Name: Sourdough Discard Biscuits in Butter
Prep time: 10 min
Cook time: 20 min
Ingredients: 113 Grams Butter ((1/2 Cup)); 180 Grams All-Purpose Flour ((1 1/2 Cups)); 19 Grams Baking Powder ((4 Teaspoons)); 16 Grams White Granulated Sugar ((4 Teaspoons)); 6 Grams Salt ((1 Teaspoon)); 226 Grams Sourdough Starter - Fed, Unfed, Discard ((1 Cup)); 180 Grams Milk ((3/4 Cup))

I’m a tired mama. Between caring for my baby and chasing after my daughter and somehow sneaking in chores along the way, I don’t always have time to maintain my sourdough starter. I keep it in the fridge a lot of the time these days. And I only take it out once a week for a feeding.

But despite fewer feedings, my sourdough starter still needs to be used every few weeks to keep it fresh and active. I like to fall back on my Savory Sourdough Discard Bread whenever I need a loaf because it’s fast and easy to make.

However, on my busiest days, even devoting an hour to making bread sounds like too much. I needed a recipe that let me use up my discard when I had almost no time or energy to bake. These sourdough discard biscuits in butter were my saving grace.

Unbelievably Fast

If you had told me a few weeks ago that I could use up an entire cup of sourdough discard in 30 minutes from start to finish, I might not have believed you. But this recipe genuinely comes together in that much time.

My oven preheats for about 10 minutes, and during that time, I can whip the batter together and have it ready to bake before the timer beeps. Once the biscuits are in the oven, they take 20 minutes (tops) to cook.

Better still, these biscuits pair perfectly with thick, country gravy with sausage. So when I need a warm, home cooked meal in 30 minutes, sourdough discard biscuits in butter can save the day. No mess. No fuss. Just flavorful food.

Sourdough Discard Biscuits in Butter

Flaky on top, buttery on bottom, this no-fuss recipe comes together in 20 minutes. Pairs perfectly with a savory country gravy.

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Prep Time 10

Cook Time 20

Course Breakfast, Main Course, Side Dish, Snack

Cuisine American

Servings 9 Biscuits

Calories 229 kcal

Ingredients

113 Grams Butter (1/2 Cup)
180 Grams All-Purpose Flour (1 1/2 Cups)
19 Grams Baking Powder (4 Teaspoons)
16 Grams White Granulated Sugar (4 Teaspoons)
6 Grams Salt (1 Teaspoon)
226 Grams Sourdough Starter – Fed, Unfed, Discard (1 Cup)
180 Grams Milk (3/4 Cup)

Instructions

Preheat the oven to 450° Fahrenheit (230° Celsius).
Place butter in a glass 8-inch by 8-inch baking dish. Microwave in 30 second intervals until butter has melted.
In a small mixing bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt.
Add starter and the milk. Stir until just moistened.
Pour batter on top of the melted butter in the baking dish. Use a spoon or spatula to smooth the batter. Cut the dough into 9 pieces with a knife or bench scraper.
Bake on the second lowest rack in the oven for 15 to 20 minutes until the top has turned golden brown.

Notes

This batter is thick, sticky, and messy. Don’t worry about making these biscuits perfectly smooth when putting them in the baking dish. They’ll expand in the oven.

Avoid over mixing, or your biscuits will come out dense rather than fluffy. The less you handle this dough, the better.

Keyword Biscuits, Sourdough, Sourdough Biscuits, Sourdough Discard, Sourdough Discard Biscuits

Did You Try It?

My husband and I can’t get enough of these sourdough discard biscuits in butter. With their flaky top and butter bottom, the biscuits don’t last long in our house.

But what do you think about this recipe? Do you like these biscuits with jam? Are you a fan of more traditional biscuits? If you have suggestions or feedback, please feel free to share your ideas in the comment section below. And don’t forget to leave a star rating!

Have more sourdough starter than you know what to do with? Be sure to check out my other sourdough discard recipes.