The fragrant scent of freshly baked biscuits wafting through my kitchen is enough to chase away any lingering doubts about whether I can whip up something special. These Flaky Small Batch Sourdough Discard Biscuits are a delightful way to use up that sourdough discard you have lying around, transforming waste into warm comfort. Not only are these biscuits incredibly easy to make, but they’re also perfect for a quick breakfast on-the-go or a cozy snack to enjoy with friends. With this small-batch recipe yielding just six biscuits, you can indulge without the worry of overwhelming leftovers. Curiosity piqued? Let’s dive into this buttery, tender recipe that offers endless delicious variations!
Why are These Biscuits a Must-Try?
Ease of Preparation: These biscuits are incredibly easy to whip up, making them perfect for both novice cooks and experienced chefs looking for a quick treat.
Versatile Flavor Options: Whether you prefer savory or sweet, this recipe allows you to customize with ingredients like cheese, herbs, or even a hint of honey—endless delicious variations await!
Zero Waste Goodness: Utilizing sourdough discard turns what was once waste into a treat, contributing to a more sustainable kitchen practice.
Perfectly Sized Batch: This small-batch recipe ensures freshness without overwhelm, yielding just six flaky biscuits ideal for small gatherings or family meals.
Crowd-Pleasing Appeal: From breakfast sandwiches to cozy snacks, these biscuits fit wonderfully into any mealtime, making them a sure hit with friends and family!
For additional recipe inspirations, consider checking out our ideas for breakfast sandwiches or explore more uses for your sourdough discard in our sourdough guide.
Small Batch Sourdough Discard Biscuits Ingredients
For the Biscuits
- All-Purpose Flour – Provides structure and tenderness; however, whole wheat can be used for denser biscuits.
- Butter – Creates flaky layers; use cold, cubed butter for best results.
- Sourdough Discard – Adds moisture and a subtle tang; remember, avoid overly liquid discard to maintain the right consistency.
- Buttermilk – Contributes tenderness and flavor; if unavailable, substitute with whole milk mixed with lemon juice or vinegar.
- Sweetener (Optional) – Adds a hint of sweetness, especially for breakfast; add honey or sugar if desired.
For Variations
- Sharp Cheddar – Add ½ cup for cheesy goodness that complements the sourdough; mix this into the dry ingredients.
- Fresh Herbs – Incorporate 1 tablespoon for savory biscuits; delightful when paired with sharp cheddar.
- Garlic Powder – Add 1 teaspoon for an aromatic touch; brush with melted garlic butter after baking for extra flavor.
- Cinnamon and Nutmeg – Mix in ½ teaspoon cinnamon and a pinch of nutmeg for a warm twist in sweeter variations.
Let your creativity run wild as you explore the delicious possibilities of small batch sourdough discard biscuits!
Step‑by‑Step Instructions for Small Batch Sourdough Discard Biscuits
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). While it warms, line a baking sheet with parchment paper, creating a non-stick surface for your biscuits. This step ensures that the biscuits bake evenly and achieve that delightful golden color we all crave.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This blend provides the perfect base for your Small Batch Sourdough Discard Biscuits, ensuring they rise beautifully and have a balanced flavor.
Step 3: Cut in the Butter
Add 1/4 cup of cold, cubed butter into the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs—about the size of peas. The cold butter is essential for creating those flaky layers that make these biscuits irresistible.
Step 4: Mix the Wet Ingredients
In a separate bowl, combine 1/2 cup of sourdough discard, 1/4 cup of buttermilk, and sweetener if desired, mixing until smooth. This mixture adds moisture and a lovely tang to your biscuits. Make sure your sourdough discard is straight from the fridge for the best texture!
Step 5: Combine Wet and Dry Ingredients
Gently pour the wet mixture into the dry ingredients, stirring carefully until just combined. This is crucial for the Small Batch Sourdough Discard Biscuits, as overmixing can lead to tough biscuits. The dough should be somewhat shaggy and sticky but not overly wet.
Step 6: Shape the Dough
Turn the dough onto a floured surface and pat it into a rectangle about 1-inch thick. Fold the dough gently 2-3 times to create layers, which enhance the flakiness of your biscuits. Be careful not to overwork the dough; your goal is to maintain softness.
Step 7: Cut the Biscuits
Using a sharp biscuit cutter, press down to cut out rounds from your dough. Place each biscuit onto the prepared baking sheet, making sure to keep them close for a soft, tender texture. Avoid twisting the cutter to ensure a nice rise during baking.
Step 8: Bake the Biscuits
Place the baking sheet in the preheated oven and bake for 12-15 minutes. Keep an eye on them as they bake; you’re looking for a lovely golden color on top and a puffy appearance. The smell of fresh biscuits will start to fill your kitchen, enticing everyone around!
Step 9: Cool and Serve
Once baked, remove the Small Batch Sourdough Discard Biscuits from the oven and let them cool on a wire rack for a few minutes. This cooling period helps firm them up slightly. Serve warm for the best flavor, and enjoy with butter, jam, or as an accompaniment to your meal!
Make Ahead Options
These Small Batch Sourdough Discard Biscuits are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by following the initial steps and shaping your biscuits, then wrap them tightly in plastic wrap and refrigerate. This helps maintain their flaky texture. When you’re ready to bake, just take them out, allow them to sit at room temperature for about 15 minutes, and then pop them into the oven as directed. The result? Fresh, warm biscuits that taste just as delicious as if they were made from scratch that day, providing you with delightful, homemade comfort with minimal effort!
Expert Tips for Small Batch Sourdough Discard Biscuits
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Keep Ingredients Cold: Use cold butter and buttermilk to ensure the biscuits are flaky. Warm ingredients can lead to a denser texture.
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Gentle Mixing: Mix the dough only until just combined; overmixing will result in tough biscuits. Remember, small batch sourdough discard biscuits thrive on tenderness!
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Sharp Cutter Needed: Use a sharp biscuit cutter to prevent sealing edges. Avoid twisting the cutter during cutting to maintain the ideal rise.
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Immediate Baking: Bake the biscuits right after shaping for maximum lift and flakiness. Letting them sit too long can lead to a less airy texture.
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Experiment with Variations: Don’t hesitate to try different flavors like cheese, herbs, or spices. This small batch recipe is perfect for showcasing your favorite ingredients while minimizing waste.
What to Serve with Small Batch Sourdough Discard Biscuits
Dreaming of a delightful spread to complement your warm, flaky biscuits?
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Creamy Garlic Mashed Potatoes: These rich potatoes create a perfect pairing, offering a smooth contrast to the biscuits’ flaky texture.
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Savory Herb Omelet: Fluffy and packed with fresh herbs, an omelet makes a delightful breakfast option alongside your biscuits, perfect for a hearty start to your day.
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Hearty Vegetable Soup: A warm bowl of vegetable soup is the perfect accompaniment—each bite pairs beautifully with the biscuits, creating a comforting meal experience.
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Fresh Spinach Salad: Crisp, vibrant greens drizzled with a tangy vinaigrette provide a refreshing contrast to buttery biscuits. A sprinkle of nuts adds crunch to the mix!
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Honey Butter: A dollop of homemade honey butter gives your biscuits an extra sweet touch, elevating the flavor and making them irresistibly spreadable.
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Fruit Preserves: Serve with a selection of fruit preserves or jams to provide a sweet, fruity contrast, enhancing the enjoyment of your biscuits as a delightful breakfast treat.
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Brunch Mimosas: For a special occasion, sip on bubbly mimosas! The light, citrusy drink pairs wonderfully with the biscuits, making for an inviting brunch presentation.
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Mini Sliders: Turn your biscuits into fun sliders filled with your choice of meats, cheeses, and veggies. Perfect for lunch or snack time!
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Roasted Veggies: Seasoned veggies offer a savory addition, complementing the buttery taste of the biscuits while adding a colorful and nutritious touch to your meal.
How to Store and Freeze Small Batch Sourdough Discard Biscuits
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Room Temperature: Store leftover biscuits in an airtight container for up to 2 days to maintain freshness. Enjoy them warm for the best flavor experience!
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Freezer: For longer storage, freeze biscuits in a ziplock bag for up to 2 months. This will help preserve their flaky texture and taste.
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Reheating: To reheat, wrap biscuits in foil and place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave briefly until warmed through. Enjoy your small batch sourdough discard biscuits like they were just baked!
Small Batch Sourdough Discard Biscuits Variations
Enhance your biscuit experience by exploring these delightful twists that will make each batch unique and exciting!
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Cheesy Goodness: Add ½ cup shredded sharp cheddar and 1 tablespoon chopped fresh herbs to elevate the flavor profile. The savory cheese melts into each bite, bringing a deliciously rich experience.
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Savory Garlic: Mix in 1 teaspoon garlic powder for a savory biscuit that’s perfect for serving with soups. Don’t forget to brush them with melted garlic butter after baking for an irresistible finish.
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Sweet Touch: Include 1 tablespoon honey into the wet ingredients for a subtly sweet flavor. Perfect for breakfast or enjoying with jam, this variation adds a lovely sweetness that pairs beautifully with the biscuit’s buttery goodness.
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Spiced Delight: Enhance your biscuits with ½ teaspoon cinnamon and a pinch of nutmeg for warmth. This cozy twist works wonderfully in sweet variations and adds a fragrant aroma to your kitchen.
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Herb Infusion: Incorporate 1 tablespoon of your favorite fresh herbs, like rosemary or chives, for an aromatic twist. Herbs add depth to your biscuits, making them perfect for a savory snack or brunch accompaniment.
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Vegan Option: Replace the butter with coconut oil or vegan butter, and swap buttermilk for almond or oat milk with a splash of vinegar. This adaptation keeps the biscuits deliciously flaky and perfect for a plant-based diet.
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Spicy Kick: Add 1 teaspoon of cayenne pepper or smoked paprika for a delightful heat. These biscuits are great served with creamy dips or alongside a spicy soup for a flavor-packed experience.
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Fruit Twist: Fold in ¼ cup fresh blueberries or diced apples for a sweet fruity surprise. These add a refreshing burst that complements the sourdough’s tang beautifully, perfect for an indulgent breakfast treat.
For more ideas on making the most of your sourdough discard, don’t miss our comprehensive sourdough guide or check out how to incorporate other flavors in our sweet biscuit recipes. Enjoy creating and experimenting in your kitchen!
Small Batch Sourdough Discard Biscuits Recipe FAQs
How do I select the right sourdough discard?
Absolutely! For the best results, use unfed sourdough discard straight from the fridge. Avoid using any that has dark spots or smells off, as this can affect the flavor of your biscuits. It’s also crucial to check that it’s not overly liquid; if it is, you might need to reduce the liquid in your recipe slightly to ensure your dough maintains the right consistency.
How should I store leftover biscuits?
Very good question! Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Be sure to enjoy them warm, as that’s when their flaky, tender texture shines best. If you need to keep them longer, you can freeze them for up to 2 months.
What’s the best way to freeze these biscuits?
Wonderful inquiry! To freeze your Small Batch Sourdough Discard Biscuits, allow them to cool completely. Then, place them in a ziplock bag, making sure to squeeze out as much air as possible to prevent freezer burn. Label the bag with the date, and they’ll be good for up to 2 months! When you’re ready to eat, simply reheat them using the method mentioned below for that fresh-from-the-oven taste!
What if my biscuits turn out tough?
If you’re finding your biscuits a bit tough, don’t worry; we can troubleshoot this! First off, ensure you’re mixing just until the ingredients are combined; overmixing can lead to dense biscuits. Second, remember that cold ingredients are your friend! Ensure your butter and buttermilk are cold before incorporating them into the dough. Lastly, be mindful of your baking time; biscuits that are over-baked can also turn tough and dry.
Can I make these biscuits without buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/4 cup of whole milk with a teaspoon of lemon juice or vinegar. Let it sit for about 5-10 minutes, and it will curdle slightly, making it an excellent substitute in your Small Batch Sourdough Discard Biscuits recipe. This will provide the necessary acidity and moisture you need for tender biscuits.
Are there any dietary considerations I should keep in mind?
Certainly! For those with allergies, it’s important to note that this recipe contains gluten (from flour) and dairy (from buttermilk and butter). If you’re looking for a gluten-free option, you might experiment with a gluten-free flour blend, but results can vary. If you need to eliminate dairy, consider using a non-dairy butter substitute and a plant-based milk with acid to create your buttermilk alternative. Always check your ingredients to ensure they’re safe for those you are serving!
Warm and Flaky Small Batch Sourdough Discard Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix the sourdough discard, buttermilk, and sweetener until smooth.
- Combine the wet and dry mixtures until just combined.
- Turn the dough onto a floured surface and pat into a rectangle about 1-inch thick, folding 2-3 times.
- Cut out rounds using a sharp biscuit cutter and place on the baking sheet.
- Bake for 12-15 minutes until golden and puffy.
- Allow to cool slightly on a wire rack and serve warm.
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