Sourdough Discard Buttermilk Biscuits
Sourdough Discard Buttermilk Biscuits
These Sourdough Discard Buttermilk Biscuits are soft, flaky, buttery, and baked with beautiful layered biscuit texture in every bite. Rolled out and cut just like classic homemade biscuits, these tender biscuits are made with sourdough discard and buttermilk for rich flavor and the perfect fluffy texture.
If you’re looking for a delicious way to use extra sourdough discard, these homemade biscuits are one of the best comfort food recipes you can make. They’re perfect for breakfast, dinner, holidays, biscuits and gravy, or simply served warm with butter and jam.
The flaky layers, buttery flavor, and golden tops make these biscuits completely irresistible fresh from the oven.
Why You’ll Love This Recipe
- Perfect way to use sourdough discard
- Soft flaky biscuit layers
- Rich buttery flavor
- Easy homemade comfort food
- Great for breakfast or dinner
- Simple pantry ingredients
Here’s What You Need
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter, cubed
- 1 cup sourdough discard
- 3/4 cup cold buttermilk
How To Make Sourdough Discard Buttermilk Biscuits
Step 1: Prepare the Oven
Preheat your oven to 425 degrees F.
Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Step 3: Cut in the Butter
Add the cold cubed butter to the flour mixture.
Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces throughout.
The cold butter helps create flaky biscuit layers.
Step 4: Add the Sourdough Discard and Buttermilk
Pour in the sourdough discard and cold buttermilk.
Gently stir until the dough just comes together.
Be careful not to overmix.
Step 5: Roll and Fold the Dough
Turn the dough out onto a lightly floured surface.
Gently pat or roll the dough into a rectangle.
Fold the dough over onto itself several times to create flaky layers.
Roll the dough out to about 1-inch thickness.
Step 6: Cut Out the Biscuits
Using a biscuit cutter or round glass, cut out the biscuits.
Place the biscuits onto the prepared baking sheet with the sides lightly touching for taller softer biscuits.
Gather the remaining dough scraps and repeat.
Step 7: Bake the Biscuits
Bake for 14 to 16 minutes or until the biscuits are tall and golden brown.
Brush with melted butter if desired.
Serve warm.
Tips For The Best Sourdough Biscuits
- Use very cold butter for flaky layers
- Do not twist the biscuit cutter when cutting
- Fold the dough several times for extra layers
- Handle the dough gently
- Bake biscuits close together for taller biscuits
What To Serve With Sourdough Biscuits
- Sausage gravy
- Fried chicken
- Soups and chili
- Scrambled eggs and bacon
- Honey or jam
- Butter
- Holiday dinners
Storage
Store leftover biscuits in an airtight container for up to 3 days.
Reheat in the microwave or oven until warm.
Frequently Asked Questions
Can I freeze these biscuits?
Yes. Freeze baked biscuits in an airtight container for up to 2 months.
Can I use active sourdough starter?
Yes. Active starter or discard both work well in this recipe.
Why are my biscuits not flaky?
Overworking the dough or using warm butter can prevent flaky layers.
These Sourdough Discard Buttermilk Biscuits are buttery, flaky, soft, and packed with delicious homemade flavor. The rolled and folded dough creates beautiful flaky layers while the sourdough discard adds richness and depth you can’t get from regular biscuits. Whether you serve them for breakfast, dinner, or alongside your favorite comfort food meals, these homemade biscuits are always a cozy favorite.
