Flaky Sourdough Discard Biscuits Recipe

Most sourdough discard recipes either taste too tangy, bake up too dense, or feel like a “health project” instead of something you actually crave. These biscuits fix that problem fast.

They come out flaky, buttery, and soft in the middle, with just enough sourdough flavor to make them interesting instead of weird.

If you’ve been staring at a jar of discard in your fridge and thinking, “I really need to use this,” this is one of the best ways to do it.

What Makes This Recipe Shine

The biggest reason these sourdough discard biscuits work so well is that they don’t try too hard. Some discard recipes lean into the sour flavor like it’s the main event, but biscuits aren’t supposed to taste like vinegar bread. These keep that slight tang in the background, where it belongs.

Texture-wise, they hit the sweet spot between fluffy and flaky. A lot of homemade biscuits taste soft but kind of boring, like a dinner roll pretending to be a biscuit. These actually have those crisp, layered edges that pull apart in chunks, which is the whole point of a biscuit in my opinion.

The butter is doing a lot of the heavy lifting here, and I’m not mad about it. Cold butter creates steam pockets in the dough as it bakes, and that’s what gives you the flaky layers. If your butter melts too early, you lose that magic and you end up with biscuits that taste fine but look like little bread pucks.

I also love that this recipe feels practical, not precious. You don’t need a stand mixer, you don’t need special flour, and you don’t need to “feed your starter at 6 a.m. under a full moon.” You just grab discard, mix, fold, cut, bake, and suddenly you have biscuits that taste like you actually know what you’re doing.

Another underrated part is how forgiving the dough is. You can make these slightly thicker, slightly thinner, bake them closer together or farther apart, and they still turn out solid. And honestly, that’s what makes a recipe worth keeping because nobody wants a biscuit recipe that only works on perfect days.

Ingredients You’ll Need

• All-purpose flour (simple and reliable, no need to overthink it)
• Baking powder (this gives the biscuits their lift)
• Baking soda (helps balance the sourdough acidity and boosts rise)
• Salt (don’t skip it, biscuits without salt taste flat and sad)
• Cold unsalted butter (straight from the fridge, flaky biscuits depend on it)
• Sourdough discard (unfed discard is perfect here, straight from the jar)
• Milk or buttermilk (buttermilk gives a richer flavor, but milk works great too)
• Honey or sugar (optional) (just a little makes the flavor pop, but not required)
• Extra flour for dusting (for rolling and cutting without sticking)
• Melted butter for brushing (optional) (highly recommended if you like golden tops)

Step-by-Step Instructions

Step 1: Preheat and Prep Your Baking Setup

Preheat your oven to 425°F (220°C) and let it get fully hot before you bake anything. Biscuits need that initial blast of heat to puff up fast instead of spreading out slowly.

Line a baking sheet with parchment paper or lightly grease it. If you want softer sides, place the biscuits close together, but if you want crispier edges, space them out a little.

Step 2: Mix the Dry Ingredients First

In a large mixing bowl, whisk together your flour, baking powder, baking soda, and salt. Whisking matters because it spreads the leavening evenly, which means you don’t end up with one biscuit that rises like a champion and another one that barely tries.

Take a quick second to break up any flour lumps. This isn’t cake baking, but smoother flour means smoother dough.

Step 3: Cut the Cold Butter Into the Flour

Grate your cold butter with a box grater or cut it into tiny cubes. Toss it into the flour mixture immediately so it stays cold and doesn’t start melting on the counter.

Use your fingers, a pastry cutter, or two forks to work the butter into the flour until it looks like coarse crumbs. You want little butter chunks still visible, because those pockets are what turn into flaky layers.

Step 4: Add the Sourdough Discard and Milk

Add your sourdough discard to the bowl and pour in the milk (or buttermilk). Stir gently with a spoon or spatula until the dough starts to come together.

Don’t overmix it like you’re trying to prove a point. Stop as soon as there’s no dry flour left and the dough looks shaggy and messy.

Step 5: Fold the Dough for Flaky Layers

Lightly flour your countertop and scrape the dough out onto it. Press the dough into a rough rectangle with your hands instead of using a rolling pin right away.

Fold it in half, then press it down again, then fold it again. Do this about 4–6 times, because folding builds those biscuit layers without beating up the dough.

Step 6: Roll and Cut the Biscuits

Flatten the dough into a rectangle about ¾ to 1 inch thick. Thicker dough gives you taller biscuits, and yes, tall biscuits taste better because the inside stays soft.

Use a biscuit cutter or a drinking glass to cut straight down without twisting. Twisting seals the edges and can stop the biscuits from rising properly, and nobody wants that kind of disappointment.

Step 7: Bake Until Golden and Puffy

Place the biscuits on your prepared baking sheet. Bake them for 12–16 minutes, depending on how thick you cut them and how your oven behaves.

They should be golden on top, slightly browned on the bottom, and visibly puffed. Pull them out while they still look soft in the center because they finish setting as they cool.

Step 8: Brush with Butter and Cool Slightly

Brush the tops with melted butter while they’re still hot. This is not optional if you want them to look bakery-level good.

Let them cool for about 5 minutes before serving. If you tear into them instantly, you’ll lose steam and the inside can feel gummy.

Common Mistakes to Avoid

The most common mistake is using butter that isn’t cold enough. If your butter is soft, it blends into the flour completely, and you lose those flaky layers that make biscuits worth eating. I’ve done it before, and the result is always fine but never impressive.

Another mistake is overmixing the dough once the liquid goes in. People stir like they’re making cookie dough, and that develops gluten, which turns your biscuits chewy instead of tender. Biscuits should crumble slightly when you pull them apart, not fight back like bread.

Rolling the dough too thin is another one that ruins the vibe. A biscuit needs height to bake properly, otherwise you just get flat little disks that taste okay but don’t feel special. If your dough is under ¾ inch thick, you’re basically sabotaging yourself.

Twisting the cutter is also a sneaky biscuit killer. It seems harmless, but it seals the edges and prevents the layers from opening up in the oven. Cutting straight down feels boring, but boring technique gives you the dramatic rise you want.

One more mistake is baking at too low of a temperature. Biscuits need heat right away to create lift, and if your oven runs cool, they’ll spread instead of puff. I always recommend using an oven thermometer if your biscuits consistently bake up flat.

Finally, don’t ignore the flour on your surface. If the dough sticks while you fold it, you’ll end up adding too much extra flour later and drying everything out. A lightly floured surface keeps things easy without changing the dough texture.

Alternatives & Substitutions

If you don’t have buttermilk, regular milk works perfectly fine. The sourdough discard already adds tang, so you’re not losing much flavor. If you want to fake buttermilk, you can add a teaspoon of vinegar or lemon juice to your milk and let it sit for 5 minutes.

You can also use half whole wheat flour if you want a slightly heartier biscuit. Just don’t go full whole wheat unless you’re okay with a denser texture. Personally, I like a little whole wheat when I’m serving biscuits with soup because it feels cozy, but for breakfast biscuits, I stick with all-purpose.

If you want richer biscuits, use heavy cream instead of milk. It makes them softer and slightly more indulgent, almost like a cross between a biscuit and a scone. It’s a little over-the-top, but sometimes that’s the point.

You can swap honey for sugar if you want a touch of sweetness. Honey gives a warmer flavor that pairs really well with the sourdough. It’s subtle, but it makes the biscuits taste more “complete,” if that makes sense.

For a savory version, mix in shredded cheddar, chopped green onions, or even crumbled bacon. Just don’t overload the dough, because too many add-ins can weigh the biscuits down. I usually keep it to about ½ to ¾ cup total extras.

And if you want a dairy-free version, you can use plant-based butter and almond milk. It won’t taste exactly the same, but it still bakes up nicely. The key is making sure the butter substitute stays firm when cold, otherwise the dough turns greasy.

FAQ

Can I use sourdough discard straight from the fridge?

Yes, and that’s actually what I do most of the time. Cold discard helps keep the dough cooler, which is great for flaky biscuits. Just stir it quickly if it has separated in the jar.

Do these biscuits taste sour?

Not strongly, and that’s what makes them so good. You get a mild tang in the background, kind of like buttermilk biscuits with extra personality. If your discard is super old and sharp, the flavor will be stronger.

Can I make the dough ahead of time?

You can, but biscuits taste best when baked fresh. If you want to prep ahead, cut the biscuits and refrigerate them on a tray for a few hours. Cold shaped biscuits actually bake up taller, so it’s a win.

Why did my biscuits turn out dense?

Dense biscuits usually happen from overmixing or pressing the dough too hard. You want a shaggy dough and gentle folding, not aggressive kneading. Also check that your baking powder is still fresh, because expired leavening won’t lift anything.

Can I freeze sourdough discard biscuits?

Yes, and they freeze surprisingly well. Freeze them baked or unbaked, both work fine. If you freeze unbaked biscuits, bake them straight from frozen and add a few extra minutes.

What’s the best way to reheat them?

The oven is the best option if you want them to stay crisp on the outside. I usually do 350°F for about 6–8 minutes. The microwave works too, but it softens them and makes the edges less flaky.

Can I make these without baking soda?

You technically can, but I don’t recommend it. Baking soda reacts with the acidity in the discard and gives you a better rise. Without it, the biscuits tend to bake up heavier and less airy.

Final Thoughts

These sourdough discard biscuits are one of those recipes that makes you feel like your starter is actually doing something useful instead of just taking up fridge space. They’re flaky, buttery, and way easier than people assume biscuits should be.

Once you make them a couple times, you’ll stop measuring so carefully and start making them on autopilot, which is honestly the best kind of recipe. If you’ve got discard sitting around, this is the kind of “problem” I’d love to have.