Bake golden, flaky, buttery sourdough discard biscuits in just 25 minutes! My easy, no-roll master recipe builds swoon-worthy layers every time with the option to add cheddar & scallions (or leave plain) to make it your own. Yields 10-12 homemade biscuits.
Adapted from my easy, no-roll sourdough scones recipe, these savory sourdough discard biscuits feature the same golden tops, a tender “all-butter” interior and a splash of chilled buttermilk to elevate the taste.
What I love about this sourdough discard recipe, is that you don’t need a rolling pin or biscuit cutters to make it; a simple measuring scoop is used to “drop” the dough onto a parchment-lined baking sheet and off to the oven they go (PS: this drop technique creates those gorgeous, craggy tops too!).
Ready in about 25 minutes, serve these biscuits alongside a big pot of soup or chili, or enjoy with scrambled eggs and breakfast sausage for a tasty weekend treat. These biscuits freeze really well, for up to 3 months, so you can enjoy them whenever.
Now, in the instructions & video you’ll learn my master recipe for homemade sourdough discard biscuits with cheddar cheese and scallions. If you prefer a plain biscuit (without the inclusions), just omit them. Everything else stays the same.
My Best Tested Tips:
- Make sure your butter is cold. This creates light, tender, flaky biscuits.
- Your oven needs to be hot enough (400 F). If not, the butter will leak out. Use an oven thermometer to double check.
- Add more buttermilk if the dough is too dry. The exact amount depends on the hydration level of your sourdough starter (i.e. thick vs. thin). But only add a little at a time! This is not a wet dough.
- Sourdough discard or active sourdough starter is fine to use. My starter is 100% hydration fed with equal parts bread flour and water by weight. It looks like thick cake batter.
- To wake and bake: Scoop and shape the biscuit dough. Cover and chill on a sheet pan overnight. Bake in the morning (cold).
Watch The Sourdough Biscuit Video:
How To Make Sourdough Discard Biscuits {Step-By-Step Recipe}
Step 1: Mix The Dry Ingredients & Butter
To Start: Whisk the dry ingredients together in a bowl. Add the cold, cubed butter and rub together with your fingertips. The mixture will look sandy and crumbly, with small and large pieces throughout. Now, add your shredded cheese and scallions (if using) and give it a good toss.
Step 2: Combine The Wet Ingredients
Next Steps: In a separate small bowl, mix the sourdough starter and buttermilk together. Then pour it over the flour mixture. Using a rubber spatula, gently toss the ingredients together until they start to stick. Then smush together with your hands to form one mass of dough (watch the video). If it’s really dry, I’ve found that adding the tiniest drizzle of buttermilk will sort out the texture.
Step 3: Scoop & Shape The Biscuits
Using a 1/3 measuring scoop, portion the dough onto your prepared baking sheet. Gently smush it together if the dough separates in some spots. This is normal.
Why I changed My Mind: In the above picture, I first used a 1/2 measuring scoop for (6) bigger biscuits. However, after baking several batches, I prefer them a bit smaller. I switched to a 1/3 measuring scoop instead for the batch pictured below.
Step 4: Add An Egg Wash For Color
Lightly beat 1 egg with a splash of water. Brush the tops of your biscuits with some of the egg wash. If you don’t have a pastry brush, use a folded paper towel like I did in the video..
Step 5: Bake Until Golden & Flaky
Bake at 400 F/ 204 C for ~25 minutes or until golden brown. Cool on the baking sheet for 5 minutes. Transfer to a wire rack to finish cooling. You’ll love how buttery, flaky and tender they are!
More Sourdough Discard Recipes To Try.
I highly recommend the sweet version of this recipe, which are my Easy, No-Roll Sourdough Scones, this Same-Day Sourdough Discard Pumpkin Bread and my favorite Overnight Sourdough Apple Cake. You can find my full 20+ Sourdough Discard Recipe collection here.
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Buttery, Flaky Sourdough Discard Biscuits From Scratch
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10–12 biscuits 1x
- Category: Sourdough Discard Recipes
- Method: Oven baked
- Cuisine: American
- Diet: Vegetarian
Description
Bake golden, flaky, buttery sourdough discard biscuits in 25 minutes! My easy, no-roll master recipe builds swoon-worthy layers every time, with the option to add cheddar & scallions (or leave plain!). Yields 10-12 homemade biscuits.
Ingredients
- 250 g all purpose flour
- 10 g (1 tbsp) baking powder
- 1 tsp fine sea salt
- 170 g (12 tbsp) unsalted butter, cold, cubed
- 115 g (1 1/4 cup) shredded sharp cheddar cheese
- 35 g (heaping 1/2 cup) sliced scallions
- 50 g sourdough discard or active sourdough starter
- 1/2 cup buttermilk, plus more as needed
- Egg + water for egg wash
Instructions
- Preheat your oven to 400 F/ 204 C.
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk the flour, baking powder and salt together.
- Add the cold, cubed butter.
- Rub the butter and flour together with your fingertips. The mixture will look sandy and crumbly, with small and large pieces throughout.
- Add shredded cheddar cheese and sliced scallions; toss well to combine.
- In a separate small bowl, mix the sourdough starter and buttermilk together. This is your wet mixture.
- Pour the wet mixture over the flour mixture.
- Using a rubber spatula, gently toss the ingredients together until they start to stick. It will look dry at first. Then, use your hands to push and form the dough into one mass (watch the video). If the dough doesn’t stick together when pinched between your fingers, drizzle with 1 tbsp. more buttermilk.
- Using a 1/3 measuring scoop, portion the dough onto your prepared baking sheet. Gently smush it together if the dough separates in some spots. This is normal.
- Lightly beat 1 egg with a splash of water. Brush the tops of your biscuits with some of the egg wash. If you don’t have a pastry brush, use a folded paper towel like I did in the video.
- Bake on the center rack for about 25 minutes or until golden brown.
- Cool on the baking sheet for 5 minutes. Transfer to a wire rack to finish cooling.
Notes
Storage
- Room Temperature: Sourdough biscuits are best enjoyed fresh, on the same day that they are baked. Once completely cool, transfer to a plate and cover with foil or wrap; the texture will start to become more moist as they sit. Gently reheat in a low oven, if you prefer.
- To Freeze (baked biscuits): Wrap cooled, baked biscuits in plastic wrap and then a layer of foil. Freeze up to 1-3 months. Uncover and thaw at room temperature. Bake @ 300 F/ 150 C on a parchment-lined tray for 10-15 minutes.
Comments
Susan says
I’m on a journey to use my discard starter. So far, I have made pancakes, which were YUM; the Basque cheesecake, which is addictive; the French Yogurt cake, excellent alone or with morning coffee; the cornbread; and now the scallion and cheese biscuits, OUTSTANDING! It was hard not to taste-test more than one. Easy to make, delicious to eat. Another home run from Emilie! Next on the discard list are blueberry muffins, apple cake, and Popovers.
Lisa says
Hi,
Can I use kefir as a healthier alternative to buttermilk?
Emilie Raffa says
Hi Lisa! I haven’t tried it, but I don’t see why not. I’m assuming you’re referring to plain kefir, nothing flavored or sweetened. If so, then go for it.
Anna says
So good! First time using my discard..will make again!
Emilie Raffa says
So glad you liked it, Anna! 🥰
Annelise says
I made these this weekend, it was such an easy recipe and they came out so well! I swapped out chives for jalapeños because my husband loves a bit of heat and it was perfect.
Loving all your recipes thank you!
Jenny says
These and every recipe I’ve made from your blog are to die for! Can’t wait to try some others. I love it so much I’ve ordered your book from my local bookstore. :)
Dorothy Johnston says
I made 2 trays of these biscuits, while waiting to put them in the oven, my dog are 1 whole tray!
clearly she likes them raw…
These were so easy to whip together, and tasted great! thank you!
Mia says
Thank you for this extremely delicious recipe! I have a process question–could I use a pastry blender instead of my fingers for incorporating the butter into the flour?
Mike Arata says
Can I make the sourdough discard biscuits at night, chill overnight, but not bake until 5 pm the next day?
Soumya Kini says
Hey Emilie,
I had tried biscuits when I was in the US and I used to have them once every week. I didnt know they were this easy to make.
My sourdough bread is another story altogether. I have had no luck in that department.
I have tons of discard sitting in the fridge. So I finally tried these biscuits (I made them plain first ‘coz I didnt have cheese at home). They came out amazing, although mine could have had more butter.
Couple of questions… I have so many, but ill start with 2 :)
Can I substitute with shredded mozzarella ??
And for sourdough, is it important to use bread flour, ‘coz my freestanding bread is always flat, dense and not airy at all :( No elasticity in my dough. Not sure why. I have tried maida (Indian AP flour) and whole wheat flour – fresh from the mill… My starter is whole wheat and is always bubble and airy, but again that lacks elasticity too :( Not sure what I am doing wrong.
Christine says
The were fabulous. Only sub was I didn’t have buttermilk on hand so made my own with milk and lemon juice. Will absolutely make again.
Katrina says
Is there a way to let these ferment for a bit to maximize digestibility? I’ve had great luck with your sourdough cakes by letting them sit in the fridge overnight. Would it work to shape the biscuits in the evening, then refrigerate in the fridge until morning?
I. Em says
I doubt that you’ll see this reply, but here goes anyway.
Many “discard” recipes use such small quantities of sourdough discard that it has very little to no impact on the final result.
For example, this recipe (while very tasty due to the additions) has such a small amount of starter that there’s no measurable difference tuan if you didn’t use it.
– The dough is mixed and baked immediately. There is no fermentation period. And baking powder does nearly all the lifting.
Thos recipe has all the hallmarks of a recipe that uses sourdough discard primarily as a way to use up discard rather than as a fundamental ingredient. That’s not a criticism, there are lots of excellent discard recipes but sometimes “sourdough discard” gets featured prominently when it’s contributing only a small percentage of the total flour.
If your goal is improved digestibility, I’d be more inclined to:
Mix the dough.
Let it rest in the refrigerator overnight (8–24 hours).
Add the baking powder just before baking, or use a recipe designed for an overnight sourdough biscuit.
In that case, even 15–20% starter relative to the flour could have a noticeable effect because the microbes have time to work.
Donna says
Wow! These are delicious and so easy to prepare.
Mary says
I tried the Buttery, Flaky Sourdough Discard Biscuits From Scratch tonight to have with our ham and split-pea soup. FANTASTIC! I had to substitute chives from my garden as I did not have scallions. It was good, but I may have needed a bit more. This recipe was just as good as the picture made it look! Thank you.
Caroline says
Wow!! Excellent recipe. I made the plain version. I baked four and froze four to bake one morning for breakfast. I plan to bake them as directed from frozen and just add a few extra minutes. I come from a TN mountain family and we know good biscuits. My mom said these taste like “good, old fashioned biscuits”. Highest compliment she could give. This will replace my former sourdough biscuit recipe. Thank you!
Emilie Raffa says
Caroline, this made me smile, thank you. This is the nicest feedback. Please thank your mom too! 🥰
Lorraine says
What a treasure! For anyone who ever appreciated Red Lobster cheese biscuits; (Costco sells them so it seems a much loved accompaniment)…
You’ll never buy the boxed version again. These are a dream come true. Perfect texture, flavour and so EASY! Always nice to find a delicious way to repurpose sourdough discard! Thank you Emilie!
Alex says
Can I use a milk alternative for these?
David S Tominsky says
Followed the recipe and came out perfect. I ended up with 8 nicely-sized biscuits. Just know if you end up with less than 10-12 biscuits like I did, you are still going to end up with a fantastic biscuit. 10/10, would make again.
Cynthia Nunez says
Omg these were divine! I substituted sour cream +milk instead of buttermilk and they came out perfect 👌 thank you for the recipe and I just ordered your book😊
Mary says
You will love the book. It was the first of several sourdough books I have purchased. I don’t know why I bought more as I always return to this book. Recipes and techniques are so well explained and photographed.
Julie L. says
These are the best biscuits I’ve ever made. I subbed Gruyère because I needed to use it up, and added breakfast sausage. Unbelievably good and a great use for discard. Thank you!
karen says
Can I the butter? So much melted out and away from the biscuits. Seemed like a waste.