Sourdough Discard Scallion Biscuits

To celebrate the naming of my almost one year old starter John Dough, I decided to make biscuits for the first time. Because I have just enough discard I am making the biscuits using John Dough’s discards.
I made small adjustments to a recipe from


  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter
  • sourdough starter discard (227 g)
  • 3 scallions chopped finely


  • Arrange a rack in the middle of the oven and heat the oven to 425ºF.
  • Place 3/4 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine.
  • Grate 1 stick frozen unsalted butter on the large holes of a box grater. Add the grated butter to the flour mixture and use your fingers to toss and coat the butter in the flour, breaking up any clumps of grated butter.
  • Make a well in the flour mixture and add sourdough starter discard and chopped scallions. Stir together with a spatula until a rough, shaggy dough forms.
  • Scrape the dough out onto a clean work surface. Pat the dough into a 1-inch-thick rough rectangle (about 5 x 7-inches), with a long side close to you. Sprinkle the dough with a little more flour, if needed. Fold the dough using book turns. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.
  • Pat the dough until 1-inch thick. Use a 2-inch round cutter to cut out biscuits. Gather the scraps together and then do a few more book turns again patting it out about 1 inch thickness. Cut out more as needed. Discard the scraps of leftover dough.
  • Place the biscuits on a skillet arranging them so they just barely touch each other. Bake until golden brown, 17 minutes. Serve immediately with butter.

Those look soooo flaky and delicious. Thank you for sharing your recipe. (I love the starter name too)

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They were definitely tasty, I will have to make them again with other add ins in the future. Great use for discard.

I made these this morning and OMG!!! This is the first time I’ve ever had high rising layer biscuits in my home biscuit making experience. My biscuits have tasted good, but never really risen with layers.

But, look!

I made 1/2 recipe and that is a 5 1/2 inch Lodge mini cast iron skillet. I used cheddar and chives vs scallions. Delicious, I ate all 4 myself this morning so guess I have had a week’s worth of butter in one sitting, but worth it!

Full disclosure … my white flour is a hard red spring wheat flour so on the other end of the scale vs something like White Lily soft white or Breadtopia’s Sonora. So, I did convert to grams for flour as well as added a wee bit of potato flour to kind of mimic a soft white flour. My measurements for 1/2 recipe:

8 g potato flour
50 g white flour
3/4 tsp baking powder
1/2 tsp salt
1/2 stick butter
110 g starter

I eyeballed cheddar and chives

Method and bake time exactly as written.

Thanks, Benny !!!

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Liz your biscuits look amazing. I only feed my starter whole red fife so mine are browner looking, I prefer who yours look. I will make the cheddar next time for sure. I so glad someone made these and liked them. :smile:

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I think there are many herb and cheese combos that would be good … AND, I am also going to try taking them “sweet” with some cinnamon-sugar in the mix. I bet some orange zest and dried cranberries would work also.

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Love the orange and cranberry idea, apple cinnamon would be awesome too.

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