Sourdough Biscuits -

The Secret Gold in Your Kitchen: Amazing Uses for Sourdough Discard

Susan Raynor — Wed, 29 Jan 2025 13:00:00 +0000

When I first began my sourdough journey, I had no idea what I was doing. I had done all the research, looking for a way to provide a healthy alternative to store-bought bread and goodies for my family. While I still occasionally use commercial yeast, I’ve learned how important sourdough is for gut health. According to reliable sources, sourdough fermentation can make nutrients in bread more bioavailable and may help support healthy digestion. But let me tell you—starting out was overwhelming.

I watched video after video, read blog post after blog post, and still felt completely lost. Finally, I found someone to learn from and followed their recipe. My first attempt? A total failure. I’m sure the instructions were fine, but my chaotic nature got in the way. I thought about giving up, but something inside me pushed me to keep trying for my family. Have you seen the preservatives in store-bought food? Shocking! While we’re not a perfect preservative-free home, starting to make things from scratch opened my eyes. Why did we need so many ingredients in our food?

So, I started over. This time, I trusted my gut (pun intended). Instead of weighing or measuring precisely, I went by feel. By day seven, I had a starter and baked my first loaf of bread. It wasn’t the prettiest loaf, but it tasted amazing. From there, I began sharing what I learned through trial and error, eventually writing my first blog post on how to start your own sourdough starter. Later, I created a video to show you my process, and it’s been such a hit. That video alone has received so many views and comments. (Yes, I know—cut the music next time. I’m learning!)

Why Do We Discard Sourdough Starter Early On?

One of the most common questions I receive is about discard: Why do we discard when creating a sourdough starter? In the early stages, discard is literally just flour and water. It doesn’t contain active yeast yet, so it’s not useful. You could use it to start another starter for a friend or family member, but otherwise, it’s not valuable. If you kept feeding without discarding, you’d end up with an enormous amount of starter, requiring more and more flour to sustain it. That’s just not practical!

Discarding is simply part of the journey to building a healthy, vibrant starter. I’ve thought about creating another video showing how to start a sourdough starter using smaller amounts of flour and water to reduce waste. Would you like to see that? Let me know in the comments or via email—I’d love your feedback!

I’m also working on reviving a freeze-dried sourdough starter and documenting the process. Would you be interested in seeing how it turns out? Stay tuned for updates and let me know if that’s something you’d like me to create a video about!

Mature Sourdough Discard: The Real Gold

Now, discard from a mature starter is a whole different story. This stuff is pure gold! It’s one of my favorite ways to use sourdough because it doesn’t require waiting for anything to rise, and you can conveniently store it in the fridge. As a busy wife, mom, and pastor’s wife, I don’t have time to feed my starter and bake every single day. I’ve learned to make sourdough work around my schedule. That’s why I’m a big fan of freezer-friendly sourdough recipes, which you’ll find plenty of on my blog and YouTube channel.

If I can’t use my discard right away, I store it in a jar in the fridge. I’ve even added discard to the same jar over time, like when I need 2 cups for my Dutch baby recipe. The most I’ve left discard in the fridge is about two weeks. Some people scrape off the black hooch and revive it after a year, but personally, I’m out when it turns black. A little hooch is fine, but let’s not push it!

Delicious Ways to Use Sourdough Discard

I have several discard recipes on the blog that are perfect for beginners and seasoned bakers alike:

And more recipes are always on the way! My daughter has even requested sourdough cheese crackers, so those will be coming soon.

Turning Waste Into Something Beautiful

One of the greatest lessons from sourdough is how something seemingly wasteful can become something beautiful and valuable. Much like how God takes the broken or discarded pieces of our lives and turns them into something amazing, sourdough discard can transform into delicious creations that nourish and delight. Even when we feel worthless, God sees our potential and creates beauty from our lives. Just as we turn sourdough discard into something nourishing, God works through us to bring forth goodness and purpose.

Your Turn!

I love hearing from you! Send me your questions, share your favorite recipes, or suggest something new for me to try. I’m always looking for inspiration and love trying creative ideas. Let’s continue this journey together. Whether you’re just starting out or looking to expand your sourdough skills, I’m here to encourage you every step of the way.

Remember, I’m always praying for you, even if I don’t know who you are.

Ready to bake? Let’s get started!

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

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The Best Sourdough Biscuits: A Family Tradition

Susan Raynor — Fri, 12 Jul 2024 12:00:00 +0000

I’m finally sharing my go-to sourdough biscuits recipe—and trust me, it’s worth the wait. This is one of those recipes that I believe can be passed down from generation to generation. It’s buttery, flaky, and freezer-friendly—everything I need in a busy homemaking season.

It’s very rare that you come into my house and I do not have these sourdough biscuits in my freezer just waiting to be baked. And my kids know it! They go back and forth between this recipe and my homemade waffle recipe—both of which I keep on hand in the freezer for whatever they choose.

These sourdough biscuits are flaky, buttery, and incredibly simple to make. And best of all? You can freeze them for busy mornings or company! Whether you’re new to sourdough or a seasoned baker, this recipe is one you’ll return to again and again.

Why You’ll Love This Sourdough Biscuit Recipe

Made with simple pantry ingredients
Perfect use for sourdough discard
Freezer-friendly for busy mornings
Quick to make—no rise time required
Great with savory or sweet toppings

From sticky dough to chocolate gravy—these sourdough biscuits are a family tradition in the making. It’s more than a recipe. It’s a memory.

Prep & Cook Time

Prep Time: 10 minutes
Cook Time: 20–23 minutes
Total Time: 30–35 minutes
Yield: 6–7 biscuits

Ingredients

1 cup unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons unsalted butter (1 stick), cold
1 cup sourdough discard

Optional: You may substitute up to 1/2 cup of the flour with fresh-milled soft white wheat flour. If using freshly milled whole wheat flour (such as hard red wheat), be aware the dough will be stickier, the rise less pronounced, and the flavor heartier. These differences are natural—just don’t overwork the dough, and be generous with flour on your surface.

I use my NutriMill grain mill to grind fresh flour from wheat berries, and it’s one of my favorite ways to boost nutrition in baked goods. If you’re looking to invest in one, you can use my code MAKINMACON20 at NutriMill.com/MAKINMACON20 to get $20 off your purchase. I’ve loved mine and use it frequently!

Instructions

Preheat oven to 425°F if baking right away or from the freezer.
Line a baking sheet with parchment paper, or use a cast iron skillet. (We love Lodge Cast Iron)
Combine the dry ingredients (flour, baking powder, and salt).
Cut the butter into the flour until the mixture is unevenly crumbly.
Add the sourdough discard, mixing gently until the dough is cohesive.
Turn the dough onto a lightly floured surface and gently pat it into a 6-inch round about 1 inch thick.
Cut out the biscuits.
Place them at least 2 inches apart on the prepared baking sheet or in a skillet.
Bake for 20–23 minutes, or until golden brown.

If freezing: Place unbaked biscuits on a lined pan and freeze until solid. Transfer to a freezer bag and bake from frozen when needed.

What is sourdough discard?

Sourdough discard is the portion of starter you remove before feeding to keep your culture healthy. While it’s not as bubbly or active as freshly fed starter, it still has great flavor—and yes, it can still rise dough. You just won’t get quite the same lift as a fully active starter.

I’ve used discard to make biscuits (like these), muffins, waffles, and even bread. It’s a great way to reduce waste and stretch your baking a little further.

Want to start your own starter? Here’s my Beginner’s Guide to Sourdough to help you get going.

Must-Know Tips for Flaky Sourdough Biscuits

Updated after receiving helpful reader comments — hopefully this clears up a few common questions!

Cold ingredients matter — Cold butter and cold sourdough discard make a big difference in keeping the dough cool and workable.
Biscuit thickness — Roll dough about 1 inch thick. This recipe makes 6 large biscuits, possibly 7.
Sticky dough fix — If the dough feels sticky, sprinkle in a little flour until it comes together. This can happen if your starter is freshly fed or on the runny side.
Fresh vs. frozen baking — Fresh biscuits tend to be fluffier. Frozen work too, but may rise slightly less.
Top with butter — A small pat of butter on top before baking helps with browning and flavor.
Oven tips — Standard bake is 425°F for 20–23 minutes. In cast iron, consider lowering to 400°F and baking slightly longer to ensure the center is done without over-browning the bottom.
Biscuit shape — However you cut them is fine—don’t stress perfection.

Biscuits cut about 1 inch thick before baking—this thickness yields 6 large, fluffy biscuits.

My Favorite Biscuit Hack

This recipe is super simple – but it’s even better if you have a food processor. I have a Ninja Food Processor and I don’t know if I could live without it. I found it on sale and it is one of my all-time favorite gadgets.

I simply pulse in the dry ingredients, add the butter and press chop, and finally add the sourdough discard and press dough. Voila! My dough is ready to plop onto a floured surface, begin rolling out, and cutting into biscuits. It has saved me from some future carpal tunnel, I am certain of it.

How to Freeze and Reheat

To freeze: Place cut biscuits on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag for long-term storage.

To bake from frozen: Place the frozen biscuits on a baking sheet or in a cast iron skillet and bake at 425°F. Just note—freezing does affect the rise slightly. They may not puff quite as high as fresh dough, but they’ll still be tender and delicious. Bake time may vary, so watch closely and pull them when they’re golden brown on top.

For a quick weekday option, you can also bake a few in the toaster oven at 350°F until heated through and lightly browned.

What to Serve with These Biscuits

Momma’s Chocolate Gravy
Homemade sausage gravy
Honey butter or freezer jam
Scrambled eggs and bacon
A hot cup of coffee or your favorite herbal tea

FAQ About Sourdough Biscuits

Can I use active starter instead of discard?
Yes, but the rise may be slightly more pronounced. Discard gives great flavor without extra rise.

Do I need to chill the dough before baking?
Nope! These bake beautifully right after cutting—or you can freeze them for later.

Can I double this recipe?
Absolutely. I often do when prepping for guests or stocking the freezer.

More Sourdough Recipes You’ll Love

Love this recipe? Pin it for later! My son made these superhero-shaped sourdough biscuits—and I just had to share. This family-favorite recipe is freezer-friendly, flaky, and made for memory-making.

Let’s Chat!

Let me know in the comments below if you give this recipe a try—I love hearing from you! And remember, I’m sharing it here so you don’t have to keep it a secret. Share it to your heart’s content!

Stay Connected

Want more recipes like this? Join Rooted Table, our once-a-month kitchen email. You’ll get my latest recipe, freezer tips, and a sprinkle of encouragement—straight from my table to yours.

Ready to bake? Here’s the full recipe!