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Homemade whole wheat sourdough discard biscuits in a white bowl, featuring a golden-brown crust and rustic texture, perfect for a healthy breakfast or snack.

Easy Milled Wheat Sourdough Discard Biscuits Recipe

Looking for the perfect recipe to make homemade biscuits that the whole family will love? This easy milled wheat sourdough discard biscuits recipe is a delicious and easy way to use your sourdough discard while creating flaky, flavorful biscuits.
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Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Keyword: baking, biscuits, cutter, discard, Dried Sourdough Starter, flour, recipe, recipes, Sourdough, starter
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 0
Author: Stephanie

Equipment

  • Airtight container
  • Cheese grater or pastry blender
  • Grain mill
  • Cookie cutter
  • Large mixing bowl
  • Plastic wrap if fermenting overnight
  • Bench scraper

Ingredients

  • 2 cups 270g fresh milled flour soft white wheat berries milled on pastry setting
  • ½ cup 100g sourdough discard starter or active sourdough starter
  • 1 tablespoon 12.5g sugar
  • 1 tablespoon 12g baking powder
  • ½ teaspoon 3g baking soda
  • ½ teaspoon 3g salt
  • ¼ cup 57g cold unsalted butter cubed
  • ½ cup 120g buttermilk or milk don’t have buttermilk–see tips

Instructions

  • Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  • Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and sugar.
  • Cut in Butter: Add the cold butter to the dry ingredients. Use a pastry cutter, cheese grater, fork, or your hands to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter throughout.
  • Add Wet Ingredients: Stir in the sourdough discard and milk into the flour mixture. Mix gently until just combined. Be careful not to overmix, or the biscuits will be tough. The biscuit dough should be slightly sticky but still hold together.
  • Form Biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about 1-inch thick. Fold the dough over itself a couple of times (this helps create layers), then press it back down to 1-inch thick. Use a round biscuit cutter or a drinking glass to cut out biscuits. For overnight sourdough biscuits that are long fermented, cover and place the biscuits in the fridge overnight and bake the next morning. Otherwise proceed to the next step.
  • Bake: Place cut biscuits on the parchment-lined baking sheet, leaving a little space between each. Bake biscuits in a 350 degree preheated oven for 10-12 minutes or until golden brown on top.
  • Serve: Let the biscuits cool slightly on a wire rack, then serve warm with butter, jam, or gravy.