This recipe is your secret weapon for turning leftover starter into Flaky sourdough biscuits in about 30 minutes! These easy sourdough biscuits are a great recipe alternative to traditional buttermilk biscuits, offering a delightful depth of flavor with a hint of sourdough tang.
Forget about needing a food processor or special tools like a bench scraper. This recipe uses simple techniques – we're talking grating cold butter with a cheese grater into the dry ingredients (all purpose flour, baking powder, and salt) for flaky layers, and a quick folding method to create the best biscuits.
Recipe Overview
Prep: Preheat your oven and line a baking sheet with parchment paper. In a large bowl, whisk together your room temperature sourdough discard (or active sourdough starter) and egg.
Flaky Dough: Using a cheese grater, grate the cold butter directly into another large mixing bowl with the dry ingredients. Work the butter into the flour mixture with your fingertips or a pastry cutter until it resembles coarse crumbs.
Combine & Fold: Gently fold the wet ingredients into the dry ingredients until just combined. Don't overmix!
Shape & Bake: Turn dough out onto a lightly floured surface and pat the dough into a thick rectangle. Fold the dough over itself a couple of times for extra flakiness (optional), then cut out biscuits with a biscuit cutter (or a cookie cutter in a pinch!). Brush the tops with melted butter for a golden brown finish and bake until perfect.
Easy Sourdough Biscuits
This recipe is more than just easy sourdough biscuits – it's a great way to use up leftover discard, create flaky sourdough biscuits with a unique depth of flavor, and enjoy them alongside your favorite meals or on their own!
So ditch the store-bought options and whip up a batch of these homemade sourdough discard biscuits. They're sure to become your new favorite way to enjoy the magic of sourdough!
- Room Temperature Ingredients: Using room temperature sourdough starter discard ensures even mixing and a smooth dough.
- Cold Butter: This is crucial for creating those flaky layers we all love in a good biscuit.
- Folding vs. Kneading: Unlike traditional biscuit dough, we want to handle this dough minimally. Folding gently incorporates the wet and dry ingredients while preserving air pockets for fluffy biscuits.
Long Fermented Sourdough Biscuits
If you want to use the sourdough starter in these tender biscuits to improve digestibility: Autolyse with Sourdough Starter
- Combine Flour and Water: In a large bowl, combine 1 cup of all-purpose flour with ¾ cup of sourdough starter (at room temperature). Mix well to form a shaggy dough. Cover the bowl loosely with plastic wrap or a damp tea towel.
- Long Rest: Let the dough rest at room temperature for at least 8 hours, or preferably overnight (around 12-16 hours). This allows the enzymes in the flour to break down some of the starches, potentially making them easier to digest.
- Continue with Recipe: After the autolyse period, or the next morning, proceed with the recipe as written, adding the remaining ingredients (egg, sugar, baking powder, salt, and butter).
Print Recipe
If you tried this recipe, I’d love a 5 star review! Let me know how it turned out in the comments... And tag me on Instagram with your biscuits!
Recipe Card
Flaky Sourdough Biscuits
These light and flaky sourdough biscuits are fast and easy to make... And the perfect side to soups, chicken, chili or sausage gravy... Made from your leftover sourdough discard in under 35 minutes!
Ingredients
- ¾ cup sourdough starter (can be discard)
- 1 large egg
- 1 cup + 2 tablespoons all purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ½ cup frozen butter
- 2 tablespoons milk, cream, or melted butter to brush over tops before baking.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
- In a medium bowl, whisk together the sourdough starter and egg. If you're using fresh thyme or lemon zest, throw those in there too!
- Grab your grater and the stick of frozen butter. Using the large holes of the grater, shred the frozen butter directly into a large bowl.
- Add 1 cup flour, baking powder, sugar, and salt to the bowl with the grated butter. Use your fingertips or a pastry cutter to gently work the dry ingredients into the butter. You want to create a crumbly mixture with pea-sized butter pieces. This is what creates those delightful flaky layers in your biscuits!
- Now, pour the sourdough starter and egg mixture from the other bowl into the dry ingredients. Gently fold everything together with a rubber spatula until just combined. Don't overmix, a few streaks of flour are perfectly okay. Overmixing can make your biscuits tough.
- Lightly flour a clean work surface and turn the dough out onto it. Gently press the dough out on your floured work surface into a rectangle about ½-inch thick. Imagine the rectangle divided into thirds lengthwise. Now, fold the top third of the dough down towards the center. Next, take the bottom third of the dough and fold it up and over the top third, like you're folding a letter. This creates layers of dough and butter, perfect for flakiness! Now, gently fold the short ends of the dough rectangle inwards to meet in the center, forming a square. Finally, use your hands to lightly press the dough square out again to an even thickness of about ¾ inch.... It's better to have them a bit thicker than too thin for those fluffy layers!
- You can use a biscuit cutter or a sharp knife to cut out circles or squares from the dough.
- Place the cut-out biscuits on your prepared baking sheet, leaving a little space between them for even baking. Brush the tops with melted butter, cream or milk for a golden brown finish.
- Pop those beauties into your preheated oven and bake for 15-20 minutes, or until golden brown and flaky. The baking time may vary slightly depending on your oven. Keep an eye on them during the last few minutes to ensure they don't become over-browned.
- Take your delicious sourdough discard biscuits out of the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Now comes the best part - enjoy your warm, fluffy, and flavorful biscuits on their own or with your favorite toppings like butter, jam, honey, or even a simple sausage gravy.
Notes
- Super Cold Ingredients: For the flakiest biscuits, make sure all your ingredients are very cold. Grate the butter directly from the freezer and use chilled milk or cream for brushing. You can even chill the flour for 30 minutes before using it.
- Grate the Butter Just Before Using: This ensures the butter stays cold and doesn't melt prematurely, which is essential for creating those flaky layers.
- Work the Dough Gently: Use your fingertips or a pastry cutter to work the dry ingredients and butter together. Avoid overworking the dough, as this can develop the gluten and make the biscuits tough. A few streaks of flour are perfectly acceptable.
- Folding for Extra Flake: While the folding step is optional, it's a great way to add extra layers for ultimate flakiness. Don't worry about being perfect; a gentle fold will do the trick.
- Don't Reroll Scraps: Resist the urge to reroll any dough scraps. This can toughen the biscuits. Instead, gently press them together and cut out a few more biscuits.
- Space Out the Biscuits: Leave a little space between the biscuits on the baking sheet. This allows for even heat distribution and prevents them from sticking together during baking.
- Watch the Baking Time: Keep an eye on your biscuits during the last few minutes of baking. They're done when they're golden brown and flaky. Don't overbake, as they can become dry.
- For an extra special touch, sprinkle a pinch of coarse sea salt or flaky Maldon salt over the tops of the biscuits before baking. This adds a nice salty crunch and enhances the overall flavor.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 256Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 83mgSodium 492mgCarbohydrates 16gFiber 1gSugar 3gProtein 4g
Sourdough Biscuit Variations
- Sweet and Savory: For a surprising and delightful combination, try adding chopped dried cranberries or cherries with a sprinkle of cheese after shaping the dough. You can also experiment with grated apples or pears and a touch of cinnamon sugar for a sweet twist.
- Herb Heaven: Elevate your biscuits with a burst of fresh herbs. Try adding 1-2 teaspoons of chopped chives, thyme, or rosemary to the dry ingredients before mixing with the wet ingredients.
- Spicy Kick: For a touch of heat, incorporate a pinch of cayenne pepper or smoked paprika with the dry ingredients. You can also try adding chopped jalapenos for a bolder kick.
Serving Suggestions
- The Classics: These homemade biscuits are perfect on their own or served warm with sausage gravy, butter, jam, or honey.
- Soup Season: They also make a fantastic accompaniment to soups, stews, and chili, adding a delightful textural contrast.
- Breakfast Bonanza: Elevate your breakfast by using these biscuits for breakfast sandwiches with eggs, cheese and breakfast meat.
Leftovers & Storage
- Store at Room Temperature: Leftover biscuits can be stored at room temperature in an airtight container for up to 2 days.
- Freeze for Later: For longer storage, you can freeze the baked biscuits for up to 3 months. Thaw them overnight at room temperature before reheating.
- Reheating Tips: Reheat leftover biscuits in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also refresh them by giving them a quick toast in a toaster oven.
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