Don’t waste that sourdough discard! Instead, use it it to make these wonderfully flaky, yeasty biscuits, baked to perfection in a cast iron skillet.

Replacing the buttermilk in a traditional biscuit recipe with sourdough discard results in a biscuit that is noticeably yeasty, almost like a buttermilk biscuit slash dinner roll hybrid (and the result is delicious!)

This recipe was created in partnership with Lodge®, makers of our favorite cast-iron cookware manufactured right here in Tennessee!

Seeing that my sourdough cracker recipe has become one of the most visited posts on this blog, it seems you all are really looking for ways to use up that extra sourdough discard!

And I totally get it. Discard seems like such a waste, especially when you feed your starter a few times to revive it (assuming you refrigerate your starter between bakes like I do, it usually needs a feeding or two to wake back up), and then start the process of making the levain (some of which also gets discarded) prior to mixing up your final dough.

What I’ve started doing is putting the discard from each feeding as well as any leftover levain in a single container, and setting that aside for either a big batch of crackers, or now a skillet full of these wonderfully flaky sourdough biscuits.

The recipe itself isn’t that complicated, I basically just swapped the buttermilk I normally use in my biscuits for mature sourdough starter discard leftover from my breadmaking process (with some quantity adjustments to make sure the consistency of the dough is right).

The result is a lovely, flaky biscuit that has a slightly yeastiness to it, making it taste like a biscuit/dinner roll hybrid of sorts. They aren’t quite as light and fluffy as traditional buttermilk biscuits, but they still have a lovely lift and perfectly flaky layers.

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