I absolute LOVE butter swim biscuits. the bottoms are golden and crispy while the rest of the biscuit is soft and dreamy. If you love banana bread and buttery Southern biscuits then this is for you. These Sourdough Discard Banana Bread Butterswim Biscuits bake up golden while keeping the center nice and tender all while being full of banana-bread flavor. 

There’s no kneading, no rolling, and no rise time. The batter gets poured straight into melted butter, creating that signature “butterswim” texture that’s rich without being heavy. The sourdough discard adds depth without tasting sour, making this the perfect way to use up extra discard when you want something simple and comforting. However, don’t worry if you don’t have any sourdough! This recipe can be made easily without. 

This recipe sits right in that sweet spot between biscuit and quick bread making it perfect for breakfast, brunch, or an afternoon snack with coffee.

Why You’ll Love This Recipe

• No mixer, no kneading, no shaping
• Uses sourdough discard (no active starter needed)
• Banana bread flavor with biscuit texture
• Crispy buttery edges, soft center
• Easy to customize with nuts or chocolate chips

Sourdough Discard Banana Bread Butterswim Biscuits

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

• ½ cup (113 g) unsalted butter
• 1½ cups (180 g) all-purpose flour
• ½ cup (100 g) brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg (optional)
• ½ cup (about 120 g) mashed ripe banana
• ½ cup sourdough discard (about 120 g) OR replace with 1/2 cup yogurt
• ¼ cup milk to start, up to ⅓ cup as needed
• 1 teaspoon vanilla extract

Instructions

1. Preheat to 375°F (190°C).
2. Place the butter in an 8×8-inch baking dish and set it in the oven until melted. Carefully remove and set aside.
3. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, stir together the mashed banana, sourdough discard, vanilla extract, and ¼ cup milk.
5. Add the wet ingredients to the dry ingredients and stir until just combined. If the batter feels too thick, add more milk 1 tablespoon at a time, up to ⅓ cup total, until you have a thick but pourable batter.
6. Pour the batter directly over the melted butter in the baking dish. Gently spread to the edges. Use a knife to lightly score the top into squares (do not stir the butter into the batter).
7. Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean.
8. Let cool for about 10 minutes before slicing. Enjoy!