Quick sourdough discard biscuits

These overnight sourdough biscuits are easy and delicious! They are long-fermented, which makes them easy to mix up the night before and then quickly cut out and bake the following day.

These easy Sourdough Discard Biscuits are flaky and buttery with a hint of delicious tanginess. The simple dough takes minutes to pull together and they can be baked straight away or stashed in the refrigerator to bake the next morning. Serve these delicious biscuits warm with butter and honey for a nostalgic treat or with eggs and bacon for a hearty breakfast.

Biscuits made with sourdough discard have a subtle sourdough tang & a tender, flaky texture. Make round cut biscuits or skillet drop biscuits!

This Sourdough Drop Biscuits recipe is the tastiest ways to use up your sourdough starter discard and will transform your breakfast table.

Use leftover sourdough discard to make these light and fluffy sourdough biscuits! Bake them right away or let the dough ferment overnight.

These delicious and flaky sourdough biscuits are so simple to make. Pair them with sausage and gravy for a yummy breakfast, or some melted butter and hot honey. Soft and flaky sourdough biscuits are tasty

Sourdough biscuits are ridiculously buttery and filled with flaky layers to make the best breakfast biscuit! The added twang of sourdough really pushes these biscuits over the edge to make them some of the best biscuits you will ever try.

Freezer to oven, quick to whip up and freezer friendly, make these Easy Sourdough Discard Biscuits dairy full or dairy free!

Enjoy the rich, tangy flavor of these flaky sourdough biscuits, which make excellent use of your sourdough starter discard. This recipe using sourdough starter is simple and results in tender biscuits that are perfect for breakfast or as a side dish.

If you love sourdough apple fritters, then you better get this sourdough discard apple fritter bread into the oven asap! This sourdough apple fritter bread features fresh apples tossed in cinnamon sugar and layered into a tender sponge cake, drizzled in a vanilla glaze.