Quick and Easy Sourdough Biscuits

These easy Sourdough Biscuits are flakey and buttery and made with sourdough discard. No reason to toss it, make biscuits!

Sourdough biscuits on a wire rack.

For me a flaky warm biscuit and some butter makes the perfect breakfast or snack. These are so easy to make you will never wonder what to make with your sourdough discard again.

Recipe Ingredients

  • Bread flour
  • Salt
  • Baking Powder
  • Butter
  • Dried cranberries or cherries
  • Sourdough discard
  • Sour milk
  • Lemon juice
Ingredients to make the biscuits.

What is sourdough discard?

Making sourdough isn’t hard by any means but it is a process. To begin, you need to start by fermenting the dough (flour and water) naturally over a period of days in a warm area. Eventually, you will discard about half of the starter to leave room to add more flour and water and continue the process. The discarded half after a certain amount of time will be strong enough that you can use it for all kinds of delicious recipes, like this one.

If you have an older sourdough starter in the fridge then you really shouldn’t use the discard from a starter that hasn’t been fed in more than 1 1/2 -2 weeks. I would feed it first then use the discard. And I always bring the discard to room temperature before using.

Biscuits on a wire rack with some butter on a small plate.

Recipe Steps

In a small bowl add the dried cranberries or cherries and cover with boiling water, let sit for 10 minutes then drain well.

In a small bowl combine the milk and lemon juice, let sit for 10-15 minutes.

In a large bowl whisk together the flour, salt and baking powder. Cut in the butter to form a coarse crumb mixture.

The whisked ingredients with the butter cut in.

Stir in the drained berries. Add the discard mixture and stir to just combine.

The dried cherries added and the sourdough starter and combined.

Move the dough to a floured flat surface and knead a few times to combine (do not overknead). Pat into a small square or rectangle, fold into an envelope turn the dough and fold again.

The dough just combined and folded.

Pat the dough to form a 1 1/2 inch thick rectangle and with a 2 1/2 inch round cutter make 6 rounds.

The dough cut into rounds.

Place the rounds on the prepared cookie sheet, brush with milk and bake until golden.

The biscuits before and after baking.

Move the biscuits immediately to a wire rack to cool to warm.

FAQs

How to store the Sourdough biscuits

The biscuits should be stored in an air tight container at room temperature. They will keep for up to two days.

How to freeze biscuits

If freezing baked biscuits then make sure they are completely cool, then place them either in a freezer safe bag or container. They will keep for about a month in the freezer.

Can you use fresh cranberries or cherries?

Yes you can although instead of using 1/2 cup use 3/4 cup of fresh berries.

What does over kneading do?

Over kneading will produce a tough heavy biscuit. Be sure to only mix the dough until just combined, knead a few times and fold the dough only 2-3 times.

A biscuit sliced with some butter on a black plate.

More Sourdough discard recipes

Don’t know what to do with your leftover discard? Then why not make some Easy Sourdough Biscuits. Enjoy!

Sourdough biscuits on a wire rack.

Quick and Easy Sourdough Biscuits

Rosemary Molloy
These easy Sourdough Biscuits are flakey and buttery and made with sourdough discard. No reason to toss it, make biscuits!
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine American
Servings 6 biscuits
Calories 314 kcal

Ingredients
 
 

  • ½-¾ cup dried cranberries or cherries
  • ¼ cup milk
  • 1 teaspoon lemon juice
  • cup sourdough discard (room temperature)
  • cups bread flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup cold salted butter

EXTRAS

  • 1-2 tablespoons milk

Instructions
 

  • Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
  • In a small bowl add the dried cranberries or cherries and cover with boiling water, let sit for 10 minutes then drain well.
  • In a small bowl combine the milk and lemon juice, let sit for 10-15 minutes.
  • In a large bowl whisk together the flour, salt and baking powder. Cut in the butter to form a coarse crumb mixture. Stir in the drained berries. Add the discard mixture and stir to just combine. If dough is too dry add a little more milk, 1 tablespoon at a time.
  • Move the dough to a floured flat surface and knead a few times to combine (do not over knead). Pat into a small square or rectangle, fold into an envelope turn the dough and fold again. Pat the dough to form a 1 ½ inch thick rectangle and with a 2 ½ inch round cutter make 6 rounds.
  • Place the rounds on the prepared cookie sheet, brush with a little milk and bake until golden approximately 15-20 minutes. Serve warm with jam or butter. Enjoy!

Notes

The biscuits should be stored in an air tight container at room temperature. They will keep for up to two days.
The biscuits should be stored in an air tight container at room temperature. They will keep for up to two days.

Nutrition

Calories: 314kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 520mgPotassium: 61mgFiber: 2gSugar: 7gVitamin A: 698IUVitamin C: 1mgCalcium: 104mgIron: 1mg
Keyword sourdough biscuit recipe, sourdough biscuits, sourdough discard biscuits
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