Easy Sourdough Discard Biscuits

5 from 2 votes

This easy recipe for sourdough discard biscuits uses discarded sourdough starter to make these buttery cheddar cheese biscuits from scratch. They're perfect with breakfast, lunch or dinner!

Prep Time15

Cook Time22

Total Time37

Course: Bread

Cuisine: American

Servings:

Author: Dee

Cost: $10

Ingredients

1 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon sea salt
2 teaspoons baking powder
½ cup butter cold, plus more to brush on top after baking
¾ cup sourdough discard
2 tablespoons milk
1 cup shredded cheddar cheese

Instructions

Preheat oven to 425℉
In a large mixing bowl, combine flour, garlic powder, paprika, sea salt and baking powder until fully combined
Using a knife, fork or pastry blender, cut the cold butter into the flour mixture until it resembles coarse crumbs
Add the sourdough discard and milk, and lightly mix with a spoon
Add the shredded cheddar cheese, and mix until fully combined
Transfer the dough on a floured surface and lightly knead to ensure dough is evenly mixed
Gently pat dough until it is 1" thick
Using a 2 ⅜" biscuit cutter, cut out as many biscuits as possible. I usually get 3.
Fold and reshape the leftover dough until it is 1" thick and cut out more biscuits
Repeat until all dough is used
Transfer the biscuits to a baking sheet lined with a silicone baking mat, parchment paper or greased foil
Bake for 22-25 minutes, or until golden brown and firm on top
Remove from oven and immediately butter the tops before serving

Video

Notes

Make sure the butter is very cold.

Flour the work surface and your hands before working with the dough to prevent any dough sticking to you.

Make biscuits ahead by covering the dough rounds and storing in the fridge for up to 24 hours before baking.

I usually get 6 full-size biscuits and 1 smaller one.

Nutrition

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