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
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 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.
