These Sourdough Discard Buttermilk Biscuits are buttery, flaky, soft, and baked with beautiful homemade layers in every bite. Rolled out and folded before baking, these classic homemade biscuits have the perfect tender texture, rich, buttery flavor, and a slight tang from the sourdough discard.

If you’re looking for a delicious way to use extra sourdough discard, this easy biscuit recipe is one of the best comfort food staples to keep on hand. These flaky biscuits are perfect for breakfast, brunch, soups, holiday dinners, biscuits and gravy, or served warm with butter and jam.

With golden tops, soft, fluffy centers, and tender, flaky layers, these homemade biscuits taste bakery-quality fresh from the oven.

Why You’ll Love This Recipe

• Great way to use sourdough discard
• Soft, flaky homemade layers
• Rich buttery flavor
• Easy homemade comfort food
• Perfect for breakfast or dinner
• Simple pantry ingredients

Here’s What You Need

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1 cup sourdough discard
• 3/4 cup cold buttermilk

How To Make Sourdough Discard Buttermilk Biscuits

Step 1: Prepare the Oven

Preheat your oven to 425 degrees F.

Line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Cut in the Butter

Add the cold cubed butter to the flour mixture.

Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter throughout.

The cold butter helps create flaky layers in the biscuits as they bake.

Step 4: Add the Wet Ingredients

Pour in the sourdough discard and cold buttermilk.

Gently stir until the dough just comes together.

Do not overmix.

Step 5: Roll and Fold the Dough

Turn the dough out onto a lightly floured surface.

Gently roll the dough into a rectangle.

Fold the dough over onto itself several times to help create flaky layers.

Roll the dough out again to about 1 inch thick.

Step 6: Cut Out the Biscuits

Using a biscuit cutter or a round glass, cut out the biscuits.

Place the biscuits on the prepared baking sheet, with the sides lightly touching, for taller, softer biscuits.

Gather the dough scraps and repeat until all the dough is used.

Step 7: Bake the Biscuits

Bake for 14 to 16 minutes or until the biscuits are tall and golden brown.

Brush the tops with melted butter if desired.

Serve warm.

Tips For The Best Flaky Biscuits

• Use very cold butter
• Do not overwork the dough
• Fold the dough several times for flaky layers
• Use cold buttermilk for the best texture
• Do not twist the biscuit cutter while cutting

What To Serve With Sourdough Biscuits

• Sausage gravy
• Fried chicken
• Soups and chili
• Scrambled eggs and bacon
• Butter and jam
• Honey
• Holiday meals

Storage

Store leftover biscuits in an airtight container for up to 3 days.

Reheat in the microwave or oven until warm.

Frequently Asked Questions

Can I freeze these biscuits?

Yes. Freeze baked biscuits in an airtight container for up to 2 months.

Can I use an active sourdough starter?

Yes. Both active starter and sourdough discard work well in this recipe.

Why are my biscuits not flaky?

Warm butter or overmixing the dough can prevent flaky layers from forming.

These Sourdough Discard Buttermilk Biscuits are soft, buttery, flaky, and packed with classic homemade comfort food flavor. The rolled and folded dough creates beautiful, tender layers while the sourdough discard adds richness and depth that makes these biscuits extra delicious. Whether you serve them for breakfast, dinner, or alongside your favorite comfort food meals, these homemade biscuits are always a cozy favorite.