Sourdough Discard Strawberry Shortcake Biscuits

These Sourdough Discard Strawberry Shortcake Biscuits are tender, flaky, and lightly tangy, making the perfect base for juicy macerated strawberries and fluffy whipped cream. The sourdough discard adds depth and softness without any sour flavor, while cold butter creates irresistible layers. A classic summer dessert with a sourdough twist.

prep time: 20 minutes / cook time: 15–18 minutes / serves: 6–8 biscuits

Nutritional Information (Approx. per serving, based on 8 servings, biscuit + filling) Calories: 320 kcal Carbohydrates: 36 g Protein: 5 g Fat: 18 g Saturated Fat: 11 g Fiber: 2 g Sugar: 14 g Sodium: 230 mg

ingredients

Biscuits

• 2 cups (250 g) all-purpose flour

• 1 tbsp baking powder

• 2 tbsp granulated sugar

• ½ tsp salt

• ½ cup (115 g) cold unsalted butter, cubed

• ¾ cup (180 g) sourdough discard (unfed)

• ¼ cup (60 ml) cold milk or buttermilk

• 1 tsp vanilla extract (optional)

Strawberry Filling

• 2 cups (300 g) fresh strawberries, sliced

• 2–3 tbsp granulated sugar

• ½ tsp lemon juice (optional)

Whipped Cream

• 1 cup (240 ml) heavy cream, cold

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

instructions

1. Prep Strawberries

Toss strawberries with sugar and lemon juice. Set aside to macerate.

1. Preheat & Prep

Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.

1. Mix Dry Ingredients

In a large bowl, whisk flour, baking powder, sugar, and salt.

1. Cut in Butter

Add cold butter and cut into the flour until pea-sized crumbs form.

1. Add Wet Ingredients

Stir in sourdough discard, milk, and vanilla just until a shaggy dough forms.

1. Shape Biscuits

Turn dough onto a lightly floured surface. Gently pat to about 2.5 cm / 1 inch thick. Cut into rounds.

1. Bake

Place biscuits close together on the baking sheet. Bake 15–18 minutes, until tall and golden.

1. Whip Cream

Beat cream with powdered sugar and vanilla until soft peaks form.

1. Assemble

Split warm biscuits, spoon strawberries and juices over the bottom half, top with whipped cream, and cap with biscuit tops.

tips & variations

• Extra Flaky: Freeze cubed butter for 10 minutes before mixing.

• Lemon Biscuit: Add 1 tsp lemon zest to the dough.

• Peach Shortcake: Swap strawberries for ripe peaches.

• Make Ahead: Biscuits can be baked, cooled, and frozen up to 1 month.