How to Make Your Grandma’s Old-Fashioned Biscuits For a Flavor You’ll Crave

Bacon’s in the oven, eggs are scrambling in the skillet, and having a biscuit would be a nice addition. Ok…yes this is our breakfast many days. Quickly make grandma’s old-fashioned biscuits with starter discard. Healthy, whole ingredients, and quickly devoured.

Grandma’s old-fashioned biscuits cooked in an iron skillet

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Sourdough starter discard biscuits

My grandma’s old-fashioned biscuits are made with my einkorn sourdough discard. If you’ve never heard of einkorn before, it is ancient wheat that hasn’t been hybridized which results in fewer allergies.

Many people roll out the dough and use a biscuit cutter….my mom-in-law taught me a fast way to do this.

I’m all about fewer steps and less clean-up. That’s a win-win!

Later, I’ll tell you how I save time and it’s not drop biscuits.

What are the benefits of einkorn flour?

Einkorn is an ancient grain with more protein, not hybridized, and easier to digest for many, higher lutein antioxidants.

The taste of this flour is so good.

The nutty, sweet flavor… I like it better than the modern wheat flour I used to bake with.

We love homemade baked goods and having a quick homemade biscuit is a must….farm chores, homeschool, and 5 hungry kids……oh my! Sorry, We just watched The Wizard of Oz.

We make this many times each week!

Old-fashioned sourdough biscuits

If you have made a sourdough starter then you know you’ll have a discard, so don’t throw it away. Use it for these sourdough biscuits. The sourdough starter needs to be unfed.

Want to save time after your dough is ready?

Don’t roll out your biscuit dough…..

Using an iron skillet, oil your pan (we use bacon fat, butter, or olive oil)

  • pinch off a roll of dough. and flatten,
  • dip in oil on both sides,
  • place in pan. repeat until all are crammed in there.

If you have discard don’t through it out! Try grandma’s old-fashioned biscuits…..and you can add a hot, buttery biscuit to the bacon and egg breakfast waiting for you. So quickly devoured and a flavor you’ll crave, you’ll make the starter just for the biscuits!

Do you bake homemade biscuits?

Grandma’s Old-Fashioned Sourdough Biscuits

Lori Free | Naturally Free Homestead
Sourdough biscuits made with starter discard
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 biscuits


  • 2 cups einkorn all-purpose flour or freshly ground einkorn wheat-extra flour if dough is sticky
  • 2 tsp baking powder
  • 1/2 tsp salt (decrease/omit salt if using salted butter)
  • 1/2 tsp baking soda
  • 3/4 cup cold butter or 1 1/2 sticks butter
  • 2 cups sourdough starter discard


  • Preheat oven 425
  • Mix dry ingredients-flour, salt, baking powder, and soda
  • Slice butter, or use grater and with a fork or pastry cutter, crumble butter into dry ingredients leaving chunks of butter.
  • Add sourdough and mix until well combined. add extra flour if dough is sticky.
  • Oil an iron skillet with your choice of oil. I like to use bacon fat
  • Pinch off a good round of dough, flatten, dip both sides in grease and place in skillet. repeat until all biscuits are crammed in there.
  • Bake at 425 for 15-18 min


  • This makes 14 biscuits and that’s enough for us to have two each. 
  • The colder the butter the better. 

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2 thoughts on “How to Make Your Grandma’s Old-Fashioned Biscuits For a Flavor You’ll Crave”

  1. 5 stars
    Amazing! This is the first time I have developed a starter for sourdough bread and used Einkorn flour. I followed your discard-starter biscuits, rolled them bacon grease, used fresh unadulterated butter, and the result was rich, fluffy and delightful. Thank you for making it sound so easy. Looking forward to baking sourdough bread once the culture is optimal.

    We recently moved from Mesa, AZ to Conroe where we are temporarily staying in our son’s RV while we build our farmhouse on the Northside of Livingston Lake; It should be ready by December, Lord willing. This is our 34th move throughout the world serving others well aware there is still much to do even in our seventies. Keep sharing your wisdom.

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