Description
Flaky, buttery, and tangy in all the right ways, these sourdough biscuits are the perfect way to use up sourdough discard. With golden tops and tender interiors, they come together quickly for a cozy, satisfying bake. Whether you’re craving a quick breakfast, need a side for dinner ideas, or want easy recipe inspiration for savory or sweet food ideas, this is one recipe you’ll want to make again and again.
Ingredients
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup sourdough discard (unfed)
1/2 cup buttermilk
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Add the sourdough discard and buttermilk. Mix gently until a shaggy dough forms—do not overmix.
5. Transfer the dough to a floured surface. Pat into a rectangle, fold like a letter, and repeat the folding 2 to 3 times to build layers.
6. Roll or pat to 1-inch thick and cut out biscuits with a sharp cutter. Do not twist the cutter.
7. Place biscuits on the baking sheet, touching for soft sides or spaced for crispy edges.
8. Bake for 15–18 minutes until golden brown.
9. Let cool slightly and serve warm with desired toppings.
Notes
For flakier layers, make sure the butter is very cold and do not overmix the dough.
Bake biscuits close together for softer sides or spaced out for crispier edges.
Sourdough discard can be refrigerated or room temp but should not be overly sour or old.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 1g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: quick breakfast, easy recipe, sourdough biscuits, food ideas, breakfast ideas, dinner ideas