How to Make Flaky Sourdough Discard Biscuits for Dinner

You love feeding guests without fuss, and you have sourdough starter discard hiding in the fridge. What if that discard could turn into flaky sourdough discard biscuits for dinner—quick, buttery, and flaky enough to steal the show? You’ll learn a simple, repeatable method to turn discard into dinner-ready biscuits that flake, brown, and pair with soups or roast chicken.

This guide walks you through what you need, prepping tips, step-by-step baking, and storage. You’ll get times, quantities, and pro tips so your flaky sourdough discard biscuits come out right the first time.

What You'll Need for flaky sourdough discard biscuits

• Ingredients
  • 1 cup active sourdough discard (room temp)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • 3/4 cup cold buttermilk (plus extra to brush)
• Tools
  • Pastry cutter or fork
  • Biscuit cutter (2.5–3 inch)
  • Baking sheet, parchment paper
  • Mixing bowl, bench scraper

Tips:

• Use cold butter for maximum flakiness.
• If you don't have buttermilk, mix 3/4 cup milk with 1 tbsp lemon juice and rest 5 minutes.
• Measure flour by spooning into the cup and leveling for consistent dough.

Preparing your ingredients and dough

• Chill everything: keep butter in the fridge until the moment you cut it in.
• Combine 2 cups flour, 2 tsp baking powder, and 1 tsp salt in a bowl.
• Work in 6 tbsp cold cubed butter with a pastry cutter or two forks until pea-sized crumbs form.
• Stir in 1 cup sourdough discard, then fold in 3/4 cup cold buttermilk until a shaggy dough forms.

Pro tip: Don't overmix. Stop when dough just holds together; overworking collapses layers and reduces flakiness.

Step-by-step instructions to bake flaky sourdough discard biscuits

1. Preheat oven to 450°F (230°C) and line a baking sheet with parchment.
2. Turn dough onto a lightly floured surface. Pat to 1-inch thickness—don’t roll aggressively.
3. Fold dough in half twice (creates layers). Pat again to 1-inch.
4. Press a 2.5–3 inch biscuit cutter straight down without twisting. Re-shape scraps quickly and repeat.
5. Place biscuits close together on the sheet for taller sides, or spaced apart for crisper edges.
6. Brush tops with a little buttermilk and sprinkle flaky sea salt if desired.
7. Bake 12–15 minutes until tops are golden and flaky.

Warnings and tips:

• Cutting straight down keeps layers. Twisting the cutter seals edges and prevents lift.
• If dough becomes sticky, chill 10 minutes before cutting.
• For extra flaky layers, gently pat dough into rounds rather than rolling.

Serving, storage, and quick variations

Serve warm with butter, honey, or alongside stew or roast chicken for a simple dinner. These flaky sourdough discard biscuits pair well with:

• Hearty soups (potato leek, chicken noodle)
• Braised greens and roasted pork
• A simple herb butter for a dinner-worthy presentation

Storage and make-ahead:

• Keep cooled biscuits in an airtight container for 2 days at room temp.
• Freeze baked biscuits for up to 3 months; reheat at 350°F for 10 minutes.
• To make ahead: shape biscuits and freeze raw on a tray, then transfer to a bag. Bake from frozen, adding 3–4 minutes.

Variations:

• Add 1/2 cup grated cheddar for savory biscuits.
• Mix in 1 tbsp chopped herbs (thyme, chives) to dough for a dinner herb note.

You just turned starter discard into dinner-worthy biscuits—crispy on the edges, tender inside, and full of character. Pin this guide for your next weeknight roast or soup night, and save it for holiday sides. Which variation will you try first: cheddar, herbs, or classic butter? Ready to make this happen? Let's do it!