Description
These Sourdough Discard Biscuits are golden and flaky delights made using leftover sourdough starter. They combine tender, buttery texture with a slight tang from the sourdough, perfect as a savory or sweet breakfast treat or side dish. Quick to prepare and bake, these biscuits are an excellent way to reduce waste and enjoy fresh homemade bread with minimal fuss.
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 all-purpose flour, baking powder, and salt until well combined.
- Cut in 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 with small pea-sized pieces of butter visible.
- Add Wet Ingredients: Stir in the sourdough discard and milk gently just until the dough comes together. Be careful not to overmix to keep the biscuits tender.
- Knead Dough: Turn the dough out onto a floured surface and gently knead it 3-4 times, just until it holds together and forms a rough ball.
- Roll and Cut: Roll the dough out to about 1-inch thickness. Use a round biscuit cutter to cut out biscuits from the dough, lifting the cutter straight up without twisting.
- Arrange Biscuits: Place the cut biscuits on a baking sheet lined with parchment paper, arranging them so they are touching each other to ensure soft biscuit sides.
- Bake: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the biscuits are cooked through.
Notes
- Using cold butter is crucial for flaky biscuits as it creates layers in the dough as it melts during baking.
- Do not overwork the dough to keep the biscuits tender and light.
- For extra flavor, consider adding herbs like chives or thyme to the dry ingredients.
- If you prefer crispier edges, space biscuits apart on the baking sheet.
- Store leftover biscuits in an airtight container for up to 2 days or freeze for longer storage.
