discard recipes

An easy recipe for Sourdough Biscuits with scallions using discard or sourdough starter. These buttery biscuits can be made in 45 minutes!

Sourdough Biscuits 

(180 grams) All-Purpose Flour (or bread flour)

salt (use

baking powder

(8 tablespoons) unsalted, cold butter

scallions

(170 grams) discard or sourdough starter, unfed

sour cream

In a medium bowl, mix flour, salt and baking powder.

Work in the cut cold butter into the flour using your fingers until it is unevenly crumbly, with the biggest crumbs the size of peas.  Mix in the scallions if using.

Place 3/4 cup starter and  1/2 cup sour cream in a bowl and mix with a fork ( it doesn&#8217;t have to be perfectly mixed together).

Pour this into the flour mixture and using a fork, mix until the dough comes together into a very shaggy ball.

Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate ( for 5 seconds- don&#8217;t over knead). Pat into a 6 x 10-inch rectangle. Fold up the sides into thirds like a tri-fold envelope and pat again into a 6 x10 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed.  Pat into an 8 x 5-inch rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.

Place on a parchment-lined sheet pan and bake for 20-25 minutes.  Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205F.

My husband requests these on Father’s Day and his birthday. These biscuits always turn out great!

Delicious! Mine weren’t quite as fluffy as yours, but a super tasty way to use that discard.

This is my go to recipe and my go to blog for all the people ingetnhooked on sourdough starter!😁.  I even play with it a little like adding jalapeños and cheddar cheese and garlic powder.  Also, I sometimes substitute the butter for 1/2 olive oil and 1/2 canola oil for a more heart healthy version (I date a cardiologist, and you know how they are about butter!)😒. These biscuits are definitely boyfriend tested and mother approved.  The instructions are great as well. The only thing I will add is I tried doing this with buttermilk and I think the combo of the sourdough and buttermilk make the biscuits too sour. I stick with yoghurt. Thanks for the recipe

Hi Sylvia, thank you for sharing such an amazingly easy recipe! I baked a double batch today and they turned out great. Will be sharing them with my family tomorrow! I dare say these are even better than those i have bought as takeaways from restaurants. Thank you again and stay safe and healthy :)

I'm new at sourdough and biscuit making. These were easy and excellent! Just like your sourdough bread recipe!  Had to hide them from my husband before our company came.
Has anyone tried to make the dough the night before and bake them in the morning?

My third time to use this recipe, and we love these biscuits! And I always double it! It's so fun to bake biscuits the slow and beautiful buttery way of days gone by! I use homemade butter, and the buttermilk that comes with it when I am preparing it!
Thank you! 
(PS - The video attached is actually one for harissa paste! It also looks yummy!)

Wanting a quick breakfast, I made these today using starter that has been sitting in my fridge, unfed, for over a month… They came out fantastic!
The whole story: the way I usually use my starter leaves me no discard. But this starter has been through a lot: it had to travel from the US to Poland, upon arrival it got fed in preparation for baking, and then I found out that my oven had died… After that, I was away, and busy, and so it sat in the back of the fridge until I got a new oven and more time… A few days ago, a bit of it got used for some bread (so I knew it was still alive!), but since I had previously done a feeding without baking, I had way more than I needed. So I made these biscuits.
I am not a biscuit maker, so I didn’t quite know what to expect, but these rose nicely and came out light and fluffy and beautiful and very yummy! I wouldn’t call them flaky (which is what I have heard real biscuits should be), but I am not even sure what that means… I loved these and will purposely create some discard to be able to make them again. :) Thank you!

SO yummy!   I used an unfed starter, and these were so deliciously sour.  My young kids devoured these plain. Didn’t use the scallions this time, but probably will next time.

I have made these biscuits over and over and over !!!!! Winner!!! I made your starter about a year ago and have made the no knead bread ( given loaves during Covid) to members of my church and delighted my husband with biscuits!! 

Delicious 
Thank you so much 

Kim 💕

Best biscuits that I have ever tasted! Light, flaky and easy to make. THANK YOU!!

i used chopped scallions and parsley and brushed the hot biscuits with scape gee when they were straight out of the oven. ooh la la…

https://content.jwplatform.com/videos/Bq9LUER9.mp4

A quick and easy recipe for flaky Sourdough Biscuits with Scallions made with sourdough starter (or discard) that can be made in just 45 minutes! Vegan adaptable! | 60-second Video 

Sourdough Biscuit Video

A sourdough take on a traditional Irish quick bread, it has a tender crumb similar to biscuits and is full of buttery flavor, a light sweetness, and sourdough tanginess.

Sourdough Irish Soda Bread

all-purpose flour (490 g)

baking soda

salt (5 g)

unsalted butter (cold,

buttermilk (336 g)

cane sugar (24 g)

sourdough starter (active 113 g or discard 125 g)

Begin by preheating your oven to 400℉.

Prepare a baking sheet by lining it with parchment paper.

Add the flour, baking soda, and salt to your large bowl, stirring well to combine.

Chop the cold butter into small pieces, then add it to the dry ingredients.

Using either your hands or a pastry blender, work the butter into the flour mixture until it becomes crumbly with the butter in pea-sized or smaller pieces.

In a separate bowl, whisk the buttermilk, egg, sugar, and sourdough starter or discard until combined.

Pour the wet ingredients into the dry, then mix somewhat tenderly until just combined. You don't want to overmix.

Turn out the dough on a clean work surface and form it into a round loaf.

Place onto your prepared baking sheet, then score a deep cross or X on the top of the loaf. This will help the bread to bake more evenly.

Bake in the preheated oven for approximately 50-65 minutes, checking at the 30-minute mark. If the top of the bread is getting too dark, cover it loosely with a piece of aluminum foil while it finishes baking.

Bake time will depend on how wide or how tall the loaf is shaped.

Cool the loaf on a wire rack completely before slicing. Serve and enjoy!

I had the same issue - I bake by weight &amp; had to add in the doubled portions of flour and sourdough discard after my “dough” (soup) was already mixed. Loaves are in the oven now and seem to be rising okay so I’m hoping for the best!

I doubled the recipe. Please note, not all measurements double when you hit the 2x. The flour was certainly one. Even after adjusting for that, my bread was a big sloppy mess. I had to throw a ton more flour at it to try to attempt shaping it. Got them into as much of a round as possible and threw them in. They smell pretty good so I gave it a 3. Hoping they taste good also!

I love your recipes!  This was super-easy and delicious.  I can't bear to throw away discard so your sourdough recipes are a treasure.  Thank you for this site.

This was my first recipe I tried using my sourdough starter. It turned out so well and was super easy to make. So delicious! Thank you for the recipe.

OMG! This is so good. Great recipe and definitely will do again and again. Everyone loved it. And super easy to make.
Note however that the result is not the typical bread (makes sense given the milk, egg and butter) but almost a scone like bread. It is amazing toasted with butter and jam, as advertised.
Also, the sourdough flavour is almost indiscernible, even though it uses quite a bit of starter. But that's ok, other recipes definitely have that sourdough flavour and I can get it there. 

Thank you very much for this!

amazing bread, we all love it so much, and also so quick to make

I have been making your artisan bread (and many other of your yummy sourdough treats) for awhile now. This Irish soda bread was really easy, delicious, and had a great texture! I loved how quick and easy it was. We are putting it in the heavy rotation!

Lovely Soda Bread recipe Lisa, I used natural yoghurt which was almost sour to make this, instead of buttermilk  (reduced the quantity a bit so it wasn’t too sticky). I sprinkled rolled oats on top as we do here in Scotland.

This is a great recipe. Easy and delicious.  My husband and I have it for breakfast and lunch. Can’t go wrong with this recipe. 👍🏻

This moist and tender sourdough Bundt cake boasts a rich, buttery vanilla flavor with the subtle tang of sourdough.

Sourdough Bundt Cake

unsalted butter (softened, 226 grams)

sugar (400 grams)

sour cream (240 grams)

sourdough discard (125 grams)

eggs (room temperature)

vanilla extract (10 grams)

all-purpose flour (420 grams)

baking powder (4 grams)

½ teaspoon baking soda (3 grams)

salt (2.5 grams)

whole milk (244 grams)

sugar

milk

Preheat oven to 350 degrees Fahrenheit. Prepare your Bundt pan by oiling and flouring the sides and bottom of the pan.

In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy. Add sour cream and sourdough discard, mixing until well combined.

Add one egg at a time with the mixer on low, then add vanilla.

In a separate bowl, mix the flour, baking powder, baking soda, and salt.

With the mixer on low, alternate adding 1/3 of the dry ingredients and 1/3 of the milk until combined.

Pour into your prepared Bundt pan. Tap on the counter a few times to even it out.

Bake for 50 - 60 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 - 20 minutes before inverting on a wire rack to cool completely.

Make the glaze by whisking the milk and powdered sugar until smooth, then drizzle over the top.

Sourdough mac and cheese is rich, creamy, and absolutely delicious. Tender noodles are tossed in a decadent sourdough cheese sauce and topped with toasted sourdough breadcrumbs. This is the ultimate comfort food!

Sourdough Mac and Cheese

oz macaroni noodles (uncooked)

milk ((plus more to taste))

sourdough starter (active

butter

all-purpose flour

cheddar cheese ((or other melty cheese

nutmeg

salt and pepper

sourdough breadcrumbs ((see notes))

parmesan cheese

Preheat the oven to 350° F, and butter a deep baking dish (an 8&quot;x8&quot; or similar is a good size).

Bring a pot of generously salted water to a boil and cook the macaroni noodles until they are just shy of al dente. They should be firm because they will continue cooking in the oven. Strain the noodles and set aside.

Make the Noodles

Warm the milk on low on the stove or in the microwave for 30-45 seconds to take the chill off of it. This will ensure a creamier, smoother cheese sauce. Then, add the sourdough starter to the milk and whisk together until thoroughly combined. Set aside.

In a large, heavy-bottomed saucepot, melt the butter over medium-low heat.

Once melted, whisk in the flour until combined. Cook for 1 minute.

While whisking constantly, pour in the milk-starter mixture. Bump up the heat to medium and whisk continuously until the mixture bubbles and thickens into a smooth, creamy sauce.

Turn off the heat. Add a pinch of nutmeg and stir to combine.

Make the Cheese Sauce

Add the shredded cheddar cheese and stir until melted and fully combined. Season with salt and pepper to taste. If you prefer a thinner cheese sauce, add a little more warm milk until it reaches your desired consistency.

In a large bowl, add the cooked noodles and the cheese sauce. Stir to combine.

Transfer the macaroni and cheese to the prepared baking dish.

Assemble the Mac and Cheese

In a small bowl, combine the breadcrumbs, melted butter, and shredded parmesan cheese.

Sprinkle the breadcrumb mixture on top of the mac and cheese.

Make the Breadcrumb Mixture

Bake for 30-35 minutes until bubbly and the breadcrumbs are golden brown. Serve right away with roasted chicken, Instant BBQ chicken, hot honey meatloaf, or your other favorite proteins and sides.

Bake and Enjoy!

Sourdough mac and cheese is my go-to comfort food all year long. It's a personal and family favorite!

If you have ever opened your fridge to find a jar of sourdough discard and wondered what to do with it, you are not alone. Many home bakers feel guilty about tossing out starter, but the truth is, it can be turned into some of the most delicious recipes. This sourdough discard sandwich bread is a wonderful way to give that discard new life. The result is a soft, golden loaf with a tender crumb that is perfect for everyday meals.

Sourdough Discard Sandwich Bread

g sourdough discard (about ½

g honey

g butter

flour flour

g instant yeast (about 2 ¼ teaspoons) – Ensures a reliable rise.

salt

Combine ingredients. In a large mixing bowl, add the sourdough discard, warm water, honey, melted butter, flour, yeast, and salt. Stir until everything is incorporated.

Knead the dough. If using a stand mixer, knead for 6–8 minutes on medium-low speed until the dough is smooth and elastic. If kneading by hand, press and fold for about 10–12 minutes, adding light dustings of flour if it feels too sticky.

Check the texture. The dough should form a soft ball. If it feels overly sticky, sprinkle in a little more flour. If it seems too firm, add a tablespoon of water at a time until it softens.

First rise. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rest in a warm spot for 45–60 minutes. It should double in size.

Shape the loaf. Once risen, gently punch down the dough to release air. Shape it into a loaf by folding the sides toward the center and rolling it tightly. Place it seam-side down into a greased loaf pan.

Second rise. Allow the dough to rise in the pan for 30–40 minutes, or until it crowns just above the rim.

Bake. Preheat the oven to 350°F. Bake the loaf for 30–35 minutes, until the top is golden brown and the bottom sounds hollow when tapped.

Cool. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Sourdough Biscuits

Sourdough Irish Soda Bread

Sourdough Bundt Cake

Sourdough Mac and Cheese

Sourdough Discard Sandwich Bread

Top 5 discard recipes recipes from across the web

The most viewed discard recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Biscuits

Sourdough Irish Soda Bread

Sourdough Bundt Cake

Sourdough Mac and Cheese

Sourdough Discard Sandwich Bread

The most viewed discard recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine