Flaky Sourdough Discard Biscuits

front image of three stacked sourdough biscuits.

Flaky Sourdough Discard Biscuits

Tired of bland biscuits? These Sourdough Discard Biscuits boast layers of flaky goodness with a delightful tang, all from leftover starter. Simple to make, bursting with flavor - a breakfast (or anytime!) bread that you won't be able to resist.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: biscuits

Calories: 195kcal

Ingredients

2 cups all purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup unsalted butter very cold
1½ cups sourdough starter cool
½ cup buttermilk cold

Instructions

Heat oven to 400℉/200℃.
Spray sheet pan with cooking spray. Set aside.
In a medium bowl, whisk starter and buttermilk together until buttermilk is fully incorporated. Set aside.
Sift flour, baking powder, baking soda, and salt together in a large bowl.
Grate butter into flour mixture.
Toss together lightly.
Add starter mixture.
Stir together gently.
Turn out onto floured surface.
Sprinkle top with flour.
Roll to about ½ inch thick.
Fold bottom ⅓ of dough up, then top ⅓ down.
Turn over.
Repeat the rolling and folding process 2-3 more times.
Roll dough to ¾ inch thick.
Cut with a 3-inch cutter and place on prepared sheet pan.
Bake for 20-25 minutes, until golden brown.
Brush tops with melted butter, if desired.

Notes

Keeping Your Sourdough Discard Biscuits Fresh:

Sourdough discard biscuits are undeniably delicious, but sometimes leftovers are inevitable. Here's how to store them for future flaky enjoyment:

Fridge (5-7 Days):

For the biscuits you plan to enjoy within a week, the refrigerator is your best friend! Place them in an airtight container to prevent drying out. While they won't stay quite as crisp as fresh-from-the-oven, they'll still be delicious!

Long-Term Freeze (Several Months):

For biscuits you want to enjoy on a later date, the freezer is the way to go! Wrap them tightly in plastic wrap or store them in an airtight, freezer-safe container. This method can keep them fresh for several months.

Reheating Tips:

No matter which storage method you choose, preheating your oven to 350°F/175°C is the best way to reheat your biscuits. Place them on a baking sheet and warm them for 5-10 minutes, or until heated through. This helps restore some of the crispness on the outside.

Tips For Success:

Cold, Cold, Cold: This is super important! Use cold butter for the best results. Cold butter creates steam during baking, resulting in those beautiful flaky layers.
Don't Overwork the Dough: Mix just until the ingredients are combined. Overmixing develops the gluten, leading to tough and dense biscuits.
Don't Twist The Cutter: If you twist the cutter when cutting the biscuits, this will seal the edges and keep the biscuits from rising.
Don't Peek: Resist the urge to open the oven door too frequently while the biscuits are baking. This can disrupt the rise and prevent them from reaching their full potential.
Brush The Tops (Optional): For a golden brown exterior, brush the tops of your biscuits with melted butter or milk before baking.
Chill If Needed: If your kitchen is warm, consider chilling the dough for 20-30 minutes before baking. This allows the cold butter to solidify again and creates better lift.
Preheat Properly: A preheated oven is essential for even baking and those flaky layers.

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