Flaky 5-Ingredient Sourdough Discard Biscuits

By Amanda Paa – Updated April 12, 2024
4.97 from 92 votes
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These delicious sourdough discard biscuits are extra flaky, buttery, and you need just 5 ingredients to make them! You can literally peel apart the layers, and savor every bite. This recipe is a great way to use up sourdough discard.

holding biscuit in hand, pulling layers apart, plate in top left of photo with another biscuit

These Sourdough Discard Biscuits are super flaky, super tall, and you can literally peel apart the layers of buttery goodness! Just the way I like them, and I hope you do too.

With just 5 ingredients, and 40 minutes of time, you can have warm, homemade biscuits on your plate. Flaky, flavorful (the sourdough tang is amazing!), and so easy. I promise biscuit making isn’t as intimidating as it seems. I’ve been testing a sourdough discard version for the last six months, trying to get the discard proportion right, the golden color, and a multitude of flaky layers — with ease. Without a lot of ingredients, without a lot of time.

I didn’t grow up making or eating biscuits. You’d have been more likely to find a loaf of sourdough rye bread on our tables. Biscuits just aren’t as popular here in the Midwest as they are in the South. And really, that’s a mystery to me…. because they’re the best version of carbs in all their tender, buttery glory.

And THESE sourdough discard biscuits are all of that! I love serving them alongside this Green Chile Chicken Soup or a Grilled Lettuce Salad.

Watch Me Make This Sourdough Biscuit Recipe

Ingredients for Sourdough Starter Biscuits

  • sourdough discard
  • all-purpose flour
  • butter
  • egg
  • baking powder
  • cheese (optional but delicious! I used Emmi Kaltbach Le Crémeux, a creamy, semi-soft cheese that has loads of flavor.)
ingredients for sourdough discard biscuits laid out on a white surface, has a bowl of flour in the middle with grated cheese and butter to its side
bowl of flour, grated butter, grated cheese in prep for making biscuits.

How to Make Sourdough Discard Biscuits

To make tall, extra flaky biscuits, we’re going to use a high proportion of butter (my favorite is Vermont Creamy cultured butter), an egg, and baking powder to help them rise to lofty heights.

  1. Whisk together sourdough discard and egg.
  2. In separate bowl, mix flour, baking powder, and salt.
  3. Next, grate your very cold (or frozen) butter and cheese. Use your hands to lightly rub the butter into the flour mixture, so that the flour starts sticking to the butter. Add cheese and toss.
  4. Pour in discard mixture and stir with spatula to incorporate. You’ll still have some dry bits.
  5. Place shaggy dough on counter, and knead for 10 seconds to bring it together. Pat dough to about a 1/2 inch thick. With a bench scraper fold 1/3 of the dough over, then fold over the other 1/3 like a business letter. Then pat it out to about 3/4 inch thick, so layers stick together.
  6. Cut out, and bake! You can watch THIS VIDEO to see the whole process.
sourdough discard biscuit dough
cutting out biscuits with a square biscuit cutter

Tips for Making Tall and Flaky Biscuits

  1. The most important rule for super flaky biscuits – keep everything super cold! This is why you’ll use frozen butter and sourdough discard straight from the refrigerator. When butter gets hit by unexpected heat from the oven, it basically bursts and shoots the layers upward, creating those layers and the epic height!
  2. Don’t work the dough too much, especially with your hands. The heat from your hands will start to melt the butter.
  3. Dip your biscuit cutter in flour for each biscuit you cut. Press straight down, and do not twist as you remove the biscuit cutter. If you twist, you’ll seal the biscuit edges and you won’t get layers! They also won’t rise as well. 
  4. Put your biscuits in the freezer while the oven heats up to make sure everything stays really cold.
sourdough biscuits stacked on one another
a biscuit cut open with small bowl of butter to its right

Why do you use an egg in your biscuit dough?

Food 52 did some research and found that using an egg in biscuits help give them an even better rise – both because of its leaving power and also the proteins in an egg that give structure. Using an egg in your biscuit dough also produces a more golden color.

How long is sourdough discard good for?

You can keep sourdough discard in your refrigerator for up to 10 days. It might accumulate a little liquid on the top, which is called hooch, simply meaning alcohol that is the byproduct of fermentation. You can simple pour the liquid off into garbage and use the discard.

More Sourdough Discard Recipes:

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sourdough discard biscuits stacked on a blue plate

Flaky 5-Ingredient Sourdough Discard Biscuits

Tall, flaky sourdough discard biscuits that only require 5 ingredients! You'll use frozen butter and an egg to ensure lofty height. And the slight tang from the leftover sourdough starter adds wonderful flavor.
4.97 from 92 votes
Prep Time :10 minutes
Cook Time :22 minutes
Additional Time :10 minutes
Total Time :45 minutes
Yield: 5 biscuits
Author: Amanda Paa

SCALE:

Ingredients

  • 195 grams sourdough starter discard
  • 1 large egg
  • 170 grams all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 115 grams (8 tablespoons) unsalted, frozen butter
  • 2 ounces shredded cheese (optional)

Instructions 

  • Whisk together starter and egg.
  • Stir together the flour, baking powder, and salt in a bowl.
  • Use the large hole side of a grater to grate the butter. Make sure to scrape and use all the butter from the inside of the grater when you are done. Toss the butter into the flour, and rub gently to get the flour to stick to some of the butter. Toss in cheese if using.
  • Make a well in the middle of the flour mixture and pour in starter mixture. Stir with a spatula to combine, until only a few dry spots remain. The dough will be very shaggy.
  • *Video in notes will show this step, if you'd like a visual.* Place dough on a counter and knead for 10 seconds to bring it together. You do not want to overwork the dough, but it should roughly stick together. Using rolling pin to roll dough into a 1/2 inch thickness. Fold 1/3 of the dough up and over to the middle of the dough (using bench scraper if needed), then do fold the other 1/3 dough up and over, to create what is like an envelope fold. Fold up the short edges to make a square. (This folding is too make all the layers! It doesn’t have to be perfect.) Then roll square out to 3/4 inch of thick. It is better for them thicker than too thin.
  • Dip biscuit cutter in flour and push straight down and pull straight back out. Do not twist, or you will seal the edges and not have flaky layers.
  • With the remaining dough scraps push and gently knead back together and cut one or two more biscuits. Place on a parchment lined baking sheet. Place biscuits in freezer while oven preheats to 450 degrees F.
  • When oven is ready, sprinkle a little cheese on top of biscuits if you are using. Bake on the middle rack for 18 to 22 minutes, or until golden brown. Remove from oven and let cool on wire rack. Enjoy the day you bake them.

Notes

*Using an inexpensive oven thermometer is extremely helpful, as ovens are not calibrated correctly so they will often run cooler or hotter than what you set them to. Having an oven thermometer allows you to adjust for this, to ensure that the baking time is correct and your desired result is achieved.

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February 15, 2021

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150 comments

  1. Sam

    5 stars
    Seriously the best biscuit recipe! I will be freezing a batch for this weekend and baking them in a few days. Any suggestions for bake time/temp and if I should bake from frozen?

    • Amanda Paa

      So glad you like the biscuits, Sam! When freezing the cut out biscuit dough and then baking at later date, I simply take them out of freezer while oven is preheating then pop them in.

  2. martha misenheimer

    I can’t wait to try this recipe, I love homemade biscuits! Has anyone subbed for part whole wheat pastry flour? Thanks!

  3. Magpie23

    5 stars
    I just made these and NEVER leave comments. BUT – these are the best use of sourdough discard I’ve ever made – and quite possibly the best thing I have ever baked. I had leftover cheese and chopped jalapeños from taco night, so I just threw them in; I’m just in shock how good these are. . . Thank you!

    • Amanda Paa

      Thank you so much for your note, and glad you enjoyed the recipe! And wow, sounds amazing with the cheese and jalapeno additions!!

  4. Deirdre

    5 stars
    Thank you for the recipe! Sorry if I missed it but do you have the nutrition information for this recipe? Thanks!

  5. Pamela R.

    5 stars
    I love a fabulously delicious and forgivable recipe! I was in such a hurry that I did a few things wrong, yet they still turned out with a delicately light and crisp crust, and had lovely warm layers on the inside to capture the ideal marriage of creamy butter and our favorite jams!! For the sake of speed, I neglected to read the instruction to fold the dough over on itself for added layers; had already preheated the oven so the dough never hit the freezer, and twisted the biscuit cutter w/o realizing it would impact the layer formation…just did everything by instinct. And yet, these beauties were a super marvelous treat that my family thoroughly enjoyed devouring!! Thank you for your hard work in developing such ann excellent recipe! Can’t wait to try them again in order to finesse them the way you intended- to take these gems to a whole new level! Definitely worth 5 🌟🌟🌟🌟🌟

  6. Jacob

    5 stars
    Best biscuits I’ve ever made. My wife is gluten intolerant and was super jealous

    • Amanda Paa

      Yay, love to hear you enjoyed making them, Jacob!

  7. Barbara Milligan

    5 stars
    Perfectly soft and flaky and super easy to make. Thank you!

  8. Tracy Merritt

    5 stars
    These were easy& delicious and I am not typically a baker.

    • Amanda Paa

      yay; glad to hear this, Tracy!

  9. Louise Todd

    5 stars
    Could not find my recipe I had used before to make discard biscuits; so happy to have found this one; it is sooo much better and simpler!! The difference is the egg and more discard! Love your videos too; very helpful!!!

  10. Katie Davison

    5 stars
    Seriously the BEST discard biscuit recipe. I’m so glad I found this. It’s become our family favorite ❤️

  11. Jane

    5 stars
    These are insanely good. One of the very best things I’ve made with starter. Absolutely delicious flavor and flakiness

    • Amanda Paa

      Wow, love to hear that, Jane!

  12. Aubrey Miller

    5 stars
    I was skeptical because recipes this easy are usually a flop for me. But when I took these out of the oven, I want to cry!!! They are so beautiful and delicious. THANK YOU!

    • Amanda Paa

      Oh, this makes me so happy to read! Thanks for making the recipe, Aubrey!

  13. Kresha Schulze

    Approximately how many biscuits does this make?

    • Amanda Paa

      5 to 6!

  14. Melissa Lynn Dahl

    What can I use as alternative when I don’t have a proper cutter?

    • Amanda Paa

      Hi! You can use a bench scraper, just press it straight down and pull up to create squares, not drag it through. This ensures the flaky sides. Or you could even freeform cut with a knife, just cut straight down and pull up.

      • Melissa Lynn Dahl

        Thanks for prompt answer! Found a little heart cutter so I’ll try that and bench scraper

  15. LoriM

    5 stars
    They were a big hit! Flaky and tender. My husband approved!

    • Amanda Paa

      Yay, love to hear it!

  16. Izzy

    Hi! I’d love to try this recipe out. I like to long ferment all my discard recipes. If I wanted to do that, at what step would you recommend I do that?

    • Amanda Paa

      Hi Izzy! I haven’t tested this with a long ferment, but my guess is you could mix the dough and refrigerate, then shape into the biscuits when you’re ready and put in freezer according to recipe, bake.

  17. Rachel R.

    5 stars
    I’ve been searching for an easy sourdough biscuit that I could batch freeze and throw in the air fryer as needed and these are PERFECT. So many flaky layers, great lift. Froze flat after cutting (2.5” round) , threw in a freezer bag, place frozen in cold air fryer, 7-8 min on 400* fresh biscuit perfection. No idea how long they last in the freezer.. we make them every 2 weeks or so. To the flat biscuiters.. just follow the recipe and keep everything COLD, don’t over-handle the dough, and check your baking power dates.

    • Amanda Paa

      oh wow, so fun to know they work in an air fryer! thanks for making the recipe and your notes.

  18. Karen Lewis

    5 stars
    fantastic!!

  19. Liz

    5 stars
    These biscuits were absolutely delicious! A little time consuming but worth it. Will definitely make again!

    • Amanda Paa

      So glad you enjoyed them, Liz!

  20. Sam

    5 stars
    I’m going to be honest; I failed to read the directions completely and cut *refrigerated* butter into the flour, baking powder, & salt before combining it with the wet ingredients. Reminded me of making pie crusts for holidays. But oh my god these were the best biscuits I’ve ever made. Froze them until they were ready to bake as instructed and paired them with a chicken “pot pie” and wild rice skillet. Definitely one of my favorite discard recipes out there.

    • Amanda Paa

      Glad you enjoyed them even with different directions. :)! Sounds so good with the chicken pot pie and wild rice. What a great meal!

  21. Kelly

    Mine are flat and didn’t rise at all. Any idea what I did wrong?

    • Amanda Paa

      Hi Kelly! It sounds like maybe you forgot the baking powder?

      • Kelly

        I used 2t like the recipe describes……

  22. Chris

    5 stars
    I have made this recipe a few times now, but today was special. I prepared the biscuits yesterday and froze them prior to baking. I wanted to serve them at work for an early gathering of colleagues. This morning, I forgot to defrost them! So I brought them to work, left them in the fridge for about an hour, and then baked them in a toaster oven (!!) at 400°, they came out AMAZING! Everybody raved! Thanks for the great recipe!

    • Amanda Paa

      Amazing! So great they worked in a toaster oven. Thanks for sharing your notes!

  23. Lora

    5 stars
    Made these to pair with our soup for dinner and they were the perfect complement! The recipe was super simple, even though grating frozen butter is cold 😂 The biscuits are flaky and delicious! I will definitely be making them again.

    • Amanda Paa

      Yay, so glad you liked them!

  24. Jeanne

    I would love to make these, but I don’t have a metric scale. Could you please provide alternative measurements?

    • Rosa

      5 stars
      Measurement calculators are easy to find. Just do an internet search like “grams to ounces calculator” and ta da! It will be right there, I’m sure :) I do it often!

  25. Beverly Carleton

    5 stars
    I am new to sourdough baking and chose this for its simplicity and oh.my.goodness….these were the best biscuits ever. I didn’t roll or cut them out, instead hand tossed them for that rustic look and easier clean up. Also added a little extra Maldon salt on top before baking.

    • Amanda Paa

      Oh, that’s wonderful to hear! I’m so glad you enjoyed them, and welcome to sourdough baking.

  26. Sarah Little

    5 stars
    This is my new favorite biscuit recipe. Buttery, salty, flakey – tics all the boxes!
    Thank you for sharing.

    • Amanda Paa

      So glad you enjoyed them!

  27. Kim

    5 stars
    My family declared these the best biscuits in the world at dinner tonight! I made them with aged cheddar cheese and they were incredible!

    • Amanda Paa

      Oh, so good to hear that, Kim! Thank you for making the recipe!

  28. Suzanne Sears

    5 stars
    Made these tonight with the smorgasbord of fridge leftovers. They were the highlight of the meal. Very easy to make, I always use less liquid than Amanda suggests, I put this down to the fact that her discard starter may be thicker in consistency than mine. Excellent recipe and I most definitely will be making these again.

    • Amanda Paa

      Yay, so glad you enjoyed them! Thanks for making the recipe. I’d love to be at your house for these + leftovers!

  29. Carrie Ridgeway

    5 stars
    These were perfect. Will definitely print off this recipe and make again. Will see about doubling next time.

    • Amanda Paa

      So glad you enjoyed them, Carrie! And the recipe doubles easily, if you want to do that next time.

  30. Terri

    5 stars
    These were AMAZING!! So easy and quick to make. Definitely printing and using this recipe, again, again and again!!

    • Amanda Paa

      Yay, so glad you enjoyed them! Thanks for making the recipe.

  31. JKS

    5 stars
    Oh my goodness – these were so delicious!! Rather than use a cookie cutter, I just shaped it into a rough square and cut it into nine pieces. I had to force myself to stop after eating three!

    • Amanda Paa

      Yay, I’m so glad you enjoyed the biscuits! Fun idea to use a cookie cutter.

  32. Constance

    Can I freeze And bake these later in postpartum

    • Amanda Paa

      You could freeze the scones, unbaked, then bake them later!

  33. Marilyn

    I sure would love to know how you do these gluten free. I’ve searched all over for GF sourdough cheese biscuits and can’t find a recipe anywhere!

    • Nina

      Hi Marissa, you would need to use a gluten-free sourdough starter and gluten-free flour.

      • Marilyn

        Does anyone know the kind of GF flour in the mixture and proportions that need to be used so they actually turn out delicious?? My experience has been something like this becomes tough lumps of baked sticky dough…not flaky and melt-in-your-mouth scrumptious!
        I know about GF sourdough starter; I have/use it making the most delicious pancakes. I also know it doesn’t work to just grab some GF flour mixture and expect it to work.

  34. Karisa

    5 stars
    Loved these!! Oh my goodness so good. That golden flaky top!! We’re at 2300ft elevation and needed to remove at 14 minutes. Sharing with all my sourdough friends!

    • Amanda Paa

      Yay, I’m so glad you enjoyed the biscuits! And thank you for the high elevation notes, that is helpful for others.

  35. Stuart

    4 stars
    I had to adjust a fair amount as my starters are not that liquidy. A standard biscuit recipe has about 2/3 cup milk in it and I needed to add probably 1/4 cup milk to get the dough to form a mass. They came out just fine and had good layers. I also added 1/4 tsp soda to the recipe to take advantage of the acid in the sourdough.

  36. Jen

    5 stars
    Incredible! The sourdough with the grated butter makes this the best biscuit recipe ever! Thank you!

    • Amanda Paa

      Yay, so glad you enjoyed the biscuits! Thanks for making the recipe!

  37. Joan Dow

    5 stars
    If you haven’t made these yet you absolutely have to try them. I am a biscuit lover…I have tried easily 100 different recipes in my life always looking for the the best and these are THE BEST!!!! Tender inside, crispy outside and layers for days. I am not much a bread person and almost considered giving up my starter but now I keep it for a weekly treat of these biscuits!

    • Amanda Paa

      What kind praise, Joan! I’m so glad you enjoyed the biscuits. Thank you for making the recipe!

  38. Katie Kuhl

    5 stars
    Made these for the first time this weekend. They are phenomenal, even using a plant based butter substitute. I put the cut biscuits straight into the freezer after making the dough last night and added just a few minutes to the cooking time. They came out beautifully. Thank you!!!

    • Amanda Paa

      Oh, that’s so great to hear, Katie! Thanks for sharing your notes and making the recipe!

  39. Elisabeth Tillman

    5 stars
    Seriously easy and amazing! Toddler approved even! This used a ton of my starter I had built up and they are so flaky and soft in the center with a crispy outside. I will be making these many more times!

    • Amanda Paa

      So glad your family enjoyed them! Toddler approved is definitely a win. :)

  40. Elyshia Warden

    Can you use this recipe if you have the discard from potato flake sourdough bread ?

    • Amanda Paa

      Hello! I am unfamiliar with potato flake sourdough, so have not tested this recipe using that discard.

  41. Jessie

    5 stars
    This is the first sourdough discard biscuit recipe I’ve tried, and I will be baking these again! They’re super easy to make and a huge hit in our house!

    • Amanda Paa

      So great to hear, thanks for making the recipe!

  42. Jen

    5 stars
    Just love these! With and without cheese. Thank you,

    • Amanda Paa

      Yay, so glad to hear that! Thank you for making them.

  43. Laura

    5 stars
    I collect all my sourdough discard and make these with it. I make big batches and freeze the unbaked squares. They bake up SO nicely!!! My husband is obsessed with them and he’s not usually one to love sourdough things. We also adore your sourdough cinnamon rolls!! SO YUMMY!!

    • Amanda Paa

      great idea to make a large batch and freeze the unbaked biscuits! i’m going to do that, too. i’m so glad your family enjoys the recipe.

  44. Pia

    5 stars
    easy and delish!! Made with fresh parm. Great way to use discard – didn’t have a biscuit cutter, so just used a glass – worked like a charm! 20 minutes on the nose, hardest part was waiting for them to cool enough to devour.

    • Amanda Paa

      your photo of them on instagram was beautiful! so glad you enjoyed the recipe. fresh parmesan; yum.

  45. Gina

    5 stars
    Veganized the recipe and used King Arthur self rising flour in lieu of all purpose flour and baking powder. They came out perfect and were delicious.

    • Amanda Paa

      Yay! So glad to hear your vegan version worked well. Thanks for making them!

  46. Melanie M

    5 stars
    These were fantastic! They were light and flakey. I’ve been making biscuits for years but never with sourdough. My husband doesn’t like sourdough and he even loved them! I let mine sit in the freezer for a few hours so they were really cold before baking and I didn’t have any issues with the butter. Great recipe; easy to follow!

    • Amanda Paa

      So glad you both enjoyed them! The picture you shared on Instagram was beautiful.

  47. Bonnie

    5 stars
    BEST. BISCUITS. EVER!!!

    • Amanda Paa

      yay!

  48. Sammie

    5 stars
    I’ve tried SOOOOOO many sourdough discard biscuit recipes, and was searching for thr perfect go to biscuit. Never found one I couldnt live without until now! These are the BEST! I do a mostly keto lifestyle, except for adding sourdough here and there. So I want it to be the BEST BREAD every time. This is my #1 pic so far. Flakey, but light and airy. Perfect accompaniment to any meal!!! Thanks for sharing!

    • Amanda Paa

      Yay, I’m so glad they’ll be a staple in your house! Thank you for the kind words.

  49. Danny

    Hi! The butter leaked out quite a bit when they went into the oven. Maybe I didn’t chill them long enough in the freezer? Otherwise love the recipe, thanks!

    • Amanda Paa

      Hi Danny! Yes, it could be that you didn’t chill them long enough, or what often happens if the butter leaks more than normal is that someone’s oven reads a certain temperature on its gauge, but actually runs hotter. I use an inexpensive oven thermometer to adjust as needed.

  50. Diane

    5 stars
    Amazing! These were so easy to make and taste so good.

    • Amanda Paa

      Glad you enjoyed them, Diane!

  51. Blaire

    Can these be made with a butter substitute? Like coconut oil?

    • Amanda Paa

      Hi Blaire! I haven’t tested these with a butter substitute.

  52. Jen

    5 stars
    Best sourdough biscuit recipe! Made them over and over . Go to biscuits, staple at our home!

  53. Kathy

    5 stars
    So delicious! Will definitely be making theses again!

    • Amanda Paa

      Great to hear, Kathy!

  54. Al

    5 stars
    Yummy biscuits

  55. Carrie

    Should discard be hungry or just coming down from being fed?

    • Amanda Paa

      hi! either will work, but i use hungry discard because it has deeper flavor.

  56. Alexis

    5 stars
    So flaky and amazing!! I have tried so many biscuit recipes and this one is by far the best! So many layers!

    • Amanda Paa

      Yay, great to hear Alexis!

  57. Arleen

    5 stars
    I made the Flaky 5 Ingredient Biscuits for the first time. Oh my!! They are so flaky and good. Yum! Definitely will make them again.

    • Amanda Paa

      so glad to hear that, arleen!

  58. Jessica

    5 stars
    These are my favorite sourdough discard biscuits! Adding the egg is key. I’ve also never added cheddar to biscuits before and I realize I’ve been missing out on so much flavor. I love these and have already memorized the recipe.

    • Amanda Paa

      So glad you like them, Jessica! In testing, I really found the egg to be important for the excellent texture. I’m glad you see that too!

  59. Gigi

    5 stars
    Amazing taste with sourdough! You won’t be disappointed and using up discard is a challenge sometimes. I plan to double recipe as well as to use a bigger round shape to cut them out.

  60. Etta

    5 stars
    These are fantastic! I put the discard and egg mixture in the fridge while preparing the flour, butter and baking powder, which I mixed with a wooden spoon so I didn’t risk warming the butter. These puffed up beautifully in the hot oven, definitely a recipe I plan to repeat.

    • Amanda Paa

      mixing with the wooden spoon is a great idea!

      • Kate

        5 stars
        So easy and delish! What a great way to use up some discard and make something amazing with it. I will definitely be making this again!

        • Amanda Paa

          Yay, so glad you enjoyed them!

  61. Rita

    5 stars
    Great way to use sourdough discard, and the biscuits are absolutely delicious!

    • Amanda Paa

      Yay, great to hear Rita!

  62. Cherie

    5 stars
    Excellent rise and texture

  63. Michelle

    Hey There! If you made a batch and froze them, can you bake them straight from frozen or should they thaw first?

    • Amanda Paa

      That’s a good question! I haven’t tested it this way. But what I would do is letting them sit on counter as the oven preheats. They may take a few more minutes to bake.

  64. Karina

    5 stars
    The BEST recipe I ever did make! We doubled it and I’m so grateful. I was nervous the butter would melt in process but all was well and they rose beautifully. I also didn’t have the freezer space to freeze while preheating so I just preheated it before I made the recipe and put them in immediately after. This recipe was everything and more and definitely the best biscuit there is! Taste is wonderful and the whole family was asking for more!

    • Amanda Paa

      love to hear it, Karina!

  65. Ronda Staley

    5 stars
    I made these amazing, easy, delicious biscuits for the first time this morning. Perfection!!!

  66. Tara

    5 stars
    These are incredible. Been trying to find a good sourdough biscuit recipe. Thank you so much. Absolutely perfect.

    • Amanda Paa

      love to hear that, Tara!

  67. Mary

    5 stars
    Perfect!

    • Amanda Paa

      glad you liked them, Mary!

  68. Jen Madden

    5 stars
    These are the most flaky & moist layered biscuits I have ever eaten. Everyone loved them. I will double the batch next time. It’s a great use for starter discard, too. Thank you!

    • Amanda Paa

      love hearing that, Jen! i often double the batch, too. :)

  69. Samantha Florence

    5 stars
    My biscuits are finally in the mile high/tall club. ♥️

    • Amanda Paa

      hip hip!

  70. Kyle

    5 stars
    These have become a Sunday morning staple at my house. They are my wife’s favorite breakfast. Absolutely delicious.

    • Amanda Paa

      yay, love that they have a place on your table!

  71. Lynelle

    5 stars
    These are the best biscuits I’ve ever made. And they turn out great every time. My husband begs for them every weekend

    • Amanda Paa

      so happy to hear that, Lynelle!

  72. Rachel Menk

    5 stars
    Just made these last night, I have not made biscuits before and these turned out beautifully fluffy and the layers were delicious. Thank you for the receipt and all he research that you do to make this easy for bakers like me.

    • Amanda Paa

      Great to hear, Rachel! Love creating recipes that you’re able to make easily in your own home.

  73. Pat Armbrister

    5 stars
    I made these biscuits for Christmas breakfast this morning. This was my first try at biscuits and I must say that this recipe is awesome! I prepared them yesterday, stored them in the refrigerator until this morning, then put them right into the oven. I baked a few and put the remainder of my batch in the freezer for next time. They came out light and flaky as pictured. I am really proud of myself. Thank you for a great way to use my starter discard.

    • Amanda Paa

      Hi Pat! I’m so glad you liked the discard biscuits. What a lovely thing to make for Christmas morning!

  74. Linda Hopkins

    5 stars
    Best sourdough discard biscuit recipe. We love them. Whenever I’m getting a lot of discard built up I make a batch and pop them in the freezer and pull them out as we need them. You really need to handle the dough gently so you get a good rise, but don’t throw away those scraps. Shape them into a biscuit and bake as usual. You won’t get the flaky rise, but when they are done baking while still warm slightly crumble the biscuits and toss with a cinnamon/sugar mixture. So yummy!

    • Amanda Paa

      the tip about the biscuit scraps is genius!

      • Dianna Smith

        5 stars
        I have made these a few times now and they are AMAZING!This morning, I don’t have frozen butter so I’ll wait till later in the day to mix up the ingredients. I separated the amount of sourdough discard I will need for this recipe. Should I put the discard in the refrigerator while I wait for the frozen butter rather than to leave it on the countertop? I also wanted to comment on mixing them up one day, freezing them, and popping them straight in the oven the next morning. That worked out beautifully.

        • Amanda Paa

          It’s really up to you to keep discard on counter or in fridge while you are waiting for butter to freeze. If it’s going to be more than 2 hours before you make the biscuits, I’d put it in the fridge. I’m so glad you like the recipe!

    • Liz Ross

      5 stars
      These biscuits are the best I have ever made! They are so flaky and delicious! And their is a crunch on the outside that takes them over the top. My husband can’t decide if he likes these biscuits or the sourdough bread the best.

  75. Renee Nygren

    5 stars
    Ok, I made the recipe and these biscuits are scrumptious. They are perfectly flaky, moist and tender. Be sure to watch the video for the technique. You will not be disappointed!

  76. MariaCristina

    5 stars
    Just delicious! My kids love them and I didn’t use cheese (didn’t have in hand). The biscuits turn flaky, buttery, and delicious 🤤 thanks for such an easy and awesome recipe Amanda.

  77. Renee Nygren

    How could we make this into an overnight recipe? Looking forward to making this recipe!

    • Amanda Paa

      Hi! Make the recipe as follows, except once you cut the biscuits out, rather than putting in freezer place them in a closed container, not touching. Bake straight from fridge the next day, do not let them come to room temp before baking. It works greats!

  78. Hope

    Soooo delicious! Perfect use for your sourdough discard.

    • Amanda Paa

      Yay, glad you liked the discard biscuits!

  79. Ben

    5 stars
    New to sourdough, new to discard recipes. These biscuits really go boingggg in the oven after chilling! Thanks for the recipe.