Name: Flaky Small Batch Sourdough Discard Biscuits for Easy Mornings
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups All-Purpose Flour; 1/2 cup Cold Butter (Consider freezing briefly before incorporation.); 1 cup Sourdough Discard (Use unfed discard straight from the fridge.); 1/2 cup Buttermilk (Can substitute with whole milk mixed with lemon juice or vinegar.); 1 tbsp Sweetener (optional) (For a touch of sweetness.); 2 tbsp Baking Powder (Ensure freshness for optimal performance.); 1 tsp Baking Soda; 1/2 tsp Salt; 1 cup Cheese (Shredded sharp cheddar for a savory twist.); 1 tbsp Herbs (Fresh herbs like rosemary or chives.); 1 tsp Cinnamon (For a warm, sweet treat.)

The moment I pulled these Small Batch Sourdough Discard Biscuits from the oven, my kitchen was filled with a comforting, buttery aroma that felt like a warm hug on a chilly day. This simple recipe is not just a delicious way to use up sourdough discard; it’s your ticket to flaky, tender biscuits that can elevate any meal. Whether you enjoy them as breakfast sandwiches brimming with eggs and cheese or as delightful sides to your favorite soups, these biscuits are quick to whip up and naturally minimize food waste. Plus, with endless variations—think savory cheese or sweet cinnamon—you can easily adapt them to suit your cravings. So, what unique twist will you add to your batch?

Why are these biscuits a must-try?

Simplicity at its finest: This small batch recipe means you can whip up these biscuits quickly, perfect for busy mornings or last-minute gatherings.

Versatile options: With numerous variations, you can customize them to match your cravings—whether adding cheese and herbs or a sprinkle of sweetness, the choice is yours!

Waste-reducing delight: Making use of sourdough discard not only reduces waste but also infuses the biscuits with unique flavor. Intelligent cooking has never felt so good!

Crowd-pleaser status: Serve them with breakfast or as a side; they are irresistible and will impress your family and friends. Pair them with a soothing bowl of soup or a spread of honey for an irresistible treat.

For more delightful breakfast ideas, check out my Breakfast Protein Biscuits that are packed with nutrients and flavor!

Sourdough Discard Biscuit Ingredients

For the Biscuits

All-Purpose Flour – a staple that provides the perfect structure and tenderness for these delightful biscuits.
Cold Butter – essential for creating those flaky layers; consider freezing it briefly before incorporation.
Sourdough Discard – adds a unique tang and moisture; use unfed discard straight from the fridge for the best results.
Buttermilk – contributes to the biscuits’ tenderness and a subtle tang; if unavailable, mix whole milk with lemon juice or vinegar as a substitute.
Sweetener (optional) – a small addition for those who like a touch of sweetness, particularly in breakfast versions.
Baking Powder – ensures the biscuits rise beautifully; check that it’s fresh for optimal performance.
Baking Soda – complements the sourdough discard to help the biscuits rise, working wonders for their fluffiness.
Salt – enhances flavor, making every bite a delicious experience.

For Variations

Cheese – shredded sharp cheddar can be added for a savory twist.
Herbs – fresh herbs like rosemary or chives brighten up the flavor.
Cinnamon – a warm pinch of cinnamon can transform them into delightful sweet treats.

Step‑by‑Step Instructions for Small Batch Sourdough Discard Biscuits

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). While the oven heats, prepare a baking sheet by lining it with parchment paper, ensuring your Small Batch Sourdough Discard Biscuits won’t stick during baking. The parchment will also help achieve that lovely golden crust on the bottom.

Step 2: Mix Dry Ingredients
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This step is crucial as it evenly distributes the leavening agents and salt, setting the foundation for light, fluffy biscuits. The mixture should look inviting and soft, with no lumps remaining.

Step 3: Incorporate Butter
Cut the cold butter into the flour mixture using a pastry cutter or your fingers, pinching the butter until it resembles coarse crumbs. You’ll want to see some larger pieces of butter remaining, as they will create flaky layers in your Small Batch Sourdough Discard Biscuits. Take your time to ensure it has a perfect crumbly texture.

Step 4: Combine Wet Ingredients
In a separate bowl, mix your sourdough discard and buttermilk together, and add the optional sweetener if desired. Stir until smooth, creating a creamy mixture that contrasts with the dry ingredients. The combination of tangy sourdough and buttermilk will infuse the biscuits with flavor and moisture.

Step 5: Mix the Dough
Gently fold the wet mixture into the dry ingredients using a spatula, mixing until just moistened. Avoid overmixing, as this could lead to dense biscuits rather than the desired tender texture. The dough should be slightly sticky but cohesive, with a few dry spots still visible.

Step 6: Shape Biscuits
Transfer the dough onto a floured surface. Pat it into a thick 1-inch round, then gently fold it over itself a few times to create layers. Roll it out again to about 1-inch thickness. Shaping the dough this way is key to achieving those fluffy, flaky layers in your Small Batch Sourdough Discard Biscuits.

Step 7: Cut Biscuits
Use a biscuit cutter or a sharp glass to cut out rounds from the dough, pressing straight down without twisting. Twisting can seal the edges, preventing proper rising. Gather any scraps, re-pat them into a round, and cut more biscuits, ensuring every bit of dough is used.

Step 8: Bake
Place the cut biscuits on the prepared baking sheet, leaving enough space between them for expansion. Bake in the preheated oven for 12-15 minutes, or until they are golden brown on top and have risen beautifully. Your kitchen will fill with a delightful aroma during this time.

Step 9: Cool
Remove the biscuits from the oven and transfer them to a cooling rack for a few moments. Letting them cool slightly will enhance their texture, allowing you to enjoy the warm, flaky goodness of your Small Batch Sourdough Discard Biscuits at their best, fresh out of the oven.

What to Serve with Small Batch Sourdough Discard Biscuits

Warm from the oven, these tender biscuits invite endless possibilities for delicious meal pairings that will make your taste buds dance.

Creamy Tomato Soup: The rich, velvety texture of tomato soup balances perfectly with the flaky biscuits, creating a comforting duo for any chilly day.
Savory Sausage Gravy: Pouring a hearty sausage gravy over your biscuits transforms them into a delightful breakfast that’s both indulgent and satisfying.
Fresh Garden Salad: A crisp salad adds a refreshing crunch and bright flavors that contrast beautifully with the buttery softness of the biscuits.
Herbed Butter Spread: A simple herbed butter spread enhances the biscuits’ flavor, adding a fragrant touch that encourages everyone to indulge fully.
Cheese and Charcuterie Board: Serve your biscuits as part of a cheese board alongside tangy cheeses and cured meats for a delightful appetizer that impresses guests.
Honey or Jam: Drizzle biscuits with warm honey or a dollop of your favorite jam to elevate their sweetness, making them a perfect snack or dessert.
Light White Wine: A chilled glass of light white wine pairs beautifully, cutting through the creaminess of the biscuits and elevating the meal experience.
Coffee or Tea: Enjoy your freshly baked biscuits alongside a cup of coffee or soothing herbal tea for a cozy morning or afternoon treat.

With these pairings, your Small Batch Sourdough Discard Biscuits will shine as the star of any meal!

How to Store and Freeze Sourdough Discard Biscuits

Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days to maintain their freshness and texture.
Fridge: If you prefer to enjoy them later, keep them in the refrigerator for up to 5 days, wrapped tightly to prevent drying out.
Freezer: For longer storage, freeze biscuits in a ziplock bag for up to 2 months. Make sure they’re well-wrapped to avoid freezer burn.
Reheating: Reheat frozen biscuits by placing them in a preheated oven at 350°F (175°C) for about 10-12 minutes until warmed through and flaky again.

Expert Tips for Perfect Sourdough Discard Biscuits

Chill Ingredients: Keep butter and sourdough discard cold for flakiness. Warm ingredients can lead to dense biscuits, so plan ahead!
Fold Gently: Mix the dough just until incorporated. Overworking it can create tough biscuits instead of the desired tenderness.
Cut Without Twisting: Use a sharp biscuit cutter and press down straight. Twisting can seal edges and hinder the biscuits’ rise.
Shape and Bake Quickly: Once cut, get your biscuits in the oven promptly. Delaying can cause them to lose their fluffy height before baking.
Experiment with Variations: Feel free to mix in cheese, herbs, or spices for fun twists on these Sourdough Discard Biscuits, enhancing their flavor!

Make Ahead Options

These Small Batch Sourdough Discard Biscuits are fantastic for meal prep! You can make the dough up to 24 hours in advance, tightly wrap it in plastic wrap, and refrigerate it until you’re ready to bake. Alternatively, you can cut the biscuits and place them on the baking sheet, covered with plastic wrap, for up to 3 days before baking. Just be sure to refrigerate them to maintain freshness. When you’re ready to serve, bake them directly from the fridge for a quick breakfast or snack that’s just as delicious. This makes it perfect for busy mornings, saving you precious time while still delivering flaky, homemade goodness!

Variations & Substitutions for Sourdough Discard Biscuits

Feel free to get creative with these biscuits and personalize them to your taste buds!

Cheesy Delight: Add ½ cup of shredded sharp cheddar to the dry ingredients for a savory twist.
Herbed Goodness: Mix in 1 tablespoon of your favorite chopped fresh herbs, like rosemary or chives, for an aromatic burst of flavor. These herbs infuse each bite with freshness.
Sweet Cinnamon: Incorporate ½ teaspoon of cinnamon and a pinch of nutmeg for delightful sweetness—perfect for a morning treat. Imagine buttery biscuits with a warm spice aroma filling your kitchen!
Garlic Flavor: Add 1 teaspoon of garlic powder to the dry mix, then brush with melted garlic butter after baking for an irresistible garlic hit.
Savory Breakfast: Use the dough to create breakfast sandwiches by filling with scrambled eggs and cheese—perfect for a hearty start to your day.
Fruit-Filled: Fold in ½ cup of dried fruit such as cranberries or raisins for a sweet variation that pairs wonderfully with a cup of tea.
Spicy Kick: Sprinkle in a pinch of cayenne pepper or paprika to add a little heat if you’re feeling adventurous.

For more delicious ideas, check out my Breakfast Protein Biscuits that will keep you fueled and satisfied, or explore unique flavor combinations to make your kitchen experience even more enjoyable!

Small Batch Sourdough Discard Biscuits Recipe FAQs

How do I select the best sourdough discard for the biscuits?
Absolutely! The best sourdough discard for these biscuits is unfed and straight from your fridge. Just make sure it’s not overly runny or has visible dark spots all over. A thick, milky discard contributes the right moisture and flavor without compromising the biscuit’s texture.

How should I store the biscuits, and how long do they last?
You can store leftover Small Batch Sourdough Discard Biscuits in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, move them to the fridge for up to 5 days, making sure they’re wrapped tightly to avoid drying out.

Can I freeze these biscuits, and what’s the best way to do it?
Yes, you can freeze your biscuits! Place them in a ziplock or airtight bag, ensuring all air is squeezed out, and freeze for up to 2 months. When you’re ready to enjoy them, simply preheat your oven to 350°F (175°C) and reheat for about 10-12 minutes until they’re warm and flaky again.

What should I do if my biscuits aren’t rising properly?
If your biscuits aren’t rising, the culprit could be stale baking powder or baking soda. Always ensure they are fresh before use. Also, remember not to twist the cutter when cutting the biscuits, as this seals the edges. Be gentle when mixing the dough; overworking it can also lead to denseness instead of fluffiness.

Are there any dietary considerations for these biscuits?
Great question! These biscuits contain gluten due to the all-purpose flour. If you’re looking for a gluten-free option, you could experiment with a gluten-free all-purpose blend, though this might alter the texture. Additionally, check the ingredients in your sourdough discard and buttermilk for any allergens, especially if you’re serving them to guests with dietary restrictions.

What variations can I try for different flavors?
The more the merrier! Mix in up to ½ cup of shredded cheese or a tablespoon of your favorite fresh herbs into the dry ingredients for savory variants. For sweet versions, consider adding a teaspoon of cinnamon or a pinch of nutmeg. Enjoy the adventure of creating your own unique batch of Small Batch Sourdough Discard Biscuits!