Sourdough Recipes Not Bread: How To Make 3 Fluffy Biscuits

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Introduction

Imagine biting into a biscuit so fluffy it practically melts in your mouth, with a subtle tang that makes you pause and ask, “What’s the secret?” Spoiler: It’s your sourdough starter! If you’re tired of tossing excess sourdough discard or baking yet another loaf, these biscuits are your golden ticket. Sourdough isn’t just for bread—it’s the magic behind tender, buttery biscuits that rival your favorite bakery.

I once nearly gave up on sourdough after a week of failed loaves, until my grandma handed me her 50-year-old starter and said, “Stop overthinking it. Bake biscuits.” Turns out, sourdough discard adds unbeatable flavor and lift to biscuits, and they’re ready in 30 minutes—no overnight fermenting!

Like our popular Easy Sourdough Pancakes, these biscuits are foolproof, family-friendly, and perfect for beginners. Ready to turn that jar of discard into something extraordinary? Let’s bake!

What is Sourdough Recipes Not Bread: How To Make 3 Fluffy Biscuits?

An assortment of sourdough recipes not bread, including pancakes, waffles, crackers, and pastries, displayed on a rustic wooden table with fresh ingredients and a bubbling jar of sourdough starter. — Sourdough isn’t just for bread! From fluffy pancakes to crispy crackers, discover delicious ways to use your sourdough starter in a variety of unique recipes.

Why call them sourdough recipes not bread? Because someone had to save sourdough from being pigeonholed as a crusty loaf! (Looking at you, 2020 quarantine bakers.) These biscuits are the rebellious cousin of traditional bread—flaky, tangy, and begging to be slathered with honey butter.

Ever wonder why they’re called “fluffy”? Picture this: your sourdough starter, tired of being bread’s sidekick, teams up with baking powder to create layers so airy they’d make a cloud jealous. As the old saying goes, “The way to a fluffy biscuit is through sourdough” (or something like that).

Ready to break free from bread? Grab your starter and let’s make biscuits even your sourdough-skeptic uncle will devour.

Why You’ll Love This Recipe

Fluffy, Tangy Perfection: Sourdough discard adds a subtle zing and tender crumb you can’t get with regular biscuits.
Zero Waste, Full Wallet: Stop tossing discard! This recipe saves money (and guilt) by using ingredients you already have.
Customizable Cravings: Drizzle with honey, stuff with cheese, or dunk in gravy—these biscuits are your blank canvas.

Compared to [Sourdough Crackers], these biscuits are quicker, softer, and ideal for breakfast or dinner. Craving comfort without the hassle? Preheat that oven!

How to Make Sourdough Biscuits

Quick Overview

These biscuits require just 7 ingredients, 10 minutes of prep, and bake in 15 minutes. The sourdough discard adds tang and tenderness, while cold butter ensures flaky layers.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Key Ingredients

A top-down view of fresh ingredients for sourdough recipes not bread, featuring a bubbling jar of sourdough starter, flour, eggs, butter, milk, honey, and spices on a rustic wooden counter. — Discover the key ingredients for creative sourdough recipes that go beyond bread! From pancakes to crackers, these wholesome elements bring rich flavor and texture to every dish.

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
½ cup cold unsalted butter, cubed
1 cup sourdough discard (unfed)
⅓ cup cold buttermilk
1 tbsp honey (optional, for sweetness)

Step-by-Step Instructions

Preheat & Prep: Heat oven to 425°F. Line a baking sheet with parchment.
Mix Dry Ingredients: Whisk flour, baking powder, and salt in a large bowl.
Cut In Butter: Use a pastry cutter to blend butter into flour until pea-sized crumbs form.
Add Wet Ingredients: Stir in sourdough discard, buttermilk, and honey (if using). Mix until just combined—overmixing = tough biscuits!
Shape & Cut: Roll dough to 1-inch thickness. Use a biscuit cutter to stamp out rounds.
Bake: Arrange on sheet and bake 12-15 mins until golden. Brush with melted butter post-bake!

What to Serve With Sourdough Biscuits

Savory: Split and fill with fried chicken for sliders, or pair with chili.
Sweet: Smear with jam or cinnamon butter.
Brunch: Serve alongside scrambled eggs and crispy bacon.

Top Tips for Perfect Biscuits

Cold is Key: Chill butter and buttermilk to keep dough flaky.
No Twist: Press biscuit cutter straight down—twisting seals edges and limits rise.
Freeze for Later: Freeze unbaked dough for up to 1 month; bake straight from frozen (+2-3 mins).

Storing and Reheating Tips

Store: Keep in an airtight container for 2 days.
Reheat: Warm in a 350°F oven for 5 mins to revive crispness.
Freeze: Baked biscuits freeze well for 3 months—thaw overnight before reheating.

Ready to Bake?

Turn that sourdough discard into something unforgettable. Whether you’re a sourdough pro or a first-timer, these biscuits promise golden, buttery bliss. Tag us on Instagram with your creations—we’ll feature the fluffiest ones!

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