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.
