Flaky 5-Ingredient Sourdough Discard Biscuits
By Amanda Paa – Updated April 12, 2024
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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.
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.)
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.
- Whisk together sourdough discard and egg.
- In separate bowl, mix flour, baking powder, and salt.
- 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.
- Pour in discard mixture and stir with spatula to incorporate. You’ll still have some dry bits.
- 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.
- Cut out, and bake! You can watch THIS VIDEO to see the whole process.
Tips for Making Tall and Flaky Biscuits
- 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!
- Don’t work the dough too much, especially with your hands. The heat from your hands will start to melt the butter.
- 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.
- Put your biscuits in the freezer while the oven heats up to make sure everything stays really cold.
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:
Yield: 5 biscuits
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)
Equipment
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.
Did you make this?
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February 15, 2021
Brenda Matthews
October 17, 2024
Loved the buttery, flakey texture and the taste was divine. It’s been requested a couple days after my first batch.
Amanda Paa
October 19, 2024
So glad you enjoyed them, Brenda!
Connie McLemore
October 13, 2024
This is absolutely the best biscuit recipe I have tried and made. I did not use the cheese but wow they were so flaky and so amazing. Thank you so much.
Amanda Paa
October 14, 2024
so happy to hear that, Connie!
Susan C.
October 8, 2024
I messed up the recipe. I forgot to grate the butter until I already dumped the wet ingredients into the flour. They still turned out great! 🤣
Anna T
October 7, 2024
I made these with Einkorn flour and eikorn sourdough starter, they turned out GREAT!
Joan
October 4, 2024
I loved the cheesy biscuits I made with this recipe. I used an extra sharp cheddar cheese. The tip to put it in the freezer before baking is what resulted in such a nice flaky crust. It was a particularly hot day when I made them. Thank you!
Amanda Paa
October 4, 2024
So glad you enjoyed them!
Heather Woods
September 9, 2024
Best recipe I’ve ever made for biscuits EVER … And I’ve made many different recipes. I just wish the recipe made more lol.
Amanda Paa
September 9, 2024
yay, so glad to hear that! you can double the recipe with no issues to make more!
Jennifer
August 17, 2024
Can I freeze these to cook later?
Amanda Paa
August 17, 2024
Yes, that works great!
Vini
August 5, 2024
Hello, could you point me in the right direction please to make a sour dough starter, so that I can have discard? Thank you
Roni
July 20, 2024
Phenomenally flaky, so buttery and light. The flavour is out of this world, the sourdough really enhances the cheese. A real keeper of a recipe.
Susan
July 19, 2024
I have tried other sourdough biscuit recipes but yours is the very BEST. Thank you
Amanda Paa
July 19, 2024
Oh I’m so glad to hear that! Thank you for making the recipe!
Olga
July 17, 2024
These were delicious and easy to make! Thank you!
Amanda Paa
July 17, 2024
So glad you enjoyed the biscuits!
sara
July 8, 2024
These were soooo good! They were perfectly flaky, buttery, and so addictive. I ate FOUR! I did use a smaller sized cutter so I don’t feel as guilty. Best biscuits I’ve ever had.
Amanda Paa
July 8, 2024
yay, so glad you enjoyed them!!
Audrey
July 1, 2024
Yum! Crispy on the outside and soft n fluffy in the middle. ❤
Lindsey Griffin
June 23, 2024
My sourdough starter is dried. Do I add the egg directly to it? I’m new to sourdough.
Amanda Paa
June 24, 2024
Hi Lindsey! You’ll need to activate and hydrate your sourdough starter before using.
Milton L. Case
June 21, 2024
Great recipe, however why is someone from the USofA using metric measurements.
Sorry folks but us TEXANS don’t do metric!
K
June 22, 2024
Stupid.
GHale
July 5, 2024
Yeah, we get it. You TEXANS aren’t smart enough for metric. Leave things like to the grown ups
Brit
July 7, 2024
Yikes! They don’t speak for all of us. Some of us Texans are smart enough to use a scale 😕
Desirae
July 7, 2024
Apparently you’ve never used a food scale. It measures in grams. And it’s a much more accurate way to measure food. So ignorant.
Krusatyr
July 13, 2024
I love the way women get the knives out for each other, better than mud wrestling rodeo queens in Texas, my birth country. BTW the old school way to blend butter and flour for pie dough or biscuits was to use two “granny knives” which are wide dinner knives made from spring steel.
Susan
July 19, 2024
It’s not that difficult with a scale. I am Canadian who lived in Virginia for 4 years and had to adapt to imperial measurements!
Alejandro Romagosa
June 18, 2024
These are the absolute best! Flavor, texture, and rise were on point. Instructions are very easy to follow and having a video with steps is very helpful! Great way to use sourdough discard and gives the biscuits such a good flavor. Highly recommend this recipe!
Denise Frette
June 13, 2024
Hi Amanda. Can I use active starter with this recipe? I’m new to this and don’t have discard yet. Thanks.
Amanda Paa
June 13, 2024
Hello! Yes, that will be just fine to use.
Ruth
June 9, 2024
Tried the recipe… Lovely.. The dough was measured exactly. It came out amazing.
Allegra Evelyn King
June 3, 2024
ABSOLUTE PERFECTION!!! As am Australia my husband and I had never had biscuits before, and I’m so glad this is the recipe we tried😍 thank you so much, I will be making this on repeat x
Amanda Paa
June 3, 2024
Yay, so glad to hear that! So fun that this was your husband’s introduction to biscuits.
Michelle
June 2, 2024
I used spelt flour and discard. Me and my husband thought they were great!!
Sam
May 24, 2024
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
May 24, 2024
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.
martha misenheimer
May 17, 2024
I can’t wait to try this recipe, I love homemade biscuits! Has anyone subbed for part whole wheat pastry flour? Thanks!
Magpie23
May 14, 2024
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
May 14, 2024
Thank you so much for your note, and glad you enjoyed the recipe! And wow, sounds amazing with the cheese and jalapeno additions!!
Deirdre
April 29, 2024
Thank you for the recipe! Sorry if I missed it but do you have the nutrition information for this recipe? Thanks!
Janet
July 26, 2024
Love this recipe! So easy to do and SO delicious! I added some fresh rosemary with a seriously mature cheddar cheese and I’m in love! THANK YOU
Amanda Paa
July 28, 2024
love the rosemary addition, yum!
Pamela R.
April 20, 2024
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 🌟🌟🌟🌟🌟
Jacob
April 14, 2024
Best biscuits I’ve ever made. My wife is gluten intolerant and was super jealous
Amanda Paa
April 15, 2024
Yay, love to hear you enjoyed making them, Jacob!
Barbara Milligan
April 6, 2024
Perfectly soft and flaky and super easy to make. Thank you!
Tracy Merritt
March 25, 2024
These were easy& delicious and I am not typically a baker.
Amanda Paa
March 25, 2024
yay; glad to hear this, Tracy!
Louise Todd
March 22, 2024
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!!!
Katie Davison
March 18, 2024
Seriously the BEST discard biscuit recipe. I’m so glad I found this. It’s become our family favorite ❤️
Jane
March 2, 2024
These are insanely good. One of the very best things I’ve made with starter. Absolutely delicious flavor and flakiness
Amanda Paa
March 2, 2024
Wow, love to hear that, Jane!
Aubrey Miller
February 21, 2024
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
February 22, 2024
Oh, this makes me so happy to read! Thanks for making the recipe, Aubrey!
Kresha Schulze
February 19, 2024
Approximately how many biscuits does this make?
Amanda Paa
February 20, 2024
5 to 6!
Melissa Lynn Dahl
February 17, 2024
What can I use as alternative when I don’t have a proper cutter?
Amanda Paa
February 17, 2024
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
February 17, 2024
Thanks for prompt answer! Found a little heart cutter so I’ll try that and bench scraper
LoriM
February 16, 2024
They were a big hit! Flaky and tender. My husband approved!
Amanda Paa
February 16, 2024
Yay, love to hear it!
Izzy
February 15, 2024
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
February 16, 2024
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.
Rachel R.
February 6, 2024
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
February 6, 2024
oh wow, so fun to know they work in an air fryer! thanks for making the recipe and your notes.
Karen Lewis
February 4, 2024
fantastic!!
Liz
February 2, 2024
These biscuits were absolutely delicious! A little time consuming but worth it. Will definitely make again!
Amanda Paa
February 3, 2024
So glad you enjoyed them, Liz!
Sam
January 30, 2024
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
January 30, 2024
Glad you enjoyed them even with different directions. :)! Sounds so good with the chicken pot pie and wild rice. What a great meal!
Kelly
January 30, 2024
Mine are flat and didn’t rise at all. Any idea what I did wrong?
Amanda Paa
January 30, 2024
Hi Kelly! It sounds like maybe you forgot the baking powder?
Kelly
January 30, 2024
I used 2t like the recipe describes……
Chris
January 24, 2024
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
January 24, 2024
Amazing! So great they worked in a toaster oven. Thanks for sharing your notes!
Lora
January 20, 2024
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
January 21, 2024
Yay, so glad you liked them!
Summer C.
January 20, 2024
I want to make these in advance for our weekly breakfasts- do these freeze well?
Jeanne
January 6, 2024
I would love to make these, but I don’t have a metric scale. Could you please provide alternative measurements?
Rosa
January 19, 2024
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!
Beverly Carleton
December 19, 2023
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
December 20, 2023
Oh, that’s wonderful to hear! I’m so glad you enjoyed them, and welcome to sourdough baking.
Sarah Little
December 18, 2023
This is my new favorite biscuit recipe. Buttery, salty, flakey – tics all the boxes!
Thank you for sharing.
Amanda Paa
December 19, 2023
So glad you enjoyed them!
Kim
December 17, 2023
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
December 17, 2023
Oh, so good to hear that, Kim! Thank you for making the recipe!
Suzanne Sears
December 10, 2023
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
December 10, 2023
Yay, so glad you enjoyed them! Thanks for making the recipe. I’d love to be at your house for these + leftovers!
Carrie Ridgeway
December 10, 2023
These were perfect. Will definitely print off this recipe and make again. Will see about doubling next time.
Amanda Paa
December 10, 2023
So glad you enjoyed them, Carrie! And the recipe doubles easily, if you want to do that next time.
Terri
December 4, 2023
These were AMAZING!! So easy and quick to make. Definitely printing and using this recipe, again, again and again!!
Amanda Paa
December 5, 2023
Yay, so glad you enjoyed them! Thanks for making the recipe.
JKS
November 16, 2023
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
November 16, 2023
Yay, I’m so glad you enjoyed the biscuits! Fun idea to use a cookie cutter.
Constance
October 10, 2023
Can I freeze And bake these later in postpartum
Amanda Paa
October 10, 2023
You could freeze the scones, unbaked, then bake them later!
Marilyn
September 29, 2023
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
January 20, 2024
Hi Marissa, you would need to use a gluten-free sourdough starter and gluten-free flour.
Marilyn
January 21, 2024
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.
Karisa
September 23, 2023
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
September 23, 2023
Yay, I’m so glad you enjoyed the biscuits! And thank you for the high elevation notes, that is helpful for others.
Stuart
September 23, 2023
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.
Jen
September 16, 2023
Incredible! The sourdough with the grated butter makes this the best biscuit recipe ever! Thank you!
Amanda Paa
September 17, 2023
Yay, so glad you enjoyed the biscuits! Thanks for making the recipe!
Joan Dow
August 30, 2023
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
August 30, 2023
What kind praise, Joan! I’m so glad you enjoyed the biscuits. Thank you for making the recipe!
Katie Kuhl
August 20, 2023
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
August 20, 2023
Oh, that’s so great to hear, Katie! Thanks for sharing your notes and making the recipe!
Elisabeth Tillman
August 10, 2023
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
August 10, 2023
So glad your family enjoyed them! Toddler approved is definitely a win. :)
Elyshia Warden
August 4, 2023
Can you use this recipe if you have the discard from potato flake sourdough bread ?
Amanda Paa
August 5, 2023
Hello! I am unfamiliar with potato flake sourdough, so have not tested this recipe using that discard.
Jessie
July 22, 2023
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
July 22, 2023
So great to hear, thanks for making the recipe!
Jen
June 25, 2023
Just love these! With and without cheese. Thank you,
Amanda Paa
June 25, 2023
Yay, so glad to hear that! Thank you for making them.
Laura
June 12, 2023
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
June 12, 2023
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.
Pia
June 8, 2023
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
June 8, 2023
your photo of them on instagram was beautiful! so glad you enjoyed the recipe. fresh parmesan; yum.
Gina
May 3, 2023
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
May 3, 2023
Yay! So glad to hear your vegan version worked well. Thanks for making them!
Melanie M
April 24, 2023
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
April 24, 2023
So glad you both enjoyed them! The picture you shared on Instagram was beautiful.
Bonnie
April 5, 2023
BEST. BISCUITS. EVER!!!
Amanda Paa
April 5, 2023
yay!
Sammie
March 29, 2023
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
March 30, 2023
Yay, I’m so glad they’ll be a staple in your house! Thank you for the kind words.
Danny
February 20, 2023
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
February 20, 2023
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.
Diane
February 5, 2023
Amazing! These were so easy to make and taste so good.
Amanda Paa
February 5, 2023
Glad you enjoyed them, Diane!
Blaire
January 30, 2023
Can these be made with a butter substitute? Like coconut oil?
Amanda Paa
January 30, 2023
Hi Blaire! I haven’t tested these with a butter substitute.
Jen
January 15, 2023
Best sourdough biscuit recipe! Made them over and over . Go to biscuits, staple at our home!
Kathy
January 7, 2023
So delicious! Will definitely be making theses again!
Amanda Paa
January 8, 2023
Great to hear, Kathy!
Al
December 20, 2022
Yummy biscuits
Carrie
November 20, 2022
Should discard be hungry or just coming down from being fed?
Amanda Paa
November 20, 2022
hi! either will work, but i use hungry discard because it has deeper flavor.
Alexis
November 19, 2022
So flaky and amazing!! I have tried so many biscuit recipes and this one is by far the best! So many layers!
Amanda Paa
November 20, 2022
Yay, great to hear Alexis!
Arleen
November 12, 2022
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
November 12, 2022
so glad to hear that, arleen!
Jessica
November 5, 2022
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
November 6, 2022
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!
Gigi
October 23, 2022
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.
Etta
September 26, 2022
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
September 26, 2022
mixing with the wooden spoon is a great idea!
Kate
March 6, 2023
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
March 6, 2023
Yay, so glad you enjoyed them!
Rita
September 20, 2022
Great way to use sourdough discard, and the biscuits are absolutely delicious!
Amanda Paa
September 20, 2022
Yay, great to hear Rita!
Cherie
August 14, 2022
Excellent rise and texture
Michelle
July 15, 2022
Hey There! If you made a batch and froze them, can you bake them straight from frozen or should they thaw first?
Amanda Paa
July 15, 2022
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.
Karina
July 3, 2022
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
July 4, 2022
love to hear it, Karina!
Ronda Staley
June 13, 2022
I made these amazing, easy, delicious biscuits for the first time this morning. Perfection!!!
Tara
June 6, 2022
These are incredible. Been trying to find a good sourdough biscuit recipe. Thank you so much. Absolutely perfect.
Amanda Paa
June 6, 2022
love to hear that, Tara!
Mary
May 23, 2022
Perfect!
Amanda Paa
May 23, 2022
glad you liked them, Mary!
Jen Madden
May 6, 2022
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
May 6, 2022
love hearing that, Jen! i often double the batch, too. :)
Samantha Florence
April 3, 2022
My biscuits are finally in the mile high/tall club. ♥️
Amanda Paa
April 3, 2022
hip hip!
Kyle
April 3, 2022
These have become a Sunday morning staple at my house. They are my wife’s favorite breakfast. Absolutely delicious.
Amanda Paa
April 3, 2022
yay, love that they have a place on your table!
Lynelle
April 2, 2022
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
April 2, 2022
so happy to hear that, Lynelle!
Rachel Menk
March 31, 2022
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
March 31, 2022
Great to hear, Rachel! Love creating recipes that you’re able to make easily in your own home.
Pat Armbrister
December 25, 2021
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
December 25, 2021
Hi Pat! I’m so glad you liked the discard biscuits. What a lovely thing to make for Christmas morning!
Linda Hopkins
November 7, 2021
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
November 8, 2021
the tip about the biscuit scraps is genius!
Dianna Smith
December 16, 2023
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
December 16, 2023
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
April 2, 2022
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.
Renee Nygren
September 28, 2021
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!
MariaCristina
September 25, 2021
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.
Renee Nygren
September 23, 2021
How could we make this into an overnight recipe? Looking forward to making this recipe!
Amanda Paa
September 23, 2021
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!
Hope
September 6, 2021
Soooo delicious! Perfect use for your sourdough discard.
Amanda Paa
September 6, 2021
Yay, glad you liked the discard biscuits!
Ben
May 10, 2021
New to sourdough, new to discard recipes. These biscuits really go boingggg in the oven after chilling! Thanks for the recipe.