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
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 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.
