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Sourdough Starter Biscuits

Sourdough Starter Biscuits
Sourdough bread is delicious and a fulfilling kitchen activity. But you usually end up with quite a bit of “discard” from your sourdough starter. These flakey, buttery biscuits are an easy way to use it up!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 biscuits


  • 1 cup all purpose flour (120 g)
  • 3/4 tsp kosher salt
  • 2 tsp baking powder
  • 1 stick salted butter cold
  • 1 cup sourdough starter unfed/discard


  • Preheat oven to 425 degrees
  • In a medium mixing bowl, mix together flour, salt, and baking powder
  • Using a cheese grater, grate the butter into the bowl
  • With your hands, mash the mixture together until uneven lumps form
  • Add the sourdough starter and keep mixing with your hands until a somewhat dry dough forms
  • On a lightly floured parchment lined surface (counter or cutting board work well), press the dough into a large round, about 1 inch thick. No need to use a rolling pin
  • Using a knife or circular mold (even a cup or mug will work), make dough into eight biscuits and place on a greased or nonstick baking sheet
  • Bake for 22 minutes until the tops and edges start to turn golden
  • Serve warm or let cool and store at room temperature on a covered plate or in a container. Should last for a couple days. Or freeze them!

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12 thoughts on “Sourdough Starter Biscuits”

  • I just made these sourdough biscuits and my starter is lively and bubbly but my biscuits did not rise what did I do wrong?

    • Hi Nissa – this did happen to me one time I made these. I think the problem for me was that the starter and butter were not quite cold enough when mixing. You could also try adding a half teaspoon of baking soda next time. Nicole over at Pinch My Salt says subbing in cake flour for some of the all-purpose flour may help get a more substantial rise as well, though I haven’t tried it.

      Hope this helps!

  • Ah OK that makes sense I feed my starter daily so it stays out on the counter.. Not cold at all. I will try the bacon soda trick next time thank you so much for your help

  • Hi there! Writing down your recipe for a future use – I was wondering what kind of flour you use in this recipe? (I typically use King Arthur unbleached all-purpose flour for most of my recipes, but I also have several other types of flour handy just in case). Thanks for your future feedback in advance!

    • Hey Julian. Yes, I generally use King Arthur Unbleached All-Purpose for this one. I’ve also tried KA White Whole Wheat flour but that turned out a bit… denser, so I prefer the all-purpose. Of course brand won’t matter too much but my preference is King Arthur as well. Let me know if you experiment at all or try any other flour combinations!

  • I made these this morning using the discard from my current starter. They came out great! I used 1/4 cup cake flour +3/4 cup bread flour and added the 1/2 teaspoon of baking soda. I also moved the pan to the bottom rack and turned half way through to ensure even browning. I made a second batch and cooked for about 2 minutes less because the pan was already hot. Rave reviews from the family. Thanks

  • Made these twice now. I love them! They are easy to make and yummy to boot. Thank you for the recipe!!

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