Sourdough Discard Buttermilk Biscuits

June 10, 2025

35 mins.

easy

Let me tell you about the pertfect buttermilk biscuits – they’re tall, flaky, with the most incredible buttery layers that just melt in your mouth. What makes these biscuits special is that little bit of sourdough discard that adds a tangy depth to the classic buttermilk flavor.

An what is the secret to perfect biscuits? It’s all about keeping everything cold and handling the dough as little as possible. Use cold butter and don’t overwork the dough. These biscuits are perfect go-to for lazy weekend mornings and special brunches.

I love serving them straight from the oven, split open with butter melting into all those flaky layers. They’re perfect with honey, jam, or even as the base for the breakfast sandwich.

Reviews

Ingredients:

Adjust Servings

	2 cups all-purpose flour
	1 tablespoon sugar
	1 tablespoon baking powder
	1 teaspoon salt
	6 tablespoons cold unsalted butter, cubed
	1/4 cup sourdough discard (unfed starter)
	3/4 cup cold buttermilk
	2 tablespoons malted butter (for brushing tops)

Directions

Step 1:

Preheat your oven to 425°F and line a baking sheet with parchment paper. While the oven's heating up, get all your ingredients measured and ready. I like to put my butter back in the fridge for a few extra minutes while the oven preheats, because the colder everything stays, the better your biscuits will turn out.

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Step 2:

Mix the dry ingredients in a large bowl by whisking together the flour, sugar, baking powder, and salt.

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step 3:

Cut in the cold butter using a pastry cutter or two knives, working it into the flour mixture until it looks like coarse crumbs with some pea-sized pieces of butter still visible. This is where patience really pays off - don't overwork it because those little butter chunks are what create those flaky layers when they melt in the oven. If you don't have a pastry cutter, you can use two butter knives in a crossing motion, or even grate frozen butter directly into the flour. Some people use a food processor, but I find it's too easy to overdo it that way.

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Step 4:

Combine the wet ingredients in a separate bowl, whisking together the sourdough discard and cold buttermilk until they're well combined. Don't worry if your discard has been sitting in the fridge for a week - that's actually perfect for this recipe. The tangier it is, the more complex flavor you'll get.

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Step 5:

Bring it all together by making a well in the center of your flour mixture and pouring in the buttermilk mixture all at once. Using a fork or wooden spoon, gently stir from the outside in until the dough just comes together. It should look a bit shaggy and rough. Resist the urge to overmix because that develops the gluten too much and you'll end up with tough biscuits instead of tender ones. It should look like it's barely holding together.

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Step 6:

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about ¾ inch thick with your hands, not a rolling pin. Then fold the dough in half like you're closing a book, and pat it down again to ¾ inch thickness. This folding technique is what creates those distinct layers you see in bakery biscuits. Some bakers do this folding step twice, but I find once is plenty for home baking.

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Step 7:

Cut the biscuits using a sharp biscuit cutter, cookie cutter, or even a clean glass, pressing straight down without any twisting motion whatsoever. This is super important - twisting seals the edges and prevents the biscuits from rising properly. I like to dip my cutter in flour between cuts to prevent sticking. Place them on your prepared baking sheet with their sides just barely touching each other. They'll support each other as they rise and give you those perfect soft sides.

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Step 8

Brush the tops generously with melted butter. Then slide them into your preheated oven and bake for 15-18 minutes until the tops are golden brown. You'll know they're done when they've puffed up beautifully and sound hollow when you tap the bottom.

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Step 9:

Serve immediately while they're still warm. I like to split them open while they're still steaming and let the butter melt into all those flaky layers.

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Breakfast