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Sourdough Discard Biscuits

Yield: 8 biscuits

The water from the starter replaces buttermilk or cream in these biscuits, making them a little lighter, but thanks to the fermented flavor and adequate amount of butter, they still taste indulgent. Make the plain biscuits to use for breakfast sandwiches, or slather with butter and jam. The cheddar-jalapeño variation is great with soup. The chocolate-chunk variation is, if you ask me, better than a chocolate chip cookie. They’re more of a scone than biscuit, and so very welcome.


  • 1-1/2 cup all-purpose flour, plus more for dusting
  • 1 Tbs. baking powder
  • Kosher salt
  • 1 Tbs. granulated sugar
  • 1/2 cup (4 oz.) butter, chilled and cut into chunks
  • 1 cup sourdough discard, at room temperature
  • 1/2 cup heavy cream
  • 1 egg, beaten
  • 1 Tbs. whole milk
  • Flaky salt and freshly ground black pepper (optional)

Nutritional Information

  • Calories (kcal) : 304
  • Fat Calories (kcal): 162
  • Fat (g): 18
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 71
  • Sodium (mg): 422
  • Carbohydrates (g): 31
  • Fiber (g): 2
  • Sugar (g): 2
  • Protein (g): 6


  • In a large bowl, combine the flour, baking powder, 3/4 tsp. salt, the sugar, and butter. Use a pastry blender to cut in the butter until pea-size (the mixture will look crumbly). (Add the jalapeños and cheddar, or the chocolate chunks, and toss to distribute evenly, if making those variations.)
  • Add the starter and cream, and gently fold the mixture just until the dough holds together. Turn the dough out onto a lightly floured work surface, and shape into a rectangle. Gently roll until about 1/2 inch thick. Fold the dough in half, bringing the short ends together, and rotate 90 degrees. Repeat rolling, folding, and rotating until you’ve done 6 full turns, dusting with flour as needed, if the dough becomes sticky.
  • Roll the dough into a 1-inch-thick rectangle, and cut into 8 squares. Transfer the biscuits to a parchment-lined baking sheet. Freeze for 30 minutes or up to overnight.
  • Preheat the oven 375°F. Remove the biscuits from the freezer. In a small bowl, whisk together the egg and milk. Generously brush the top of the biscuits with the egg wash. For the plain or savory biscuits, top each with a little flaky salt and pepper, if desired. For the jalapeño-cheddar biscuits, sprinkle with cheese. For the sweet biscuits, sprinkle with granulated sugar and flaky salt. Bake until golden, about 30 minutes. If the biscuits were frozen overnight, bake for 35 minutes.

Savory Variation

  • Add 2 minced jalapeño or serrano peppers, and 1/3 cup shredded cheddar cheese before adding the discard. Top the biscuits with additional cheese after the egg wash.

Sweet Variation

  • Use 3 Tbs. granulated sugar, and add 1 cup dark chocolate chunks before adding the discard.


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