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Easy Sourdough Discard Biscuits Recipe

Buttermilk Sourdough Discard Biscuits Recipe

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This scrumptious sourdough biscuit recipe is simply to die for. Once you’ve removed these wonderfully tall, and flaky biscuits from the oven, it will take all of your willpower to not gobble these divine homemade biscuits in one go! 

  • Total Time: 15 minutes


  • 250g sourdough starter discard
  • ¼ cup buttermilk
  • 85g unsalted butter 
  • 218g all-purpose flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda 
  • 1 tsp salt 


  1. Preheat the oven to 450 degrees Fahrenheit. Meanwhile, lightly butter the bottom of a 10-inch cast iron skillet.
  2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Ensure your ingredients are cold so that the biscuits emerge crispy and flaky.
  3. Add cold cubed butter into the flour mixture and incorporate until you are left with clumps of butter coating in flour.
  4. Add sourdough discard and buttermilk, mixing with a fork until a shaggy dough has formed. If the dough seems dry, just add a little more buttermilk until you’ve achieved the perfect biscuit dough consistency.
  5. Use your hands to knead and fold the dough in the bowl, to incorporate any dry crumbs remaining.
  6. Transfer the dough to a work surface, and press the dough into a 1-inch thick circle
  7. Use a biscuit cutter to cut the dough into 2 ½-inch circles. Dip your cutter in some flour, and press this into your dough, then lift without twisting. Place your shaped biscuits into the prepped cast iron skillet.
  8. Any scraps of dough can be pressed and shaped together, then rolled and cut to make more biscuits.
  9. Brush the tops of these biscuits with melted butter or milk.
  10. Bake for about 15 minutes, or until the tops are a lovely golden brown.
  11. Remove them from the oven, and immediately brush with melted butter, then serve warm.
  • Author: Natasha Krajnc
  • Cook Time: 15 mins
  • Category: bread
  • Cuisine: American