These biscuits use sourdough discard and cold plant-based butter to produce a flaky, golden biscuit with a mild tang that sets it apart from a standard drop biscuit. The whole thing comes together in 40 minutes. If you have discard sitting in the fridge and want something worth serving at a weekend brunch, this is a practical use of both.
What makes this version work
Two things actually matter here. First, the butter must be genuinely cold — not cool, cold. Warm fat blends into the flour instead of staying in distinct pieces, and those pieces are what create layers as the biscuits bake. Cut the butter into cubes and stick them back in the freezer for 10 minutes before you start if your kitchen runs warm. Second, the plant milk and apple cider vinegar combination does real work: the vinegar curdles the milk slightly, mimicking buttermilk’s acidity. That acidity reacts with the baking soda, which — combined with the lactic acid already present in the sourdough discard — gives you a biscuit that rises properly and has a flavor that tastes like something, not just flour and fat.
Common problems and fixes
- Biscuits spread flat instead of rising: The most likely cause is butter that warmed up during mixing. If the dough feels soft or greasy before it goes in the oven, refrigerate it for 15 minutes before cutting and baking.
- Dense, gummy interior: This usually means the dough was overworked. Mix only until the dry ingredients are just incorporated — visible streaks of flour are fine. Overmixing develops gluten and tightens the crumb.
- Bottoms burn before tops brown: A dark-colored baking sheet absorbs more heat. Line it with parchment and, if your oven runs hot on the bottom, move the rack one position higher. Skip the garnish of flaky salt on top — not worth the extra dish when the discard already adds enough flavor contrast.
- Biscuits taste flat or bland: Sourdough discard that has been in the fridge for more than two weeks loses most of its tang. Use discard that is no older than 10–14 days for noticeable flavor.
- Edges don’t brown evenly: Biscuits placed too far apart on the pan lose steam from the sides. Arrange them so they are just touching — this helps them push upward rather than outward and produces more even browning.
Leftovers and meal prep
Baked biscuits keep at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5. To reheat, wrap in foil and warm in a 350°F oven for about 8 minutes — this keeps the exterior from drying out in a way that a microwave won’t. For longer storage, freeze baked biscuits individually on a sheet pan until solid, then transfer to a freezer bag; they hold well for up to 2 months. Reheat from frozen at 375°F for 12–15 minutes. You can also freeze the unbaked cut rounds on a sheet pan, then bag them once frozen — bake straight from frozen at 425°F and add 4–5 minutes to the bake time.
Vegan Sourdough Biscuits
Equipment
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Silicone baking mat or parchment paper
- Cooling rack
Ingredients
Biscuit Dough
- 2 cups all-purpose flour preferably unbleached organic
- 1 tablespoon baking powder use aluminum-free for better taste
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 6 tablespoons vegan butter cold, cut into small cubes (e.g., Miyoko’s or Earth Balance)
- 1 cup sourdough discard unfed, at room temperature
- ¼ cup unsweetened plant milk oat, soy, or almond; very cold
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold vegan butter cubes. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs. Some pea-sized pieces are okay—they will make the biscuits flakier.
- In a measuring cup, combine the sourdough discard, plant milk, and apple cider vinegar. Stir gently to combine.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until combined. Do not overmix—the dough should be sticky and shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat (don’t roll) the dough into a 1-inch thick rectangle. Fold the dough in half, turn, and repeat this fold 2-3 times to create layers.
- Pat the final dough to about 1-inch thick. Use a 2.5-inch biscuit cutter or floured glass to cut out rounds, pressing straight down without twisting. Re-form scraps as needed.
- Place the biscuits on the prepared baking sheet so their sides just touch (for soft sides) or spaced apart (for crisper sides).
- Bake for 18-20 minutes, until the tops are golden and the bottoms lightly browned. Remove from oven and transfer to a cooling rack.
Notes
- For extra lift, chill dough for 15 minutes before baking.
- You can substitute half the flour with whole wheat pastry flour for a nuttier flavor.
- If sourdough discard is quite liquidy, reduce plant milk by 1-2 tablespoons.
Nutrition
FAQ
Can I use sourdough starter that hasn’t been fed recently?
Yes — unfed discard is exactly what this recipe calls for. Just make sure it has been stored in the fridge in an airtight container and is no more than 10–14 days old; older discard can develop off-flavors that come through in the finished biscuit.
Which plant-based butter works best here?
Miyoko’s European Style and Earth Balance Buttery Sticks both perform well because they have a higher fat content and lower water content than tub-style spreads. Avoid soft tub margarines — they contain too much water and won’t create distinct fat pockets in the dough.
Do these biscuits taste noticeably different from regular biscuits?
They taste like a biscuit with a mild, slightly tangy edge — not sour, just more interesting than a plain one. Most people eating them without context won’t identify the difference as dairy-free; the texture is flaky and the crumb is tender.
What can I serve these with to make a full meal?
They work well alongside a hearty plant-based gravy, or split and filled with savory toppings like smoky tempeh or roasted vegetables. For a sweeter option, serve with fruit preserves or a drizzle of maple syrup — the tang in the biscuit balances both directions.
If you liked this one
- Vegan Southern Comfort Breakfast
- Southern Comfort Goes Vegan
- Vegan Full English Breakfast
- Vegan Australian Bush Bread