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.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
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
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?
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.
Allison says
These are delicious!!
I’ve run out of discard and my kids are asking me to make them again. Can I follow same recipe without discard?
Laura Mae Creen says
I’ve made these with my discard once…delicious!! Making them again tomorrow before I bake a loaf of regular sourdough bread.
Nancy says
These sound amazing! I’m eager to use up a ton of discard and everyone’s comments make me salivate. One question: can I do the make-your-own version of buttermilk (milk + vinegar) rather than buy buttermilk and get the same results?
Lauren Hidalgo says
I substituted milk plus white vinegar for the buttermilk, and they tasted great!
Emily says
Making these on a Thu to serve on Sun (only day i have time) – should I freeze them, store in fridge? What do you recommend to keep them fresh if baking the same day isn’t an option.
Emilie Raffa says
Hi Emily! Bake them on Thursday, freeze, and serve on Sunday. I’ve copied & pasted the instructions from the post here for you to reference fast:
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.
Emily says
Thank you so much for the quick reply!
Laura M. Creen says
This is my first attempt with any sourdough starter. I thought I would start with something easy using my discard. The biscuits turned out absolutely amazing, they were flaky, buttery and flavorful…delicious!! Your recipe, video and step by step were so helpful…thank you!! I will definitely make these again!
Lauren McNeice says
Best thing I have made yet love this recipe!!
Lynn says
In my search of recipes using sourdough discard, this one rates at the top! Easy and oh so delicious. My family has told me they perfer these biscuits to the bread and rolls.
After baking, we split and filled with sliced ham and swiss then wrapped and reheated in the oven.
Blue ribbon all the way.
Kara says
These are probably the best biscuits I’ve ever made! Followed as written and they were superb. Great flavor, nice oven rise/spread, beautiful biscuit-y crumb, and a lovely outer crispiness. Definitely a keeper that’ll get made often.
JJ says
I made these biscuits today with my extra sourdough starter. The whole house smelled divine during baking! I added a dash of cayenne pepper to spice it up a bit. The biscuits or what we call as scones tasted like heaven! This is so simple but so delicious! It’s saved in my recipe binder for generations. Thanks for sharing this wonderful recipe!
Debbie Jespersen says
I just bought your book! I’m seventy years old and have tried sourdough bread baking over the years, but always felt intimidated by the process; especially caring for the starter. Your instructions are perfect for beginners, as you tackle tricky things as you explain the process. How do you read our minds? LOL
I’ve been baking yeast bread for 40 years, but sourdough has become part of my morning routine and I love your recipes. Thank you!
I have noticed, in winter, I have to add more water to all my sour
dough bread dough. I live in northern Canada, and our winter air is so dry, that it literally affects our flour and causes it to absorb liquid more aggresively. Hope sharing that bit helps another baker.
Susan Freeman says
OMG! These biscuits are delicious, flaky, light, and so easy. I’ve been on a quest to find really good recipes for sourdough discard. I came upon your discard pancake recipes and loved them. They were WAY better than anything else I’ve tried. So, I decided to try your biscuits too. I kind of throw a wrench into these recipes because I use only whole grain flour that I mill immediately before using. For this biscuit recipe, I used soft white wheat berries with no sifting at all. I subbed kefir for the buttermilk. I used my food processor to briefly incorporate the buttermilk with the dry ingredients. My intent was to form the biscuits, flash freeze on a baking sheet, and then bag the frozen uncooked biscuits for later. I inadvertently popped them into the oven with the rest of our dinner and we ate them tonight. So, so delicious. Thanks so much for your wonderful recipes.
Emilie Raffa says
Susan, this is such great feedback- thank you! I’m glad they worked out with your changes. I’m curious: Where do you get your soft white wheat berries from? I just ordered some online to mill fresh. And do you normally sift? I’m excited to try it!
Susan Freeman says
Hi Emilie. I’ve been really happy with the soft white wheat berries I buy on Amazon. I only use organic berries for all my baking and the specific ones I buy are Bench View Organic Soft White Wheat Berries. I have a Mockmill which grinds very finely and never sift my flours anymore. I even use unsifted freshly milled Kamut for my homemade pasta with great results. Using the freshly milled flours has been a learning curve for me, but I just don’t want to use store bought flour. I even used the soft white wheat for pie crusts!
Emilie Raffa says
Hi Susan, thank you! I’m going to keep this brand in mind (I recently ordered another brand – we’ll see how it goes). I love the idea of Kamut in homemade pasta. Freshly milled flours is definitely a learning curve, especially when most recipes are not formulated with them in mind. I think there’s value in that though, as it forces you to think differently, adapt, and develop of your baker’s intuition which is absolute gold in the long run.
Elizabeth says
Could one ferment these longer before baking??
I love quick recipes with discard, but I usually make an overnight version and today I have time to let the dough sit without rising agents. Would that work in theory?? Thanks! Love the banana bread, every week!
Rose G says
So, so delicious and easy!!! Love using my discard to make these biscuits. I’ve made them now with the cheddar and leeks (not scallions because that’s what I had on hand) and also plain with no add-ins and they were great both ways. Last night I used active starter and cheddar and they were just really good! Thank you!
sheri says
This biscuit is so delicious I could cry. Cry because I’ve been missing out on this happiness all this time, and cry also because now that I know it, I will definitely be fat.
Emilie Raffa says
Best comment ever. You literally made my morning 😂
Michele says
Emilie, I am working my way through all of your recipes! From sourdough starter, easy sourdough bread, pancakes, blueberry scones and now this biscuit recipe, they have all been delicious! You have inspired me to experiment with sourdough and made it easy to succeed. Thank you! P.S. My husband is the happiest guinea pig on the block, and has loved every bite.
Erin Fannoun says
These were amazing. I substituted half of the butter with olive oil, and used kefir instead of buttermilk. Turned out perfect. Family says it’s a keeper recipe.
Dianne says
Love this recipe! Can I freeze the mix then thaw in room temp before portioning them to the baking sheet?
Kathy says
I am also interested in freezing the biscuits before baking. Have you tried it? Did you bake from frozen state or did you defrost them first?
Jamie says
Did you try this? How did it turn out freezing before baking?
Jennifer says
I just made these this morning. My whole family loved them.. They are rich and flakey. I did not have the scallions so I just used the cheese. I’ll definitely make these again.
Pat Q says
A winner recipe! Made them for thanksgiving. Sooooo delicious. My husband is a biscuit lover so these will be a frequently made recipe. Thank you.
Carol says
These biscuits were insanely delicious and so easy to make! With soup season upon us I will be making these repeatedly for my husband and I and for family during the holidays! Don’t wait to try these!!
Kimberly says
I am not a biscuit baker, but these are easy to make and delicious. I omitted the scallions because I didn’t have any on hand. I will make these again.