Description
These Sourdough Discard Biscuits are golden, flaky, and a perfect way to use up your sourdough discard. Crisp on the outside and tender on the inside, these biscuits come together quickly with simple ingredients and bake to fluffy perfection, making them an ideal addition to any meal or a delicious snack on their own.
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 ensure it’s hot enough to bake the biscuits to golden perfection.
- 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, which creates the flaky texture.
- Combine Wet Ingredients: Stir in the sourdough discard and milk just until combined. Avoid overmixing to keep the biscuits tender.
- Knead Dough: Turn the dough onto a floured surface and gently knead 3-4 times until it holds together without becoming tough.
- Roll and Cut: Roll out the dough to about 1-inch thickness. Use a round biscuit cutter to cut out biscuits evenly.
- Arrange on Baking Sheet: Place the biscuits close together on a parchment-lined baking sheet. This helps them rise upward and be soft on the sides.
- Bake: Bake for 12-15 minutes until the tops are golden brown and the biscuits are cooked through.
Notes
- Use cold butter to achieve the best flaky texture.
- Do not overmix the dough to avoid tough biscuits.
- Placing biscuits close together helps create soft sides.
- Substitute buttermilk for milk to add extra tenderness and flavor.
- Use unfed sourdough discard to keep the dough from being too sour.
- Biscuits are best enjoyed fresh but can be reheated in the oven for a few minutes.
