If you love biscuits that bring a perfect balance of golden color and flaky texture, then you’re in for a treat. This Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe transforms humble sourdough discard into irresistibly tender biscuits that are crisp on the outside and melt-in-your-mouth soft inside. It’s an excellent way to reduce waste while creating a delightful snack or side that’s bursting with flavor and warmth. Whether you’re new to baking or a seasoned pro, these biscuits are sure to become an all-time favorite!
Ingredients You’ll Need
Getting the ingredients right is the first step toward biscuit perfection. Each element plays a crucial role—from the flakiness brought by cold butter to the gentle tang from the sourdough discard. The simplicity of these ingredients makes this recipe both accessible and rewarding.
- 2 cups all-purpose flour: The perfect base for tender yet sturdy biscuits.
- 1 tablespoon baking powder: Helps the biscuits rise and become fluffy.
- 1/2 teaspoon salt: Enhances the flavor and balances the tanginess from the discard.
- 1 cup sourdough discard (unfed): Adds a subtle tang and moisture, making this recipe unique.
- 1/2 cup unsalted butter, cold and cubed: Creates those flaky layers we all dream about.
- 1/4 cup milk (or buttermilk): Binds everything together and contributes to tenderness.
How to Make Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
Step 1: Preheat and Prepare
Start by heating your oven to a toasty 425 degrees Fahrenheit. This high temperature is key for achieving those beautiful golden tops and a perfectly baked interior.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning, setting the stage for a balanced biscuit.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or gently work it with your fingers until the mixture looks like coarse crumbs. This step is crucial for creating flaky layers in your biscuits.
Step 4: Add the Sourdough Discard and Milk
Stir in the sourdough discard and milk just until the dough comes together. Avoid overmixing here to keep the biscuits tender and light.
Step 5: Knead Gently
Turn your dough onto a floured surface and fold it over itself 3 to 4 times. This gentle kneading strengthens the dough without making it tough.
Step 6: Roll and Cut
Roll the dough out to about an inch thick. Using a round biscuit cutter, cut out your biscuits. Don’t twist the cutter – pressing straight down helps biscuits rise beautifully.
Step 7: Arrange for Baking
Place your biscuits close together on a parchment-lined baking sheet. Having them touch creates soft, tender sides—the kind that encourage you to break off a piece right away.
Step 8: Bake Until Golden
Bake for 12 to 15 minutes until the tops turn a heavenly golden brown. The kitchen will soon be filled with an irresistible aroma that makes waiting well worth it!
How to Serve Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
Garnishes
Nothing beats a warm biscuit with a generous pat of butter melting into those flaky layers. For extra indulgence, try drizzling honey, or spread your favorite jam for a sweet contrast. Fresh herbs like chopped chives or rosemary can also add a lovely, fresh twist.
Side Dishes
These biscuits pair wonderfully with hearty brunch dishes like scrambled eggs, bacon, or sausage gravy. They’re equally perfect beside a bowl of creamy soup or a rich stew, soaking up every savory bite.
Creative Ways to Present
Host a biscuit sandwich bar by slicing them in half and letting everyone add their own fillings like ham, cheese, or scrambled eggs. You can even use them as a base for mini shortcakes topped with fresh fruits and whipped cream for a delightful dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover biscuits in an airtight container at room temperature for up to two days. To maintain their fresh-from-the-oven texture, avoid stacking them tightly without some barrier like parchment paper.
Freezing
Wrap biscuits individually in plastic wrap or place them in a freezer bag with parchment between layers. Frozen, they stay delicious for up to three months—perfect for quick breakfasts or unexpected guests.
Reheating
To revive your biscuits, warm them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes. For a quick fix, microwave wrapped in a damp paper towel for 15 to 20 seconds, but the oven method keeps them flakier and fresher.
FAQs
Can I use fed sourdough starter instead of discard?
It’s best to use unfed sourdough discard because it has less active yeast, which allows the baking powder to work properly. Using fed starter might change the texture and rise of your biscuits.
What if I don’t have buttermilk? Can I use regular milk?
Absolutely! Regular milk works just fine, but if you want that slight tang and extra tenderness, you can add a teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.
Why is cold butter important in this recipe?
Cold butter creates pockets of steam when baked, resulting in beautifully flaky layers. If the butter melts too soon or is too soft, the biscuits can turn out dense rather than light and fluffy.
Can I make these biscuits vegan or dairy-free?
Yes, you can substitute the butter with a vegan butter alternative and use a plant-based milk like almond or oat milk. Just make sure the milk is unsweetened and unflavored for best results.
How do I know when the biscuits are done baking?
Look for a golden brown top that also feels firm to the touch. You can gently tap a biscuit to check; it should sound hollow and spring back slightly when pressed.
Final Thoughts
There’s something truly special about turning sourdough discard into these warm, golden biscuits filled with flakiness and flavor. This Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe is such a delightful way to reduce waste and treat yourself to a homemade classic. I can’t wait for you to try it and enjoy the cozy goodness with your loved ones!
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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 biscuits
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Discard Biscuits are golden, flaky, and the perfect way to use up your sourdough discard. With a tender crumb and a buttery flavor, these biscuits bake up beautifully in just about 30 minutes, making them an ideal quick bread for breakfast, brunch, or alongside dinner.
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 is hot and ready for baking the biscuits evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to combine the leavening agents and seasonings uniformly.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingertips to blend until the mixture looks like coarse crumbs. This step is key for flaky biscuits.
- Add Wet Ingredients: Stir in the sourdough discard along with the milk (or buttermilk) just until the dough comes together. Avoid overmixing to keep biscuits tender.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead gently 3-4 times to bring it into a cohesive ball without overworking it.
- Roll and Cut: Roll the dough out to about 1-inch thickness. Use a round biscuit cutter to cut out individual biscuits for even rising and consistent size.
- Arrange Biscuits: Place the cut biscuits on a parchment-lined baking sheet, positioning them so they are touching each other for soft biscuit sides.
- Bake: Bake in the preheated oven for 12-15 minutes or until the tops turn golden brown and the biscuits are cooked through. Remove and cool slightly before serving.
Notes
- For extra flaky biscuits, keep the butter very cold before mixing into the dry ingredients.
- Using buttermilk instead of regular milk will add a slight tang and improve the tenderness of the biscuits.
- Do not overmix or overknead the dough to avoid tough biscuits.
- Placing biscuits close together helps to create soft sides; separate them if you prefer crispier edges.
- Sourdough discard can be unfed discard straight from the fridge or at room temperature.
- Biscuits are best enjoyed fresh but can be wrapped and stored for up to 2 days or frozen for longer storage.
