Lemon Blueberry Sourdough Discard Biscuits are bright, fluffy little treats packed with fresh blueberries and a zesty hint of lemon. They’re soft on the inside with just a touch of tang from the sourdough discard, which adds a nice depth of flavor that makes these biscuits stand out.
I love making these biscuits because they’re a great way to use up sourdough discard and turn it into something delicious rather than wasting it. The burst of juicy blueberries combined with the citrusy lemon really wakes up your taste buds in the best way. Plus, they’re pretty easy to whip up, which always feels like a win in my kitchen.
My favorite way to enjoy these biscuits is fresh out of the oven, warm and flaky, maybe with a little butter melting on top. They’re perfect for a cozy breakfast or a simple snack alongside a cup of tea. Every time I make them, they bring a little sunshine to the table, and I can’t help but smile as everyone reaches for seconds.
Key Ingredients & Substitutions
Sourdough Discard: This adds a subtle tang and helps with texture. If you don’t have discard, a mix of yogurt or buttermilk can work as a substitute, but you might lose a bit of that signature sourdough flavor.
Fresh Blueberries: They bring juiciness and a natural sweetness. Frozen blueberries are fine too—just thaw and drain them well so your dough doesn’t get too wet.
Lemon Zest: This gives a bright, fresh twist that pairs beautifully with blueberries. If you don’t have fresh lemons, a little lemon extract can stand in, but use sparingly to avoid overpowering the biscuits.
Butter: Cold butter is key for flaky biscuits. Avoid melted butter in the dough; keep it chilled and cut into small cubes for best results.
How Do You Keep Blueberries From Turning the Dough Purple?
Blueberries can easily burst and color your dough. To keep them intact:
- Gently fold blueberries in at the end of mixing to avoid crushing.
- Use fresh berries if possible, as frozen tend to be softer and bruise more.
- If using frozen, thaw and carefully drain the berries to reduce moisture.
- Handle the dough lightly after adding berries; avoid overmixing or pressing too hard.
This helps maintain distinct blueberry pockets and a beautiful biscuit appearance.
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for mixing the dry ingredients and a smaller one for the wet; it keeps things organized and easy to handle.
- Pastry cutter or forks – these help cut the cold butter into the flour until crumbly, resulting in flaky biscuits.
- Measuring cups and spoons – precise measurements make sure your biscuits turn out perfect every time.
- Biscuit cutter or floured glass – handy for cutting out the biscuits with clean, even edges to help them rise nicely.
- Baking sheet – a flat, rimmed sheet lined with parchment makes cleanup easy and helps the biscuits brown evenly.
- Pastry brush (optional) – for brushing melted butter on top before baking, giving a golden finish and extra flavor.
Flavor Variations & Add-Ins
- Swap blueberries for chopped fresh strawberries or raspberries for a different fruity burst.
- Add a teaspoon of vanilla extract or almond extract to enhance the flavor profile.
- Mix in chopped nuts like pecans or almonds for added crunch and richness.
- Use lemon-lavender or lemon-ginger for a unique twist—just add a teaspoon of dried herbs or spices along with the lemon zest.
Lemon Blueberry Sourdough Discard Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup cold unsalted butter, cubed
- 1 cup sourdough discard (unfed, discard straight from the fridge)
- 1/3 cup buttermilk, plus more if needed
- 1 cup fresh blueberries (or frozen, thawed and drained)
- Optional: coarse sugar for sprinkling on top
- Butter for brushing (optional)
How Much Time Will You Need?
From start to finish, this recipe will take about 25-30 minutes. That includes around 10 minutes of prep time and 15-18 minutes baking. No extra resting or chilling time required, so you can enjoy these biscuits fresh and warm quickly!
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to make sure your biscuits don’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest until everything is well combined.
3. Cut in the Butter:
Add the cold, cubed butter to the dry mix. Use a pastry cutter, two forks, or your fingertips to cut the butter in until the mixture looks like coarse crumbs with little pea-sized bits of butter.
4. Combine Wet Ingredients:
In a separate bowl, stir the sourdough discard and buttermilk together.
5. Mix Wet and Dry:
Pour the wet mixture into the dry ingredients and gently stir with a spoon or spatula just until everything begins to come together. The dough will be shaggy and a bit sticky—avoid overmixing to keep your biscuits tender.
6. Fold in Blueberries:
Carefully fold in your blueberries, trying not to break them to prevent turning your dough purple.
7. Shape the Dough:
Turn the dough out onto a floured surface. Gently pat it into a rectangle about 1 inch thick. Fold it over a couple of times to create layers, then pat it down again to 1 inch thickness.
8. Cut and Arrange Biscuits:
Use a floured biscuit cutter or glass to cut out biscuits. Place them close together on your prepared baking sheet for nice edges. Gather scraps, fold and pat again, and cut more biscuits until all dough is used.
9. Add Finishing Touches:
If you like, brush the tops with melted butter and sprinkle coarse sugar over them for a golden, crunchy finish.
10. Bake:
Bake your biscuits in the oven for 15-18 minutes, or until they turn golden brown and feel cooked through.
11. Serve Warm:
Let the biscuits cool for a few minutes, then enjoy them warm with butter, honey, or your favorite jam.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw and drain them well to avoid extra moisture in the dough, which can affect the texture of the biscuits.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt or extra buttermilk. The flavor won’t be quite the same, but your biscuits will still be tender and delicious.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the oven or microwave.
Can I Make These Biscuits Ahead of Time?
Definitely! You can prepare and cut the biscuits, place them on the baking sheet, then cover and refrigerate for a few hours or overnight before baking. Just add a minute or two to the baking time if baking straight from the fridge.