Easy Sourdough Biscuits

Do you love making sourdough?  Wondering what to do with your sourdough discard?  This is the recipe for you!

easy sourdough biscuits flaky layers

 

These sourdough biscuits have become a staple in my kitchen.  I feed my starter daily, so at the end of the week I typically have a quart container of discard that I’m ready to use.  Never throw your discard away-there are so many uses!   This recipe is really easy and the biscuits are crazy good!  Delicious as bacon-egg-and-cheese breakfast sandwiches, smothered in sausage gravy, spread with a touch of raspberry jelly, or simply toasted-be sure to give these a try!

 

What you’ll need:

easy sourdough biscuits ingredients

Flour

Unbleached all-purpose flour is the best option for these biscuits.

Baking Powder

Because these come together quickly, baking powder is necessary for extra high rise in the oven.

Salt

My go to when baking is Mortons Coarse Kosher salt.

Butter

One of the keys to the flaky texture in these biscuits is starting with very cold butter, diced into 1/2 inch cubes.  Its the perfect size to “pinch” and cold butter will yield the perfect texture.  For this recipe, I prefer a European style butter-the flavor works really well with the sourdough.

Sourdough Discard

The star ingredient!  This recipe was designed to use a substantial amount of sourdough discard-so it is essential to have.  After a week of feeding my starter, I usually have enough to make two batches of biscuits.

How to make the biscuits:

Combine the flour, baking powder, and salt in a medium bowl.  Whisk thoroughly to evenly disperse the baking powder.  Add the diced butter to the bowl and toss to coat in the flour. 

Pro tip: With your fingers, pinch the butter into the flour until all of the cubes have turned into thin ribbons.  This process helps to create sheets of butter throughout the dough that will steam and puff up in the oven. This step is the secret to crispy, flaky texture! 

easy sourdough biscuits butter pinch  

Toss the mixture to lighten and pour in the sourdough discard.  Stir the mixture with a spatula until a shaggy dough forms.  When it becomes too thick to stir, start to knead the dough by hand.  Be sure to incorporate any flour remaining at the bottom of the bowl and stop as soon as the dry bits are all mixed in.  

Turn the dough out onto a lightly floured surface and roll out to a 1 inch thick square. 

Pro tip: Use a bench scraper to straighten the edges, sharpen the corners, and divide the dough into four equal size pieces.  Stack the pieces together and roll out into to a 1 inch thick rectangle that is 5 x 12 inches wide.  This step is the secret to pull apart layers!

easy sourdough biscuits layer stack

 

Using a 2 1/2 inch biscuit cutter, cut out the rounds.  Reform the scraps into another rectangle, divide in half, stack together, and roll out slightly.  Continue cutting out rounds until all of the dough has been used.  

easy sourdough biscuits rounds

Transfer the rounds to a parchment lined baking sheet and chill for at least 30 minutes before baking.  

easy sourdough biscuits 1

Pull from the refrigerator and immediately place into the center of an oven preheated to 425º F.  Bake for 20 minutes, or until perfectly golden on top.
Enjoy hot out of the oven, or allow to cool and store covered at room temperature or freeze.  To reheat, slice and pop in a toaster!

Easy sourdough biscuits recipe

Easy Sourdough Biscuits

My easy sourdough biscuits are the perfect thing to make when you are looking for ways to utilize your sourdough discard. The buttery flavor and flaky layers are a perfect complement to any breakfast, lunch, or dinner!
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Course: Breakfast, Side Dish
Keyword: discard recipe, sourdough, sourdough discard
Makes: 15 Biscuits
Author: Corey Grimsley

Equipment

  • 2.5 inch biscuit cutter

Ingredients

  • 250 grams all-purpose flour
  • 12 grams baking powder
  • 10 grams salt I use Mortons Coarse Kosher
  • 226 grams unsalted butter cold, cut into half inch dice
  • 475 grams sourdough discard

Instructions

  • Preheat oven to 425º
  • Combine the flour, baking powder, and salt in a medium bowl.  Whisk to evenly disperse.
  • Add the diced butter to the bowl and toss to coat in the flour.  With your fingers, pinch the butter into the flour until all of the cubes have turned into thin ribbons of butter.  Toss the mixture again to lighten, then form a well in the center.  
  • Pour in the sourdough discard and stir the mixture with a spatula until a shaggy dough forms.  When it becomes too thick to stir, start to knead the dough by hand.  Be sure to incorporate any flour remaining at the bottom of the bowl and stop as soon as the dry bits are all mixed in.
  • Turn the dough out onto a lightly floured surface and roll out to a 1 inch thick square.
  • Divide the dough into four equal size pieces.  Stack the pieces together and roll out into to 1 inch thick rectangle that is 5 x 12 inches wide.
  • Cut out rounds using a 2 1/2 inch biscuit cutter, reforming the scraps until all of the dough has been used.  Transfer the rounds to a parchment lined baking sheet and chill for at least 30 minutes before baking.  
  • Pull from the refrigerator and immediately place into the center of a preheated oven.  Bake for 20 minutes, or until perfectly golden on top.
Did you try this recipe?Let me know how it was!

4 Comments

  1. Jabre Parker

    The best biscuits ever !!! I will never eat store bought again.

    Reply
    • LG

      5 stars
      These are some sort of voodoo black magic biscuits, because as soon as I got them out of the oven they disappeared 🙂

      Reply
  2. Robert Dubeau

    5 stars
    These were so good.

    Reply
  3. Christopher Quines

    Best biscuits I have ever had. The only recipe I will use. They turn out flaky with the slight tooth of fresh bread. Amazing!

    Reply

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About me

Corey Grimsley

I’m an artist and art restorer who spends an equal amount of time in the kitchen. Follow along as I put an artisanal touch on all of my bakes!

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