Lemon Blueberry Sourdough Discard Biscuits are a bright and tasty twist on classic biscuits, packed with juicy blueberries and a fresh lemon zing. They’re soft and flaky with just the right amount of tang from the sourdough discard, making each bite a perfect mix of sweet and tart. These biscuits are a lovely way to use up your sourdough starter without wasting any of that good stuff!
I love making these biscuits on a lazy weekend morning. The smell of fresh lemon and baking blueberries fills the kitchen, and the buttery biscuits come out warm and golden. I usually keep a batch in the fridge to bake up quickly for breakfast or a snack, and they always disappear fast because everyone loves the burst of blueberry and that subtle sourdough flavor mixed with a hint of lemon zest.
One of my favorite ways to enjoy them is with a little butter or honey melting right on top, but they’re just as delicious plain or with a smear of cream cheese. These biscuits remind me of easy Sunday brunches and sharing good food with friends. They’re simple to make but feel special, and I’m always thrilled when my sourdough discard finds a happy new home in these lemony, fruity bites.
Key Ingredients & Substitutions
Sourdough discard: This adds a subtle tang and helps the biscuits rise. If you don’t have discard, you can substitute with plain yogurt or buttermilk to keep that tangy flavor.
Butter: Cold, unsalted butter is key for flaky biscuits. I prefer cubing and chilling it to mix in. If dairy is an issue, try vegan butter or coconut oil but expect a slight texture change.
Blueberries: Fresh blueberries work best for juicy bursts. Frozen is fine but toss them in flour to avoid color bleeding too much into the dough.
Lemon zest: Adds fresh citrus brightness. You can also add a splash of lemon juice for extra zing or substitute with orange zest for a sweeter note.
How Do You Keep Blueberries from Sinking or Bursting in Biscuit Dough?
Blueberries are delicate and can burst or sink if not handled gently. Here’s how I keep them intact and evenly spread:
- Mix them in last, folding gently with a spatula to avoid crushing.
- Toss blueberries in a tablespoon of flour before folding them in; this helps absorb some moisture and keeps them from sinking.
- Use fresh blueberries when possible; frozen ones release more juice which can make dough wet and harder to work with.
- Pat biscuit dough gently when shaping. Over-kneading can crush blueberries and make dough tough.
Equipment You’ll Need
- Large mixing bowl – I like a roomy bowl to mix everything evenly without spills.
- Whisk – makes combining dry ingredients quick and easy.
- Pastry cutter or two forks – helps cut in the butter until the mixture is crumbly, giving your biscuits that flaky texture.
- Measuring cups and spoons – for accuracy, especially with ingredients like lemon zest and blueberries.
- Baking sheet – a standard rimmed sheet works well; I usually line it with parchment for easy cleanup.
- Rolling pin (optional) – if you want to flatten the dough for more uniform biscuits.
- Biscuits cutter or glass – to cut out perfect round biscuits.
- Cooling rack – to cool the biscuits and keep them crisp on top.
Flavor Variations & Add-Ins
- Replace blueberries with raspberries or chopped strawberries for different fruity flavors.
- Use lemon extract instead of zest for a more intense citrus taste.
- Swap vanilla extract with almond extract for a nutty hint.
- Add a handful of chopped nuts, like almonds or pecans, for crunch and extra flavor.
How to Make Lemon Blueberry Sourdough Discard Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/2 cup cold unsalted butter, cubed
- 1 cup sourdough discard (unfed, at room temperature)
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Additional flour for dusting
- Coarse sugar for sprinkling (optional)
- Butter for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. It’s quick and easy, perfect for a fresh homemade treat in under 30 minutes!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest to combine all the dry flavors evenly.
3. Cut In the Butter:
Add the cold butter cubes to the dry mix. Use a pastry cutter or your fingertips to rub the butter in until you get a crumbly texture with some pea-sized bits of butter remaining—this helps the biscuits be flaky.
4. Combine Wet Ingredients:
In another bowl, whisk the sourdough discard, buttermilk, and vanilla extract until smooth.
5. Mix It All Together:
Pour the wet ingredients into the dry mixture. Stir gently with a wooden spoon or spatula until just combined. The dough will be thick and sticky—don’t overmix.
6. Add Blueberries:
Carefully fold in the fresh blueberries to keep them whole and distribute them evenly without crushing.
7. Shape the Dough:
Turn the dough onto a floured surface. Lightly knead it 2 or 3 times just to bring it together. Pat it into a rectangle about 1 inch thick.
8. Cut Out Biscuits:
Use a floured biscuit cutter or glass to cut out rounds. Place them on your baking sheet. Gently gather scraps, pat the dough again, and cut more biscuits until the dough is used up.
9. Optional Topping:
Sprinkle the tops with coarse sugar if you like a crunchy, sparkly finish.
10. Bake:
Bake the biscuits for 15-18 minutes, or until golden brown on top. A toothpick inserted should come out clean.
11. Cool & Serve:
Let the biscuits cool slightly on the baking sheet. Serve warm with butter or honey if you like for an extra treat.
Enjoy these soft, flaky biscuits filled with juicy blueberries and a fresh lemon kick!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just toss frozen blueberries in a little flour before folding them into the dough to help prevent them from bleeding color and making the dough too wet. No need to thaw beforehand!
Can I Substitute the Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or extra buttermilk can work as substitutes to keep that slight tang and moisture in the biscuits. The texture might be a little different but still delicious.
How Should I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped well for up to 2 months. Reheat in the oven or toaster oven for best results.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the biscuit dough and refrigerate it covered for up to 24 hours. Let it come to room temperature before cutting and baking to ensure a nice rise.
