The First Bite That Changed Everything
The smell of warm butter and tangy sourdough hit me as I pulled the biscuits from the oven. Golden flakes crunched under my fingers. One bite sent me back to my grandma’s kitchen, where love tasted like carbs. Ever wondered how you could turn sourdough discard into something unforgettable? These biscuits are the answer—waste-free magic with layers of flavor. Try them fresh with honey, and you’ll never toss discard again.My Biscuit Disaster Turned Happy Accident
My first batch was a mess. I forgot to chill the butter, and the dough spread like pancake batter. But guess what? They still tasted amazing—crispy edges, fluffy centers. Home cooking isn’t about perfection; it’s about joy in the trying. Now I laugh when butter melts too fast. Share your funniest kitchen fail below!Why These Biscuits Stand Out
– The sourdough discard adds a subtle tang that balances the rich butter. – Folding the dough creates flaky layers that shatter with each bite. Which flavor combo surprises you most—honey, jam, or savory gravy? I’m team honey, but my neighbor swears by spicy jalapeño butter. Tell me your pick!A Biscuit with History
Sourdough biscuits trace back to frontier cooks who wasted nothing. They used starter scraps to stretch meals. *Did you know cowboys called them “sourdoughs” after the pots they carried?* Today, we honor that thrifty spirit. Bake a batch, and taste a piece of history. Would your family love these for breakfast or dinner?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 2 cups | |
| Baking powder | 2 teaspoons | |
| Baking soda | ½ teaspoon | |
| Granulated sugar | 2 tablespoons | |
| Fine sea salt | ½ teaspoon | |
| Cold unsalted butter | ½ cup | cubed |
| Sourdough discard | ½ cup | 100% hydration, unfed |
| Cold buttermilk | ½ cup | start with ½ cup, add slightly more if needed |
How to Make Flaky Buttery Sourdough Discard Biscuits
Step 1 Mix flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk until everything is evenly combined. Cold butter is key for flaky layers. Cut it into small cubes before adding.
Step 2 Work the butter into the dry mix with your fingers or a pastry cutter. Stop when the mix looks like coarse crumbs. Pea-sized butter bits are perfect. (Hard-learned tip: Don’t overwork the dough—it toughens the biscuits.)
Step 3 Stir in sourdough discard and buttermilk gently. Add extra buttermilk if the dough feels too dry. It should stick together but not be wet.
Step 4 Fold the dough like a letter 2–3 times for layers. Roll it out to 1-inch thickness. Cut into squares—no twisting the knife!
Step 5 Freeze the biscuits 30 minutes before baking. Preheat the oven to 425°F. Brush with milk or cream for a golden top.
Step 6 Bake 17–19 minutes until golden brown. Let them cool slightly before serving. *Fun fact: Freezing ensures butter stays cold for maximum flakiness.* What’s your go-to biscuit topping: butter, honey, or jam? Share below!
Cook Time: 17–19 minutes Total Time: 1 hour Yield: 8–10 biscuits Category: Breakfast, Bread
3 Fun Twists on Sourdough Biscuits
Cheesy Garlic Fold in ½ cup shredded cheddar and 1 minced garlic clove. Perfect for savory brunch bites.
Cinnamon Sugar Swap sugar for brown sugar and add 1 tsp cinnamon. Dust with extra cinnamon after baking.
Herb & Honey Mix in 1 tbsp chopped rosemary and drizzle honey before serving. Great with soups. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Biscuits
Pair with scrambled eggs and crispy bacon for breakfast. Or serve alongside chili for dinner. Drink ideas: Cold milk for a classic combo. Or try a crisp apple cider for adults. Which would you choose tonight—breakfast or dinner? Tell us!
Keep Them Fresh or Freeze for Later
These biscuits taste best warm, but leftovers keep well. Store cooled biscuits in a sealed container at room temp for 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. *Fun fact: My grandkids sneak frozen biscuits straight from the freezer—they’re that good!* Reheat in a 350°F oven for 5-10 minutes to revive the flaky layers. Double the batch and freeze half for busy mornings. Why this matters: Fresh-baked flavor anytime beats store-bought any day. Ever tried freezing biscuit dough instead? Share your tricks below!Troubleshooting Your Biscuits
Problem: Biscuits are tough. Fix: Don’t overwork the dough—stop mixing once it comes together. Problem: Butter leaks out. Fix: Freeze dough longer so butter stays cold. Problem: Biscuits don’t rise. Fix: Check your baking powder’s freshness—it loses power over time. Why this matters: Small tweaks make big differences in texture. My neighbor swore her oven was broken—turns out she forgot the baking soda! Which biscuit issue drives you craziest? Flat, tough, or crumbly?Your Questions, Answered
Q: Can I make these gluten-free?
A: Swap in 1:1 gluten-free flour, but add 1 tsp xanthan gum for structure.
Q: How far ahead can I prep the dough?
A: Chill shaped biscuits overnight—bake straight from the fridge.
Q: No buttermilk? What’s a swap?
A: Mix ½ cup milk with ½ tbsp lemon juice; wait 5 minutes.
Q: Can I halve the recipe?
A: Yes! Use a 6″ square pan for smaller batches.
Q: Why freeze before baking?
A: Cold dough = taller biscuits. Butter melts slowly, creating flaky layers.
Bake, Share, and Enjoy
Nothing beats the smell of buttery biscuits fresh from the oven. Whip up a batch this weekend—your kitchen will smell like heaven. *Fun fact: I’ve burned my fingers three times taste-testing these hot!*Tag @SpoonSway on Pinterest with your biscuit photos—I’d love to see your twists! Happy cooking! —Sarah Cooper
Flaky Buttery Sourdough Discard Biscuits
Description
Flaky, buttery sourdough discard biscuits with layers of tender goodness. Perfect for breakfast or as a side.
Ingredients
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Pour in the sourdough discard and the cold buttermilk, and gently stir. If the dough is too dry, add the one tablespoon of extra buttermilk at a time, until the dough comes together but is not overly sticky.
- Turn the dough out onto a floured surface. Gently press it into a rectangle, then fold it in thirds like a letter. Rotate the dough 90 degrees, roll it out again, and repeat the folding process 2-3 more times to create layers.
- Roll the dough into a rectangle about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into squares. Do not twist the knife to ensure clean edges for maximum rise. You can also cut the edges of the biscuits for an even more rustic look.
- Place the biscuits on the prepared baking sheet, spacing them about ½ inch apart for softer sides or farther apart for crisper edges. Place in the freezer for 30 minutes while you preheat your oven.
- Preheat your oven to 425°F while the biscuits are in the freezer.
- Brush your biscuits with milk, or heavy cream and sprinkle with flaky sea salt or sugar. Work fast because the milk or cream will freeze on top of the biscuits. Bake for 17-19 minutes or until golden brown on top.
- Remove from the oven and let cool slightly before serving. Enjoy warm with butter, honey, or jam!
Notes
- For extra flakiness, handle the dough as little as possible and keep all ingredients cold.
Sourdough, Biscuits, Baking, Breakfast, Side
