Sourdough Discard Biscuits (Flaky, moist, simple)
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If you’ve ever taken out your sourdough discard and wondered what to do with it—these sourdough discard biscuits are one of the easiest and most comforting recipes you can make.
They’re flaky, buttery, and come together quickly with simple pantry ingredients—no long fermentation, no fuss. Whether you’re serving them with breakfast, alongside soup, or slathered in butter and honey, these biscuits are the kind of recipe you’ll come back to again and again.
You can also easily make them without the sourdough discard if you need a good biscuit but don’t have any discard on hand (see the “what if I don’t have sourdough discard section below).
Pairs perfectly with this rich and creamy country sausage gravy
Why You’ll Love These Sourdough Discard Biscuits
A simple way to use up sourdough discard (no waste!)
No rise time needed
Soft, flaky layers with a buttery flavor
Made with basic pantry ingredients
Perfect for busy mornings or cozy dinners
What Is Sourdough Discard?
Sourdough discard is the portion of starter you remove before feeding it. While it’s not active enough to make bread rise on its own, it still adds a delicious depth of flavor and a slight tang to baked goods like biscuits, pancakes, and muffins.
Find my sourdough discard pancake recipe here that my family uses every week!
You will love these yummy Sourdough Discard Muffins
The best part? You don’t need an active starter for this recipe—just your discard straight from the fridge or counter works perfectly.
Ingredients
1 cup sourdough discard (see substitution section below for using yogurt in stead of discard)
2 cups all purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter, cold and cubed
¼ cup cold milk (plus more if needed)
Tools You’ll Need
Mixing bowl
Pastry cutter or fork (or a food processor, I personally love using my vitamix on pulse for this)
Biscuit cutter (or a drinking glass)
Baking sheet
How to Make Sourdough Discard Biscuits
- Preheat oven to 425 F.
- In a large bowl or a food processor, combine flour, baking powder, baking soda, and salt.
- Cut in the butter with either a pastry cutter, fork, or food processor.
- Stir in the sourdough discard and milk until a shaggy dough forms. Add a splash more milk if dry.
- Turn out dough onto a lighly floured surface. Pat into a 1 inch thick rectangle. Fold and pat 2-3 times to build layers.
- Cut biscuits with a floured circle cutter (a cup works great!)
- Bake at 425 F for 12-15 minutes until golden brown. Optional to brush with butter after baking.
What If I don’t have sourdough discard?
If you don’t have sourdough discard, this recipe can also be made substituting the sourdough discard with plain yogurt.
Substitute 1 cup of sourdough discard with 2/3 cup plain yogurt. I use plain whole milk yogurt, but any should work just fine.
Tips for Flaky, Perfect Biscuits
Use cold butter—this is key for flaky layers
Don’t overmix the dough
Fold the dough a few times for layers
Don’t twist your cutter
Bake biscuits close together for softer edges
Variations
Cheddar biscuits – Add 1 cup shredded cheese
Garlic herb – Mix in garlic powder + dried herbs
Sweet biscuits – Add honey and brush tops with butter
Whole wheat – Swap part of the flour for whole wheat
How to Store & Freeze
Room temperature:
Store in an airtight container for up to 2 days
Refrigerator:
Up to 5 days
Freezer:
Freeze baked or unbaked biscuits
Bake straight from frozen—just add a few extra minutes
Serving Ideas
Warm with butter and honey
Breakfast sandwiches
Alongside soups or chili
Topped with sausage gravy
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! It will work the same in this recipe.
Why didn’t my biscuits rise?
This is usually from overmixing or not using enough baking powder.
Can I make these dairy-free?
Yes—use plant-based butter and milk alternatives.
How do I make them extra fluffy?
Handle the dough gently and don’t skip the folding step.
Final Thoughts
These sourdough discard biscuits are one of those simple recipes that feel like home. They’re easy enough for everyday baking but special enough to serve to family and friends.
If you’re trying to waste less and make more from your sourdough starter, this is a recipe worth keeping on repeat.
More recipes you will love:
Overnight Artisan Sourdough Loaf
Same Day Sourdough Discard Sandwich bread
Ingredients
Method
- Preheat oven to 425 F.
- In a large bowl or a food processor, combine flour, baking powder, baking soda, and salt.
- Cut in the butter with either a pastry cutter, fork, or food processor.
- Stir in the sourdough discard and milk until a shaggy dough forms. Add a splash more milk if dry.
- Turn out dough onto a lighly floured surface. Pat into a 1 inch thick rectangles. Fold and pat 2-3 times to build layers.
- Cut biscuits with a floured circle cutter (a cup works great!)
- Bake at 425 F for 12-15 minutes until golden brown. Optional to brush with butter after baking.
