Description
These Sourdough Discard Biscuits are golden, flaky delights made with a simple blend of sourdough discard, all-purpose flour, and cold butter. Perfect for using up excess sourdough starter, they bake up light and tender with a slightly tangy flavor, ideal for breakfast or as a savory snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sourdough discard (unfed)
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup milk (or buttermilk)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure the oven is hot enough for flaky biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. This step is crucial to create flaky layers.
- Add Wet Ingredients: Stir in the sourdough discard and milk (or buttermilk) until just combined; avoid overmixing to keep the biscuits tender.
- Knead Dough: Turn the dough out onto a floured surface and gently knead it 3-4 times until it comes together into a cohesive dough.
- Roll and Cut: Roll out the dough to about 1-inch thickness and use a round biscuit cutter to cut out individual biscuits.
- Prepare for Baking: Place the biscuits on a baking sheet lined with parchment paper, positioning them so they are touching for soft sides.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes or until the tops are golden brown and the biscuits are cooked through.
Notes
- For extra tangy flavor, substitute milk with buttermilk.
- Do not overmix the dough to prevent tough biscuits.
- Cold butter is essential for flaky texture—avoid softening it.
- Biscuits touching on the baking sheet create softer sides; separate them for crispier edges.
- Use a sharp cutter and avoid twisting to maintain biscuit height.
