Easy Sourdough Discard Biscuits

5 from 5 votes

Easy and ready in less than 30 minutes, these sourdough discard biscuits are light and tender — the simplest biscuit recipe out there!

Prep Time10

Cook Time18

Total Time28

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: biscuits

Calories: 217kcal

Preheat the oven to 425°F.
In a large bowl, mix the all-purpose flour, salt, sugar, and baking powder. Stir to combine. Add cold heavy cream and sourdough discard, mixing to incorporate. Knead just until the dough forms.
Flour a clean surface and, using your hands or a rolling pin, roll the dough to about ½ inch thick. Use a round cutter or glass to cut the dough.
Gather the scraps, roll the dough again, and cut more biscuits until no dough is left. You’ll get about 12 biscuits if using a 2-inch round cutter.
Place the biscuits on a lined baking sheet, and bake for 15 to 18 minutes, or until golden brown on top.
Remove the biscuits from the oven and let them cool for 10 minutes before serving.

If you don’t have a round cutter, pat the dough flat and use a knife to cut it into squares. They’ll be just as good as round ones. In fact, using a knife might be easier for beginners, as it helps avoid overworking the dough.
You can substitute all-purpose flour with self-rising flour and achieve a similar result. If using self-rising flour, omit the salt and baking powder, as the flour already contains both.