There is something deeply satisfying about giving new life to what might otherwise be wasted. For those of us who keep a sourdough starter, the ritual of feeding it often comes with an inevitable dilemma: what to do with the discard? In my kitchen, that answer often takes the form of warm, flaky sourdough discard biscuits.

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Ingredients:

2 ½ cups all-purpose flour

1 tbsp baking powder

1 tsp sugar

¾ tsp salt

1 stick of very cold butter, grated or cubed

1 cup milk

½ cup sourdough discard at room temperature

Directions:

Preheat oven to 425ºF

In a large bowl, combine the flour, salt, baking powder, and sugar

Add the butter into the flour mixture

Use a pastry cutter to cut the butter into the flour until it is crumbly

Pour milk and sourdough starter into the bowl and mix until incorporated

Turn the dough onto a floured surface and roll flat (about ½ inch)

Use a biscuit cutter to cut out the biscuits

Bake for 15-17 minutes or until golden brown

Slather with butter and honey or your favorite jelly. Enjoy!

To freeze: place them on a parchment lined baking sheet and stick them in the freezer. Once frozen, place them in a gallon freezer bag. They should last up to 3 months. Baking is closer to 25 minutes if frozen.

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If you’re new to sourdough baking, making biscuits with your discard is a wonderful way to ease into the art. They’re forgiving, quick to make, and endlessly rewarding. And for those already in love with their starter, these biscuits are a reminder of just how much this humble fermentation process has to offer.

Download the recipe card below!