Irresistibly Flaky Sourdough Discard Biscuits

A blue plate piled with freshly baked, flaky biscuits. A small dish with butter is in the background, and a striped cloth rests beneath the plate on a light surface.

These sourdough discard biscuits are soft, buttery, and full of flavor, with that signature tang from sourdough starter. Perfect for breakfast or brunch, they’re quick to whip up and can be served warm, straight from the skillet.

Gina Dickson

Prep Time 15

Cook Time 25

Total Time 40

Serving Size biscuites

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
4 teaspoons baking powder
3/4 cup butter very cold
1 cup sourdough starter active or discard
1 egg whole
1/2 cup milk
2 tablespoons butter for the skillet

Instructions

Preheat the Skillet

Preheat a cast-iron skillet in the oven or on the stove at 425°F.

Make the Biscuit Dough

Combine dry ingredients in a large bowl or food processor.
2 1/2 cups all-purpose flour, 1 teaspoon salt, 2 tablespoons sugar, 4 teaspoons baking powder
Grate or cut cold butter into the dry ingredients until crumbly.
3/4 cup butter
Mix in sourdough starter, egg, and milk. Stir gently until the dough is shaggy—don’t overmix.
1 cup sourdough starter, 1 egg, 1/2 cup milk

Shape and Cut the Biscuits

On a floured surface, fold the dough over itself several times (5-6) for flaky layers.
Flatten the dough into a 1-inch rectangle and cut biscuits with a sharp cutter, avoiding twisting.

Bake the Biscuits

Melt butter in the hot skillet, spread evenly, and place biscuits close together.
2 tablespoons butter
Bake for 15-18 minutes until golden brown.

Notes

Top Tips

Keep everything cold: Cold butter is the secret to flaky layers! You can grate frozen or super cold butter directly into the dry ingredients. It blends more evenly and keeps the dough cool.

Don't overwork the dough: Mixing too much develops gluten, which makes biscuits tough instead of tender. Stir the dough just until it comes together, then stop! When folding the dough, use gentle hands. Press, don't knead.

Layering = flakiness: For sky-high, flaky biscuits, fold the dough over itself at least 5-6 times before rolling it out. This creates pockets of butter that expand in the oven, giving you those beautiful, pull-apart layers.

Sharp cutter, no twisting: When cutting biscuits, use a sharp-edged biscuit cutter or even a knife. Press straight down. Don't twist! Twisting seals the edges, stopping them from rising properly.

Bake close together: Placing biscuits close together helps them rise taller by supporting each other as they bake. If you want softer sides, snuggle them up against each other. For crispy edges, space them slightly apart.

Brush with butter: For extra richness, brush the tops of the biscuits with melted butter before and after baking. For a golden shine, you can add a touch of cream or egg wash before popping the biscuits into the oven.

Nutrition Facts