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Soft Sourdough Discard Biscuits

A stack of four golden-brown, flaky sourdough biscuits piled on a white plate near a window.
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Make soft, flaky biscuits using your sourdough discard for a tangy flavor that supports gut health.

Ingredients

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  • 1 cup active sourdough discard
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon vinegar added)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the sourdough discard and buttermilk until just combined. Do not overmix; the dough will be sticky.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
  6. Fold the dough over itself in thirds, like a letter. Pat it down again to 3/4 inch thickness. This creates layers.
  7. Use a biscuit cutter (about 2 inches) to cut out the biscuits. Place them close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown.
  9. Serve warm with butter or jam.

Notes

  • For extra tanginess, use full-fat buttermilk.
  • If your discard is very wet, you may need to add one extra tablespoon of flour.
  • You can brush the tops with melted butter before baking for a richer finish.

Nutrition

Find it online: https://cookingbycarla.com/sourdough-biscuits-gut-health-prebiotic/