Fluffy, Tender, Easy-Peasy Sourdough Biscuits

Sourdough novices and pros alike can always use a great recipe to use up discard. Here, Martin shows you how easy and delicious it can be to turn that discard into Sourdough Biscuits! In this simple recipe the sourdough discard both hydrates the biscuits and lends them that quintessential tanginess. The golden biscuits pair beautifully with both sweet and savory breakfasts foods. Try them for yourself!

Note: In this video, Martin uses the recipe to make 4 large biscuits; the recipe is written to make 6-7 slightly smaller biscuits.

Credits
Host: Martin Philip
Producer: Tucker Adams

Chapters
0:00-0:49: Start with dry ingredients for sourdough biscuits
0:50-1:28: Mix pieces of butter into the dry mix
1:29-2:40: Add sourdough starter and combine
2:31-4:12: Shape the biscuit dough and slice into pieces
4:13: Bake the biscuits and enjoy however you like

[milesmorse]

Been making this recipe for a few years and I love it. The biscuits always come out incredibly tender and flavorful from the sourdough starter. Sometimes the tang is a lot if you use discard but they're still good. Good with berries and other inclusions almost made into scones. Great video.

[mclemens]

I just baked these up for lunch - making 4 biscuits as Martin demoed. We were out of bread, and I needed something quick for lunch while my 2 loaves of Maura's bread are proofing in the fridge. This dough came together beautifully, and the biscuits were flaky and delicious. I warmed up my leftover spinach/Swiss cheese omelette from breakfast out yesterday and layered it up on two of the biscuits for hubby and me. YUM! Thank you for this video and awesome recipe.

[evabradford]

I made these this morning and the biscuits we're wonderful. Better than the regular biscuits. Thank you for sharing.

[happyhome]

Thanks Martin and crew -- saved this one.

[madisonmiddleton]

New favorite discard recipe! Came together quick and easy! Made 11 mini biscuits for dessert with butter and honey! Yumm

[JohnHumkey]

Taste 9/10, Height 4/10. Need to fold/laminate them next time to be taller. Will definitely make again. (Easy recipe too.) Thanks. I cut everything in half and made 3 biscuits: 60g APFlour, 1g baking powder, 3g salt, 57g (half a stick) butter, 114g sourdough starter.

[msbehavin]

I love this recipe! My fav thing to do with discard.

[beernut]

This recipe works great. So delicious. Had mine with fried eggs, watercress, cheese and some bacon and chipotle mayo. Found a great way to use my discards now. Yum.

[jred]

Personally, I cut it in half place the one half on top of the other, roll it out to the same size again and repeat one more time. I get a taller, flakier, layered biscuit. But hey, to each their own.

[leeedwards]

Never seen biscuits like that here across the pond. Look good. Will have to try them. Try to convince my family to have biscuits with bacon for breakfast

[petiest]

These would be great for sausage and biscuits….yum! ☺️

[nancythompson]

To help keep the butter cold and still have smaller pieces, put a stick of butter in the freezer for 30 to 60 minutes, then, keeping the paper on one end of the stick, grate it using the largest holes on a box grater. You won't warm the butter at all by handling with your fingers. Gently mix it in the flour with a spatula to break it all up.

[thegnome]

I started a KA recipe if Sour Dough starter this week, and now I know what I can do with the discard

[fathersonandskillet]

Love the recipe! One thing, though: we operate on a zero-waste method with our starter. Unless we're setting up to bake, we have about 50 grams of starter on hand. It keeps really well in the refrigerator for a week or two without problems. It saves us a lot of $$ we'd otherwise be spending on flour. We'd have to plan ahead for making biscuits or pancakes or any other 'discard' recipe.

[leeedwards]

Just made these today. They taste awesome. Going to save them for breakfast on Saturday. Is it ok to reheat these in the oven? Thanks

[dianehall]

Hello Martin- new subscriber. My King Arthur sour dough starter is bubbling away on the kitchen counter. I have been feeding it and keeping the discard in the fridge. I'm new to sour dough, but not new to baking powder biscuits. I had gallbladder surgery and need to incorporate sour dough into my diet. If I make a focaccia with yeast, can I just add some sour dough discard? Thanks for taking us along ~ Diane

[Harlizzlee]

is martin using the same recipe in scale? 227g of starter will yield four biscuits?

[bigbirdish]

What kind of cream you put on top before placing them in the oven?

[Jerzidi]

Can my sour dough starter discard be given to my friend as a starter for her to feed and begin her journey on making sour dough bread?

[CraigHollabaugh]

Those aren't the biscuits my mother use to make, they look better, much better. Sorry Mom.