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Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 84 reviews
  • Author: Kimberly
  • 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 golden and flaky sourdough discard biscuits are a perfect way to use up your unfed sourdough starter while creating delicious, tender biscuits. With a crisp exterior and soft, buttery interior, they’re ideal for breakfast or as a savory 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

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking flaky biscuits.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. This creates the flakiness in the biscuits.
  4. Add Wet Ingredients: Stir in the sourdough discard and milk just until the dough comes together. Be careful not to overmix to keep the biscuits tender.
  5. Knead the Dough: Turn the dough onto a floured surface and gently knead it about 3 to 4 times until it holds together but is not overworked.
  6. Roll and Cut: Roll the dough out to roughly 1-inch thickness. Use a round biscuit cutter to cut out biscuits from the dough.
  7. Prepare for Baking: Place the cut biscuits on a baking sheet lined with parchment paper. Arrange them so they are touching each other to achieve soft biscuit sides.
  8. Bake: Bake the biscuits in the preheated oven for 12-15 minutes or until the tops are golden brown, indicating they are fully cooked.

Notes

  • Using cold butter is crucial for flaky biscuits.
  • Do not overmix the dough to avoid tough biscuits.
  • Arranging biscuits touching each other encourages soft sides; spacing them out will result in crispier edges.
  • If you don’t have sourdough discard, a regular buttermilk biscuit recipe can substitute.
  • You can freeze unbaked biscuits for later baking; just add a few extra minutes to the baking time when baking from frozen.

Find it online: https://slsrecipes.com/sourdough-discard-biscuits-golden-and-flaky-delights-recipe/