Sourdough flaky biscuits with a step-by-step recipe. These flaky biscuits are made with sourdough discard.
About this recipe
Light and flaky sourdough biscuits that are super delicious AND super easy to make are something you don’t want to miss. These buttery goodness are made with discard or unfed sourdough starter. So you don’t have to wait for the starter to activate too! These biscuits taste great with some jam, but I have also topped them with veggies and cheese - they taste great either way.
I have shared earlier how to make crispy, crunchy crackers with discard or unfed starter. These buttery, flaky biscuits are yet another easy recipe that you can try while you wait for your starter to mature and ripen.
The biscuit dough is long-fermented, making the biscuits even more flavourful. These tangy biscuits are perfect for breakfast or replace the dinner rolls with them for dinner - so many ways to savour them. These biscuits stay fresh for up to a week when stored in an air-tight container - just make sure you warm them up slightly before serving.
Step by step instructions
Grate cold butter. Add flour and crumble (step 1).
Add the discard or unfed starter, buttermilk, and sugar (steps 2,3).
Mix well and let it ferment at room temperature overnight (step 4).
Take the baking powder, baking soda, and salt in a bowl and combine. Knead it into the fermented dough (steps 5,6).
Gently press the dough to form a 1-inch thick rectangle (step 7).
Pick the sides of the dough and fold it to the center. Fold again, then press gently to form a 1-inch rectangle (steps 8,9).
Cut into circles using a cookie cutter. Arrange them on a baking tray (steps 10,11).
Bake in a preheated oven until golden. Cool completely on a wire rack (step 12).
Tips and tricks
The starter should be cold for this recipe. Make sure you use it straight from the fridge.
This recipe calls for the dough to be fermented overnight at room temperature. Make the dough at night and place it in a warm spot, cut the biscuits the next day, and bake - perfect for breakfast. However, you may choose to bake it immediately after mixing the dough.
We need to add salt, baking powder, and baking soda to the dough after fermentation. Make sure it is incorporated well into the dough.
Do not twist the cookie cutter when cutting out the biscuits. Twisting them will seal the edges which in turn will lead to biscuits not being flaky.
If you have not created a starter yet, you can find the recipe to make a sourdough starter here.
Click here for more sourdough recipes.
Sourdough Flaky Biscuit
- Grate the butter and place in a large bowl
- Add the flour and combine using a fork or using fingers to cut the butter, so that they form small crumbles
- Add the discard or unfed starter, buttermilk, and sugar. Combine together to form a sticky dough making sure there are no dry bits of flour
- Cover and place in a warm spot overnight for fermentation
- Next day, mix together salt, baking powder and baking soda. Add it to the dough and combine the mixture well into the dough
- Preheat the oven at 180 C (360 F). Line two baking trays with baking paper
- Dust the benchtop with some flour and transfer the dough
- Gently press the dough to form a 1 inch thick rectangle
- Using a round cookie cutter, cut into the dough pushing straight down and pulling straight up. Do not twist the cookie cutter when cutting out the biscuits. Twisting them will seal the edges which in turn will lead to biscuits not being flaky
- Place the cut biscuits on the baking tray and bake for 10-12 minutes, until the biscuits are golden brown
- Serve warm