Easy to make and ready in less than 30 minutes, these Sourdough Discard Biscuits are light and tender, with a subtle tangy sourdough flavor — the simplest biscuit recipe out there!
I love having these biscuits alongside a bowl of chili, a homemade berry jam, or just fresh from the oven with a slice of butter. I’ve been making these for quite some time (I also have a recipe for cream biscuits without sourdough), and I can guarantee you: this is a very forgiving recipe. Follow the step-by-step instructions, watch the video, and even if you’ve never made a biscuit in your life, you’ll be able to make these — and get delicious results.
Still don't know how to make sourdough? I can show you! Learn how to make a sourdough starter with photos from day one to day seven.
Ingredients
We need simple ingredients for these cream biscuits! I don’t use buttermilk or butter in this recipe, but instead, but heavy cream, making it super easy to mix and quick to bake. No pastry cutter required!
- Sourdough discard: You can use cold discard straight from the fridge for this recipe. The discard adds a tangy flavor to these biscuits and makes them even lighter!
- Heavy cream: We’re using heavy cream instead of butter. It provides the fat that gives the biscuits both flavor and tenderness. Don't substitute this ingredient—use one with 33% to 40% fat.
- Sugar and salt: I use granulated white sugar and fine sea salt when making biscuits.
- All-purpose flour: This flour is just right for biscuits. There's no need for bread flour.
How to make them
Making sourdough biscuits from scratch is simple! Just follow along with the step-by-step, and you’re golden.
Step 01. In a large bowl, mix the all-purpose flour, salt, sugar, and baking powder. Stir to combine. Add cold heavy cream and sourdough discard, mixing to incorporate. Knead just until the dough forms.
Step 02. Flour a clean surface and, using your hands or a rolling pin, roll the dough to about ½ inch thick. Use a round cutter or glass to cut the dough.
Step 03. Place the biscuits on a lined baking sheet, and bake for 15 to 18 minutes, or until golden brown on top. Make sure the oven is preheated to 425°F.
Step 04. Remove the biscuits from the oven and let them cool for 10 minutes before serving.
Expert tips
- Using cold heavy cream and sourdough discard will give you flakier, more tender biscuits.
- Preheat the oven! It’s essential to have it properly preheated for the biscuits to rise.
- If you don’t have a round cutter, pat the dough flat and use a knife to cut it into squares. They’ll be just as good as round ones. In fact, using a knife might be easier for beginners, as it helps avoid overworking the dough.
Questions you might have
Yes! You can use a food processor to make the dough. Add all the ingredients and pulse until the dough forms. I do this when making my Earl Grey shortbread cookies!
The magic here is in the baking powder—it’s what gives these biscuits their rise. Check if yours has expired—baking powder loses its potency after about 6 months once opened. Don't forget to add it, as this recipe doesn’t rely on the sourdough for rising!
Yes! You can substitute all-purpose flour with self-rising flour and achieve a similar result. If using self-rising flour, omit the salt and baking powder, as the flour already contains both.
Storing and Freezing
Store the biscuits in an airtight container at room temperature for up to 5 days.
You can freeze unbaked biscuits. After cutting, wrap each one in plastic wrap and place them in an airtight container or freezer-safe bag. They’ll keep for up to 3 months. When baking from frozen, just add a few extra minutes to the baking time.
Easy Sourdough Discard Recipes
Have you tried these Sourdough Discard Biscuits? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Easy Sourdough Discard Biscuits
Ingredients
- ½ cup sourdough discard cold
- 2 ¾ cup all-purpose flour
- 2 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 ½ cup heavy cream cold
Instructions
- Preheat the oven to 425°F.
- In a large bowl, mix the all-purpose flour, salt, sugar, and baking powder. Stir to combine. Add cold heavy cream and sourdough discard, mixing to incorporate. Knead just until the dough forms.
- Flour a clean surface and, using your hands or a rolling pin, roll the dough to about ½ inch thick. Use a round cutter or glass to cut the dough.
- Gather the scraps, roll the dough again, and cut more biscuits until no dough is left. You’ll get about 12 biscuits if using a 2-inch round cutter.
- Place the biscuits on a lined baking sheet, and bake for 15 to 18 minutes, or until golden brown on top.
- Remove the biscuits from the oven and let them cool for 10 minutes before serving.
Video
Notes
- If you don’t have a round cutter, pat the dough flat and use a knife to cut it into squares. They’ll be just as good as round ones. In fact, using a knife might be easier for beginners, as it helps avoid overworking the dough.
- You can substitute all-purpose flour with self-rising flour and achieve a similar result. If using self-rising flour, omit the salt and baking powder, as the flour already contains both.
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