Lemon Blueberry Sourdough Discard Biscuits are a bright and tasty treat that mix the tangy sourdough flavor with fresh blueberries and a zing of lemon. These biscuits have a tender, flaky texture that pairs perfectly with the juicy bursts of blueberry and a little citrus twist that feels like a fresh breath of spring in every bite.
I love making these biscuits whenever I have some sourdough discard on hand because it’s such an easy way to turn something you might throw away into something delicious. The lemon adds a lovely freshness that cuts through the richness, and the blueberries give a sweet surprise that makes these biscuits feel extra special. Plus, they come together quickly, so they’re perfect for a weekend breakfast or a snack.
My favorite way to enjoy these biscuits is warm from the oven with a pat of butter melting on top. They also go great with a cup of tea or coffee, making lazy mornings feel a little cozier. It’s always a hit when I bring them to brunch, and everyone asks for the recipe! Making these has become a fun little tradition for me whenever I’m baking with sourdough.
Key Ingredients & Substitutions
Sourdough discard: This gives the biscuits a mild tang and moist texture. If you don’t have it, you can use buttermilk or plain yogurt instead for a similar acidity.
Butter: Cold, unsalted butter helps create flakiness. If you’re in a pinch, you can use a high-quality shortening, but butter gives the best flavor.
Blueberries: Fresh blueberries work best here for their juicy bursts. Frozen berries can be used, but keep them frozen and fold in gently to avoid breaking.
Lemon zest: Adds fresh citrus brightness. If you don’t have fresh lemons, a small amount of lemon extract can work, but use sparingly to avoid overpowering the other flavors.
How Do You Keep Biscuits Flaky and Light?
Flakiness depends on how you handle the dough. Here are some tips:
- Keep all ingredients cold, especially butter, to create steam pockets in the oven that puff the dough.
- Cut the butter into pea-sized pieces, leaving some bigger chunks for layered texture.
- Mix the dough gently and only until the wet and dry ingredients just combine to avoid tough biscuits.
- Fold the dough over itself a couple of times to build layers, but don’t overwork it.
- Use a sharp biscuit cutter and press straight down without twisting to keep edges neat and help the biscuits rise evenly.
Following these tips will give you biscuits with tender, flaky layers and a light crumb every time!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for whisking dry ingredients and a smaller one for wet, making it easy to combine everything.
- Pastry cutter or fork – helps cut in the butter evenly for flaky layers and is super simple to handle.
- Measuring cups and spoons – ensure accuracy for ingredients like baking powder and lemon zest.
- Biscuits cutter or a glass – to cut out perfectly round biscuits; a sharp edge helps keep the layers distinct.
- Baking sheet or cast iron skillet – for even baking and a crispy crust on the bottom.
- Parchment paper (optional) – makes cleanup easier and prevents the biscuits from sticking.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries to change up the fruit flavor.
- Add a teaspoon of ground cinnamon or allspice to the dry ingredients for a warm, spicy note.
- Mix in chopped nuts — pecans or almonds — for added crunch and richness.
- Use lemon extract instead of zest for a more intense citrus flavor or add a dash of vanilla for extra sweetness.
Lemon Blueberry Sourdough Discard Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sourdough discard (unfed, room temperature)
- 1/3 cup milk (plus extra if needed)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (can use frozen but do not thaw)
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-18 minutes to bake. You’ll spend just a short time mixing and shaping the dough. After baking, it’s best to let the biscuits cool for a few minutes before enjoying warm.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet to keep your biscuits from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and lemon zest to combine evenly.
3. Cut in the Butter:
Add the cold, cubed butter to the dry mix. Use a pastry cutter or your fingers to break it into the flour until the texture looks like coarse crumbs with some pea-sized pieces.
4. Stir Wet Ingredients:
In a separate bowl, mix together the sourdough discard, milk, and vanilla extract until well combined.
5. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Gently stir with a spatula just until everything comes together. Be careful not to overmix.
6. Add Blueberries:
Carefully fold in the blueberries, trying your best not to break them so the biscuits stay pretty and juicy.
7. Shape the Dough:
Turn out the dough onto a lightly floured surface. Pat it gently into a 1-inch thick rectangle. Fold the dough over itself two or three times to build layers, then pat it out again to about 1 inch thick.
8. Cut and Arrange:
Use a biscuit cutter or a glass to cut out your biscuits. Place them on your baking sheet or skillet, close together for soft sides or spaced apart if you prefer crispier edges. Gather the scraps, gently press again, and cut out more biscuits until you use all the dough.
9. Add Finishing Touches:
If you like, brush the biscuit tops with a little milk and sprinkle with coarse sugar to get a golden, sweet crust.
10. Bake:
Bake the biscuits in your preheated oven for 15-18 minutes, until the tops are golden brown and the biscuits are cooked through.
11. Cool & Serve:
Let the biscuits cool for a few minutes. Serve warm with butter or honey, and enjoy the delicious blend of tangy sourdough, fresh lemon, and juicy blueberries!
Can I Use Frozen Blueberries in These Biscuits?
Yes! Just keep the blueberries frozen and fold them gently into the dough to prevent them from bleeding too much and turning the batter purple. This helps keep the biscuits looking fresh and colorful.
How Should I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them longer, freeze them in a sealed bag for up to 2 months. Reheat in the oven or toaster oven to restore their flaky texture.
Can I Substitute the Sourdough Discard?
If you don’t have sourdough discard, you can use buttermilk or plain yogurt as a substitute to maintain the tangy flavor and moisture. Adjust the milk amount slightly if the dough feels too dry or wet.
Is It Okay to Overmix the Dough?
Try to avoid overmixing! Overworking the dough can lead to tough, dense biscuits instead of light and flaky ones. Stir just until the ingredients come together for the best texture.
