Flaky, Buttery Sourdough Biscuits

Few things feel more comforting than pulling a tray of golden, flaky biscuits out of the oven. Especially when they’re still warm, steam rising from the tender, buttery layers, just begging for a swipe of jam or a pat of melty butter.

But what if we could take the beloved biscuit one step further? What if we could make it even better—with the slight tang of sourdough, the joy of using up discard, and no rise time needed?

That’s exactly what we’re doing here. These sourdough biscuits are everything you love about a classic buttermilk biscuit, but with a deeper, richer flavor and a soft, fluffy interior. They’re so good, you’ll start saving discard just for these.

This recipe is beginner-friendly, flexible with timing, and uses simple pantry ingredients. Whether you serve them for breakfast, with dinner, or as a cozy midday snack, they’ll quickly become a go-to.

Why Make Biscuits with Sourdough Discard?

If you’ve been keeping a sourdough starter, you know how quickly that jar of discard can pile up. Rather than tossing it, this recipe turns your discard into flaky, flavorful gold.

Benefits of using sourdough discard in biscuits:

• Adds tangy depth of flavor without overpowering

• Helps with rise and tenderness

• Reduces food waste (yay, sustainability!)

• No waiting for fermentation or bulk proofing—just mix and bake

Ingredients – Basic and Flexible

This recipe makes about 8–10 medium biscuits.

Dry Ingredients:

• 2 cups all-purpose flour, plus more for dusting

• 1 tbsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

Wet Ingredients:

• ½ cup (1 stick) cold unsalted butter, cubed

• 1 cup sourdough discard (unfed is perfect!)

• ¼ to ⅓ cup buttermilk (or milk + a splash of vinegar or lemon juice)

If you don’t have buttermilk, add 1 tsp lemon juice or vinegar to your milk and let it sit for 5 minutes. It works great in a pinch!

Tools You’ll Need

• Mixing bowl

• Pastry cutter or box grater

• Rolling pin

• Biscuit cutter

• Baking sheet

• Parchment paper

Timeline: From Mixing to Munching

One of the best parts about these sourdough biscuits? They come together FAST. No rise or fermentation needed.

Start to finish: 30–40 minutes

Here’s how it goes:

• 10 minutes to mix and shape

• 15–20 minutes to bake

• (Optional) 10-minute chill before baking for extra flakiness

Step-by-Step Instructions

1. Grate or Cube Your Butter

Start by cutting your cold butter into small cubes—or better yet, grate it with a box grater and freeze it for 5 minutes. This helps it incorporate easily and creates those dreamy biscuit layers.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

Keep it simple. Don’t overmix your dry base—just enough to blend.

3. Cut in the Butter

Using your fingertips, a pastry cutter, or a fork, work the cold butter into the flour until it resembles coarse crumbs. You want pea-sized pieces of butter throughout—that’s what creates layers when it bakes.

If using grated butter, just toss it in and stir to coat.

4. Add Sourdough and Buttermilk

Stir in:

• 1 cup sourdough discard

• ¼ cup buttermilk

Mix gently until a shaggy dough forms. If it seems too dry, add another tablespoon or two of buttermilk until the dough comes together. It should be slightly sticky but not wet.

5. Turn Out and Fold

Lightly flour your surface and dump the dough onto it. Gently press it into a rough rectangle, then fold it in thirds like a letter. Rotate and do it again.

Do this 2–3 times to create layers.

Then gently press the dough to about ¾ to 1 inch thick.

6. Cut Biscuits

Use a floured biscuit cutter to cut out rounds. Don’t twist the cutter—it seals the edges and prevents rising.

Place biscuits on a parchment-lined baking sheet, close together for softer sides, or spaced out for crispier edges.

7. Optional Chill

For ultra flaky biscuits, pop the tray into the fridge or freezer for 10–15 minutes while your oven preheats. This keeps the butter cold and helps the biscuits rise tall.

8. Bake

Bake at 425°F (220°C) for 15–18 minutes, until golden brown and puffed.

Brush the tops with melted butter right out of the oven if you want that extra glossy finish.

9. Serve and Devour

Serve warm with butter, jam, honey, or gravy. Or slice and stuff them with bacon and eggs for the ultimate breakfast sandwich.

What Makes These Biscuits So Good?

• The discard adds a subtle complexity, balancing out the richness of the butter and sweetness of any jam you spread on.

• The cold butter creates airy layers.

• The folding technique adds flakiness without needing laminated dough.

• They’re SO versatile—eat them sweet or savory, for breakfast, dinner, or a midnight snack.

Storage Tips

• Room Temp: Store in an airtight container for 2 days.

• Fridge: Up to 4–5 days. Reheat in the oven or toaster.

• Freezer: Freeze baked or unbaked biscuits for up to 3 months. Bake from frozen with an extra 2–3 minutes.

Flavor Variations

Want to play around with flavor? Try these twists:

• Cheddar + Chive: Add ½ cup shredded cheese and a handful of chopped chives.

• Garlic Herb: Add garlic powder and dried rosemary or thyme.

• Sweet Biscuits: Add 2 tbsp sugar, cinnamon, or chopped dried fruit.

• Everything Bagel: Brush with egg wash and sprinkle with everything seasoning before baking.

FAQs

Q: Can I use fed starter instead of discard?
A: Yes! Fed starter will work too, but discard is perfect here since it doesn't need to rise. The texture may be slightly different with an active starter.

Q: Why are my biscuits flat?
A: Most often it’s warm butter or overworked dough. Keep everything cold and handle gently!

Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the cut biscuits for up to 24 hours before baking or freeze them for later.

Final Thoughts

Sourdough biscuits are one of those magical recipes that feel fancy but are secretly super simple. They come together in under 30 minutes, taste like a bakery dream, and let you use up that ever-growing stash of sourdough discard in a way that’s both delicious and rewarding.

Once you try them, you’ll never want to make biscuits any other way. Whether you're serving them with a holiday meal, slathering on jam for breakfast, or sneaking one as a midnight snack, these sourdough biscuits are guaranteed to steal the show.