 1/2 inch thick. Use a cookie cutter to cut the dough into biscuits. My biscuits were about 2 inches wide, and that made 14 biscuits.
Bake the biscuits for about 10 minutes, until golden brown. Enjoy them warm!
Did you enjoy these Sourdough Discard Biscuits?
If so, check out some other easy sourdough discard recipes:
Sourdough Chocolate-Chip Cookies
How did your biscuits turn out?
Let me know in the comments section below! Also, feel free to leave questions as well.
Sourdough Biscuits
These sourdough discard biscuits are so flaky, flavorful, and fun to make! If you're looking for a way to use up your discard sourdough starter, this is the recipe for you.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sourdough discard
- 1/2 cup cold vegan butter (or regular butter)
- 3 tbsp honey
- 2 tsp baking powder
- 1 tsp baking soda
- 1-2 tbsp soy milk (or regular milk)
- dash of salt
Instructions
1. Preheat the oven to 450 degrees Fahrenheit. If you have a convection setting on your oven, I'd recommend using it.
2. Mix together the flour, baking powder, baking soda and salt in a mixing bowl.
3. Use the edge of a spoon to cut the vegan butter into the flour mixture, until it is crumbled into little balls. Alternatively, if you're using regular butter, you can use a cheese grater to shred the butter into the flour mixture.
4. Add in the discard sourdough starter and the honey and mix together until well combined. You can use your hands to form the dough into a ball.
5. Add in 1-2 tbsp of soy milk, or milk of your choice, so that the biscuit dough forms into one cohesive ball. Cover the bowl with plastic wrap and put the dough in the fridge for at least 15 minutes, or overnight if you like.
6. Roll out your dough so that it's about 1/2 inch thick. Use a cookie cutter to cut the dough into biscuits. My biscuits were about 2 inches wide, and that made 14 biscuits.
7. Bake the biscuits for about 10 minutes, until golden brown. Enjoy them warm!
Notes
- Vegan butter is very easy to cut into the dough, so I managed it using only a spoon. However, for regular butter, you will probably want to use a cheese grater so that your butter gets cut into smaller pieces.
- Feel free to substitute the vegan butter and soy milk for regular butter and milk if you prefer!
Hannah,
These are the best sourdough biscuits I’ve every made! I will be making them again and again. I am enjoying your blog.
I’m so glad you enjoyed them!
Well butter my biscuits! I use to just throwout my leftover sourdough discard, but now with this scrumptious recipe I never have to worry about wasting it again!