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Sourdough Discard Biscuits: Tall, Flaky, Buttery
Layered, sky-high biscuits from discard and cold butter. The folding technique that gives you pull-apart layers.
Rosa Marquez2 min read
Sourdough discard biscuits are tall, flaky, and buttery with a subtle tang — the key is cold butter, a light hand, and folding the dough to build layers. Done in about 30 minutes, no proofing required.
Recipe (makes 8)
- 280g all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 115g cold butter, cubed
- 180g sourdough discard (cold)
- 60g cold buttermilk (as needed)
Method
- Heat oven to 425°F.
- Whisk dry ingredients. Cut in cold butter, leaving pea-sized pieces.
- Stir in discard and just enough buttermilk to bring it together.
- Fold for layers: pat into a rectangle, fold in thirds, turn, and repeat 3–4 times.
- Pat to 1 inch thick. Cut straight down with a sharp cutter — don't twist (twisting seals the edges and stops the rise).
- Bake 15–18 minutes until tall and golden.
How to get sky-high biscuits
| Rule | Why |
|---|---|
| Cold everything | Steam lifts the layers |
| Fold the dough | Creates pull-apart layers |
| Cut straight down | Lets edges rise |
| Place close together | Biscuits support each other up |
| Hot oven | Fast steam = tall rise |
Serving ideas
- Split and topped with sausage gravy.
- With butter and honey or jam.
- As a base for breakfast sandwiches.
- Brushed with garlic butter as dinner rolls.
Frequently asked questions
Why are my biscuits short and dense?
Warm butter, overworked dough, or twisting the cutter. Keep it cold, handle gently, and cut straight down.
Can I make them ahead?
Cut and freeze unbaked biscuits; bake from frozen, adding a few minutes.
No buttermilk?
Add 1 tsp vinegar or lemon to regular milk, or use a bit more discard.
Flaky biscuits are a discard favorite. SourdoughAI keeps tabs on your discard so you always know when it's biscuit day.