Can I just bake my sourdough discard?

Technically, you can bake sourdough discard on its own, but don’t expect it to turn into something fluffy or delicious. Without additional leavening like baking powder or soda, it won't rise or form the texture we expect in baked goods. Instead, it's best used in recipes like sourdough discard biscuits , pancakes, crackers, or muffins—where its acidity and moisture bring flavor and softness. So, while you could pop it in the oven, you’ll get far better results when it’s part of a real recipe.

How long to bake sourdough biscuits?

For standard-sized sourdough discard biscuits , bake at 425°F for 12–15 minutes . You’re aiming for golden brown tops and fully cooked centers. Larger biscuits may need up to 18 minutes, but keep an eye on the bottom—if it’s browning too fast, lower the heat slightly. Pro tip: placing biscuits close together on the tray results in softer sides, while spacing them out yields crispier edges.

Is sourdough discard still gut healthy?

Yes, sourdough discard retains some of the fermentation benefits of its active starter. It may contain organic acids , trace probiotics , and a lower phytic acid content , all of which support digestion. While baking kills most live cultures, the discard still contributes to a healthier baked good than many traditional options. That’s part of what makes sourdough discard biscuits not just tasty—but a bit easier on the stomach too.

How do you use old sourdough discard?

Old sourdough discard—if it smells tangy and not spoiled—is ideal for a wide range of recipes. Beyond biscuits, it’s perfect for crackers, waffles, pizza dough, muffins, and quick breads. The longer it's been stored (within reason), the more complex its flavor becomes. To be safe, always check for mold or strange colors. But don’t toss good discard—transform it into something amazing, like buttery sourdough discard biscuits .

Sourdough Discard Biscuits: The Best 6-Step Guide You’ll Love

Description

Flaky, buttery, and rich with tangy flavor—these sourdough discard biscuits are the ultimate way to use up leftover starter and elevate your breakfast or dinner sides.

Ingredients

Scale

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup cold butter (1 stick)
1 cup sourdough discard
1/2 cup milk or buttermilk

Instructions

Preheat oven to 425°F (218°C) and prepare a baking sheet with parchment paper or grease.
Whisk together flour, baking powder, and salt in a large bowl.
Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Stir in sourdough discard and milk just until a soft dough forms—do not overmix.
Turn dough onto a floured surface, fold 4–5 times, press to 1-inch thickness, and cut into shapes.
Place on baking sheet; for crisp edges, space apart; for softer sides, let biscuits touch.
Bake 12–15 minutes until tops are golden brown.
Brush tops with melted butter after baking. Serve warm.

Notes

Use discard that’s no older than a week and shows no signs of spoilage. Cold butter and gentle folding create the best flaky layers.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 190
Sugar: 1g
Sodium: 370mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: sourdough, discard, biscuits, baking, breakfast, easy recipe