10 Flaky Sourdough Discard Biscuits That Melt in Your Mouth

You know that small jar of sourdough starter discard tucked in the fridge? It turns into magic when you make biscuits. Flaky sourdough discard biscuits that melt in your mouth are the kind of baking that brightens a weekday breakfast or steals the show at brunch.

Flaky sourdough discard biscuits that melt in your mouth give you crisp edges, pillowy layers, and a light tang. You’ll find classic buttermilk versions and creative riffs below. Each recipe uses discard to add flavor and tenderness.

You’ll get ten tested biscuit recipes, clear ingredient lists, and step-by-step instructions. There are savory, sweet, and show-stopping options. Pin the gallery, try a few, and keep that discard from going to waste.

1. Flaky Sourdough Discard Biscuits That Melt in Your Mouth (Classic Buttermilk)

These classic biscuits highlight simple technique and great texture. A light tang from discard mingles with tangy buttermilk for depth. Crisp golden edges give way to tender, layered centers. They’re perfect for breakfast sandwiches or alongside soup. If you like traditional biscuits with a sourdough twist, this is for you.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1 cup sourdough starter discard (room temperature)
• 3/4 cup cold buttermilk
• 1 large egg (cold, for egg wash)
• 1 tbsp melted butter (for brushing, warm)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tbsp sugar in a bowl.
3. Cut in cold cubed butter with a pastry cutter or fork until pea-sized crumbs form.
4. Stir in 1 cup sourdough discard and 3/4 cup cold buttermilk until just combined. Don’t overmix.
5. Turn dough onto a floured surface. Fold gently 3–4 times to create layers.
6. Pat dough to 3/4-inch thickness and cut with a 2.5-inch biscuit cutter.
7. Place biscuits close together on the sheet. Whisk egg and brush tops.
8. Bake 12–15 minutes, until golden with crisp edges. Toothpick should come out clean.
9. Brush with 1 tbsp melted butter. Cool 5 minutes on the pan before serving.

How to Serve It

Serve on a wooden board, stacked with butter pats. Garnish with fresh chives for color. Pair with scrambled eggs or steak and gravy. Store cooled biscuits in an airtight container for 2 days, or freeze for 1 month. Reheat in oven at 350°F for 8–10 minutes. Make dough ahead and refrigerate for 30 minutes before baking.

2. Cheddar-Herb Sourdough Discard Biscuits

These biscuits are cheesy and herb-forward with bright green flecks. Sharp cheddar melts into layers for savory richness. They’re ideal for brunch, dinner sides, or soups. You’ll love the crisp tops and moist, tender centers. Expect a cheddar aroma and a buttery, herb-scented bite.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped fresh parsley
• 1 cup sourdough starter discard (room temperature)
• 1/2 cup cold whole milk
• 1 large egg (cold, for egg wash)

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Stir in shredded cheddar and chopped parsley.
5. Add sourdough discard and cold milk. Mix gently until just combined.
6. Turn dough onto floured surface. Fold twice for layers.
7. Pat to 3/4-inch thick and cut with a 2.5-inch cutter.
8. Brush biscuits with beaten egg and bake 13–15 minutes until golden and bubbly.
9. Let cool 5 minutes on the sheet, then transfer to rack.

How to Serve It

Serve warm with compound butter or jam. Top with extra parsley or a sprinkle of flaky sea salt. Pair with tomato soup or a leafy green salad. Store airtight at room temperature for 24 hours, refrigerate for 3 days. Freeze baked biscuits for 1 month; reheat at 350°F for 10 minutes.

3. Garlic-Parmesan Flaky Sourdough Discard Biscuits That Melt in Your Mouth

These garlic-parmesan biscuits smell irresistible from the oven. Roasted garlic and sharp Parmesan create savory depth. The layers stay flaky, with a slightly crisp crust. They’re perfect alongside roasted chicken or pasta. If you adore garlicky, cheesy bread, this is your biscuit.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 tbsp granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1/2 cup grated Parmesan cheese
• 2 tbsp roasted garlic, mashed (room temperature)
• 1 cup sourdough starter discard (room temperature)
• 1/3 cup cold whole milk
• 1 large egg (cold, for egg wash)

Instructions

1. Preheat oven to 425°F (220°C). Prepare a parchment-lined baking sheet.
2. Combine flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter until coarse crumbs form.
4. Stir in Parmesan and mashed roasted garlic.
5. Add sourdough discard and cold milk. Mix until just combined.
6. Turn dough onto floured surface. Gently fold 3 times.
7. Pat to 3/4-inch and cut with a 2.5-inch cutter.
8. Brush with beaten egg, sprinkle extra Parmesan.
9. Bake 13–15 minutes until golden brown and crisp. Toothpick should be clean.
10. Cool 5–7 minutes before serving.

How to Serve It

Serve with herb butter or a creamy dip. Garnish with minced parsley or extra grated Parmesan. Pair with Caesar salad or baked pasta. Store in airtight container for 2 days, refrigerate longer. Reheat in oven at 350°F for 8–10 minutes. Make dough a day ahead and keep chilled until baking.

4. Bacon-Cheddar Sourdough Discard Biscuits

Smoky bacon and sharp cheddar make these biscuits craveable. The sourdough discard adds subtle tang that balances richness. Texturally, you’ll get crisp tops and tender inner layers. They’re great for breakfast sandwiches or brunch platters. Expect savory aroma and a satisfying bite.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup shredded sharp cheddar
• 1/2 cup cooked bacon, crumbled (cooled)
• 1 cup sourdough starter discard (room temperature)
• 1/3 cup cold buttermilk
• 1 large egg (cold, for egg wash)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter to pea-size pieces.
4. Stir in cheddar and crumbled bacon.
5. Mix in sourdough discard and cold buttermilk until just combined.
6. Turn onto floured surface. Fold gently to make layers.
7. Pat dough to 3/4-inch and cut with a 2.5-inch cutter.
8. Brush with beaten egg and bake 13–16 minutes until golden and set.
9. Let rest 5 minutes before serving.

How to Serve It

Serve hot with a smear of maple butter or jam. Garnish with chives or cracked black pepper. Pair with eggs, roasted tomatoes, or a crisp salad. Store in airtight container for 24 hours, refrigerate up to 3 days. Freeze baked biscuits individually for 1 month; reheat at 350°F.

5. Honey-Cinnamon Sourdough Discard Biscuits (Sweet & Flaky)

These sweet biscuits taste like a warm hug. Honey and cinnamon add cozy sweetness, while discard gives a gentle tang. They’re tender, flaky, and perfect with tea. You’ll love the caramelized edges and soft, aromatic crumb. Serve them warm for maximum melt-in-your-mouth results.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 3 tbsp granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1 tsp ground cinnamon
• 1/4 cup honey, plus extra for drizzling
• 1 cup sourdough starter discard (room temperature)
• 1/2 cup cold whole milk
• 1 large egg (cold, for egg wash)

Instructions

1. Preheat oven to 400°F (205°C). Line baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, salt, sugar, and cinnamon.
3. Cut in cold butter until coarse crumbs remain.
4. Mix in 1/4 cup honey, sourdough discard, and cold milk until just combined.
5. Turn dough onto floured surface and fold twice.
6. Pat to 3/4-inch, cut with a 2.5-inch cutter.
7. Brush tops with beaten egg and sprinkle a little cinnamon sugar.
8. Bake 12–14 minutes until golden. Toothpick should be clean.
9. Drizzle warm biscuits with extra honey. Cool 5 minutes before serving.

How to Serve It

Serve with a pat of butter or whipped mascarpone. Garnish with a light drizzle of honey and a dusting of cinnamon. Pair with coffee, tea, or hot cider. Store in airtight container at room temperature for 2 days. Reheat in oven at 325°F for 6–8 minutes. Make dough ahead and chill for 30 minutes.

6. Everything-Seasoning Flaky Sourdough Discard Biscuits That Melt in Your Mouth

These biscuits get a bold crunch from everything seasoning. Sesame, poppy, and onion add savory pop to flaky layers. The sourdough discard gives a subtle tang that balances the seasoning. They pair great with smoked salmon or breakfast spreads. Expect aromatic seeds and a crisp, savory top.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1 cup sourdough starter discard (room temperature)
• 1/2 cup cold whole milk
• 2 tbsp everything bagel seasoning, plus extra
• 1 large egg (cold, for egg wash)
• 1 tbsp melted butter (for brushing)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter until pea-sized crumbs form.
4. Stir in everything bagel seasoning.
5. Add sourdough discard and cold milk, mixing just until combined.
6. Turn out and fold gently twice for layers.
7. Pat dough to 3/4-inch and cut with a 2.5-inch cutter.
8. Brush tops with beaten egg and sprinkle additional seasoning.
9. Bake 13–15 minutes until golden and crisp. Brush with 1 tbsp melted butter after baking.
10. Cool 5 minutes before serving.

How to Serve It

Serve with smoked salmon, cream cheese, and dill. Garnish with extra seasoning or lemon zest. Pair with brunch favorites or a hearty soup. Store in an airtight container for 24 hours. Freeze for 1 month and reheat at 350°F for 8–10 minutes. Make dough and chill 20–30 minutes to firm butter for flakier layers.

7. Jalapeño-Cheddar Sourdough Discard Biscuits

These biscuits bring lively heat and melty cheddar together. Diced jalapeños add a bright, spicy kick. The discard offers a faint tang that enriches savory flavors. They’re excellent for brunch, tacos sides, or picnic fare. Expect a warm, peppery aroma and gooey cheese pockets.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 tbsp granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup shredded cheddar
• 1/3 cup diced fresh jalapeño (seeds removed for milder heat)
• 1 cup sourdough starter discard (room temperature)
• 1/3 cup cold buttermilk
• 1 large egg (cold, for egg wash)

Instructions

1. Preheat oven to 425°F (220°C). Prepare a parchment-lined sheet.
2. Combine flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter until coarse crumbs remain.
4. Stir in cheddar and diced jalapeño.
5. Add sourdough discard and cold buttermilk, mix gently.
6. Turn dough onto floured surface and fold 2–3 times.
7. Pat to 3/4-inch thick and cut with a 2.5-inch cutter.
8. Brush with beaten egg and bake 13–15 minutes until golden and set.
9. Cool 5 minutes before serving.

How to Serve It

Serve warm with avocado slices or chipotle mayo. Garnish with cilantro or sliced scallions. Pair with huevos rancheros or chili. Store airtight at room temperature for 24 hours. Refrigerate for 3 days or freeze for 1 month. Reheat at 350°F for 8–10 minutes.

8. Lemon-Blueberry Sourdough Biscuits (Bright & Tender)

These biscuits are bright, fruity, and tender. Fresh blueberries burst with juicy sweetness. Lemon zest makes the crumb pop and keeps things lively. They’re lovely for brunch, tea, or dessert. You’ll notice a soft, flaky interior and a citrus-scented finish.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3 tbsp granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1 cup fresh blueberries
• 1 tbsp lemon zest
• 1 cup sourdough starter discard (room temperature)
• 1/2 cup cold whole milk
• 1 large egg (cold, for egg wash)

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter until mixture looks like coarse crumbs.
4. Gently fold in blueberries and lemon zest.
5. Mix in sourdough discard and cold milk until just combined.
6. Turn dough onto floured surface and fold twice for layers.
7. Pat to 3/4-inch, cut with a 2.5-inch cutter.
8. Brush with beaten egg and bake 12–15 minutes until lightly golden. Toothpick should come out clean.
9. Cool 5 minutes and serve warm.

How to Serve It

Serve with lemon curd or clotted cream. Garnish with extra berries and mint. Pair with Earl Grey or fresh-squeezed lemonade. Store in airtight container at room temperature for 24 hours. Refrigerate for 2 days or freeze for 1 month. Reheat at 325°F briefly to refresh layers.

9. Butter-Patted Sourdough Biscuits with Chives and Sea Salt

These simple biscuits highlight butter and chive flavor. Extra pats of butter create ultra-flaky layers and shine. A sprinkle of sea salt on top adds contrast. They’re versatile with savory or sweet dishes. You’ll love the buttery aroma and pillowy crumb.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 tbsp granulated sugar
• 3/4 cup (170 g) cold unsalted butter, cubed
• 1 tbsp chopped fresh chives
• 1 cup sourdough starter discard (room temperature)
• 1/3 cup cold whole milk
• 1 large egg (cold, for egg wash)
• Flaky sea salt, for sprinkling

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
2. Mix flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter until pieces are varied and flaky.
4. Stir in chopped chives.
5. Add sourdough discard and cold milk, mixing until just combined.
6. Turn dough out and fold gently 3 times.
7. Pat to 3/4-inch thickness and cut with a 2.5-inch cutter.
8. Brush with beaten egg, sprinkle flaky sea salt, and bake 13–15 minutes until golden.
9. Cool 5 minutes, then serve with extra butter.

How to Serve It

Serve with compound herb butter or honey. Garnish with extra chives and a pinch of sea salt. Pair with smoked salmon or savory stews. Store in airtight container for 24 hours. Refrigerate for 3 days. Freeze for 1 month and reheat at 350°F.

10. Maple-Glazed Sourdough Discard Biscuits with Pecans

Maple glaze and toasted pecans give these biscuits a cozy finish. The discard adds gentle tang that balances sweetness. They’re flaky inside with a sticky-sweet top. Great for weekend brunch or as a sweet treat. Expect a nutty crunch and a buttery, maple-scented bite.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3 tbsp granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1/2 cup chopped toasted pecans
• 1 cup sourdough starter discard (room temperature)
• 1/2 cup cold whole milk
• 1 large egg (cold, for egg wash)
• 1/4 cup pure maple syrup (for glaze)
• 1 tbsp powdered sugar (for glaze)

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter until coarse crumbs form.
4. Fold in toasted pecans.
5. Add sourdough discard and cold milk. Mix until just combined.
6. Turn dough onto floured surface and fold twice.
7. Pat dough to 3/4-inch and cut with a 2.5-inch cutter.
8. Brush tops with beaten egg and bake 12–14 minutes until golden.
9. Stir 1/4 cup maple syrup with 1 tbsp powdered sugar to make glaze.
10. Brush warm biscuits with glaze and top with extra chopped pecans. Cool 5 minutes.

How to Serve It

Serve with extra maple syrup or whipped cream. Garnish with toasted pecans and a light dusting of powdered sugar. Pair with strong coffee or chai. Store in airtight container at room temperature for 1 day. Refrigerate for 3 days, or freeze for 1 month. Reheat at 325°F for 6–8 minutes.

Flaky sourdough discard biscuits that melt in your mouth come in so many moods. From classic buttermilk to maple-pecan sweetness, you’ve got savory and sweet options for every table. Try a few recipes this week and keep your discard working for you.

Save this roundup to your favorite board so you can find the recipe you want fast. Which flavor are you baking first — cheddar-herb, sweet honey-cinnamon, or the classic buttermilk? Tag friends and family and share the goodness.