A quick and easy recipe for flaky Sourdough Biscuits with Scallions made with leftover sourdough starter (or discard) that can be made in just 45 minutes! Vegan adaptable!
If there is something”past” that needs to be seen or healed back into wholeness, it will arise in 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. If I’m being truthful they are pretty dangerous to have around, because it’s impossible not to devour them once they are made. So be warned!
This is for those of you who are ready to do something with your 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!
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.
Cut into 6 pieces.
Place onto a parchement lined sheet pan and bake until golden, about 20 -25 minutes.
Internal temp should reach 205F.
My favorite biscuit ever!!!!
Flakey, flavorful and so easy.
Enjoy! Such a great way to use up your sourdough starter or discard!
Sourdough Biscuits
An easy recipe forSourdough Biscuits with scallions using leftover sourdough starter (or discard).These buttery biscuits can be made in 45 minutes!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: baked
- Method: baked
- Cuisine: northwest
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) sourdough starter, unfed or discard
- 1/2 cup sour cream (or sub vegan sourcream, 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 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 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 2 seconds- don’t over knead!) Pat into 6 x 10 inch rectangle. Fold up the sides into thirds like a tri-fold envelop 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 a 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
These biscuits are SO good! My husband keep asking for them! I changed the recipe to a sweet biscuit recipe by adding 1.5 TBSP of sugar, some dried cranberries and white chocolate chip. I have to say – this is my favourite sourdough discard recipe ever. Thank you Sylvia!
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Yay! Glad you liked and love the sweet biscuit idea!
These really are delicious and easy. Love, love, love your recipes Sylvie!
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This recipe rocks! I just made them for the second time with an addition of minced garlic.
I used quality freeze dried garlic and spring onion and let them hydrate in the starter. I also used 80 grams of 50-50 spelt/whole wheat. I doubled the recipe. Yum!
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Sounds delicious! Love spelt in Biscuits- the best!
This is amazingly delicious! Followed exactly on the recipe.
Don’t throw your sourdough starter but instead use it for this recipe. Thumbs up!
This recipe is kept under my fave folder recipes 🙂
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Thanks Eileen!
Easy AND Delicious!!!
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I made these last weekend and they were terrific. I omitted the scallions, cut the butter by 4 tbls., & used the muffin for a soft cooked poached egg and turkey bacon “Egg McMuffin”. Made 2x recipe and noticed the gram measurements don’t adjust with the cup measurements.
Ya, the recipe multiplier is mal-functioning right now.
I just needed to use up some discard, but ended up making the best biscuits I’ve ever tasted. THanks for the recipe!
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AWWWW… thanks Britt!!!
Very good way to not waste extra starter. I added grated cheddar but they would have been great with just the scallions as well. Moist, flavorful, and perfectly savory 🙂
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Perfect in every way- we devoured these.
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Best biscuits ever! Seriously, just make them.
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Utterly delicious.
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my dough is completely liquid, I had to scoop it on the baking sheet.
The cookies became brown outside and inside completely row…
That’s not right. Something is wrong. Did you weigh the flour or measure?
I made these today with my 3 yo. Family said they were delicious (I’m vegan) I’m always looking for yummy recipes for fed and unfed sour dough starter. So glad I found you! Huge fan!
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Yay~!!!
My first sour dough biscuits. I went by the recipe exactly and they were wonderful for my dinner. My oven is hot so I baked at 415 for 18 minutes. I used fresh discard. Yummy!
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Great!
Made these while making sourdough starter. Absolutely delicious!!! I Didn’t add chives, because husband didn’t want them, but will try for myself next time 🙂
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Glad you liked them!
nice cooking
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Want to try this as I hate throwing away leftover sourdough starter, but- for us Brits – What is the weight of 1/2 cup butter in grams?
113.5 grams
Okay, further to my earlier question, I just mad these and they are wonderful. BUT, if like most cooks in Britain you measure by weight instead of volume, here are the correct weights:
flour – 260g
butter – 110g
sourdough starter – 175g
yogurt – 110g
I had measured out the 120g of flour as stated in the recipe and could tell it was way off so I dug out a set of US measuring cups and weighed the ingredients on my electronic scales as I went along. Lucky I had those cups! Anyway, the result was perfect – light ad flaky and utterly delicious. Thanks!
Actually the flour is 180 grams. 🙂