Small Batch Sourdough Discard Biscuits

There’s something irresistible about warm, flaky biscuits fresh from the oven. Imagine biting into a buttery, tender biscuit with just the right amount of fluff and crumb—and better yet, made in a small batch using your sourdough discard! This recipe is perfect for those who want to enjoy homemade biscuits without committing to a large batch. Whether for breakfast sandwiches, as a side with soups and salads, or just a quick snack, these biscuits will quickly become a kitchen favorite.

In this guide, you’ll find everything you need to master small batch sourdough discard biscuits—from ingredients and step-by-step instructions to tips for perfect texture, variations, and frequently asked questions. Let’s get baking!

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Why Use Sourdough Discard in Biscuits?

Using sourdough discard in biscuits is a smart way to reduce waste while adding moisture and subtle tangy flavor that enhances the overall depth of your baked goods. The natural acidity in the discard reacts with the baking soda and powder, helping the biscuits rise beautifully and develop a tender crumb. Plus, you get that delightful complexity that sets these biscuits apart from ordinary recipes.

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Ingredients and Notes

This small batch recipe yields about 6 fluffy biscuits—perfect for a family breakfast or a cozy snack.

Ingredient Notes

• Flour: Use all-purpose for the best balance of tenderness and structure.

• Butter: Keep your butter very cold. You can even freeze the cubes briefly before using.

• Sourdough discard: Unfed discard straight from the fridge works best; make sure it’s not too runny.

• Buttermilk: Adds tenderness and a gentle tang; if unavailable, whole milk with a teaspoon of lemon juice or vinegar works.

• Sweetener: Optional, for a slight sweetness in the biscuit, especially good for breakfast versions.

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Equipment Needed

• Mixing bowls

• Pastry cutter or two forks (or food processor)

• Measuring cups and spoons

• Biscuit cutter or round cookie cutter (2.5 to 3 inches)

• Baking sheet

• Parchment paper or silicone baking mat

• Cooling rack

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Step-by-Step Instructions

Prepare the Oven and Baking Sheet

• Preheat your oven to 425°F (220°C).

• Line a baking sheet with parchment paper or a silicone mat for easy cleanup and even baking.

Mix Dry Ingredients

• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cut in the Butter

• Add the cold cubed butter to the dry ingredients.

• Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. The butter pieces should still be visible to create flaky layers.

Add Wet Ingredients

• In a separate bowl, combine the sourdough discard, buttermilk (or milk), and honey or sugar if using. Stir until smooth.

• Pour the wet mixture into the dry ingredients.

Form the Dough

• Gently stir the wet and dry ingredients together using a spatula or wooden spoon until the dough just comes together. Avoid overmixing to keep the biscuits light and fluffy.

Turn Out and Fold

• Transfer the dough onto a lightly floured surface.

• Pat the dough into a rectangle or circle about 1 inch thick.

• Fold the dough over itself gently 2-3 times to create flaky layers, then pat it out again to about 1-inch thickness.

Cut the Biscuits

• Using a biscuit cutter or round cookie cutter, press straight down into the dough without twisting to ensure rise.

• Place the biscuits on the prepared baking sheet, close but not touching.

Bake

• Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the biscuits have risen.

• Avoid opening the oven door during the first 10 minutes to maintain oven temperature.

Cool and Serve

• Remove from the oven and transfer biscuits to a cooling rack for a few minutes.

• Serve warm with butter, honey, or your favorite jam.

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Tips for Perfect Fluffy Sourdough Biscuits

• Keep everything cold: Cold butter and chilled discard help create flaky layers.

• Don’t overwork the dough: Overmixing develops gluten and makes biscuits tough. Mix until just combined.

• Use a sharp cutter: Press straight down without twisting to avoid sealing edges, which can prevent rising.

• Layer the dough: Folding the dough creates flaky, buttery layers.

• Bake immediately: Once shaped, bake biscuits right away for best rise.

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Variations and Flavor Ideas

Herb and Cheese Biscuits

• Add ½ cup shredded sharp cheddar and 1 tablespoon chopped fresh herbs (rosemary, chives, thyme) into the dry ingredients before mixing in butter.

Garlic Butter Biscuits

• Mix 1 teaspoon garlic powder into the dry ingredients and brush the tops with melted garlic butter right after baking.

Sweet Honey Butter Biscuits

• Add 1 tablespoon honey to the wet ingredients and brush warm biscuits with honey butter for a sweet finish.

Spiced Biscuits

• Add ½ teaspoon cinnamon and a pinch of nutmeg to the flour mixture for a cozy flavor twist.

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How to Store and Reheat Biscuits

• Store leftover biscuits in an airtight container at room temperature for up to 2 days.

• For longer storage, freeze biscuits in a ziplock bag for up to 2 months.

• Reheat biscuits by wrapping them in foil and warming in a 350°F (175°C) oven for 10-15 minutes, or microwave briefly and crisp in a toaster oven.

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Serving Suggestions

• Split biscuits and fill with scrambled eggs, cheese, and veggies for breakfast sandwiches.

• Serve alongside soups, stews, or salads for a comforting meal.

• Top with butter and jam for a simple snack or tea time treat.

• Use as a base for mini biscuit pizzas or sliders.

Frequently Asked Questions

Can I make these biscuits without sourdough discard?
Yes, but the discard adds moisture and flavor that enhances the biscuit. Without it, you might need to adjust the liquid slightly.

Can I substitute all-purpose flour with whole wheat?
You can, but whole wheat will result in a denser biscuit. Consider using half whole wheat and half all-purpose for better texture.

What if my sourdough discard is very liquidy?
Reduce the milk slightly or add a tablespoon more flour to balance moisture.

Can I freeze the biscuit dough before baking?
Yes! Shape biscuits, freeze on a tray until firm, then store in a bag. Bake from frozen, adding a few extra minutes to bake time.

Why didn’t my biscuits rise properly?
Possible reasons include overmixing, old baking powder/soda, or pressing the cutter with a twist, which seals the edges.

Can I add mix-ins like cheese or herbs?
Absolutely! Add mix-ins into the dry ingredients before cutting in butter for even distribution.

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Final Thoughts

Making small batch sourdough discard biscuits is a delightful way to use up extra starter while treating yourself to fresh, flaky biscuits anytime. With simple ingredients and minimal effort, you’ll enjoy golden biscuits perfect for all your meals or snacks.

Give this recipe a try, and feel free to experiment with sweet or savory variations. Whether you’re an experienced baker or a beginner, these biscuits are approachable, forgiving, and delicious.

Happy baking!