Name: Sourdough Discard Jalapeno Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 1/2 cup all-purpose flour; 1 tsp salt; 2 tsp baking powder; 1 cup sourdough starter discard (add in slightly more if you find your dough is too dry and doesn't combine well); 1/2 cup greek yogurt; 1/2 cup butter or margarine (room temperature); 1 chopped jalapeno

These delicious and spicy Sourdough Discard Jalapeno Biscuits are made with just 7 simple ingredients and take only about 30 minutes to make. They are perfect to serve alongside your favourite comfort food dishes (think: dipping in soup or chilli!) or to enjoy for breakfast.

If you’ve ever made your own Sourdough Starter before then you likely already know how frustrating it is to toss out so much of the starter as you begin to get it going. I hate to waste so tossing out half of the starter every time I went to feed it just felt too wasteful so I decided to put it to good & delicious use.

I love all things spicy so after making a few batches of just basic Sourdough Discard Biscuits, I decided to add in some chopped jalapeno, and let me tell you – if you love spice as much as I do then you’ll absolutely love these! Plus, you only need about 35 minutes (so it’s even faster and easier than my 1-hour beer bread!) and a few simple ingredients to make these Sourdough Discard Jalapeno Biscuits.

What do you do with an inactive sourdough discard?

So long as the starter hasn’t gone bad (ie. has mold or bacteria), I use it in various recipes. Starters are pretty resilient so even if your starter seems inactive, if you just feed it as usual it likely will reactivate. As for the discarded starter though, I like to just use it in various baked good recipes.

Are there other easy recipes that use sourdough discard?

Absolutely! Like I said, I hate to waste any food so now when I need to discard any of my sourdough starter I always repurpose it in either sourdough discard cheddar biscuits, sourdough discard parmesan crackers, or just simple sourdough biscuits. There are tons of ways to use sourdough discard and I’ll continue to share recipes with you as I make them!

Here are a few other recipes that you can use sourdough discard in:

Can I use something else other than jalapeno?

Absolutely. If you are not a fan of spice then you can easily transform this recipe by replacing the jalapeno with cheese, olives, or fruit. It’s a very versatile recipe that can really be replicated and tweaked to include whatever you like. I personally love making this same recipe but just swapping the jalapeno for cheddar cheese.

The only thing I would say to keep in mind if you’re swapping the jalapeno for another ingredient is to remember that the sourdough discard adds a somewhat tangy/acidic flavour to your recipes. You’ll want to ensure that whatever ingredient you’re choosing to replace the jalapeno will also work well with this tanginess.

These biscuits are a bit large, can I make smaller ones instead?

Yes, you can absolutely change the size of your jalapeno biscuits and make more from this batch. However, if you do split them up and make your biscuits smaller just remember that they will bake much faster. This means you’ll want to reduce the bake time and check on them more frequently so that your batch of biscuits doesn’t end up getting burnt. I have split this recipe up into 8 biscuits before and I found that checking on them around the 10-minute mark is a good way to ensure they do not burn.

Can you keep adding to sourdough discard?

Yes, you can. Once you put your discarded sourdough starter in the fridge, it’ll last a number of weeks. However, if you don’t put your discard in the fridge though, it’ll only last a few days. You can also reactivate your sourdough discard by simply resuming a weekly (or more) feeding schedule.

Is sourdough discard healthy?

Yes! Sourdough discard apparently contains vitamins, nutrients, and probiotics that can help support digestion. It is also said to be rich in rich in vitamin B and omega-3 fatty acids. There are plenty of healthy sourdough discard recipes that you can make!

Sourdough Discard Jalapeno Biscuits Recipe

Ingredients:

1 1/2 cup all-purpose flour
1 tsp salt
2 tsp baking powder
1 cup sourdough starter discard (add in slightly more if you find your dough is too dry and doesn’t combine well)
1/2 cup greek yogurt
1/2 cup butter or margarine (room temperature)
1 chopped jalapeno

Instructions:

Start by preheating your oven to 425 degrees
In a large bowl, mix together your flour, salt, and baking powder.
Add in your butter (room temperature). Cut your butter or margarine into the flour as much as possible so that it becomes fine crumbs.
Add in the sourdough starter, jalapeno, and greek yogurt, and continue to mix. I use a wooden spoon to mix the ingredients together but you can use a spoon or fork if you prefer. The mixture will end up looking shredded rather than a dough ball.
Sprinkle flour on your counter (or another clean surface) and knead the dough together until it sticks together and becomes more ball-like.
Separate your dough into 6 circles and press them down so that they are about 1-1 1/2 inches thick.
Place on a parchment-lined baking sheet and bake for 15-20 minutes. Your biscuits will have a golden brown look to them when they are done.

*These biscuits are quite large so if you want to split them into more biscuits then you absolutely can! Just make sure you adjust the bake time to accommodate for the smaller size.

Yield: 6

Sourdough Discard Jalapeno Biscuits

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 1/2 cup all-purpose flour
1 tsp salt
2 tsp baking powder
1 cup sourdough starter discard (add in slightly more if you find your dough is too dry and doesn't combine well)
1/2 cup greek yogurt
1/2 cup butter or margarine (room temperature)
1 chopped jalapeno

Instructions

Start by preheating your oven to 425 degrees
In a large bowl, mix together your flour, salt, and baking powder.
Add in your butter (room temperature). Cut your butter or margarine into the flour as much as possible so that it becomes fine crumbs.
Add in the sourdough starter, jalapeno, and greek yogurt, and continue to mix. I use a wooden spoon to mix the ingredients together but you can use a spoon or fork if you prefer. The mixture will end up looking shredded rather than a dough ball.
Sprinkle flour on your counter (or another clean surface) and knead the dough together until it sticks together and becomes more ball-like.
Separate your dough into 6 circles and press them down so that they are about 1-1 1/2 inches thick.
Place on a parchment-lined baking sheet and bake for 15-20 minutes. Your biscuits will have a golden brown look to them when they are done.

Notes

*These biscuits are quite large so if you want to split them into more biscuits then you absolutely can! Just make sure you adjust the bake time to accommodate for the smaller size.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 334Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 42mgSodium: 680mgCarbohydrates: 40gFiber: 2gSugar: 1gProtein: 8g

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