The Best Healthy Sourdough Discard Biscuits
These Sourdough Discard Biscuits will actually change your life. You will never buy those ones in the tins t the grocery store ever again. Not only are these healthier, but they taste WAYYYY better. When you start to make sourdough bread, you will learn that your starter grows FAST. When you feed it, you should also be discarding some of the starter to keep it healthy and bubbly. This sourdough discard is what you keep in a separate jar and not throw away! You can make SO many goodies with sourdough discard like these biscuits, pancakes, bagels, buns, pretzels, and more. If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
How to Make an Organic Sourdough Starter from Scratch
- 50g organic, all-purpose flour
- 50g warm filtered water
- Large mason jar - make sure it is large because your starter will GROW!
- Mix the flour and starter in your mason jar until fully incorporated (it needs to be mixed very well!).
- Cover loosely with the mason jar lid. Store in a warm environment for 24 hours. I like to store mine in the oven with the light on so it's nice and warm. Don't accidently turn your oven on though lol!
- Repeat this process every 24 hours for 4 days and on day 5, it should very very bubbly and ready to use! Make sure you use your starter in your bread when it is nice and active. I feed my starter before bed and then use it in the morning for bread.
How to Care for your Starter
I know this sounds kind of silly, but your starter is like a little child! You have to take really good care of it to keep it alive. The longer it is alive and you keep it going, the stronger the sourdough taste you get! I legit had a sourdough starter baby sitter when I went to Europe for a month.
If your starter is stored in the fridge (after you get it going of course) you only need to feed it every 6-7 days to keep it alive (100g water & 100g flour). If you store it at room temperature, it needs to be fed every 24 hours. Unless you plan on making a loaf of bread every day, I don't recommend keeping your starter on the counter. It will grow faster than you can make bread! Storing it in the fridge slows it down and makes it more manageable. I make one loaf per week. I take the starter out of the fridge the night before, let it get to room temp and then feed it. In the morning, I start making the bread.
Before you feed it take a few spoonful's out. Place it in a separate jar and place it in your fridge. This is your discard!! Don't let it go to waste. You can make sooo many things with your discard!
Sourdough Discard Pancake Ingredients
- 3/4 cup organic all purpose flour
- 1/2 cup of sourdough starter discard
- 1/2 cup unsweetened almond milk, or milk of choice
- 1 egg
- 3/4 tsp fine sea salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
How To Make It
- Preheat the oven to 425°F. Line a baking sheet with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is crumbly.
- Add in the starter, mixing gently until the dough is cohesive (it’s easier for me to use my hands and work it together in the bowl).
- Turn the dough out onto a lightly floured surface (onto a piece of parchment works well). Gently pat the dough into a 6” round about 3/4”-thick.
- Use a biscuit cutter or lid of a mason jar to cut out four biscuit rounds, Gently push and pat the scraps back together and roll into a 2 1/2” x 5” rectangle. Cut out two more biscuits. Push and pat the remaining scraps into one more biscuit (7 total).
- Place the sourdough biscuits onto the baking sheet. Bake for 20 minutes. Serve warm.
Feel-Good. Taste-Good Food.
How To Store Leftovers
You can store your leftovers wrapped in foil or plastic wrap on your counter for up to 6 days. You can also freeze these well wrapped for up to 6 months.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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These Sourdough Discard Biscuits will actually change your life. You will never buy those ones in the tins t the grocery store ever again. Not only are these healthier, but they taste WAYYYY better. When you start to make sourdough bread, you will learn that your starter grows FAST. When you feed it, you should also be discarding some of the starter to keep it healthy and bubbly. This sourdough discard is what you keep in a separate jar and not throw away! You can make SO many goodies with sourdough discard like these biscuits, pancakes, bagels, buns, pretzels, and more. If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread.
- 1 cup sourdough starter discard
- 1 cup all purpose flour (organic)
- 2 tsp baking powder
- 3/4 tsp salt
- 8 tbsp butter (grass fed is the best!)
Preheat the oven to 425°F. Line a baking sheet with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is crumbly.
Add in the starter, mixing gently until the dough is cohesive (it’s easier for me to use my hands and work it together in the bowl).
Turn the dough out onto a lightly floured surface (onto a piece of parchment works well). Gently pat the dough into a 6” round about 3/4”-thick.
Use a biscuit cutter or lid of a mason jar to cut out four biscuit rounds, Gently push and pat the scraps back together and roll into a 2 1/2” x 5” rectangle. Cut out two more biscuits. Push and pat the remaining scraps into one more biscuit (7 total).
Place the sourdough biscuits onto the baking sheet. Bake for 20 minutes. Serve warm.
Servings 7
- Amount Per Serving
- Calories 235kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 9.1g46%
- Cholesterol 34.3mg12%
- Sodium 363.4mg16%
- Total Carbohydrate 25.5g9%
- Dietary Fiber 1.1g5%
- Sugars 1.1g
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.