Sourdough Discard Buttermilk Biscuits (Flaky & Tender) – Cozy, Tangy, and Easy

Sourdough discard buttermilk biscuits are a small weekend luxury you can make in under an hour. They’re flaky, tall, and tender with a subtle tang that makes every bite taste like it came from a bakery. You don’t need special skills—just cold butter, a bowl, and a light touch.

These biscuits are perfect with jam, eggs, or a swipe of honey butter. If you’ve been saving sourdough discard and wondering what to do with it, this is your new go-to recipe.

Why This Recipe Works

• Cold butter and minimal mixing create visible layers that bake up tall and flaky.
• Sourdough discard adds tang and moisture, balancing the richness of butter and buttermilk.
• A touch of sugar rounds out the flavor without making the biscuits sweet.
• High-heat bake sets the layers quickly so you get that lofty rise and crisp, golden tops.
• Simple technique—no fancy tools, no overnight rise, and easy to adapt for add-ins.

Shopping List

• All-purpose flour
• Baking powder
• Baking soda
• Granulated sugar
• Kosher salt
• Unsalted butter (cold)
• Sourdough discard (100% hydration preferred)
• Buttermilk (cold)
• Optional: melted butter or heavy cream for brushing tops

Instructions

1. Preheat and prep: Heat the oven to 450°F (232°C). Line a baking sheet with parchment.

   Chill a mixing bowl and your flour in the fridge for 10 minutes if your kitchen is warm.

2. Mix dry ingredients: In a large bowl, whisk 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon sugar, and 1 teaspoon kosher salt.
3. Cut in the butter: Dice 1/2 cup (1 stick/113 g) cold unsalted butter. Toss into the flour and use a pastry cutter or your fingertips to work it in until you have pea-sized bits with some larger flakes. Keep it cool.
4. Add wet ingredients: In a measuring cup, whisk 1 cup cold sourdough discard with 1/2 cup cold buttermilk.

   Pour most of it into the flour-butter mixture, reserving about 2 tablespoons in case you don’t need it all.

5. Bring the dough together: Stir gently with a fork until shaggy. If there are dry patches, add the remaining liquid a splash at a time. The dough should be slightly sticky but not wet.
6. Turn out and pat: Lightly flour your counter.

   Turn the dough out and gently pat into a 3/4-inch-thick rectangle. Do not knead.

7. Laminate for layers: Fold the rectangle into thirds like a letter. Rotate 90 degrees, pat back to 3/4 inch, and repeat the fold once more.

   This creates flaky layers without overworking.

8. Cut biscuits: Pat to about 1-inch thickness. Use a 2 1/2-inch round cutter. Press straight down—don’t twist—or use a sharp knife to cut squares for zero waste.

   Gather scraps gently and cut again.

9. Pan and finish: Place biscuits on the sheet, barely touching for a higher rise. Brush tops with buttermilk or melted butter if you like.
10. Bake: Bake 12–15 minutes until deeply golden on top and set. Rotate the pan once if needed for even browning.
11. Serve: Cool 5 minutes, then serve warm.

    Brush with more melted butter and sprinkle flaky salt if you want a savory finish.

How to Store

• Room temperature: Keep cooled biscuits in an airtight container for up to 2 days. Reheat at 350°F for 6–8 minutes.
• Freezer: Freeze baked biscuits in a zip-top bag for up to 2 months. Reheat from frozen at 350°F for 10–12 minutes.
• Freeze unbaked: Cut biscuits can be frozen on a sheet tray, then bagged.

  Bake from frozen at 450°F, adding 2–3 minutes.

Benefits of This Recipe

• Uses sourdough discard smartly so nothing goes to waste.
• Fast and flexible: No proofing or complicated steps, and easy to scale.
• Great texture: Crisp edges, soft centers, and visible layers.
• Balanced flavor: Gentle tang pairs well with sweet or savory toppings.
• Budget-friendly: Pantry staples turn into a bakery-level treat.

Pitfalls to Watch Out For

• Warm butter = dense biscuits. Keep everything cold, and work quickly.
• Overmixing makes them tough. Stop as soon as the dough comes together.
• Twisting the cutter seals edges, preventing rise. Press straight down.
• Too much flour on the bench can dry the dough. Use a light dusting only.
• Opening the oven early can collapse the rise.

  Wait until they’re set and golden.

Alternatives

• Flour: Swap up to 1/2 cup with whole wheat or spelt for a nuttier, heartier biscuit.
• Dairy-free: Use plant butter and a thick, tangy plant-based “buttermilk” (oat milk + lemon juice). Texture may be slightly less tender.
• Add-ins: Cheddar and chives, black pepper and Parmesan, or everything bagel seasoning on top.
• Sweet version: Add 2–3 tablespoons sugar and a touch of vanilla. Brush with cream and sprinkle coarse sugar before baking.
• No buttermilk: Use whole milk plus 1 teaspoon lemon juice or vinegar per 1/2 cup.

FAQ

What hydration should my sourdough discard be?

Most discard from regular feeding is 100% hydration (equal parts flour and water by weight).

That works best here. If yours is thicker or thinner, adjust with a tablespoon of flour or buttermilk as needed to reach a soft, slightly sticky dough.

Can I use active starter instead of discard?

Yes. Active starter works the same in this recipe and won’t change the process.

The rise is still chemical (baking powder and soda), so no yeast proofing is needed.

Why are my biscuits not rising tall?

Common culprits are warm butter, overmixed dough, twisting the cutter, or old leavening. Make sure baking powder and soda are fresh and the oven is fully preheated.

Do I have to fold the dough?

You’ll get biscuits without folding, but folding twice creates distinct, impressive layers. It’s a quick step that makes a big difference.

Can I make the dough ahead?

Yes.

Cut biscuits can be refrigerated, covered, for up to 8 hours, or frozen for longer storage. Bake straight from cold or frozen.

How do I get extra-crispy tops?

Brush with melted butter or heavy cream and bake on the top rack. For even more color, broil for 30 seconds at the end—watch closely.

What do I serve these with?

They’re great with eggs and bacon, sausage gravy, fried chicken, or simple butter and jam.

Honey butter or hot honey is especially good with the tangy crumb.

Final Thoughts

These sourdough discard buttermilk biscuits hit that sweet spot of simple and special. The method is straightforward, the ingredients are basic, and the results feel like a treat. Keep your butter cold, handle the dough gently, and you’ll pull off sky-high, flaky biscuits every time.

Make a double batch—future you will be thrilled to find them in the freezer.