The First Bite That Changed Everything
The smell of warm butter and tangy sourdough hit me as I pulled the tray from the oven. My neighbor had shared one of these biscuits with me last fall. It was crisp outside, fluffy inside, with layers that melted on my tongue. Ever wondered how you could turn sourdough discard into something unforgettable? Now I make them weekly—they’re that good. Try them fresh with honey, and you’ll see why.My Biscuit Disaster Turned Win
My first batch was a mess. I forgot to chill the butter, and the dough turned sticky. The biscuits spread into one giant blob. But guess what? They still tasted amazing. Home cooking isn’t about perfection—it’s about joy and flavor. Share your own kitchen fails in the comments!Why These Biscuits Stand Out
– The sourdough discard adds a subtle tang that balances the butter. – Folding the dough creates flaky layers like a croissant. Which flavor combo surprises you most—honey, jam, or savory gravy? I can’t decide!A Biscuit with History
These biscuits borrow from Southern buttermilk styles and pioneer sourdough traditions. *Did you know sourdough discard was used to avoid waste during the Gold Rush?* Now it’s a trendy trick for extra flavor. Tell us if you’ve tried other discard recipes!
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 and add slightly more if needed |
How to Make Flaky Buttery Sourdough Discard Biscuits
Step 1 Whisk dry ingredients in a big bowl. Mix flour, sugar, baking powder, baking soda, and salt. This ensures even flavor. Lumps are okay—just blend well.
Step 2 Cut cold butter into dry mix. Use a pastry cutter or fingers. Stop when it looks like crumbs. Pea-sized bits mean flaky layers. (*Hard-learned tip: Freeze butter 10 minutes first!*)
Step 3 Add sourdough discard and buttermilk. Stir gently—don’t overmix. Too dry? Add a splash more buttermilk. Sticky dough ruins flakiness.
Step 4 Fold dough like a letter. Roll, fold, repeat 2–3 times. Layers mean tall, buttery biscuits. No rolling pin? Press with hands.
Step 5 Cut squares with a sharp knife. Don’t twist—clean cuts rise better. Rustic edges? Leave ’em rough.
Step 6 Freeze biscuits 30 minutes. This keeps butter cold for oven spring. Space them close for soft sides.
Step 7 Preheat oven to 425°F. Hot oven = golden tops. Wait—no peeking while baking!
Step 8 Brush with milk or cream. Sprinkle salt or sugar. Bake 17–19 minutes. Let cool slightly—patience pays. What’s your go-to biscuit topping: honey, jam, or butter? Share below!
Cook Time: 19 minutes
Total Time: 1 hour 15 minutes
Yield: 9 biscuits
Category: Breakfast, Bread
3 Fun Twists on Sourdough Biscuits
Cheesy Garlic Fold in ½ cup shredded cheddar and 1 minced garlic clove. Savory perfection.
Cinnamon Sugar Swap sugar for brown sugar. Dust with cinnamon before baking. Sweet tooth win.
Everything Bagel Top with everything seasoning. Cream cheese spread? Yes, please. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve warm with whipped honey butter. Or split for a sausage-egg sandwich. Pair with cold apple cider (non-alcoholic) or a frothy chai latte. For adults, try a crisp lager. Which would you choose tonight: sweet or savory?
Storing and Reheating Your Biscuits
Keep biscuits fresh by storing them in an airtight container. They last 2 days at room temp or 5 days in the fridge. Freeze extras 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 10 minutes to revive the flaky layers. Double the batch and freeze unbaked dough for quick future meals. Why this matters: Fresh biscuits beat store-bought any day. Do you prefer crisper or softer biscuit edges?Fix Common Biscuit Troubles
Dough too sticky? Add a sprinkle of flour, but don’t overwork it. Flat biscuits? Check your baking powder’s freshness—it loses power over time. Tough texture? Handle the dough gently; layers need tenderness. Why this matters: Small tweaks make big differences in baking. I once forgot the salt—lesson learned! Share your biscuit fails (we’ve all had them).Your Biscuit Questions Answered
Q: Can I make these gluten-free?
A: Swap all-purpose flour for a 1:1 gluten-free blend. Add 1 tsp xanthan gum for structure.
Q: How far ahead can I prep the dough?
A: Chill it overnight for deeper flavor. Freeze unbaked biscuits up to 3 months.
Q: What if I don’t have buttermilk?
A: Mix ½ cup milk with ½ tbsp lemon juice. Let it sit 5 minutes.
Q: Can I use salted butter?
A: Yes, but reduce added salt by ¼ tsp to balance flavors.
Q: How do I scale this for a crowd?
A: Double or triple the recipe—just keep ingredients cold.
Bake with Love
Nothing beats the smell of warm biscuits filling your kitchen. These are my go-to for lazy Sundays and last-minute guests.Tag @SpoonSway on Pinterest with your biscuit photos! Happy cooking! —Sarah Cooper.
Flaky Buttery Sourdough Discard Biscuits
Description
Enjoy flaky, buttery biscuits made with sourdough discard for a delightful twist on a classic recipe.
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
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