Use up your discarded starter in these quick and easy Sourdough Biscuits. Buttery, flaky and full of flavor, these are made with sour cream and scallions. Vegan adaptable with a video!
If there is something”past” that needs to be seen or healed back into wholeness, it will arise in the present experience. We do not have to dig up pebbles from a streambed. ~ Dorothy Hunt
These flaky buttery Sourdough Biscuits are studded with scallions and have the best texture and flavor. A great way to use up that sourdough discard! If I’m being truthful they are pretty dangerous to have around, because it’s impossible not to devour them once they are made.
Sourdough Biscuits |60-second Video
So be warned!
This is for those of you who are ready to do something with your sourdough discard, or sourdough starter in addition to making the Sourdough Bread-which I keep hearing is working out for you! So happy and excited for you!
A true feat! Hooray!
New to sourdough starter?
Sourdough Starter is often referred to as “wild yeast”, made from flour and water and the wild yeast in the air around us,and it is typically used as the “yeast” when baking Sourdough Bread. The sourdough “discard” – the part of the starter that often goes to waste- can be used to make flavorful biscuits, waffles and pancakes.
What can you do with sourdough discard?
- Make Sourdough Waffles!
- Make Sourdough Pancakes!
- Make Sourdough Scones!
- Make Sourdough Buns!
- Make Sourdough Tortillas!
It starts with butter, flour, salt and baking powder. Use your fingers and break apart into uneven crumbs, no bigger than a pea.
Add scallions if you like, or chives are nice too.
Mix 3/4 cup starter with 1/2 cup sour cream. You can also use yogurt, vegan yogurt, vegan sour cream, or buttermilk. The sour cream really gives a lovely flavor here with the scallions- just sayin’. 🙂
Then combine into a shaggy ball.
Place onto a floured surface. Sprinkle with flour.
Knead twice- for like 2 seconds. Pat flat into a 3/4 inch rectangle. Then fold up into thirds like an envelope. Pat it down and repeat 2 times. The third time, pat the folded “envelope” into a rectangle 5 by 9 inches and about 1 1/2 inches thick.
Using a biscuit cutter, or sharp knife, cut this into 6 pieces.
Place onto a parchment-lined baking sheet and bake until golden, about 20 -25 minutes.
Internal temp should reach 205F.
My favorite biscuit ever!!!! Flakey, flavorful and so easy.
How long can you keep sourdough discard?
Keep sourdough discard in the fridge for 7-10 days without feeding. Don’t feed the “discard” (only feed the starter that you plan to use for bread). Use the discard up in sourdough pancakes and sourdough waffles. Yes, you can add to the discard. If the discard starts to get a dark liquid on top (10-14 days) this is usually a clear sign it’s time to throw it out.
Enjoy! Such a great way to use up your sourdough starter or discard!
You may also enjoy:
- Sourdough Waffles
- Banana Bread (Vegan and Sourdough!)
- Rosemary Olive Sourdough Bread
- Savory Cheddar Scones with caramelized onions
- Leek Bread!
- No-Knead Sourdough Bread
- Sourdough Buns
- Sourdough Tortillas
- Sourdough Pancakes
Sourdough Biscuits
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: baked
- Method: baked
- Cuisine: northwest
- Diet: Vegetarian
Description
An easy recipe for Sourdough Biscuits with scallions using discard or sourdough starter. These buttery biscuits can be made in 45 minutes!
Ingredients
- 1 1/2 cup (180g) All-Purpose Flour (or bread flour) , fluffed, spooned and leveled
- 1 teaspoon salt (use a little less if using salted butter)
- 2 teaspoons baking powder
- 1/2 cup (8 tablespoons) unsalted, cold butter (or use vegan butter), cut into 1/4-inch slices. (113.5 grams)
- 1/4–1/2 cup chopped scallions or chives (optional, of course)
- 3/4 cup (170g) discard or sourdough starter, unfed
- 1/2 cup sour cream (or sub vegan sour cream, buttermilk or yogurt)
Instructions
- Preheat oven to 425F
- In a medium bowl, mix flour, salt and baking powder.
- Work in the cut cold butter into the flour using your fingers until it is unevenly crumbly, with the biggest crumbs the size of peas. Mix in the scallions if using.
- Place 3/4 cup starter and 1/2 cup sour cream in a bowl and mix with a fork ( it doesn’t have to be perfectly mixed together).
- Pour this into the flour mixture and using a fork, mix until the dough comes together into a very shaggy ball.
- Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate ( for 5 seconds- don’t over knead). Pat into a 6 x 10-inch rectangle. Fold up the sides into thirds like a tri-fold envelope and pat again into a 6 x10 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed. Pat into an 8 x 5-inch rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.
- Place on a parchment-lined sheet pan and bake for 20-25 minutes. Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205F.
Keywords: sourdough biscuits, sourdough recipes, sourdough discard recipes, discard recipes, best sourdough biscuits, best vegan biscuits
best way to use sourdough discard, so quick, so easy, so versatile, AND the best tasting biscuits out there
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Big success! Loved it. Relatively easy. Definitely will bake it again!
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What is the significance of the 205F temp
“Bready” things are typically cooked through at over 200F.
Loved them, super easy, recipe and directions were right on! Definitely making these again.
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These turned out really well! I didn’t have any sour cream so I used 1/2 cup ricotta and about a tablespoon of water instead. Great way to use up some leftover starter.
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This recipe has become part of our regular rotation. It’s great for when I have waaaay too much discard, or when I need something more to add to dinner. It’s quick, easy, delicious, and takes substitutes well. We all prefer these to “regular” biscuits. They’re light, fluffy, and have a slight tang. Thank you!
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These biscuits are amazing!!!! So easy to make!!! I’m new to bread making and baking and this recipe was super easy to follow and such a delicious way to use my sourdough discard!!! Thank you!!!
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this was an ABSOLUTELY FANTASTIC recipe! I hate wasting my discard. thank you so much for this. mine turned out so flaky and amazing- I will tag you in my insta post 🙂
I have tried many sourdough discard recipes this year and this is my favorite one so far. I used plain nonfat greek yogurt instead of sour cream and rosemary instead of chives or scallions, but they became delicious biscuits.Thank you so much for sharing this wonderful recipe!
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These are AMAZING! I can believe that something so easy can taste so decadent!
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These were amazing! I didn’t have sour cream so I used garlic & herb goat cheese and gradually stirred in hot water to it until it resembled the consistency of sour cream. I still got a decent rise and flaky, moist biscuit!
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I have made these biscuits several times and they are so good. Tonight I ended up making them with fed starter because I didn’t have enough starter to feed after taking out the discard (baking bread this week) and I used buttermilk this time. They came out even fluffier and so soft my family gobbled them right up. I love them with the scallions, but have found them so delicious with chopped pickled jalapeno and chedder. Thank you for this amazing recipe!
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These were a hit!!
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