Lemon Blueberry Sourdough Discard Biscuits are a bright and tasty twist on your classic biscuit. They’re soft, flaky, and packed with bursts of juicy blueberries and a fresh, zesty lemon flavor that really wakes up your taste buds. Plus, using sourdough discard gives them a little tang and extra depth that’s just so satisfying.
I love making these biscuits when I have extra sourdough starter that I don’t want to waste. They’re such a clever way to use that discard, turning it into something delicious rather than throwing it away. The lemon zest adds a lovely freshness, and the blueberries give a sweet, fruity pop in every bite. It’s a nice little surprise that makes these biscuits feel special but still so easy to make.
My favorite way to enjoy them is fresh out of the oven, slathered with a bit of butter or maybe a little honey if I’m feeling sweet. They’re perfect for breakfast, brunch, or even afternoon tea. Honestly, these biscuits always bring a smile to the table and have become a go-to when I want something a little bright and fun to share with family and friends.
Key Ingredients & Substitutions
Sourdough discard: This adds a gentle tang and helps with the biscuit’s texture. If you don’t have discard, you can use 1 cup plain yogurt or buttermilk instead, but expect less tang.
Butter: Cold unsalted butter is key for flaky biscuits. You can swap for cold coconut oil for a dairy-free option, but flavor will change.
Blueberries: Fresh or frozen works. Frozen can be added straight in—no need to thaw, which prevents the dough from getting too wet.
Lemon zest: Adds fresh citrus brightness. If you don’t have lemons, try a little orange zest or a teaspoon of lemon extract.
How Do You Keep Biscuits Flaky and Light?
Flakiness depends on how you handle the butter and dough:
- Use cold butter and cut it into the flour until you see pea-sized bits. These melt while baking and create layers.
- Don’t overmix the dough once you add liquid—stir gently just until it comes together.
- Fold the dough over itself a few times before cutting; this layering helps build flakiness.
- Use a sharp biscuit cutter and press straight down without twisting to keep edges neat and rising even.
- Bake right away in a hot oven to get good rise and golden tops.
Equipment You’ll Need
- Mixing bowls – I use a couple of large bowls for mixing dry and wet ingredients easily.
- Pastry cutter or fork – helps cut the cold butter into the flour for flaky layers.
- Measuring cups and spoons – accurate measurements keep the biscuits consistent.
- Biscuit cutter (about 2.5–3 inches) – cuts out the biscuits cleanly without squishing them.
- Baking sheet with parchment paper or silicone mat – prevents sticking and makes cleanup easier.
- Wire rack – good for cooling your biscuits evenly.
Flavor Variations & Add-Ins
- Replace blueberries with raspberries or diced strawberries for a different fruity flavor.
- Mix in lemon or orange glaze after baking for extra zing and sweetness.
- Use cream cheese or ricotta in the dough for a richer, creamier texture.
- Add chopped nuts like pecans or almonds for crunch and extra flavor.
Lemon Blueberry Sourdough Discard Biscuits
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter, room temperature)
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (about 1 large lemon)
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 3/4 cup buttermilk (plus a little extra for brushing)
- Powdered sugar for dusting (optional)
Time Needed:
This recipe takes about 10 minutes to prepare and around 15-18 minutes to bake. So in total, you’ll spend about 25-30 minutes from start to finish—including a little time to let the biscuits cool before enjoying them warm.
Step-by-Step Instructions:
1. Prepare your oven and dry ingredients
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. In a large bowl, whisk together the flour, baking powder, sugar, baking soda, salt, and lemon zest until everything is well mixed.
2. Cut in the butter and add blueberries
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter in until the mixture looks like coarse crumbs with pea-sized bits of butter still visible. Then, gently fold in the blueberries, being careful not to squish them.
3. Combine wet and dry ingredients to form dough
In a separate bowl, stir together the sourdough discard and buttermilk until smooth. Pour this wet mixture into your dry ingredients. Stir gently just until everything comes together—don’t overmix. The dough should be slightly sticky but hold its shape.
4. Shape and cut the biscuits
Lightly flour your workspace and turn the dough out onto it. Pat it gently into a rectangle about 1 to 1½ inches thick. Fold the dough over itself 2 to 3 times to help create flaky layers, then pat it out again to about 1 inch thick. Use a biscuit cutter (2.5 to 3 inches) to cut out biscuits. Place them on your prepared baking sheet. Gather any scraps and repeat until all dough is used.
5. Bake and finish
Brush the tops of the biscuits lightly with a bit of buttermilk. Bake for 15 to 18 minutes until they puff up and turn golden brown on top. Remove from the oven and let cool slightly on a wire rack. If you like, dust with powdered sugar before serving.
Enjoy these tender, flaky biscuits warm—with butter, honey, or just as they are! They’re perfect for breakfast or a cozy afternoon snack.
Can I Use Frozen Blueberries for These Biscuits?
Yes! You can use frozen blueberries straight from the freezer without thawing. This helps prevent the dough from getting too wet and keeps the biscuits nice and flaky.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the oven or microwave before serving.
Can I Substitute Sourdough Discard?
If you don’t have sourdough discard, you can replace it with an equal amount of buttermilk or plain yogurt. The biscuits will still taste great but might have less tang.
Is It Okay to Overmix the Biscuit Dough?
It’s best to mix just until the ingredients come together. Overmixing can make the biscuits tough instead of soft and flaky, so be gentle when combining wet and dry ingredients.