My First Sourdough Biscuit
I remember my first batch of these biscuits. I was so nervous. My starter was new and felt like a fussy pet.
But using the discard felt like a small victory. Nothing was wasted. The biscuits came out so fluffy and warm. I still smile thinking about it.
Why We Use Cold Butter
Cold butter is the secret to fluffy layers. When it hits the hot oven, it steams. That steam pushes the dough up.
It is like tiny pockets of magic. If the butter is warm, it just melts. Then you get a flat biscuit. So keep everything cold!
What is your biggest kitchen mystery? Is there a step that always puzzles you?
The Two Ways to Make Them
You can make these biscuits two ways. The quick way is for when you need comfort fast. It is perfect for a busy morning.
The long way lets the dough rest all night. This makes the flavor deeper. It also makes the biscuits easier to digest. This matters for a happy tummy.
Fun fact: The long ferment breaks down the flour, making the nutrients easier for your body to use!
The Joy of Not Wasting
Using sourdough discard is so satisfying. It turns something you might throw away into a treat. This matters more than just saving a cup of flour.
It teaches us to be clever with what we have. It feels good to be resourceful. My grandma would be proud.
What is your favorite way to use kitchen scraps? Have you ever made something delicious from leftovers?
The Sound of a Perfect Biscuit
When you pull them from the oven, listen. You might hear a tiny, soft crackle. That is the sound of a job well done.
Break one open. Doesn’t that smell amazing? Let the steam rise up. Spread a little butter on it and watch it melt.
Your Biscuit Adventure
Now it is your turn. Do not worry if they are not perfect. My first ones were all shapes and sizes. They still tasted wonderful.
The main thing is to have fun. Getting your hands in the dough is the best part. It connects you to your food.
Which method will you try first, the quick one or the all-night one? Tell me about your baking adventures!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All purpose flour | 2 cups | |
| Baking powder | 2 teaspoons | |
| Baking soda | 1 teaspoon | |
| Sugar | 1 tablespoon | |
| Salt | 3/4 teaspoon | |
| Cold butter | 8 tablespoons | Cut into chunks |
| Sourdough discard | 1 cup | |
| Milk or buttermilk | 1/2 cup | Water can also be used |
My Fluffy Sourdough Discard Biscuits
Hello, my dear! Come sit with me. I want to share my biscuit recipe with you. It’s a wonderful way to use that sourdough discard. Doesn’t that smell amazing? My own grandma taught me this. I still laugh at that. I was so messy with flour. But the results were always so fluffy and warm.
You can make these biscuits in two ways. The quick way is perfect for a hungry tummy. The long way is for a deeper flavor. It’s like a little kitchen secret. Both methods will give you the most wonderful biscuits. Let’s get our hands in the dough, shall we?
- Step 1: First, grab your big mixing bowl. We will put the dry things in it. That’s the flour, sugar, and salt. Give it a good stir with a spoon. I love the soft, powdery feel of the flour. It reminds me of a snowy morning.
- Step 2: Now, take your cold butter from the fridge. Chop it into little chunks. Toss them right into the flour bowl. Use a pastry blender to cut it in. (My hard-learned tip: Your butter must be very cold! This makes the biscuits fluffy.) You want it to look like coarse crumbs.
- Step 3: Time for the star of our show! Add your sourdough discard. Then pour in the buttermilk too. Stir it all gently until it just comes together. The dough will be a bit shaggy and sticky. That is perfectly fine, I promise you.
- Step 4: Sprinkle some flour onto your counter. Plop the dough right on top. Gently roll it out until it’s nice and thick. Then use a cup to cut out your biscuits. Do you know why we don’t twist the cutter? Share below! Press straight down for the best rise.
- Step 5: Place your biscuits in a cast-iron skillet. I love how it makes the bottoms so crispy. Now, pop them into the hot oven. Bake them until they are golden and beautiful. Your whole kitchen will smell like heaven. Let them cool just a little before eating.
Cook Time: 14–20 minutes
Total Time: About 30 minutes
Yield: About 12 biscuits
Category: Breakfast, Side
Three Tasty Twists to Try
Once you master the basic biscuit, you can have some fun. I love adding little surprises to the dough. It makes every batch a new adventure. Here are a few of my favorite ideas for you to try in your own kitchen.
- Cheesy Chive Delight: Mix in a handful of shredded cheddar cheese. Add some freshly chopped chives. It’s so savory and wonderful with soup.
- Cinnamon Sugar Swirl: Roll the dough out into a rectangle. Sprinkle it with cinnamon and sugar. Roll it up and slice it into rounds. A sweet treat for breakfast!
- Everything Bagel Biscuit: Stir a spoonful of everything bagel seasoning right into the dough. You get all those yummy onion and sesame flavors.
Which one would you try first? Comment below!
Serving Your Beautiful Biscuits
Oh, a warm biscuit is a gift all on its own. But I love making a whole meal around them. It brings everyone to the table with a smile. Here is how I like to serve them for my family.
For dinner, I serve them with a big bowl of potato soup. They are perfect for dipping. You can also split one open for a breakfast sandwich. Add an egg and a slice of ham. So delicious! For a drink, a cold glass of milk is always my favorite. For the grown-ups, a pale ale pairs nicely with the tangy flavor.
Which would you choose tonight?
Keeping Your Biscuits Happy
These biscuits are best eaten warm from the oven. But you can save them for later. Let them cool completely first. Then store them in a sealed container on the counter for two days.
You can also freeze them for a rainy day. I wrap each biscuit tightly in plastic wrap. Then I pop them all into a freezer bag. The first time I did this, my grandson found them a month later. He was so happy for a surprise snack.
To reheat, just warm them in a 300-degree oven for ten minutes. This brings back their magic. Batch cooking saves you time on busy mornings. It makes a simple breakfast feel special. Have you ever tried storing it this way? Share below!
Biscuit Troubles and Easy Fixes
Sometimes biscuits don’t rise high and fluffy. The usual culprit is old baking powder. Check the date on your can. Fresh leaveners make all the difference.
Another common issue is tough biscuits. This happens if you overwork the dough. I remember when I kneaded it like bread dough. My biscuits turned out like little stones. Just mix until everything comes together.
If your biscuits are too pale, your oven might not be hot enough. Always let it preheat fully. A hot oven gives you that beautiful golden-brown top. Getting this right builds your cooking confidence. It also makes the flavor so much better. Which of these problems have you run into before?
Your Biscuit Questions Answered
Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend. The texture will be a bit different but still tasty.
Q: Can I make the dough ahead?
A: The long-ferment method is perfect for this. Mix the dough the night before.
Q: What if I don’t have buttermilk?
A: Add one tablespoon of lemon juice to a cup of milk. Let it sit for five minutes. Fun fact: This is called “clabbering” the milk!
Q: Can I double this recipe?
A: Absolutely. Just use a bigger bowl. All the ingredients double easily.
Q: Any optional add-ins?
A: A handful of shredded cheddar cheese is lovely. So are some fresh herbs. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these biscuits. I have so much fun sharing these recipes with you. It feels like we are cooking together in my cozy kitchen.
I would be thrilled to see your creations. Show me your tall, fluffy biscuits. Have you tried this recipe? Tag us on Pinterest! Your photos always make my day.
Happy cooking!
—Elowen Thorn.
Fluffy Sourdough Discard Biscuits
Description
Fluffy and tender biscuits made using sourdough discard, perfect for a quick bake or a long-fermented flavor development.
Ingredients
Instructions
- Chop the cold butter into chunks and add it to the flour mixture. Cut the butter in with a pastry blender until it resembles coarse crumbs.
- Add sourdough discard and buttermilk, stirring until the ingredients are incorporated.
- Transfer the dough to a lightly floured surface, rolling it out to about 3/4 to 1 inch thick.
- Cut out the biscuits using a biscuit cutter or the rim of a glass.
- Place the cut biscuits onto a well-seasoned cast-iron skillet or a baking sheet lined with parchment paper.
- Bake for 14 to 20 minutes until the edges start to turn golden brown.
- Chop cold butter into cubes and add to the flour, cutting with a pastry blender until it resembles coarse crumbs.
- Add the sourdough discard and buttermilk, stirring until just combined.
- Cover the bowl with a clean tea towel or plastic wrap and allow it to sit at room temperature for at least 8 hours and up to 24 hours.
- The next day, sprinkle baking powder, baking soda, and salt over the top of the fermented dough. Stir well.
- On a lightly floured surface, roll the dough out to about 3/4 to 1 inch thick and cut out the biscuits. Gather the scraps and roll them out again to cut more biscuits.
- Place the biscuits into the prepared cast-iron skillet or baking sheet.
- Preheat oven to 400° Fahrenheit.
- Bake biscuits for 14 to 20 minutes or until golden.
QUICK METHOD: Preheat the oven to 400° Fahrenheit. Add flour, baking powder, baking soda, sugar, and salt to a large mixing bowl and combine.
LONG-FERMENTED METHOD: Add flour and sugar to a large mixing bowl and stir.
Notes
- For the best texture, handle the dough as little as possible and ensure your butter and buttermilk are very cold.