If you’ve ever wondered what to do with that extra sourdough discard sitting in your fridge, I have the perfect answer for you: Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe is your new go-to for turning that little bit of leftover starter into irresistibly tender, buttery biscuits. These beauties come out of the oven with the most glorious golden tops and a flaky crumb that’ll have you reaching for seconds before you even finish your first bite. Simple, comforting, and packed with flavor, this recipe transforms basic pantry staples and your sourdough discard into an absolute crowd-pleaser.
Ingredients You’ll Need
These ingredients are deceptively basic, but their roles are absolutely essential to achieving biscuits that rise just right, stay light, and have that delicate flake we all crave. Each element adds something special — from the tangy depth of the sourdough discard to the rich flavor of cold butter and the subtle moisture of milk.
- 2 cups all-purpose flour: The foundation of your biscuits, providing structure and that tender bite.
- 1 tablespoon baking powder: Your best friend for fluffiness, helping the biscuits rise beautifully.
- 1/2 teaspoon salt: Enhances all the flavors and balances the tang from the discard.
- 1 cup sourdough discard (unfed): Adds moisture and a wonderful tangy complexity to your biscuits.
- 1/2 cup unsalted butter, cold and cubed: Ensures those golden, flaky layers that melt in your mouth.
- 1/4 cup milk (or buttermilk): Brings everything together with a touch of richness and helps make the dough tender.
How to Make Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F (220°C). A hot oven is key to getting that beautiful golden crust while keeping the inside soft and fluffy. While it heats, you can prep your dough and be ready to give these biscuits their moment to shine.
Step 2: Mix Dry Ingredients
In a large bowl, whisk the all-purpose flour with baking powder and salt. This step ensures your leavening agents and seasoning are evenly distributed, which is crucial for best results in biscuit texture and flavor.
Step 3: Cut in the Butter
Add your cold, cubed unsalted butter to the dry mixture. Use a pastry cutter, or even your fingers if you prefer, to work the butter into the flour until it resembles coarse crumbs. The cold butter bits create that flaky texture when baking. Don’t rush this step—small, cold chunks are what make biscuits light and airy.
Step 4: Add Sourdough Discard and Milk
Now stir in your sourdough discard and milk just until the dough starts to come together. It’s crucial not to overmix here to avoid tough biscuits. You want to see a shaggy, somewhat sticky dough at this point.
Step 5: Gently Knead the Dough
Turn the dough out onto a lightly floured surface and knead gently 3 to 4 times to help bring it together without overworking. This short knead keeps the biscuits tender while making the dough manageable.
Step 6: Roll and Cut
Roll the dough out to about 1-inch thickness—this is the sweet spot for fluffy, substantial biscuits. Use a round cutter to stamp out your biscuits. Pro tip: don’t twist your cutter as you cut, to keep the edges crisp and rising uniform.
Step 7: Arrange on Baking Sheet
Place your biscuits on a parchment-lined baking sheet, making sure they’re touching each other if you prefer soft sides. If you like crispier sides, leave a little space between them. This choice influences texture slightly but both ways are delicious.
Step 8: Bake Until Golden
Bake for about 12 to 15 minutes or until the tops turn a warm golden brown. That gorgeous color is your sign that these Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe has reached biscuit perfection and is ready to be enjoyed.
How to Serve Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
Garnishes
A pat of butter melting into a warm biscuit is a classic, unbeatable way to savor these biscuits. You can also spread some honey, jam, or even a drizzle of maple syrup for a sweeter experience. Fresh herbs like chopped chives or thyme sprinkled on top add a fresh, savory note to complement the tang of the sourdough.
Side Dishes
These biscuits are incredibly versatile and pair beautifully with comforting dishes like creamy soups, hearty stews, or a classic breakfast spread featuring eggs and bacon. They’re also wonderful alongside a fresh garden salad or roasted vegetables to balance a lighter meal.
Creative Ways to Present
Layer your biscuits as a base for mini breakfast sandwiches with eggs, cheese, and sausage. Or slice them open and use as decadent sliders for pulled pork or fried chicken. The golden, flaky texture makes every bite feel like a rich treat, perfect for impressing guests at brunch or dinner.
Make Ahead and Storage
Storing Leftovers
If you have any biscuits left (though it’s rare!), store them in an airtight container at room temperature for up to two days. Keeping them sealed prevents drying out while preserving that lovely softness.
Freezing
You can freeze these biscuits either before or after baking. For unbaked dough, shape and cut your biscuits, place on a tray, and freeze until firm before transferring to a freezer-safe bag. For baked biscuits, cool completely, wrap individually, and freeze. Both freeze well for up to a month.
Reheating
Reheat frozen or day-old biscuits in a preheated 350°F (175°C) oven for about 10 minutes, or until warmed through and crisp on the outside. Avoid microwaving to keep their flaky texture intact—using the oven is always best.
FAQs
Can I use fed sourdough starter instead of discard?
It’s best to use unfed sourdough discard here for the right tang and texture. Fed starter tends to be more active and wetter, which might alter the biscuit dough’s consistency and leavening.
Can I substitute the butter with a dairy-free alternative?
Yes! Using a cold, solid coconut oil or vegan butter works well to maintain flakiness. Just make sure it’s cold and cubed, just like regular butter.
What if I don’t have baking powder? Can I use baking soda?
Baking powder is key here because it provides balanced leavening without needing acidic ingredients. Baking soda alone won’t give you the same rise unless you adjust the recipe and add something acidic like buttermilk.
Can I make these biscuits gluten-free?
It’s possible with a good gluten-free flour blend designed for baking. However, results will vary and you may need to experiment because gluten contributes a lot to the biscuit’s texture and structure.
Do I have to use buttermilk, or can I use regular milk?
Regular milk is perfectly fine in this recipe, though buttermilk adds a hint of acidity that can make biscuits a little more tender and flavorful. Use what you have on hand for convenience.
Final Thoughts
There’s something so special about turning your sourdough discard into something as comforting and delicious as these biscuits. Each bite of the Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe invites you to enjoy the magic of simple ingredients coming together to make a soulful, flaky treat. I honestly can’t wait for you to bake a batch and share this joy with your loved ones—you might just find these biscuits becoming a beloved staple in your kitchen too!
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Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Discard Biscuits are golden, flaky, and a perfect way to use your sourdough starter discard. With a tender crumb and buttery flavor, they bake up quickly and are ideal for breakfast or a comforting snack.
Ingredients
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 all-purpose flour, baking powder, and salt, ensuring an even distribution of ingredients.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, creating a flaky texture.
- Add Wet Ingredients: Stir in the sourdough discard and milk (or buttermilk) just until combined; avoid overmixing to keep biscuits tender.
- Knead Dough: Turn the dough 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 approximately 1-inch thickness and use a round cutter to cut out the biscuits evenly.
- Arrange Biscuits: Place the biscuits on a baking sheet lined with parchment paper, positioning them close together so the sides remain soft while baking.
- Bake: Bake in the preheated oven for 12-15 minutes or until the biscuits turn golden brown on top, indicating they are cooked through.
Notes
- Use cold butter to ensure flaky biscuit layers.
- Do not overmix the dough to keep biscuits tender and light.
- For softer sides, place biscuits touching each other on the baking sheet.
- Substitute milk with buttermilk for a richer flavor.
- These biscuits are best enjoyed fresh out of the oven but can be reheated gently.
