Sourdough Starter Biscuits

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!

Course Bread
Keyword baking, bread, oven, sourdough
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 biscuits

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees

  2. In a medium mixing bowl, mix together flour, salt, and baking powder

  3. Using a cheese grater, grate the butter into the bowl

  4. With your hands, mash the mixture together until uneven lumps form

  5. Add the sourdough starter and keep mixing with your hands until a somewhat dry dough forms

  6. 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

  7. 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

  8. Bake for 22 minutes until the tops and edges start to turn golden

  9. 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!



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!
      -Mark

  • 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

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