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Discover the perfect solution for your sourdough discard – these fluffy Gluten-Free Sourdough Discard Biscuits. They’re crusty on the outside, tender inside, and completely gluten-free. A delicious way to reduce waste while creating mouthwatering baked goods everyone can enjoy.
My Sourdough Journey
As someone who’s maintained a gluten-free sourdough starter for years, I’ve had my share of discard dilemmas. The moment I realized I could transform my beloved starter into these flaky Gluten-Free Sourdough Discard Biscuits felt like striking gold. Now my family requests them weekly!
Get Ready to Cook
Before we jump in, gather your equipment: mixing bowl, pastry cutter (or cheese grater), dough scraper, and baking sheet. Let’s make baking magic happen!
What to Expect
- Time: 1 hour (including chilling)
- Difficulty: Medium (perfect for bakers with some experience)
Before You Begin
Essential prep tips: Check your flour blend contains xanthan gum. Keep all ingredients cold – warm kitchens may require chilling dough longer. Prepare all elements before starting for best results.
Ingredients You’ll Need
| Quantity | Ingredient |
|---|---|
| 2 cups | Gluten-free flour blend * See notes |
| 2 tablespoons | Baking powder (Use aluminum-free) |
| 1 teaspoon | Sea salt |
| 1 cup | Gluten-free sourdough discard |
| 7 tablespoons | Unsalted butter *See notes |
| ½ cup | Milk or non-dairy milk |
| Depending on flour blend, may need 1-2 TBSP additional milk | |
Step-by-Step Guide
- Combine dry ingredients in large mixing bowl – whisk together gluten-free flour blend, baking powder, and sea salt
- Cut cold butter into dry mixture using either:
• Pastry cutter method
• Grate frozen butter with cheese grater- Whisk sourdough discard into milk until smooth (this softens refrigerated starter)
- Pour wet ingredients into dry mixture and mix until dough forms
- (Optional) Wrap dough in plastic and chill 30-45 minutes
- Preheat oven to 425ºF with rack in center position
- Shape biscuits:
• Dust surface with flour
• Flatten dough, fold over itself, repeat 3 times for layers
• Cut with dough scraper into squares- Transfer biscuits to prepared baking sheet
- Brush tops with milk for golden finish
- Bake 22-25 minutes until golden brown and risen
- Cool on wire rack before serving
Pointers for Perfection & How to Store
Secret Fluffiness Tip: Handle dough minimally – overworking activates starch and creates dense biscuits. Store leftover Gluten-Free Sourdough Discard Biscuits in airtight container at room temperature for 2 days, or freeze for 3 months.
Love these Gluten-Free Sourdough Discard Biscuits? Try our Summer Gluten Free Sourdough Recipe for more creative uses of your starter!
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Gluten-Free Sourdough Discard Biscuits
- Total Time: 35
- Yield: 8 biscuits 1x
- Diet: Gluten Free
Description
These Golden Gluten-Free Sourdough Discard Biscuits are the perfect way to use up your discard. The slightly crisp outer layer gently gives way to a fluffy, tender interior. Packed with buttery goodness and the subtle tang of sourdough, they rise incredibly well for a gluten-free biscuit. It’s a quick and easy recipe that brings new life to your unfed starter.
Ingredients
2 cups gluten free flour blend (ensure it contains xanthan gum)
2 tablespoons baking powder (aluminum-free)
1 teaspoon sea salt
7 tablespoons unsalted butter, frozen or very cold
1 cup gluten free sourdough discard (unfed)
1/2 cup milk or non-dairy milk (plus 1–2 tablespoons if needed for dough consistency)
1 tablespoon melted butter (optional, for brushing tops)
Extra gluten free flour (for dusting surface)
Instructions
1. Preheat: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour blend, baking powder, and sea salt until thoroughly combined.
3. Cut in Butter: Remove the butter from the freezer. Use a cheese grater to grate the frozen butter directly into the flour mixture. (Alternatively, cut cold butter into small cubes and use a pastry blender). Gently toss the butter with the flour using a fork until coated.
4. Mix Wet Ingredients: In a separate small bowl or measuring cup, mix the gluten free sourdough discard and the 1/2 cup of milk. Stir until mostly combined.
5. Form Dough: Pour the wet mixture into the dry flour mixture. Mix gently with a spoon until a soft dough forms. If the dough is too dry and crumbly, add an extra tablespoon of milk at a time. If it is too sticky, dust with a little more flour.
6. Shape: Turn the dough out onto a lightly floured surface. Gently pat the dough down to about 1-inch thickness. *Tip: For flaky layers, you can gently fold the dough over itself once or twice before flattening.*
7. Cut: Use a biscuit cutter (or a drinking glass) to cut out circles. Press straight down without twisting to ensure a good rise. Re-roll scraps gently to cut remaining biscuits.
8. Bake: Place the biscuits on the prepared baking sheet, ensuring they are touching slightly (this helps them rise up rather than out). Bake for 12–15 minutes, or until the tops are golden brown.
9. Serve: Remove from oven and immediately brush the tops with melted butter if desired. Serve warm.
Notes
Cold Ingredients: The secret to flaky biscuits is keeping the butter cold. Using frozen grated butter is the easiest way to ensure it distributes evenly without melting before baking.
Flour Blend: This recipe relies on a high-quality ‘measure-for-measure’ gluten free flour blend. Brands like Cup4Cup or King Arthur Measure for Measure work well.
Don’t Overwork: Gluten-free dough can become tough if handled too much. Mix just until combined and handle gently when shaping.
- Prep Time: 20
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 2
- Sodium: 380
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Your Burning Questions Answered!
Can I freeze unbaked biscuit dough?
Absolutely! Freeze shaped biscuits on sheet before transferring to bag. Bake from frozen – add 3-5 minutes cooking time.
What milk alternatives work best?
Oat milk provides neutral flavor, while coconut milk adds richness. Avoid watery options like rice milk which affect texture.
Will different starter consistencies affect results?
Yes. Thicker starter needs extra mixing – thin starter requires slightly less milk. Adjust in 1 tsp increments to achieve shaggy dough.
Dig In & Enjoy!
These Gluten-Free Sourdough Discard Biscuits transform what might have been waste into something truly wonderful. Serve warm with honey butter or use for breakfast sandwiches. The tangy sourdough flavor pairs beautifully with both sweet and savory toppings.
For more delicious ideas, follow me on Pinterest.