\n<\/p>\n
What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped<\/a> on a sheet pan in less than ten minutes (lots of liquid and fat\u2014Fanny Farmer called this cakey style \u201cemergency biscuits\u201d.) I want a biscuit that\u2019s cut from a tender-yet-sturdy, almost laminated dough that bakes up so flaky and tall that each one nearly collapses on itself. These sourdough starter discard biscuits, with butter and sour cream, scratch that very itch.<\/p>\n<\/a>Tall, tender, and layers upon layers of flaky goodness. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nI personally grew up on scones<\/a> (good<\/em> ones that are rich and tender\u2014not dry and crumbly), and eventually realized that the main difference between those scones and the kind of biscuit I like was the inclusion of egg in the former (yielding a slightly cakier texture). A dough that makes a crisp-outside soft-inside biscuit with pull-apart layers falls somewhere in between those scones and one that could be folded into a flaky pie crust<\/a>. And really, all you need to begin is 1-2-3.<\/p>\nStart With A 1-2-3 Biscuit Method<\/strong><\/h2>\nMany common baked goods can be made with ratios<\/a> of standard ingredients like flour, fat, liquid, eggs, and sugar. Formal recipes are then developed as a result of using those ratios as a jumping-off point, sometimes even tweaking the settled ratios to zoom in on one aspect of a bake\u2014for example, a higher ratio of fat can make a richer dough. There are a handful of \u201c1-2-3\u201d biscuit ratios (confusing!), but in the past I\u2019ve had success with a method of 1 part fat to 2 parts liquid to 3 parts flour (by weight), so that\u2019s what I used for this recipe, factoring in both liquid and flour content of my sourdough starter discard, and the fat and liquid of my sour cream and butter.<\/p>\nTo keep this recipe straightforward, I started with the main event: the sourdough starter<\/a>. I wanted to make use of 220 grams (about 1 cup) of starter discard. That would mean I had 110 grams (about \u00bd cup) each of flour and water to factor into my ratio.<\/p>\nSome dry flour was certainly needed to help bring structure to these sourdough discard biscuits, and I didn\u2019t want them to be too small, so I decided I would add 250 grams (2 cups) of all-purpose flour into the mix. That would make a total of 360 grams flour. Going off of the 1-2-3 ratio, that would mean landing on a total of 240 grams of liquid and 120 grams fat.\u00a0<\/p>\nSour Cream and Butter Bring Moisture and Fat\u00a0<\/strong><\/h2>\nSince the starter discard adds significant moisture and tang, I decided to get my additional liquid (and some fat) from a thicker dairy product\u2014in this case, sour cream, and the bulk of the fat (and some additional liquid) from butter.\u00a0<\/p>\nAmerican-style butter is about 80% fat and 20% water; sour cream is 18% fat and 73% water. (European-style butter has a slightly higher fat and lower water content, but the difference would be just a few grams, so the recipe will not change between butters!)<\/p>\nTo calculate those amounts, I hate to say it, involved a few algebraic equations. At the risk of boring you, I\u2019ll simply say this resulted in 113 grams (\u00bd cup, 1 stick) of unsalted butter and 143 grams (10 tablespoons) sour cream. The moisture from those amounts of ingredients, plus the water content in the starter discard added up to 240 grams, and the fat landed at 116 grams, just shy of the ratio\u2019s dictated 120 grams. I called it a day.<\/p>\n<\/a>Warm biscuits from the oven with jam is the perfect way to start the day. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUse Fed or Unfed Starter Discard<\/strong><\/h2>\nSince the biscuits are quickly chemically leavened with baking powder and soda, the starter discard used in the dough can be ripe, loose in texture, and room temperature; cold and more stiff from a recently fed and chilled starter; or loose and cold from a starter discard cache<\/a>. As these different consistencies can affect how your starter fills a measuring cup, I always choose to measure it by weight as opposed to volume.\u00a0\u00a0<\/p>\nI feed my 20 grams of starter with 100 grams water, 70 grams all purpose flour, and 30 grams rye flour, so it took two feedings to get the amount needed for the recipe (with a bit leftover for a new round of discard cache).<\/p>\nCut, Stack, and Press Down the Dough For Tall and Flaky Biscuits<\/strong><\/h2>\nFor biscuits that are visually reminiscent of laminated pastry (produced by repeatedly rolling and folding to make thin layers of dough separated by fat), use a variation on the technique. Whereas lamination typically involves paper-thin layers of solid fat between the rest of the dough, here the fat is incorporated into the dough before performing the trick that makes the layers. You can more directly mimic lamination with biscuit dough by rolling out the dough fairly thinly with a rolling pin, folding it over itself into thirds, then repeating. <\/p>\n<\/a>Sourdough biscuit dough quarters stacked and pressed out to create layers. Photo by Maurizio Leo.<\/figcaption><\/figure>\nI prefer to save myself the trouble of dirtying a rolling pin by gently pressing down the dough with my hands, cutting the dough into quarters (with a floured knife, see more on that below), stacking the quarters on top of each other, then repeating. That said, if you\u2019d prefer to use a rolling pin instead of your hands to press the dough, it works great too.\u00a0<\/p>\nCut the Dough into Rectangles with a Floured Knife<\/strong><\/h2>\nTraditional biscuits are often round, punched out with a biscuit cutter from a rolled-out mass of dough. While many biscuit cutters are thin enough to slice through the dough, exposing those folded layers, a thicker cutter or round glass are too dull, and will actually smush and condense the dough, preventing the biscuits from rising and tall. What\u2019s more, cutting the dough into rectangles, as opposed to punched-out rounds, means you won\u2019t have to re-roll the dough scraps to make all of the biscuits\u2014rerolling dough can overwork it, causing a tougher end product.<\/p>\n<\/a>Rectangular biscuits eliminate scrap dough. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUsing a knife (dipped in flour to prevent sticking) will provide the most sharp cut, and a bench scraper a close second choice. You\u2019ll first use the knife to cut the dough into quarters for stacking and pressing to make the layers, then you\u2019ll use it to cut the final biscuits. But before cutting out those rectangles, trim the edges of the full mass of dough as well\u2014this will ensure the biscuits rise tall on all four sides. I like to press together those scraps into one more biscuit, which bakes off a little less uniform but no less tasty.<\/p>\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 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id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-06T22:30:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=116369#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Rich and Flaky Sourdough Discard Biscuits\",\"datePublished\":\"2025-03-06T22:30:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"wordCount\":2099,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\",\"keywords\":[\"Biscuits\",\"Discard\",\"Flaky\",\"Rich\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=116369#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=116369\",\"url\":\"https:\/\/fivemor.com\/?p=116369\",\"name\":\"Rich and Flaky Sourdough Discard Biscuits - 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I personally grew up on scones<\/a> (good<\/em> ones that are rich and tender\u2014not dry and crumbly), and eventually realized that the main difference between those scones and the kind of biscuit I like was the inclusion of egg in the former (yielding a slightly cakier texture). A dough that makes a crisp-outside soft-inside biscuit with pull-apart layers falls somewhere in between those scones and one that could be folded into a flaky pie crust<\/a>. And really, all you need to begin is 1-2-3.<\/p>\nStart With A 1-2-3 Biscuit Method<\/strong><\/h2>\nMany common baked goods can be made with ratios<\/a> of standard ingredients like flour, fat, liquid, eggs, and sugar. Formal recipes are then developed as a result of using those ratios as a jumping-off point, sometimes even tweaking the settled ratios to zoom in on one aspect of a bake\u2014for example, a higher ratio of fat can make a richer dough. There are a handful of \u201c1-2-3\u201d biscuit ratios (confusing!), but in the past I\u2019ve had success with a method of 1 part fat to 2 parts liquid to 3 parts flour (by weight), so that\u2019s what I used for this recipe, factoring in both liquid and flour content of my sourdough starter discard, and the fat and liquid of my sour cream and butter.<\/p>\nTo keep this recipe straightforward, I started with the main event: the sourdough starter<\/a>. I wanted to make use of 220 grams (about 1 cup) of starter discard. That would mean I had 110 grams (about \u00bd cup) each of flour and water to factor into my ratio.<\/p>\nSome dry flour was certainly needed to help bring structure to these sourdough discard biscuits, and I didn\u2019t want them to be too small, so I decided I would add 250 grams (2 cups) of all-purpose flour into the mix. That would make a total of 360 grams flour. Going off of the 1-2-3 ratio, that would mean landing on a total of 240 grams of liquid and 120 grams fat.\u00a0<\/p>\nSour Cream and Butter Bring Moisture and Fat\u00a0<\/strong><\/h2>\nSince the starter discard adds significant moisture and tang, I decided to get my additional liquid (and some fat) from a thicker dairy product\u2014in this case, sour cream, and the bulk of the fat (and some additional liquid) from butter.\u00a0<\/p>\nAmerican-style butter is about 80% fat and 20% water; sour cream is 18% fat and 73% water. (European-style butter has a slightly higher fat and lower water content, but the difference would be just a few grams, so the recipe will not change between butters!)<\/p>\nTo calculate those amounts, I hate to say it, involved a few algebraic equations. At the risk of boring you, I\u2019ll simply say this resulted in 113 grams (\u00bd cup, 1 stick) of unsalted butter and 143 grams (10 tablespoons) sour cream. The moisture from those amounts of ingredients, plus the water content in the starter discard added up to 240 grams, and the fat landed at 116 grams, just shy of the ratio\u2019s dictated 120 grams. I called it a day.<\/p>\n<\/a>Warm biscuits from the oven with jam is the perfect way to start the day. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUse Fed or Unfed Starter Discard<\/strong><\/h2>\nSince the biscuits are quickly chemically leavened with baking powder and soda, the starter discard used in the dough can be ripe, loose in texture, and room temperature; cold and more stiff from a recently fed and chilled starter; or loose and cold from a starter discard cache<\/a>. As these different consistencies can affect how your starter fills a measuring cup, I always choose to measure it by weight as opposed to volume.\u00a0\u00a0<\/p>\nI feed my 20 grams of starter with 100 grams water, 70 grams all purpose flour, and 30 grams rye flour, so it took two feedings to get the amount needed for the recipe (with a bit leftover for a new round of discard cache).<\/p>\nCut, Stack, and Press Down the Dough For Tall and Flaky Biscuits<\/strong><\/h2>\nFor biscuits that are visually reminiscent of laminated pastry (produced by repeatedly rolling and folding to make thin layers of dough separated by fat), use a variation on the technique. Whereas lamination typically involves paper-thin layers of solid fat between the rest of the dough, here the fat is incorporated into the dough before performing the trick that makes the layers. You can more directly mimic lamination with biscuit dough by rolling out the dough fairly thinly with a rolling pin, folding it over itself into thirds, then repeating. <\/p>\n<\/a>Sourdough biscuit dough quarters stacked and pressed out to create layers. Photo by Maurizio Leo.<\/figcaption><\/figure>\nI prefer to save myself the trouble of dirtying a rolling pin by gently pressing down the dough with my hands, cutting the dough into quarters (with a floured knife, see more on that below), stacking the quarters on top of each other, then repeating. That said, if you\u2019d prefer to use a rolling pin instead of your hands to press the dough, it works great too.\u00a0<\/p>\nCut the Dough into Rectangles with a Floured Knife<\/strong><\/h2>\nTraditional biscuits are often round, punched out with a biscuit cutter from a rolled-out mass of dough. While many biscuit cutters are thin enough to slice through the dough, exposing those folded layers, a thicker cutter or round glass are too dull, and will actually smush and condense the dough, preventing the biscuits from rising and tall. What\u2019s more, cutting the dough into rectangles, as opposed to punched-out rounds, means you won\u2019t have to re-roll the dough scraps to make all of the biscuits\u2014rerolling dough can overwork it, causing a tougher end product.<\/p>\n<\/a>Rectangular biscuits eliminate scrap dough. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUsing a knife (dipped in flour to prevent sticking) will provide the most sharp cut, and a bench scraper a close second choice. You\u2019ll first use the knife to cut the dough into quarters for stacking and pressing to make the layers, then you\u2019ll use it to cut the final biscuits. But before cutting out those rectangles, trim the edges of the full mass of dough as well\u2014this will ensure the biscuits rise tall on all four sides. I like to press together those scraps into one more biscuit, which bakes off a little less uniform but no less tasty.<\/p>\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 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id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-06T22:30:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=116369#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Rich and Flaky Sourdough Discard Biscuits\",\"datePublished\":\"2025-03-06T22:30:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"wordCount\":2099,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\",\"keywords\":[\"Biscuits\",\"Discard\",\"Flaky\",\"Rich\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=116369#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=116369\",\"url\":\"https:\/\/fivemor.com\/?p=116369\",\"name\":\"Rich and Flaky Sourdough Discard Biscuits - 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Many common baked goods can be made with ratios<\/a> of standard ingredients like flour, fat, liquid, eggs, and sugar. Formal recipes are then developed as a result of using those ratios as a jumping-off point, sometimes even tweaking the settled ratios to zoom in on one aspect of a bake\u2014for example, a higher ratio of fat can make a richer dough. There are a handful of \u201c1-2-3\u201d biscuit ratios (confusing!), but in the past I\u2019ve had success with a method of 1 part fat to 2 parts liquid to 3 parts flour (by weight), so that\u2019s what I used for this recipe, factoring in both liquid and flour content of my sourdough starter discard, and the fat and liquid of my sour cream and butter.<\/p>\nTo keep this recipe straightforward, I started with the main event: the sourdough starter<\/a>. I wanted to make use of 220 grams (about 1 cup) of starter discard. That would mean I had 110 grams (about \u00bd cup) each of flour and water to factor into my ratio.<\/p>\nSome dry flour was certainly needed to help bring structure to these sourdough discard biscuits, and I didn\u2019t want them to be too small, so I decided I would add 250 grams (2 cups) of all-purpose flour into the mix. That would make a total of 360 grams flour. Going off of the 1-2-3 ratio, that would mean landing on a total of 240 grams of liquid and 120 grams fat.\u00a0<\/p>\nSour Cream and Butter Bring Moisture and Fat\u00a0<\/strong><\/h2>\nSince the starter discard adds significant moisture and tang, I decided to get my additional liquid (and some fat) from a thicker dairy product\u2014in this case, sour cream, and the bulk of the fat (and some additional liquid) from butter.\u00a0<\/p>\nAmerican-style butter is about 80% fat and 20% water; sour cream is 18% fat and 73% water. (European-style butter has a slightly higher fat and lower water content, but the difference would be just a few grams, so the recipe will not change between butters!)<\/p>\nTo calculate those amounts, I hate to say it, involved a few algebraic equations. At the risk of boring you, I\u2019ll simply say this resulted in 113 grams (\u00bd cup, 1 stick) of unsalted butter and 143 grams (10 tablespoons) sour cream. The moisture from those amounts of ingredients, plus the water content in the starter discard added up to 240 grams, and the fat landed at 116 grams, just shy of the ratio\u2019s dictated 120 grams. I called it a day.<\/p>\n<\/a>Warm biscuits from the oven with jam is the perfect way to start the day. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUse Fed or Unfed Starter Discard<\/strong><\/h2>\nSince the biscuits are quickly chemically leavened with baking powder and soda, the starter discard used in the dough can be ripe, loose in texture, and room temperature; cold and more stiff from a recently fed and chilled starter; or loose and cold from a starter discard cache<\/a>. As these different consistencies can affect how your starter fills a measuring cup, I always choose to measure it by weight as opposed to volume.\u00a0\u00a0<\/p>\nI feed my 20 grams of starter with 100 grams water, 70 grams all purpose flour, and 30 grams rye flour, so it took two feedings to get the amount needed for the recipe (with a bit leftover for a new round of discard cache).<\/p>\nCut, Stack, and Press Down the Dough For Tall and Flaky Biscuits<\/strong><\/h2>\nFor biscuits that are visually reminiscent of laminated pastry (produced by repeatedly rolling and folding to make thin layers of dough separated by fat), use a variation on the technique. Whereas lamination typically involves paper-thin layers of solid fat between the rest of the dough, here the fat is incorporated into the dough before performing the trick that makes the layers. You can more directly mimic lamination with biscuit dough by rolling out the dough fairly thinly with a rolling pin, folding it over itself into thirds, then repeating. <\/p>\n<\/a>Sourdough biscuit dough quarters stacked and pressed out to create layers. Photo by Maurizio Leo.<\/figcaption><\/figure>\nI prefer to save myself the trouble of dirtying a rolling pin by gently pressing down the dough with my hands, cutting the dough into quarters (with a floured knife, see more on that below), stacking the quarters on top of each other, then repeating. That said, if you\u2019d prefer to use a rolling pin instead of your hands to press the dough, it works great too.\u00a0<\/p>\nCut the Dough into Rectangles with a Floured Knife<\/strong><\/h2>\nTraditional biscuits are often round, punched out with a biscuit cutter from a rolled-out mass of dough. While many biscuit cutters are thin enough to slice through the dough, exposing those folded layers, a thicker cutter or round glass are too dull, and will actually smush and condense the dough, preventing the biscuits from rising and tall. What\u2019s more, cutting the dough into rectangles, as opposed to punched-out rounds, means you won\u2019t have to re-roll the dough scraps to make all of the biscuits\u2014rerolling dough can overwork it, causing a tougher end product.<\/p>\n<\/a>Rectangular biscuits eliminate scrap dough. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUsing a knife (dipped in flour to prevent sticking) will provide the most sharp cut, and a bench scraper a close second choice. You\u2019ll first use the knife to cut the dough into quarters for stacking and pressing to make the layers, then you\u2019ll use it to cut the final biscuits. But before cutting out those rectangles, trim the edges of the full mass of dough as well\u2014this will ensure the biscuits rise tall on all four sides. I like to press together those scraps into one more biscuit, which bakes off a little less uniform but no less tasty.<\/p>\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 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fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-06T22:30:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=116369#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Rich and Flaky Sourdough Discard Biscuits\",\"datePublished\":\"2025-03-06T22:30:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"wordCount\":2099,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\",\"keywords\":[\"Biscuits\",\"Discard\",\"Flaky\",\"Rich\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=116369#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=116369\",\"url\":\"https:\/\/fivemor.com\/?p=116369\",\"name\":\"Rich and Flaky Sourdough Discard Biscuits - 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To keep this recipe straightforward, I started with the main event: the sourdough starter<\/a>. I wanted to make use of 220 grams (about 1 cup) of starter discard. That would mean I had 110 grams (about \u00bd cup) each of flour and water to factor into my ratio.<\/p>\nSome dry flour was certainly needed to help bring structure to these sourdough discard biscuits, and I didn\u2019t want them to be too small, so I decided I would add 250 grams (2 cups) of all-purpose flour into the mix. That would make a total of 360 grams flour. Going off of the 1-2-3 ratio, that would mean landing on a total of 240 grams of liquid and 120 grams fat.\u00a0<\/p>\nSour Cream and Butter Bring Moisture and Fat\u00a0<\/strong><\/h2>\nSince the starter discard adds significant moisture and tang, I decided to get my additional liquid (and some fat) from a thicker dairy product\u2014in this case, sour cream, and the bulk of the fat (and some additional liquid) from butter.\u00a0<\/p>\nAmerican-style butter is about 80% fat and 20% water; sour cream is 18% fat and 73% water. (European-style butter has a slightly higher fat and lower water content, but the difference would be just a few grams, so the recipe will not change between butters!)<\/p>\nTo calculate those amounts, I hate to say it, involved a few algebraic equations. At the risk of boring you, I\u2019ll simply say this resulted in 113 grams (\u00bd cup, 1 stick) of unsalted butter and 143 grams (10 tablespoons) sour cream. The moisture from those amounts of ingredients, plus the water content in the starter discard added up to 240 grams, and the fat landed at 116 grams, just shy of the ratio\u2019s dictated 120 grams. I called it a day.<\/p>\n<\/a>Warm biscuits from the oven with jam is the perfect way to start the day. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUse Fed or Unfed Starter Discard<\/strong><\/h2>\nSince the biscuits are quickly chemically leavened with baking powder and soda, the starter discard used in the dough can be ripe, loose in texture, and room temperature; cold and more stiff from a recently fed and chilled starter; or loose and cold from a starter discard cache<\/a>. As these different consistencies can affect how your starter fills a measuring cup, I always choose to measure it by weight as opposed to volume.\u00a0\u00a0<\/p>\nI feed my 20 grams of starter with 100 grams water, 70 grams all purpose flour, and 30 grams rye flour, so it took two feedings to get the amount needed for the recipe (with a bit leftover for a new round of discard cache).<\/p>\nCut, Stack, and Press Down the Dough For Tall and Flaky Biscuits<\/strong><\/h2>\nFor biscuits that are visually reminiscent of laminated pastry (produced by repeatedly rolling and folding to make thin layers of dough separated by fat), use a variation on the technique. Whereas lamination typically involves paper-thin layers of solid fat between the rest of the dough, here the fat is incorporated into the dough before performing the trick that makes the layers. You can more directly mimic lamination with biscuit dough by rolling out the dough fairly thinly with a rolling pin, folding it over itself into thirds, then repeating. <\/p>\n<\/a>Sourdough biscuit dough quarters stacked and pressed out to create layers. Photo by Maurizio Leo.<\/figcaption><\/figure>\nI prefer to save myself the trouble of dirtying a rolling pin by gently pressing down the dough with my hands, cutting the dough into quarters (with a floured knife, see more on that below), stacking the quarters on top of each other, then repeating. That said, if you\u2019d prefer to use a rolling pin instead of your hands to press the dough, it works great too.\u00a0<\/p>\nCut the Dough into Rectangles with a Floured Knife<\/strong><\/h2>\nTraditional biscuits are often round, punched out with a biscuit cutter from a rolled-out mass of dough. While many biscuit cutters are thin enough to slice through the dough, exposing those folded layers, a thicker cutter or round glass are too dull, and will actually smush and condense the dough, preventing the biscuits from rising and tall. What\u2019s more, cutting the dough into rectangles, as opposed to punched-out rounds, means you won\u2019t have to re-roll the dough scraps to make all of the biscuits\u2014rerolling dough can overwork it, causing a tougher end product.<\/p>\n<\/a>Rectangular biscuits eliminate scrap dough. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUsing a knife (dipped in flour to prevent sticking) will provide the most sharp cut, and a bench scraper a close second choice. You\u2019ll first use the knife to cut the dough into quarters for stacking and pressing to make the layers, then you\u2019ll use it to cut the final biscuits. But before cutting out those rectangles, trim the edges of the full mass of dough as well\u2014this will ensure the biscuits rise tall on all four sides. I like to press together those scraps into one more biscuit, which bakes off a little less uniform but no less tasty.<\/p>\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 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fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). 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Some dry flour was certainly needed to help bring structure to these sourdough discard biscuits, and I didn\u2019t want them to be too small, so I decided I would add 250 grams (2 cups) of all-purpose flour into the mix. That would make a total of 360 grams flour. Going off of the 1-2-3 ratio, that would mean landing on a total of 240 grams of liquid and 120 grams fat.\u00a0<\/p>\n
Since the starter discard adds significant moisture and tang, I decided to get my additional liquid (and some fat) from a thicker dairy product\u2014in this case, sour cream, and the bulk of the fat (and some additional liquid) from butter.\u00a0<\/p>\n
American-style butter is about 80% fat and 20% water; sour cream is 18% fat and 73% water. (European-style butter has a slightly higher fat and lower water content, but the difference would be just a few grams, so the recipe will not change between butters!)<\/p>\n
To calculate those amounts, I hate to say it, involved a few algebraic equations. At the risk of boring you, I\u2019ll simply say this resulted in 113 grams (\u00bd cup, 1 stick) of unsalted butter and 143 grams (10 tablespoons) sour cream. The moisture from those amounts of ingredients, plus the water content in the starter discard added up to 240 grams, and the fat landed at 116 grams, just shy of the ratio\u2019s dictated 120 grams. I called it a day.<\/p>\n<\/a>Warm biscuits from the oven with jam is the perfect way to start the day. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUse Fed or Unfed Starter Discard<\/strong><\/h2>\nSince the biscuits are quickly chemically leavened with baking powder and soda, the starter discard used in the dough can be ripe, loose in texture, and room temperature; cold and more stiff from a recently fed and chilled starter; or loose and cold from a starter discard cache<\/a>. As these different consistencies can affect how your starter fills a measuring cup, I always choose to measure it by weight as opposed to volume.\u00a0\u00a0<\/p>\nI feed my 20 grams of starter with 100 grams water, 70 grams all purpose flour, and 30 grams rye flour, so it took two feedings to get the amount needed for the recipe (with a bit leftover for a new round of discard cache).<\/p>\nCut, Stack, and Press Down the Dough For Tall and Flaky Biscuits<\/strong><\/h2>\nFor biscuits that are visually reminiscent of laminated pastry (produced by repeatedly rolling and folding to make thin layers of dough separated by fat), use a variation on the technique. Whereas lamination typically involves paper-thin layers of solid fat between the rest of the dough, here the fat is incorporated into the dough before performing the trick that makes the layers. You can more directly mimic lamination with biscuit dough by rolling out the dough fairly thinly with a rolling pin, folding it over itself into thirds, then repeating. <\/p>\n<\/a>Sourdough biscuit dough quarters stacked and pressed out to create layers. Photo by Maurizio Leo.<\/figcaption><\/figure>\nI prefer to save myself the trouble of dirtying a rolling pin by gently pressing down the dough with my hands, cutting the dough into quarters (with a floured knife, see more on that below), stacking the quarters on top of each other, then repeating. That said, if you\u2019d prefer to use a rolling pin instead of your hands to press the dough, it works great too.\u00a0<\/p>\nCut the Dough into Rectangles with a Floured Knife<\/strong><\/h2>\nTraditional biscuits are often round, punched out with a biscuit cutter from a rolled-out mass of dough. While many biscuit cutters are thin enough to slice through the dough, exposing those folded layers, a thicker cutter or round glass are too dull, and will actually smush and condense the dough, preventing the biscuits from rising and tall. What\u2019s more, cutting the dough into rectangles, as opposed to punched-out rounds, means you won\u2019t have to re-roll the dough scraps to make all of the biscuits\u2014rerolling dough can overwork it, causing a tougher end product.<\/p>\n<\/a>Rectangular biscuits eliminate scrap dough. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUsing a knife (dipped in flour to prevent sticking) will provide the most sharp cut, and a bench scraper a close second choice. You\u2019ll first use the knife to cut the dough into quarters for stacking and pressing to make the layers, then you\u2019ll use it to cut the final biscuits. But before cutting out those rectangles, trim the edges of the full mass of dough as well\u2014this will ensure the biscuits rise tall on all four sides. I like to press together those scraps into one more biscuit, which bakes off a little less uniform but no less tasty.<\/p>\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 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fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-06T22:30:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=116369#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Rich and Flaky Sourdough Discard Biscuits\",\"datePublished\":\"2025-03-06T22:30:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"wordCount\":2099,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\",\"keywords\":[\"Biscuits\",\"Discard\",\"Flaky\",\"Rich\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=116369#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=116369\",\"url\":\"https:\/\/fivemor.com\/?p=116369\",\"name\":\"Rich and Flaky Sourdough Discard Biscuits - 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Since the biscuits are quickly chemically leavened with baking powder and soda, the starter discard used in the dough can be ripe, loose in texture, and room temperature; cold and more stiff from a recently fed and chilled starter; or loose and cold from a starter discard cache<\/a>. As these different consistencies can affect how your starter fills a measuring cup, I always choose to measure it by weight as opposed to volume.\u00a0\u00a0<\/p>\nI feed my 20 grams of starter with 100 grams water, 70 grams all purpose flour, and 30 grams rye flour, so it took two feedings to get the amount needed for the recipe (with a bit leftover for a new round of discard cache).<\/p>\nCut, Stack, and Press Down the Dough For Tall and Flaky Biscuits<\/strong><\/h2>\nFor biscuits that are visually reminiscent of laminated pastry (produced by repeatedly rolling and folding to make thin layers of dough separated by fat), use a variation on the technique. Whereas lamination typically involves paper-thin layers of solid fat between the rest of the dough, here the fat is incorporated into the dough before performing the trick that makes the layers. You can more directly mimic lamination with biscuit dough by rolling out the dough fairly thinly with a rolling pin, folding it over itself into thirds, then repeating. <\/p>\n<\/a>Sourdough biscuit dough quarters stacked and pressed out to create layers. Photo by Maurizio Leo.<\/figcaption><\/figure>\nI prefer to save myself the trouble of dirtying a rolling pin by gently pressing down the dough with my hands, cutting the dough into quarters (with a floured knife, see more on that below), stacking the quarters on top of each other, then repeating. That said, if you\u2019d prefer to use a rolling pin instead of your hands to press the dough, it works great too.\u00a0<\/p>\nCut the Dough into Rectangles with a Floured Knife<\/strong><\/h2>\nTraditional biscuits are often round, punched out with a biscuit cutter from a rolled-out mass of dough. While many biscuit cutters are thin enough to slice through the dough, exposing those folded layers, a thicker cutter or round glass are too dull, and will actually smush and condense the dough, preventing the biscuits from rising and tall. What\u2019s more, cutting the dough into rectangles, as opposed to punched-out rounds, means you won\u2019t have to re-roll the dough scraps to make all of the biscuits\u2014rerolling dough can overwork it, causing a tougher end product.<\/p>\n<\/a>Rectangular biscuits eliminate scrap dough. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUsing a knife (dipped in flour to prevent sticking) will provide the most sharp cut, and a bench scraper a close second choice. You\u2019ll first use the knife to cut the dough into quarters for stacking and pressing to make the layers, then you\u2019ll use it to cut the final biscuits. But before cutting out those rectangles, trim the edges of the full mass of dough as well\u2014this will ensure the biscuits rise tall on all four sides. I like to press together those scraps into one more biscuit, which bakes off a little less uniform but no less tasty.<\/p>\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 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id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-06T22:30:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=116369#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Rich and Flaky Sourdough Discard Biscuits\",\"datePublished\":\"2025-03-06T22:30:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"wordCount\":2099,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\",\"keywords\":[\"Biscuits\",\"Discard\",\"Flaky\",\"Rich\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=116369#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=116369\",\"url\":\"https:\/\/fivemor.com\/?p=116369\",\"name\":\"Rich and Flaky Sourdough Discard Biscuits - 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I feed my 20 grams of starter with 100 grams water, 70 grams all purpose flour, and 30 grams rye flour, so it took two feedings to get the amount needed for the recipe (with a bit leftover for a new round of discard cache).<\/p>\n
For biscuits that are visually reminiscent of laminated pastry (produced by repeatedly rolling and folding to make thin layers of dough separated by fat), use a variation on the technique. Whereas lamination typically involves paper-thin layers of solid fat between the rest of the dough, here the fat is incorporated into the dough before performing the trick that makes the layers. You can more directly mimic lamination with biscuit dough by rolling out the dough fairly thinly with a rolling pin, folding it over itself into thirds, then repeating. <\/p>\n<\/a>Sourdough biscuit dough quarters stacked and pressed out to create layers. Photo by Maurizio Leo.<\/figcaption><\/figure>\nI prefer to save myself the trouble of dirtying a rolling pin by gently pressing down the dough with my hands, cutting the dough into quarters (with a floured knife, see more on that below), stacking the quarters on top of each other, then repeating. That said, if you\u2019d prefer to use a rolling pin instead of your hands to press the dough, it works great too.\u00a0<\/p>\nCut the Dough into Rectangles with a Floured Knife<\/strong><\/h2>\nTraditional biscuits are often round, punched out with a biscuit cutter from a rolled-out mass of dough. While many biscuit cutters are thin enough to slice through the dough, exposing those folded layers, a thicker cutter or round glass are too dull, and will actually smush and condense the dough, preventing the biscuits from rising and tall. What\u2019s more, cutting the dough into rectangles, as opposed to punched-out rounds, means you won\u2019t have to re-roll the dough scraps to make all of the biscuits\u2014rerolling dough can overwork it, causing a tougher end product.<\/p>\n<\/a>Rectangular biscuits eliminate scrap dough. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUsing a knife (dipped in flour to prevent sticking) will provide the most sharp cut, and a bench scraper a close second choice. You\u2019ll first use the knife to cut the dough into quarters for stacking and pressing to make the layers, then you\u2019ll use it to cut the final biscuits. But before cutting out those rectangles, trim the edges of the full mass of dough as well\u2014this will ensure the biscuits rise tall on all four sides. I like to press together those scraps into one more biscuit, which bakes off a little less uniform but no less tasty.<\/p>\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 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id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-06T22:30:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=116369#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Rich and Flaky Sourdough Discard Biscuits\",\"datePublished\":\"2025-03-06T22:30:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"wordCount\":2099,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\",\"keywords\":[\"Biscuits\",\"Discard\",\"Flaky\",\"Rich\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=116369#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=116369\",\"url\":\"https:\/\/fivemor.com\/?p=116369\",\"name\":\"Rich and Flaky Sourdough Discard Biscuits - 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I prefer to save myself the trouble of dirtying a rolling pin by gently pressing down the dough with my hands, cutting the dough into quarters (with a floured knife, see more on that below), stacking the quarters on top of each other, then repeating. That said, if you\u2019d prefer to use a rolling pin instead of your hands to press the dough, it works great too.\u00a0<\/p>\n
Traditional biscuits are often round, punched out with a biscuit cutter from a rolled-out mass of dough. While many biscuit cutters are thin enough to slice through the dough, exposing those folded layers, a thicker cutter or round glass are too dull, and will actually smush and condense the dough, preventing the biscuits from rising and tall. What\u2019s more, cutting the dough into rectangles, as opposed to punched-out rounds, means you won\u2019t have to re-roll the dough scraps to make all of the biscuits\u2014rerolling dough can overwork it, causing a tougher end product.<\/p>\n<\/a>Rectangular biscuits eliminate scrap dough. Photo by Rebecca Firkser.<\/figcaption><\/figure>\nUsing a knife (dipped in flour to prevent sticking) will provide the most sharp cut, and a bench scraper a close second choice. You\u2019ll first use the knife to cut the dough into quarters for stacking and pressing to make the layers, then you\u2019ll use it to cut the final biscuits. But before cutting out those rectangles, trim the edges of the full mass of dough as well\u2014this will ensure the biscuits rise tall on all four sides. I like to press together those scraps into one more biscuit, which bakes off a little less uniform but no less tasty.<\/p>\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 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fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). 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Using a knife (dipped in flour to prevent sticking) will provide the most sharp cut, and a bench scraper a close second choice. You\u2019ll first use the knife to cut the dough into quarters for stacking and pressing to make the layers, then you\u2019ll use it to cut the final biscuits. But before cutting out those rectangles, trim the edges of the full mass of dough as well\u2014this will ensure the biscuits rise tall on all four sides. I like to press together those scraps into one more biscuit, which bakes off a little less uniform but no less tasty.<\/p>\n
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24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-06T22:30:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=116369#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Rich and Flaky Sourdough Discard Biscuits\",\"datePublished\":\"2025-03-06T22:30:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369\"},\"wordCount\":2099,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=116369#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits_head.jpg\",\"keywords\":[\"Biscuits\",\"Discard\",\"Flaky\",\"Rich\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=116369#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=116369\",\"url\":\"https:\/\/fivemor.com\/?p=116369\",\"name\":\"Rich and Flaky Sourdough Discard Biscuits - 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9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Tall, tender, and layers of buttery sourdough discard biscuit goodness. These are perfect sliced and topped with jam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (1 cup) sourdough starter discard (fed or unfed, 100% hydration)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"143\" data-unit=\"gram\">143 grams<\/span> (1\/2 cup plus 2 tablespoons) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"250\" data-unit=\"gram\">250 grams<\/span> (2 cups) all-purpose flour, plus more as needed for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"13\" data-unit=\"gram\">13 grams<\/span> (1 tablespoon) granulated sugar<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"12\" data-unit=\"gram\">12 grams<\/span> (1 tablespoon) baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"3\" data-unit=\"gram\">3 grams<\/span> (1 teaspoon Diamond Crystal or <span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon) baking soda<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"113\" data-unit=\"gram\">113 grams<\/span> (\u00bd cup, 1 stick) cold unsalted butter, cut into <span data-amount=\"0.5\">\u00bd<\/span>-inch cubes<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 450\u00baF with a rack in the center. Line a sheet pan with parchment paper.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\">In a medium bowl, use a fork to stir together the starter discard and the sour cream until combined. Place the refrigerator.<\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.<\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toss the butter cubes into the flour mixture to coat them in the powder. Use your fingers to press the butter into thin shards, then continue to work it into the flour mixture until it forms chickpea and lentil-sized pieces.<br \/><\/span><\/span><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42198 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-320x240.jpg\" alt=\"Working the butter into the flour for sourdough discard biscuits.\" width=\"320\" height=\"240\"\/><\/a><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00a0<\/span><\/span><\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Drizzle the wet mixture over the sourdough mixture, using a fork to mix together into a shaggy dough. Knead the dough a couple times in the bowl just to bring it together.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42199 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-1-1-320x240.jpg\" alt=\"Kneaded sourdough biscuit dough.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Dust a work surface with more flour. Dump out the dough. Gently pat the dough into a 1-inch-thick square.<br \/><\/span><\/span><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42201 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-2-1-320x240.jpg\" alt=\"Sourdough biscuit dough patted out to a 1" rectangle.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use a floured knife or bench scraper to cut the dough square into quarters. Stack the quarters on top of each other, then use your hands or a lightly floured rolling pin to press them down into a 1-inch-thick square. Repeat.<\/span><\/span><\/span><br \/><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-42203 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-3-320x240.jpg\" alt=\"Sourdough biscuit dough cut into quarters.\" width=\"320\" height=\"240\"\/><\/a><\/li>\n<li id=\"instruction-step-8\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands or a lightly floured rolling pin to gently press and roll out the dough into a 1 \u00bd-inch thick rectangle. Use a floured knife or bench scraper to carefully trim the outer edge of the dough, re-flouring after each cut. Cut the rectangle into 6 even pieces, re-flouring after each cut. Gently press together the trimmed pieces to make one more biscuit, which will bake off a little less uniform but no less tasty.<br \/><\/span><\/span><br \/>\n<figure id=\"attachment_42204\" aria-describedby=\"caption-attachment-42204\" style=\"width: 320px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42204 size-thumbnail\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/03\/theperfectloaf_sourdough_discard_biscuits-6-320x240.jpg\" alt=\"Sourdough biscuits cut and ready for baking.\" width=\"320\" height=\"240\"\/><\/a><figcaption id=\"caption-attachment-42204\" class=\"wp-caption-text\">Sourdough biscuits cut and ready for baking.<\/figcaption><\/figure>\n<\/li>\n<li id=\"instruction-step-9\"><span style=\"font-weight: 400\">Divide the biscuits evenly on the prepared sheet pan.<\/span><\/li>\n<li id=\"instruction-step-10\"><span style=\"font-weight: 400\">Bake the biscuits until puffed and deeply golden brown, 13 to 15 minutes. Remove from the oven and let cool for about 10 minutes, then serve warm.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>If the flour and liquid mixture is too dry, (conservatively) add a little sour cream to help it come together.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Biscuits FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1741009426291\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits in advance?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>While you can reheat a baked biscuit, the best way to prep biscuits in advance is to freeze them cut and raw. The process is the same as for <a href=\"https:\/\/www.theperfectloaf.com\/strawberry-shortcake-with-sourdough-discard-drop-biscuits\/\">drop biscuits<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-starter-discard-scones\/\">scones<\/a>, <a href=\"https:\/\/www.theperfectloaf.com\/sourdough-chocolate-chip-cookies\/\">cookies<\/a>, and other similar baked goods: Freeze unbaked biscuits on a parchment-lined sheet pan until solid, about 2 hours, then transfer to a freezer-safe container or bag. Store in the freezer for up to 2 months. When you\u2019re ready to bake, follow the recipe as written, knowing the biscuits may take an extra 5 to 10 minutes to account for defrosting.<\/p>\n<p>Baked biscuits can also be frozen first on a parchment-lined sheet pan until solid, then transferred to a freezer-safe container or bag in the freezer for up to 2 months. Defrost, then reheat in a 350\u00baF oven until warmed through.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009589452\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What If I don\u2019t have enough starter discard?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you don\u2019t have the called-for 220 grams of starter discard, and it\u2019s not yet time to re-feed your starter, you can supplement the needed amount with equal weights of more dry flour and fresh water or milk.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009609073\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can these biscuits be made vegan?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>I can\u2019t guarantee the same results, but if there are brands of vegan butter and sour cream that you feel confident baking with, feel free to give them a try in this recipe.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009620578\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make these biscuits more sweet or savory?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>These biscuits do have some sugar and salt, but are fairly neutral in terms of flavor. To push them more firmly into the sweet realm, consider adding about 1 teaspoon or warm spices like cinnamon or cardamom, and sprinkle the tops of each biscuit with more sugar (you can brush the top with a bit of milk or beaten egg if you have it to help the sugar adhere).<\/p>\n<p>To make them more savory, try 1 teaspoon of savory spices or a spice blend, like ground cumin, coriander, or za\u2019atar; and sprinkle the top of each biscuit with a bit of flaky salt (keep the sugar in the recipe, it helps to balance the sourdough\u2019s tang).<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009633951\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I swap in another dairy product for the sour cream?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>This recipe was specifically developed for sour cream\u2019s specific fat to water ratio. Since other dairy products have different ratios of fat to water, as well as differing consistencies, they could change the dough\u2019s texture and biscuit\u2019s flavor. While heavy cream, milk, or buttermilk are too loose for this dough, full-fat Greek yogurt or ricotta would be the best substitutes for sour cream.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1741009647713\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a biscuit cutter to punch out round biscuits?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>If you\u2019d prefer round biscuits, you can use a biscuit cutting to punch out rounds, rerolling and cutting the dough as needed to make them all\u2014but see above for why I recommend cutting into rectangles with a knife.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out all the <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough starter discard recipes<\/a> for more ways to use your discard each day!<\/p>\n<\/p><\/div>\n<p><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"f4782bdcb2dd8dee571bf332-text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). Some want a biscuit dough that can be mixed up and dropped on a sheet pan in less than ten minutes (lots of liquid […]<\/p>\n","protected":false},"author":1,"featured_media":116370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[19471,38433,25306,523,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-116369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-biscuits","tag-discard","tag-flaky","tag-rich","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rich and Flaky Sourdough Discard Biscuits - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=116369\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rich and Flaky Sourdough Discard Biscuits - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"What makes a biscuit \u201cgood\u201d is truly in the eye of the beholder. Some want a fluffy, yeasty biscuit that\u2019s almost a dinner roll (lots of leavener, no layers of butter). 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