These Lemon Blueberry Sourdough Discard Biscuits are a bright and tasty treat that combine zesty lemon flavor with juicy blueberries, all wrapped up in a light, fluffy biscuit. The sourdough discard adds a little tang and depth to the dough, making these biscuits stand out from your typical sweet breakfast bake. They’re a fun way to use up leftover sourdough starter and create something fresh and delicious.
I love making these biscuits on a slow weekend morning when the kitchen smells like warm lemon and berries. The best part is how the blueberries burst just enough during baking, leaving little pockets of sweetness in every bite. The sourdough gives them a nice chewy texture on the inside while keeping the outside lightly crisp. I find mixing the lemon zest into the dough right before the blueberries go in really wakes up the flavors.
They’re perfect served warm with a pat of butter or a little honey drizzled on top. I enjoy them with a cup of tea or coffee, especially when friends come over for brunch. Plus, these biscuits are a great way to use up sourdough discard without any fuss. I always feel like I’m sneaking in a little extra flavor and love with every batch I bake!
Key Ingredients & Substitutions
Sourdough Discard: This adds a lovely tang and helps with the texture. If you don’t have sourdough discard, plain yogurt or kefir can be used, but the flavor will be milder.
Butter: Use cold, unsalted butter for flaky biscuits. You can try frozen butter grated into the flour if you want extra flakiness.
Lemon Zest: Fresh lemon zest brightens the flavor. Avoid bottled lemon juice here because it won’t give the same fresh aroma.
Blueberries: Fresh are best, but frozen works too—just don’t thaw them so they don’t make the dough too wet.
Buttermilk: It helps tenderize the dough and react with baking soda. If you don’t have buttermilk, mix milk with vinegar or lemon juice and let it sit for 5 minutes.
How Do You Get Tender, Fluffy Biscuits with Blueberries Without Crushing Them?
The key is gentle mixing and keeping the butter cold. Here are some tips:
- Cut the cold butter into the flour until pea-sized bits remain. This creates layers that make the biscuits flaky.
- Fold the blueberries in very gently to avoid crushing them and turning the dough purple.
- Mix the wet ingredients in just until the dough comes together. Overmixing makes tough biscuits.
- Pat the dough gently into shape rather than kneading—it keeps the texture light.
Doing these steps carefully helps you get bright, tender biscuits with beautiful bursts of blueberry without coloring the dough too much or losing that fresh texture.
Equipment You’ll Need
- Baking sheet or cast-iron skillet – I recommend a cast-iron skillet for even browning and a rustic look.
- Pastry cutter or forks – helps cut the butter into the flour easily and evenly.
- Mixing bowls – for mixing dry ingredients and combining wet ingredients.
- Measuring cups and spoons – ensure accuracy for perfect texture and flavor.
- Silicone spatula – gentle for folding in blueberries and mixing without crushing ingredients.
- Biscuit cutter or large glass – for cutting out the biscuits neatly.
- Pastry brush – for egg wash to get a shiny, golden top.
Flavor Variations & Add-Ins
- Use raspberries or blackberries instead of blueberries for a different berry twist.
- Add a splash of vanilla extract or almond extract for extra aroma.
- Mix in chopped nuts like pecans or walnuts for crunch and flavor.
- Sprinkle cinnamon or streusel topping on top before baking for added sweetness and warmth.
Lemon Blueberry Sourdough Discard Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar, plus extra for topping
- 1 cup sourdough discard (unfed or fed, room temperature)
- 1/2 cup cold unsalted butter, cubed
- Zest of 1 lemon
- 2/3 cup fresh blueberries (can substitute frozen, do not thaw)
- 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar as substitute)
- 1 large egg (for egg wash)
How Much Time Will You Need?
Prepare your biscuits in about 20 minutes. Baking takes an additional 15 to 18 minutes, so in total, you’ll spend around 35 to 40 minutes from start to finish. No extra resting or chilling time needed, making this a quick and satisfying treat!
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 a cast-iron skillet to prevent sticking and help with even baking.
2. Mix Dry Ingredients and Cut in Butter
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cold, cubed butter. Use a pastry cutter or your fingertips to mix the butter into the flour until the texture looks like coarse crumbs with some pea-sized butter pieces left.
3. Add Flavor and Blueberries
Sprinkle the lemon zest evenly into the mixture, then gently fold in the blueberries to avoid bursting them and coloring the dough too much.
4. Combine Wet Ingredients and Form Dough
Pour in the sourdough discard and buttermilk. Using a spatula or wooden spoon, stir just until the dough comes together. Be careful not to overmix—the dough should be sticky but hold together.
5. Shape and Cut the Biscuits
Lightly flour a clean surface and turn out the dough. Gently pat it into about a 1-inch thick rectangle or circle—avoid kneading to keep the biscuits tender. Use a biscuit cutter or knife to cut 6 to 8 biscuits. Place them on your prepared baking surface, leaving space between each.
6. Egg Wash and Sugar Topping
Beat the egg and brush the tops of each biscuit lightly. Sprinkle a little extra sugar on top for a sweet, crisp finish once baked.
7. Bake and Serve
Bake for 15 to 18 minutes or until golden brown on top. Let the biscuits cool just a bit before serving warm with butter or honey. Enjoy the fresh lemon and blueberry flavors with every bite!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just add frozen blueberries straight into the dough without thawing to prevent the dough from becoming too wet and soggy.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the oven to keep them fresh.
Can I Make These Biscuits Ahead of Time?
Absolutely! Prepare the dough and cut the biscuits, then refrigerate them for up to 24 hours before baking. Bring to room temperature before baking for best results.
What Can I Use Instead of Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk works well as a substitute, though the flavor may be less tangy.