If you’ve ever found yourself wondering what to do with that extra sourdough discard, here’s a fantastic answer that will warm your kitchen and heart: Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe. These biscuits are tender, buttery, and flaky with a subtle tang that makes each bite utterly irresistible. Whether you’re an experienced baker or just starting out, this recipe brings out the best in simple pantry staples to create the kind of biscuits that make mornings better and snacks unforgettable.
Ingredients You’ll Need
Gathering a handful of straightforward, pantry-friendly ingredients is all you need to craft these delightful biscuits. Each component plays a crucial role in delivering that perfect golden color, flaky texture, and rich flavor that make these biscuits shine.
- 2 cups all-purpose flour: The sturdy base that gives structure while keeping the biscuits tender.
- 1 tablespoon baking powder: Your trusty leavening agent that puffs these biscuits up beautifully.
- 1/2 teaspoon salt: Enhances all the flavors and balances the dough perfectly.
- 1 cup sourdough discard (unfed): Adds a subtle tang and moist texture with no waste in sight!
- 1/2 cup unsalted butter, cold and cubed: Cold butter is the secret to creating layers that flake and melt in your mouth.
- 1/4 cup milk (or buttermilk): Adds richness and keeps the dough pliable without being too sticky.
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) so it’s nice and hot when your biscuits go in. This high heat is key to getting that beautiful golden top and fluffy inside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these now ensures even distribution, which leads to consistent rising and flavor in every biscuit.
Step 3: Cut in the Butter
Add the cold, cubed butter to the mixture. Use a pastry cutter or your fingertips to blend it until it resembles coarse crumbs. These little bits of butter will create the flaky layers everyone loves.
Step 4: Add Sourdough Discard and Milk
Stir in your sourdough discard and milk gently. The goal here is to just bring the dough together, so don’t overmix — a bit of roughness leads to a lighter texture inside.
Step 5: Knead the Dough
Turn the dough out onto a lightly floured surface and knead it gently 3 to 4 times. This quick kneading helps everything stick together without making the dough tough.
Step 6: Cut Out the Biscuits
Roll the dough out to about 1-inch thickness. Using a round cutter, press down firmly to form your biscuit shapes. Keeping the thickness uniform helps them bake evenly.
Step 7: Arrange on the Baking Sheet
Place your biscuits on a baking sheet lined with parchment paper, positioning them so they touch each other. This encourages soft sides that pull apart easily, just like bakery biscuits.
Step 8: Bake to Golden Perfection
Bake the biscuits for 12 to 15 minutes until they’re a gorgeous golden brown on top. The smell filling your kitchen at this point is pure magic.
How to Serve Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
Garnishes
These biscuits are fantastic warm with a pat of butter melting on top. For a touch of sweetness, try a drizzle of honey or strawberry jam. If you’re feeling savory, a sprinkle of flaky sea salt or fresh herbs like chives adds an exciting twist.
Side Dishes
Pairing these biscuits with a hearty stew, creamy soup, or a classic breakfast plate turns any meal into a celebration. They’re the perfect vehicle for eggs, gravy, or even a slice of nice sharp cheddar cheese.
Creative Ways to Present
For brunch or gatherings, slice the biscuits horizontally and layer with ham and cheese to create mini sandwiches. You can also turn them into a biscuit board spread with different spreads, charcuterie, and fresh fruit for guests to enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftover biscuits in an airtight container at room temperature for up to 3-4 days. This keeps them soft and ready for quick snacks or breakfast on busy mornings.
Freezing
For longer storage, freeze baked biscuits in a sealed freezer bag or container for up to 3 months. When you want a fresh treat, just take them out and reheat—no fresh dough required!
Reheating
To reheat, pop the biscuits in a preheated 350°F oven for about 5-7 minutes until warmed through. This revives their flaky texture and soft crumb perfectly, just like fresh-baked.
FAQs
Can I use regular sourdough starter instead of discard?
Regular sourdough starter is more active, so it might change the dough’s rise and texture. The discard is ideal here because it adds flavor without over-fermenting the dough.
What if I don’t have buttermilk? Can I just use milk?
Absolutely! Plain milk works just fine, but buttermilk adds a subtle tang and extra tenderness. If you have lemon juice or vinegar, you can add a teaspoon to regular milk to mimic buttermilk.
How can I make these biscuits dairy-free?
Swap the unsalted butter for a plant-based butter alternative and use your favorite non-dairy milk like almond or oat milk to keep these biscuits just as delicious and flaky.
Why is the butter cold and cubed?
Cold butter creates pockets of steam during baking, which makes the biscuits light and flaky. Using warm butter can cause the dough to be dense and heavy.
Can I add extra flavors like cheese or herbs?
Definitely! Stir in shredded cheddar, chopped herbs, or even a pinch of garlic powder into the dough for a savory upgrade that’s perfect alongside soups or salads.
Final Thoughts
There’s something truly special about biting into a warm, flaky biscuit that’s made with love and a touch of sourdough magic. The Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe is a wonderful way to transform simple ingredients into an everyday indulgence that your family and friends will adore. I can’t wait for you to try making these—you might just find a new go-to comfort food that’s as delicious as it is clever.
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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 servings
- Category: Biscuit
- Method: Baking
- Cuisine: American
Description
These Sourdough Discard Biscuits are golden, flaky delights perfect for using up your sourdough starter discard. With a tender crumb and buttery flavor, they come together quickly in just 30 minutes and make a wonderful accompaniment to any meal or a tasty snack on their own.
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 ensure it’s hot enough to create fluffy biscuits with a golden crust.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This dry mix provides the structure and leavening for your biscuits.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs. This step is crucial to achieving flaky layers.
- Add Wet Ingredients: Stir in the sourdough discard and milk just until the dough comes together. Be careful not to overmix to maintain biscuit tenderness.
- Knead Dough: Turn the dough onto a floured surface and gently knead it 3-4 times. This helps bring the dough together without overworking it.
- Roll and Cut: Roll out the dough to approximately 1-inch thickness. Use a round biscuit cutter to cut out biscuits.
- Arrange Biscuits: Place the biscuits on a parchment-lined baking sheet, positioning them touching each other for soft biscuit sides.
- Bake: Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top. Remove and serve warm for best flavor.
Notes
- Use cold butter for the best flaky texture in your biscuits.
- Do not overmix the dough; it should be slightly shaggy and sticky.
- Placing biscuits close together helps create soft sides; space them apart for crispier edges.
- You can substitute milk with buttermilk for a tangier flavor and tender crumb.
- These biscuits are great served with butter, jam, or alongside soups and stews.
