Description
These golden and flaky sourdough discard biscuits are a perfect way to use leftover sourdough starter. With a tender crumb and buttery flavor, they bake up quickly and come out soft and delicious—ideal for breakfast, snacks, or alongside your favorite meal.
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 is hot enough for the biscuits to rise and get golden.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, creating a flaky texture.
- Add Wet Ingredients: Stir in the sourdough discard and milk until just combined; avoid overmixing to keep the biscuits tender.
- Knead Dough: Turn the dough out onto a floured surface and gently knead it 3-4 times until it comes together, helping to develop structure without overworking.
- Roll and Cut: Roll out the dough to about 1-inch thickness and use a round cutter to cut out biscuit shapes.
- Arrange on Baking Sheet: Place the biscuits on a parchment-lined baking sheet, making sure they touch for soft sides when baked.
- Bake: Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through.
Notes
- For extra flavor, substitute milk with buttermilk.
- Keep the butter cold to ensure flakiness in the biscuits.
- Do not overmix the dough to prevent tough biscuits.
- Biscuits can be served warm with butter, jam, or honey.
