Rich and Flaky Sourdough Discard Biscuits
Rebecca Firkser · theperfectloaf.com · 2025 · 7 biscuits
Against 321 biscuit recipes
Less buttermilk than 89% of recipes.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- Less buttermilk than 89% of recipes: 57% of the flour weight against the typical recipe's 84%.
- Sugar in the middle half of recipes: 5.2% of the flour weight against the typical recipe's 3.3%.
Ingredients (8)
- 220 grams (1 cup) sourdough starter discard (fed or unfed, 100% hydration)220 g
- 143 grams (1/2 cup plus 2 tablespoons) sour cream143 g
- 250 grams (2 cups) all-purpose flour, plus more as needed for dusting250 g
- 13 grams (1 tablespoon) granulated sugar13 g
- 12 grams (1 tablespoon) baking powder12 g
- 3 grams (1 teaspoon Diamond Crystal or ½ teaspoon Morton) kosher salt3 g
- 1 gram (¼ teaspoon) baking soda1 g
- 113 grams (½ cup, 1 stick) cold unsalted butter, cut into ½-inch cubes113 g
flour 250 gbatter 755 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.
- Fat45% · 60th percentile · median 40%
- Buttermilk57% · 11th percentile · median 84%
- Leavening5.2% · 51st percentile · median 5.1%
- Sugar5.2% · 75th percentile · median 3.3%
- Salt1.2% · 28th percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 425°F
- Time
- 13 to 15 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.
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