Sweet Breakfast Biscuits

Have you found yourself making your own sour dough starter during this time of shelter in place?  Don’t let that sour dough discard go to waste.  Here is a recipe from Minnesota home baker Allyson De Mars that is a great way to make use of your discard.


1 1/2 cups Swany White all purpose flour

3 tbsp maple sugar (or granulated sugar)

1 tbsp baking powder

1/2 tsp iodized sea salt

5 tbsp cold unsalted butter, cubed

3/4 cup mix-ins (like dried cranberries and mini semi sweet chocolate chips or any combination of dried fruit, chocolate or nuts will work. )

1/3 cup half and half (heavy cream or whole milk work as well)

3/4 cup sourdough starter discard

Optional: coarse or turbinado sugar for sprinkling on top 


Preheat oven to 425F and line your baking sheet with a silicone baking mat or parchment 

In a large bowl whisk together Swany White all purpose flour, maple sugar, baking powder and salt. 

Cut the 5 tablespoons of butter into flour mixture with pastry cutter, or a forks until mixture resembles a coarse sand, some larger chunks of butter may remain. 

**You can also use a good processor for this, give it 10-15 pulses.**

Note: It’s not ideal to use your hands because it will cause the butter to soften. 

Stir in your mix-ins of choice. 

In a separate small bowl mix together sourdough starter discard and half and half. Gently fold wet mixture into dry ingredients until just combined. Dough will be sticky. 

Pour dough onto a well floured surface and with floured hands form an approximately 8 inch circle (or square), dough should be about 1 inch thick regardless of the shape you choose. 

Cut circle of dough into 8 even wedges (square should be cut into 9 smaller squares, and can even be formed into smaller rounds depending on preferred shape)

Place scones on prepared baking sheet, a bench scraper works well for this. 

Optional: brush the top of each scone with half and half ( cream or milk) and sprinkle lightly with coarse sugar. 

Bake for 12-15 minutes until golden brown. Let cool on pan for 5-10 minutes. 

Yields 8-9 servings