Honestly, they might just be the simplest biscuit recipe you’ll ever try.

I love them because they fit into life’s little cracks—a quick side for a weeknight bowl of chili, a perfect vehicle for a slather of homemade jam, or simply devoured fresh, steam rising as you pull one apart.

This recipe is forgiving by nature, a gentle introduction if you’ve never made biscuits before, and a reliable staple for those of us who always seem to have a jar of discard to use.

The Simple Magic of the Ingredients

Let’s talk about what makes these biscuits so wonderfully straightforward. The ingredient list is short, and each one plays a specific, important role.

Forget hunting for buttermilk or fussing with a pastry cutter; this method is all about simplicity and clever swaps.

Here’s what you’ll need, and why each one matters.

Ingredients Needed for the Recipe

• Sourdough Discard: This is your star ingredient, straight from the fridge. Its cold temperature is a secret weapon for texture, and it imparts that lovely, subtle tang that makes these biscuits special.
• All-Purpose Flour: The perfect, no-fuss flour for creating a tender crumb. There’s no need for anything fancier like bread flour here.
• Heavy Cream (cold): This is our brilliant shortcut. The cold, high-fat cream replaces butter entirely, providing all the richness and tenderness while making the dough incredibly easy to bring together.
• Baking Powder: This is the leavening powerhouse that gives the biscuits their beautiful rise and airy interior.
• Granulated Sugar: Just a touch to balance the flavors, enhancing the natural taste of the cream and flour without making the biscuits sweet.
• Fine Sea Salt: It sharpens all the other flavors, making the biscuit taste more like itself. Don’t skip it.

The Joy of a No-Waste Starter

If you’re new to the sourdough world, that jar of discard might seem like a mystery. But it’s really just a happy accident waiting to be used.

Every time you feed your sourdough starter, you remove a portion to keep it manageable—that’s your “discard.”

Instead of pouring it down the drain, it becomes a free flavor booster for recipes like these biscuits, pancakes, or quick breads.

It’s a thrifty baker’s secret, turning what seems like waste into the foundation of something truly delicious.

How to make Easy Sourdough Discard Biscuits?

The process is as simple as the ingredient list. Just follow these easy steps, and you’ll have a baking sheet of golden-brown beauties before you know it. The key, as always, is to not overthink it.

Step 1 – Mix the Dry Ingredients

Start by preheating your oven to 425°F—this is crucial for a good rise, so give it plenty of time to get properly hot.

In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder. You just want to ensure the baking powder is evenly distributed throughout the flour.

A good mix here means every biscuit will rise evenly and taste perfectly seasoned.

Step 2 – Bring the Dough Together

Now, pour in the cold heavy cream and add your cold sourdough discard. Using a sturdy spoon or even your hands, mix everything until a shaggy dough begins to form. It will look a bit messy at first, and that’s perfectly fine.

Then, use your hands to gently knead the mixture right in the bowl, just four or five times, until it forms a cohesive ball. The goal is to incorporate everything, not to develop gluten like bread dough. Stop as soon as it holds together.

Step 3 – Shape and Cut the Biscuits

Lightly flour a clean countertop or a large cutting board. Turn the dough out onto it and pat it down with your hands, or use a rolling pin, until it’s about a half-inch thick. Don’t worry about perfection; rustic is charming.

Dip a 2-inch round biscuit cutter or the rim of a glass in flour, then press straight down into the dough to cut your biscuits. Avoid twisting the cutter, as that can seal the edges and hinder their rise.

Step 4 – Handle the Scraps and Prepare to Bake

Gather the dough scraps, gently press them together, and roll or pat them out again to cut more biscuits. You should get about 12 in total. Place the rounds on a parchment-lined baking sheet, leaving a little space between them so the hot air can circulate.

You can crowd them slightly for softer sides, or give them more room for crisper edges—it’s entirely up to your preference.

Step 5 – Bake to Golden Perfection

Slide the baking sheet into your preheated oven and bake for 15 to 18 minutes. You’re looking for a gorgeous, golden-brown top. The heavenly smell filling your kitchen is a pretty good indicator, too.

Once out of the oven, let the biscuits rest on the sheet for about 10 minutes. This brief cooling period lets them set inside, making them easier to split and saving your fingers from a steam burn.

Tips

• Embrace the Square: No round cutter? Just pat your dough into a rectangle and use a sharp knife to cut it into squares. It’s arguably easier and prevents over-handling the dough.
• Check Your Baking Powder: The lift in these biscuits comes solely from the baking powder. If yours has been open in the pantry for over six months, its power may have faded. Fresh powder means tall, fluffy biscuits.
• Keep Everything Cold: Using cold discard and cold cream directly from the refrigerator is a small step with a big payoff. It helps create a more tender, flaky texture in the final bake.

Clever Twists and Flavor Variations

Once you’ve mastered the basic recipe, it’s fun to play with flavors. Before adding the liquid ingredients, try stirring a handful of grated sharp cheddar cheese and a pinch of black pepper into the dry mix.

You could also fold in some chopped fresh herbs like chives or dill.

For a sweeter take, increase the sugar to a tablespoon and mix in a half-cup of dried fruit like cranberries or raisins.

Each variation feels like a brand-new recipe, all starting from that same simple base of sourdough discard.

Storing for Later Enjoyment

These biscuits are truly best the day they’re made, but they store wonderfully. Once completely cool, place them in an airtight container at room temperature for up to 3 days.

They can be gently rewarmed in a toaster oven to refresh their texture.

For longer storage, you can freeze them. Wrap each biscuit individually in plastic wrap and place them all in a freezer bag.

They’ll keep for up to 3 months. Bake from frozen, adding just a few extra minutes to the baking time.

The Best Ways to Serve Them

The beauty of these biscuits is their versatility. For a savory breakfast, split one and top it with a fried egg and a slice of melty cheese.

At dinner, they’re the ideal tool for sopping up soup, stew, or gravy.

Of course, the classic approach is hard to beat. A warm biscuit, split open, with a generous pat of good butter slowly melting into its tender layers.

Maybe a drizzle of honey or a spoonful of your favorite jam. It’s a simple pleasure that feels like a celebration, a perfect use for that jar of sourdough discard waiting in your fridge.