Sourdough Discard Biscuits

This summer I’ve really gotten into sourdough. I’ve been nurturing my starter for weeks and she’s still going strong. The one aspect I don’t enjoy is having to discard portions of the starter. A lot of people simply throw it away but there are so many things you can make with a sourdough discard! 

If you’re reading this post then chances are you’re looking for a way to use up your discard without having to throw it away! These biscuits are so easy and SO yummy! They toast really well and even work as English muffins if you make them thicker!

Why sourdough? Sourdough is a traditional way of making bread without active yeast. By combining flour and water and “feeding” your starter, it naturally activates and ferments not only making it easier to digest but also able to work without yeast.

Discarding from your starter is the act of removing some starter so you’re able to feed it more. The more you feed it, the more it grows. So much like a plant, it needs to be trimmed back in order to remain healthy. 

Sourdough Discard Biscuits:

What you’ll need:

• 1 cup sourdough discard
• 1/4 cup water
• 1 tsp sugar
• ½ tsp baking powder
• ½ tsp baking soda
• Oil or butter for frying

The method:

1. Combine all your ingredients together and mix well. The consistency should be like a thick pancake batter but still pourable. If it’s too thick, add more water.
2. Heat a pan on the stove and place either round steel cookie cutters, egg rounds or mason jar lids on it. Grease everything well.
3. Pour batter into each mould and cook for about 4 minutes and then flip and cook for another 4 minutes
4. Remove and serve!

Thank you for reading! I hope this encourages you to get baking and saving your discard to make yummy recipes! Every time I discard from my starter I keep the discard in the fridge and add to it every time I discard until I have enough to make something with it!

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