The Best Sourdough Discard Whole Wheat Biscuits
These sourdough whole wheat biscuits are one of my favorite ways to put sourdough discard to good use—especially when the jar is overflowing! (Double the recipe and you’ll use a whole cup of discard in one go.)
Made with 60% whole wheat flour and 40% all-purpose flour, they’re hearty enough to add extra nutrition and a delicious nutty flavor while still baking up soft, tender, and beautifully flaky. The subtle tang of sourdough complements the whole wheat perfectly, creating biscuits that are both comforting and full of flavor. And of course, they have that irresistible buttery aroma we all love in a good homemade biscuit.
Serve these whole wheat sourdough biscuits in place of sandwich bread, alongside a nourishing bowl of soup, or topped with a generous ladle of sausage gravy for a hearty, old-fashioned meal.
Why You’ll Love These Biscuits
- Perfect for using up extra sourdough discard. Sometimes I make a large batch of starter, and then life happens—I never get around to baking bread before it’s past its prime! These whole wheat sourdough biscuits are a great way to use up a generous amount of discard. Just make sure your discard isn’t more than 14 days old, or it may give the biscuits a stronger sour flavor.
- Made with wholesome ingredients. Made with whole wheat flour, real butter, and milk, these biscuits are more nourishing than biscuits made entirely with refined flour while still baking up light and tender.
- Rich, buttery flavor. These biscuits have an irresistible buttery flavor and fill the whole house with the delicious aroma of fresh biscuits as they bake.
- Perfect for meal prep: They freeze beautifully and thaw quickly, making them ideal for busy days. I usually make a double batch and freeze half for an easy side later on.
- Beginner-friendly: If you’re new to making biscuits, this recipe is a great place to start. As long as you remember the most important rule of pastry—keep the butter cold—you’ll be rewarded with tender, flaky biscuits every time.
Tips for the Best Whole Wheat Sourdough Biscuits
Keep the butter cold. I recommend cutting the butter into small cubes, then popping it into the freezer for about 15 minutes before mixing. Cold butter is the key to light, tender, flaky biscuits.
Keep your other ingredients cool too. If you’re baking on a hot summer day, chilling your mixing bowl, flour, and even the milk can help prevent the butter from softening too quickly.
Handle the dough as little as possible. Avoid using your hands unless necessary. Instead, use the tools I recommend in the directions below. Warm hands can soften the butter, which leads to denser biscuits instead of flaky layers.
Use up leftover whey. If you have whey left over from making yogurt or cheese, replace half of the milk with whey. It’s a great way to reduce waste and adds a subtle tang.
Don’t roll the dough too thin. I like to pat the dough to about 1 inch thick. The biscuits bake up almost 2 inches tall, making them perfect for splitting in half and using like mini sandwich rolls.
Ingredient Notes
- Whole wheat flour: Adds a hearty, nutty flavor and extra nutrition while giving the biscuits a wholesome texture.
- All-purpose flour: Its moderate protein content creates tender, flaky biscuits with just enough structure, balancing the whole wheat flour beautifully.
- Butter: Cut the butter into small cubes, then place it in the freezer for 15–20 minutes while you prepare the remaining ingredients. Extra-cold butter creates pockets of steam as the biscuits bake, giving you light, tender, flaky layers.
- Sourdough discard: Use cold discard straight from the refrigerator. For the best flavor, I recommend using discard that’s no more than 14 days old.
- Whole milk: Use cold whole milk straight from the refrigerator to help keep the butter cold while mixing. This is key to flaky biscuits.
How to Make Sourdough Discard Whole Wheat Biscuits
Step 1: Preheat the oven to 220°C (425°F). In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
A quick tip – if it is a hot summer day, pop your mixing bowl into the freezer for 10 minutes so it is nice and cold before placing your ingredients in it.
Step 2: Add the cold cubed butter. Using a pastry cutter or two knives, cut the butter into the flour until the largest pieces are about the size of peas.
Step 7: Cut the biscuits with a sharp biscuit cutter, pressing straight down without twisting. Alternatively, you could use a knife or a pizza cutter and cut them into squares or rectangles.
Step 8: Arrange them on an ungreased baking sheet so the sides are just touching. Or for crispier edges, arrange them 2 inches apart. Bake for 10–12 minutes, until well risen and golden brown. Brush with melted butter, if desired, and serve warm.
How to Serve Sourdough Biscuits
These whole wheat sourdough biscuits have a rich buttery flavor with a subtle tang from the sourdough discard. This makes them just as delicious with sweet toppings as they are with savory ones. Whether you’re serving them for breakfast, lunch, dinner, or a snack, they’re wonderfully versatile. Here are some of my favorite ways to enjoy them and to inspire you to try a few of your own.
For breakfast: Split the biscuits in half and fill them with scrambled eggs, sliced sausage, and sharp cheddar cheese for a hearty breakfast sandwich. Or smother them with creamy sausage gravy for a comforting Southern-style breakfast.
For lunch: Serve them alongside omelets or frittatas, with tuna salad or egg salad, or as a side for a hearty bowl of soup or chowder.
At dinnertime: These whole wheat sourdough biscuits are the perfect accompaniment to stews, chili, soups, or roast chicken with plenty of rich gravy.
As a sweet treat: Spread them with butter and homemade jam, top them with warm stewed apples and a sprinkle of cinnamon, or serve them with fresh berries and whipped cream.
How to Store Sourdough Biscuits
Like most homemade baked goods, these whole wheat sourdough biscuits are at their very best on the day they’re baked, when they’re warm, tender, and flaky. If you do have leftovers, here are my favorite tips for storing them so they stay as fresh as possible.
At Room Temperature
Once the biscuits have cooled completely, store them in an airtight container or zip-top bag at room temperature for up to 2 days.
In the Refrigerator
For longer storage, refrigerate the biscuits in an airtight container for up to 5 days. To refresh them, warm them in a 180°C (350°F) oven for 5–8 minutes. Or you can split them in half and pop them into the toaster.
In the Freezer
These whole wheat sourdough biscuits freeze beautifully. In fact, freezing preserves their texture and flavor much better than refrigeration. For the best results, freeze them the same day they’re baked.
Once the biscuits have cooled completely, place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature, then reheat in a 180°C (350°F) oven for 8–10 minutes, or until warmed through.
Final Thoughts
I hope you enjoy making these whole wheat sourdough biscuits and that they become a staple in your kitchen!
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More Cozy Sourdough Recipes
Peaches and Cream Sourdough Scones
Whole Wheat Blend Sandwich Loaf
The Best Sourdough Discard Whole Wheat Biscuits
Equipment
- Pastry cutter
- Biscuit cutter
- baking tray
Ingredients
- 1½ cups whole wheat flour
- 1 cup white flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp unrefined salt
- 6 Tbsp cold butter, cubed
- ½ cup sourdough discard
- ¾ cup whole milk
Instructions
- Preheat the oven to 220°C (425°F).
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- Add the cold cubed butter. Using a pastry cutter or two knives, cut the butter into the flour until the largest pieces are about the size of peas.
- Stir in the cold sourdough discard and cold milk just until a shaggy dough forms and no large dry pockets of flour remain.
- Turn the dough onto an unfloured work surface and gently press it together. Fold it over itself two or three times to create layers, handling it as little as possible.
- Lightly flour the surface and gently pat or roll the dough to 1 inch thick.
- Cut the biscuits with a sharp biscuit cutter, pressing straight down without twisting. Arrange them on an ungreased baking sheet so the sides are just touching.
- Gather the scraps gently and cut additional biscuits.
- Bake for 10–12 minutes, until well risen and golden brown. Brush with melted butter, if desired, and serve warm.
Notes
- Use cold ingredients. Cold butter, milk, and sourdough discard help create tall, flaky biscuits.
- Don’t overmix the dough. Stir just until the ingredients are combined. Overworking the dough will make the biscuits tougher.
- For the tallest biscuits, cut straight down with your biscuit cutter without twisting it.
- Bake the biscuits close together if you prefer soft sides, or space them apart for crispier edges.
- Older discard works well. Tangier, unfed discard gives a little more flavor and reacts well with the baking soda, but freshly fed discard also works.
- Whole wheat flour. This recipe uses about 60% whole wheat flour for a hearty flavor while still producing light, tender biscuits. For an even lighter biscuit, substitute some or all of the whole wheat flour with all-purpose flour.
- Freezing. Freeze baked biscuits for up to 3 months. Reheat in a 350°F (180°C) oven until warmed through.
