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Sourdough Discard
Why is it called discard? I never throw it out. Carefully tucked away in the fridge, I use it in biscuits, scones, pancakes, and waffles. There’s more on my list too…
So many ways to use sourdough discard to obtain a rustic and delightful sourdough flavor in baked recipes. The more I work with sourdough discard, the more I learn how it shows up in recipes. I’m learning that it completely tenderizes and softens the end result while also offering its signature sourdough tanginess.
Such a delight! Related: Learn how to make an Easy Homemade Sourdough Starter!
The Difference Between Scones and Biscuits
I’ve read much about this topic, and it’s sometimes difficult to discern the technical difference between the two. They both are considered quick breads, and can go sweet or savory. My takeaways are:- Scones tend to be dryer than biscuits, contain more sugar if sweet and often have some sort of inclusion like fruit, nuts and/or zest. They’re typically made with eggs.
- Biscuits are light, sometimes flaky and moist with a less sweet flavor profile than scones (if sweet). They’re made with butter, lard or some other fat and milk, cream or buttermilk. They typically don’t contain eggs.
Related: Use your sourdough starter to make the most fabulous Seeded Multigrain Sourdough Bread, Sourdough Pizza and Easy Sourdough Bread!
How to Make Strawberry Shortcake with Sourdough Biscuits
This recipe comes together with ease, and is make ahead ready. In summary here’s how to make it:- First, make the biscuits by cutting the butter into the flour mixture. Make a well and pour in the sourdough/cream mixture. Incorporate the wet ingredients into the dry ingredients. Mix the dough, then fold/knead until the ingredients create a cohesive dough.
- Second, pat or roll out the dough and cut it into rounds, knead and reroll the dough as needed to cut the remaining biscuits.
- Third, refrigerate for 20 minutes while preheating the oven.
- Fourth, prepare the strawberries by cutting into quarters, sprinkling sugar over the top and macerating for up to a few hours.
- Fifth, brush the biscuits with cream, sprinkle with sugar and bake the biscuits.
- Next, whip the cream.
- Last, build the short cakes with warm or cool biscuits.
Tips for the Most Tender Biscuits
- To keep these biscuits light and tender, start with cold, straight from the refrigerator ingredients. Sourdough is more difficult to incorporate into cream when mixing cold, but it will ensure the most tender biscuits for this shortcake.
- When making biscuits, the goal is to coat the pieces butter in flour like when making pie dough, rather than incorporating it into the flour like a cake or cookie.
- Work quickly when working the butter into the flour. The butter should remain cold and pliable throughout the mixing process. If the butter starts getting melty, pop the whole bowl in the freezer (before adding any liquid) for about 10 minutes. This will allow the butter to solidify, then you can carry on.
Expert Tips
- Looking for a Sourdough Starter? I have an easy DIY a Sourdough Starter on the blog!
- When kneading the dough, use a folding and pressing motion, scooping up bits of flour and butter from the bottom of the bowl and pressing the dough over and on top of itself. This helps build fluffy layers.
- Because this dough has plenty of fat, I don’t worry about working the dough too much. It’s pretty forgiving for shaping, enrolling, and cutting.
- When cutting the dough, flour the cutter first, then press down and pull right back up. Avoid twisting the cutter. The cleaner the cut, the better the rise.
- Internal Temperature: to know when the scones are done baking, check the internal temperature using a digital thermometer. When done, they should read between 200 – 205 Fahrenheit (93 – 96 Celsius).
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Biscuit Making Tools
Tools I use to whip up this moist sourdough biscuit recipe (these are affiliate links):- Bench Scraper – Keeps all the bits organized and together.
- Rolling Pin – For an even thickness on the biscuits.
- 2 3/4 – 3 inch Biscuit Cutter – This cutter is perfect for large cut out cookies too.
- 4.5 Qt Mixing Bowl – My all-purpose, favorite mixing bowl.
- Parchment Paper – Ensures easy release from the pan. It can be reused after baking these biscuits for another round!
- Sheet Pan
- Pastry Board – I use this SO much!
More Sourdough Discard Recipes to Love
- Easy Sourdough Biscuits
- Sourdough Chocolate Chip Cookies
- Sourdough Oatmeal Pancakes
- Fluffy Sourdough Banana Muffins
- Cranberry Orange Sourdough Scones
Strawberry Shortcake with Sourdough Biscuits Recipe
Servings:6 Biscuits
Calories:589kcal
Tender, light and melt in your mouth, Strawberry Shortcake with Sourdough Biscuits is simple to whip up and is make ahead ready. Use your sourdough discard for these tender shortcake biscuits! This recipe is vegetarian and egg free. To Stretch This Recipe Further (or to cut the calories): This recipe makes six generous biscuits. Share this recipe in 1/2 portions for a more petite version and save the remaining biscuits for later. NOTE: Prep time above is an estimate based on my experience making these biscuits. This time can vary depending on baker experience. *UPDATE 5/21: Regarding baking powder (see notes).
Ingredients
For the Biscuits:
- 2/3 C (145g) Heavy Whipping Cream + more for tops
- 1/3 C (100g) Sourdough Discard 100% hydration, stirred down
- 1 3/4 C (245g) All Purpose Flour
- 3 Tbs Cane Sugar + more for tops
- 1/2 tsp Fine Sea Salt
- 2 1/2 tsp Baking Powder aluminum free *see 5/21 update note below
- 1/2 C (114g / 1 stick) Unsalted Butter cold, just from the fridge, cut into 1/2" pieces
- Zest of One Lemon
For the Strawberries:
- 3 C (425g) Strawberries about 1 1/2 pints
- 1 - 3 Tbs Cane Sugar to taste
- 1 Tbs Lemon Juice
For the Whipped Cream:
- 1 C (210g) Heavy Whipping Cream
- 1 - 2 Tbs Cane Sugar to taste
- 1/2 Vanilla Bean Pod, beans scraped or 1 tsp Vanilla Extract
Instructions
Make the Biscuits:
- Line a sheet pan with parchment paper and set aside. Make room in the refrigerator for the sheet pan.
- In a spouted measuring cup add whipping cream, and sourdough discard (just out of the fridge). Whisk until the starter is incorporated. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. To the flour mixture, add the cold butter. I like using my hands here, but a fork or pastry cutter may be used instead. Start incorporating the butter pinching and mashing the butter pieces in between your fingers, working quickly so the butter stays cold. The point is to coat the butter in flour, pinching and tossing the pieces. Once the flour and butter is incorporated, there should be small (pea size) and larger pieces (almond size) of butter remaining, coated in flour. If the butter starts to melt, put the whole bowl in the freezer for about 10 minutes to firm the butter back up.
- To the butter/flour mixture, stir in the lemon zest until evenly distributed.
- Make a well in the flour mixture and pour in the sourdough/cream mixture. Use a fork to pull the dry flour into the well, then mix until a shaggy dough forms. Put the fork down and use your hand to scoop up the dough and press it over and on top of itself, doing this several times until a shaggy dryish dough forms.
- Flour your work surface and turn the dough out. Lightly flour the top of the dough and knead it a few times (folding and pressing) until a cohesive dough forms. Lightly flour the top again and roll or pat the dough out to between 3/4" to just below 1" (1.9cm - 2.5cm) thick disk. Dip the biscuit cutter into flour, then cut the biscuits with a 2 3/4" - 3" (7cm - 7.6cm) biscuit cutter, without twisting the cutter, and transfer to the parchment paper-lined sheet pan, spacing them evenly and a few inches apart. Reroll the dough as needed (I do this twice). Refrigerate the biscuits for at least 20 minutes. Make Ahead: At this point the biscuits can be frozen, then transferred to a lidded container and held in the freezer for up to three weeks. You can bake completely frozen scones straight from the freezer same as you would refrigerated biscuits adding a few minutes on the bake time as needed.
- While the biscuits are in the fridge, preheat the oven to 350F (180C) and arrange a rack in the center of the oven. Just before baking, brush the tops of the biscuits with cream and sprinkle a bit of sugar over the top. Bake the biscuits from refrigerated or previously frozen on a parchment lined sheet pan for 30-35 minutes and until golden (you'll need to bake a few more minutes when baking from frozen - keep an eye on the bottoms and internal temperature). The internal temperature will be between 200F-205F when baked through (93C - 96C).
- Store baked biscuits at room temperature in a covered container for up to two days or in the freezer for up to three weeks. Biscuits are best fresh, but if needed, they can be gently reheated at 350F (175C) for about 10-15 minutes. Wrap in foil when reheating to retain their softness.
For the Strawberries
- While the biscuits are in the fridge chilling, trim the green stems away from the strawberry and slice strawberries into rounds or quarters. Sprinkle the strawberries with sugar using some or all of the sugar depending on how sweet your berries are, and/or your taste. The sugar is optional, and sometimes I leave it off, but it helps create a bit of syrup. Squeeze in the fresh lemon juice and if you like, add an empty vanilla bean pod. Stir, cover, then refrigerate for up to two hours. They will soften the longer they sit.
For the Whipped Cream
- In a medium mixing bowl, add the whipping cream, sugar and extract or vanilla beans. Whip until soft peaks form. Make up to one day ahead and store in the fridge in a lidded container.
To Assemble:
- Cut a biscuit in half and scoop strawberries over the top. Dollop with cream, then top with the other biscuit half. Pile up more strawberries and cream if desired!
Notes
*UPDATE (5/21): I've adjusted the baking powder from 1 Tbs to 2 1/2 tsp which is reflected in the recipe. After several positive reviews, here and on social, a few bakers noted they tasted an aftertaste of baking powder (something I'd not noticed). I retested the recipe with just a bit less baking powder and the results are a little less fluffy biscuits, but such a delight! Thank you to the makers who brought this to my attention. If you've been making this recipe with success at 1 Tbs of baking powder (this is what I use), feel free to continue using that measurement as the recipe is otherwise unchanged.
Kitchen Tools: I recommend an oven thermometer, food thermometer and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.
Recipe inspired by The Grand Central Baking Book.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1Shortcake, | Calories: 589kcal | Carbohydrates: 53g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 131mg | Sodium: 225mg | Potassium: 401mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1453IU | Vitamin C: 44mg | Calcium: 151mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
The most tender flaky shortcakes I’ve EVER had!! I did the lesser of the baking powder recommendations. I gave away half to my in-laws and regret it now haha. May need to make them again once we go strawberry picking again!
Hooray Dana! SO happy to hear. Thank you for giving the recipe a go and coming back and sharing! No doubt, next time freeze some for your next strawberry picking adventure!
I agree with another user that the amount of baking soda is probably too high. It seemed like a lot to me as well when I was making the biscuits. It is less noticeable when eaten all together with the other components, but definitely present.
I really appreciate how you laid out the recipe and mentioned making space in the refrigerator though !
Hi Carrie! Thank you so much for your note. I’m sorry to hear about your experience with the baking powder. I’d been making these for many months prior to my posting the recipe and I hadn’t noticed an aftertaste (nor did several other makers – see comments below and then also on social). However, after your note and another maker’s note regarding this, I retested and updated the recipe to include less baking powder. Interestingly enough, my husband is the first to alert me of too much BP or BS and he didn’t notice it either with the 1 Tbs amount. I truly appreciate your note however and would rather this recipe work for 100% than 80%!
One of my favorite ways to use discard! Such a great recipe. I make smaller biscuits and just adjust bake time. Everyone loves them!
Hi Kellie! Thank you for your note and giving the shortcake a go! I love the idea of smaller biscuits. Thank you for your tip!
My son and I tried this recipe, and he noticed right away it had an “aftertaste”. It looks like it has too much baking powder.
Hi Tim! I’m sorry to hear these didn’t work for you. This is the first I’ve heard of an “aftertaste.” Thank you for your note.
OMG!!!These biscuits are fantastic! They are my new favorite shortcake biscuit.
And I love that it uses “discard”starter…I can’t bear to throw mine out, and there really is only so much sourdough bread a family can eat. I’m glad I found this recepie.
Hi Andrea! Thank you for your note and giving the biscuits a go. Hooray for sourdough discard! It’s SO good in so many things!
definitely worth a weekend calorie splurge, and might as well go all out while doing it, this will lead the way, thank you!
I’m SO with you Sabrina! I hope you enjoy the biscuits!
This looks like such a treat, Traci – just gorgeous! Strawberries are really great at the market now – need to add this to my must make list. Pinning to share with others! Happy 4th!
Do you use gluten free starter and flour? Also dairy free?
Hi Denise! I attempted a gf version but it didn’t come out like I wanted. So I’m unable to recommend a one to one substitute for this recipe.
This recipe is OUT OF THIS WORLD delicious, sister! Thank you for sharing…. I’d give it ten stars if I could. I am so grateful for the few times you’ve created and served it for us recently. What a delight! Fluffy yet crispy sourdough biscuits, juicy and sweet strawberries BURSTING with flavor, melt-in-your-mouth whipped cream…. ahhh… More, please…. More! You’re adding a lot of love into this world. I can’t wait to make this for myself and for friends! <3
What a delight to be able to share these with you :D Hooray for sharing the love!
Nothing better than strawberry shortcake during the summer Traci! It’s one of our favorites. I want to grab that fork and dig in. Delicious!
I’m with you Mare! I’d love to share one with you!
Awww it’s so pretty, Traci! And strawberry shortcake was always my birthday cake growing up – being a June baby and all. So I have lots of great memories of enjoying it! Hope you have a fabulous weekend!
Thank you Liz! What a fabulous birthday cake!