Description
These Sourdough Discard Biscuits are golden, flaky, and perfect for using up sourdough discard. With a tender crumb and buttery flavor, they make an easy and delicious addition to any meal.
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 prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs to ensure flakiness.
- Add Wet Ingredients: Stir in the sourdough discard and milk until just combined, being careful not to overmix to maintain tender biscuits.
- Knead Dough: Turn the dough out onto a floured surface and gently knead it 3-4 times until it comes together, forming a cohesive dough.
- Shape Biscuits: Roll out the dough to about 1-inch thickness and cut out biscuits using a round cutter for uniform size and shape.
- Arrange Biscuits: Place the biscuits on a baking sheet lined with parchment paper, arranging them so they are touching each other to create soft sides.
- Bake: Bake for 12-15 minutes or until the biscuits are golden brown on top, indicating they are cooked through and flaky.
Notes
- For extra richness, substitute milk with buttermilk.
- Do not overmix the dough to keep the biscuits tender and flaky.
- Placing biscuits touching each other creates soft sides; separate them for crisper edges.
- Kneading too much can make biscuits tough; be gentle and minimal.
- You can freeze shaped biscuits before baking for a quick future bake.
