Sourdough Discard Biscuits Made with Grassfed Butter
There is something so comforting about a warm, homemade biscuit fresh from the oven. These sourdough discard biscuits are simple, wholesome, and the perfect way to use up extra starter while creating something that feels a little more special than your everyday breakfast.
Made with organic flour, real grassfed butter, and sourdough discard, these biscuits have a tender, flaky texture with just the right amount of tang from the sourdough. They are delicious alongside a hearty breakfast, served with soup, or simply split open and enjoyed with a generous slab of grassfed butter melting into the warm layers.
I love recipes like this because they use simple ingredients you likely already have in your kitchen. No complicated steps, no unnecessary additives. Just real food made from scratch.
Ingredients
- 200g sourdough discard
- 100g whole milk or buttermilk
- 250g organic all-purpose flour
- 35g grated grassfed butter (plus more if you prefer an extra buttery biscuit!)
- 4g salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
Mix the dough
Begin by combining your sourdough discard and milk until smooth.
Slowly add in the flour, salt, baking soda, and baking powder until combined.
Using a box grater, grate 35g of cold grassfed butter directly into the dough. You can absolutely add more butter if you want a richer, extra buttery biscuit.
Gently combine the ingredients until a dough forms. A rubber spatula works best for this step because it helps prevent the warmth from your hands from melting the butter. Be careful not to overwork the dough! Keeping those cold butter pieces intact is what helps create tender, flaky layers.
Create the layers
Transfer the dough onto a lightly floured surface.
Roll the dough out until it is about ½ inch thick.
Fold the top portion of the dough into the middle, then fold the bottom portion into the middle. Flip the dough over and roll it out again.
Repeat this folding process two more times. This creates those beautiful flaky layers throughout the biscuit.
After the final fold, roll the dough out to about 1 inch thick.
Cut and bake
Use a biscuit cutter (or even a drinking glass or cup!) to cut out your biscuits.
When cutting, make sure you do not twist the cutter. Simply press straight down and lift back up. The dough will easily peel away from the cutter, leaving you with perfectly shaped biscuits.
Place biscuits on a baking sheet and bake at 400°F.
Begin checking around the 20-minute mark. They are ready when the tops are beautifully golden and the biscuits are cooked through.
Serving Suggestions
These biscuits are best served warm right out of the oven. Slice one open and add a thick slice of grassfed butter, or enjoy them with homemade jam, honey, eggs, or alongside your favorite comfort meal.
A simple sourdough biscuit made with quality ingredients is proof that homemade food doesn’t have to be complicated. Sometimes the most nourishing recipes are the simplest ones (and most delicious!).