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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.
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!
- Butternut Squash Dinner Rolls
- No-Knead Sourdough Bread
- Sourdough Buns
- Sourdough Tortillas
- Sourdough Pancakes
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: baked
- Method: baked
- Cuisine: northwest
- Diet: Vegetarian
An easy recipe for Sourdough Biscuits with scallions using discard or sourdough starter. These buttery biscuits can be made in 45 minutes!
- 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
- 8 tablespoons unsalted, cold butter (or use vegan butter), cut into 1/4-inch slices. (113.5 grams) See notes!
- 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)
- 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.
A friend of mine makes this with 3/4 and sometimes 1/2 the butter- and it still turns out. A little less flakey but still pretty good.
- Serving Size: 1 biscuit
- Calories: 291
- Sugar: 0.6 g
- Sodium: 408.5 mg
- Fat: 18.4 g
- Saturated Fat: 11.3 g
- Carbohydrates: 27.4 g
- Fiber: 1.1 g
- Protein: 4.8 g
- Cholesterol: 47.4 mg
Keywords: sourdough biscuits, sourdough recipes, sourdough discard recipes, discard recipes, best sourdough biscuits, best vegan biscuits
oh my gosh, this is one of the most delicious biscuits I’ve ever eaten. I’ve made a few changes based on the tips: used vegetarian butter, butter milk made from Oak Milk and Apple cider Vinegar. At step 3 I added grounded rosemary and powdered garlic, generously. When done baking I then spread a Roasted Garlic Onion Jam on the biscuit. I could not stop at eating just one biscuit.
Thank you for sharing.
Sounds perfect John 😉
Let me begin by saying I am not an experienced biscuit maker! My biscuits were well done on the bottom and brown on the top, but the centers were still rather doughy. They were not flaky at all. Can you guess at what I should adjust for next time? Did I handle them too much? When I cut the biscuits into squares initially, they were way thinner than the prescribed 1.5 inches, so as I put them onto the pan, I folded each square in half and gave it a pat down. Could that be the issue? Also, my discard did have some rye flour in it as well as all purpose. The flavor was very good.
Is it possible your oven runs hot?
It is entirely possible. I haven’t noticed it in other recipes, but might be worth checking.
You can get a pretty inexpensive oven thermometer at most grocery stores, just to double check?
best way to use sourdough discard, so quick, so easy, so versatile, AND the best tasting biscuits out there
Big success! Loved it. Relatively easy. Definitely will bake it again!
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.
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.
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!
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!!!
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!
These are AMAZING! I can believe that something so easy can taste so decadent!
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!
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!
These were a hit!!
This is a great way to use up starter. I used vegan butter (earth balance) and kite hill unsweetened almond yogurt and they came out perfect. Will definitely be making these again.
Is there a proper way to freeze the biscuit dough and bake off later? I am travelling and would like bring the biscuits with me and thaw/bake before using for breakfast. I have made these biscuits before and the family loves them. I use a box grater to introduce the nearly frozen butter into the dough and it works out great!
Hi Scott! I have not tried freezing but I love the idea of it! Let us know how it goes if you try this…curious! Box grater is a great idea!!!
My biscuits are in the oven and they smell divine. I added vegan cheese and vegan sourcream, along with vegan butter. Can’t wait to serve these gems. I also took the liberty of seasoning like a certain seafood chain does their actual cheddar biscuits. Win, win!
This recipe is wonderful. I’ve made them a half dozen times.
I have about a quart of discard. How much do I feed it?
I usually don’t feed discard? Only the starter.
Wonderful recipe, Sylvia! I’ve made your biscuits a half dozen times so far during our Covid19 lockdown. Wondering if I make the dough and divide the biscuits the night before, would it be alright if I waited until morning to pop these beauties in the oven?
I haven’t tried that but should be ok??? I’m purely guessing here.
I have made these and they’re a hit. I add cheese powder and garlic. They’re delicious! I feed my starters just to make them.
Is there a whole wheat version of these biscuits?
I think you could just sub whole wheat?
These biscuits were so good. I didn’t put the scallions or chives. Making a double batch today and freezing the extras for later.
This is a keeper. I made these biscuits with my Sourdough discard and they turned out to be delicious!!! However, they were softer than expected in biscuits, more like a bread, I wonder why… I doubled the recipe for a bigger batch 🙂 and I substituted 20g of butter with olive oil.
perhaps the oil?
Can I substitute vegetable fat for the butter?
You should be able to I imagaine, but have not actually tried this. Please let me know the results!