If you have some sourdough discard sitting in your fridge, you are in for a treat with this easy and irresistible recipe. Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe transforms that often-overlooked ingredient into buttery, tender biscuits bursting with flavor and texture. These biscuits come out perfectly golden and flaky every time, making them a fantastic way to reduce waste while indulging in homemade comfort food that your whole family will adore.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a key role in crafting the soft crumb and buttery richness of the biscuits, making sure they rise just right and develop that perfect golden crust.
- 2 cups all-purpose flour: The foundation of the biscuit, giving it structure and tenderness.
- 1 tablespoon baking powder: The leavening agent that ensures your biscuits rise fluffy and light.
- 1/2 teaspoon salt: Enhances all the other flavors and balances the richness.
- 1 cup sourdough discard (unfed): Adds a subtle tang and moisture while reducing waste.
- 1/2 cup unsalted butter, cold and cubed: Delivers flakiness and deep buttery flavor.
- 1/4 cup milk (or buttermilk): Helps bind everything together while keeping the dough tender.
How to Make Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
Step 1: Preheat and Prepare Dry Ingredients
Start by preheating your oven to a sizzling 425°F (220°C) which will help the biscuits develop that irresistible golden crust. In a large mixing bowl, whisk together the flour, baking powder, and salt. This simple step ensures the leavening agent is evenly distributed and the salt is unlocking the flavor of the flour.
Step 2: Cut in the Butter
Now, add your cold, cubed butter to the dry mix. The key here is to keep the butter cold so that it creates lovely flaky layers as the biscuits bake. Use a pastry cutter or your fingers to work the butter in until the mixture looks like coarse crumbs. This texture is crucial for that light, flaky biscuit crumb.
Step 3: Combine Wet Ingredients
Stir in the sourdough discard and milk until the dough just comes together. Be careful not to overmix here – you want a tender dough that isn’t tough. The sourdough discard adds just the right tang and moisture, making these biscuits truly stand out as special.
Step 4: Knead and Roll
Turn your dough onto a lightly floured surface and gently knead it about 3 to 4 times until it holds together. Then, roll it out evenly to about 1-inch thickness. This thickness ensures your biscuits have that soft interior with a golden exterior. Using a round cutter, press straight down to cut out the biscuits without twisting, which helps them rise evenly.
Step 5: Arrange and Bake
Place the biscuits close together on a baking sheet lined with parchment paper, so their edges touch. This technique encourages soft sides while the outer edges get crispy and golden. Bake for 12 to 15 minutes until they’re puffed up and beautifully golden brown on top. The aroma filling your kitchen at this point is pure biscuit bliss.
How to Serve Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
Garnishes
These biscuits are delightful on their own, but you can elevate them with a dollop of herb butter, a drizzle of honey, or a slathering of homemade jam. Freshly cracked black pepper or a sprinkle of flaky sea salt right out of the oven adds an extra punch of flavor that can make your taste buds dance.
Side Dishes
Serve your biscuits alongside hearty soups like tomato basil or chicken and vegetable stew for a comforting, satisfying meal. They also pair wonderfully with scrambled eggs and crispy bacon for a weekend brunch full of cozy vibes and smiles all around.
Creative Ways to Present
For a crowd-pleaser, split your biscuits and fill them with fried chicken or ham and cheese for mini sandwiches. Or serve them in a basket lined with a colorful cloth to bring rustic charm to your table. Using the Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe you can make your meals feel just a little more special without a lot of fuss.
Make Ahead and Storage
Storing Leftovers
These biscuits taste fantastic fresh, but if you need to store leftovers, place them in an airtight container at room temperature. They will stay fresh for about 2 days, retaining much of their softness and flavor.
Freezing
To keep your biscuits longer, wrap each biscuit individually in plastic wrap and then place them in a freezer bag. Frozen biscuits stay good for up to 2 months, so you can enjoy golden, flaky delights anytime you want with minimal effort.
Reheating
When you’re ready to enjoy your stored or frozen biscuits, warm them in the oven at 350°F (175°C) for about 10 minutes. This revives their flaky texture and buttery flavor, making each bite taste freshly baked all over again.
FAQs
Can I use sourdough discard that has been refrigerated for a week?
Yes, as long as the discard hasn’t developed any off smells or mold, it will still work beautifully in this recipe, adding flavor and moisture.
What if I don’t have a pastry cutter?
No worries! You can use your fingertips to cut the butter into the flour mixture, but work quickly so the butter doesn’t soften too much.
Can I substitute buttermilk for regular milk?
Absolutely, buttermilk will add an extra tang and tenderness, enhancing the flavor and texture of the biscuits even more.
Why should I avoid twisting the biscuit cutter?
Twisting seals the edges of the dough and can prevent the biscuits from rising properly, which affects their fluffiness and crumb.
Can I double the recipe?
You can, but make sure to mix and bake in batches to maintain the right dough texture and even heat distribution.
Final Thoughts
Once you try the Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe, you’ll never look at your sourdough discard the same way. These biscuits are a joyful celebration of simple ingredients coming together in a warm and comforting way. They invite sharing, savoring, and returning for just one more flaky bite. So grab that sourdough discard and get baking—your next favorite biscuit moment is waiting!
Print
Sourdough Discard Biscuits: Golden & Flaky Delights! Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Sourdough Discard Biscuits are golden and flaky delights made using sourdough discard, all-purpose flour, and cold butter. Perfectly soft on the inside with a golden crust, these biscuits are quick to prepare and bake in just 30 minutes for 12 servings.
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 ready for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Incorporate Butter: Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, which helps create flakiness.
- 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 onto a floured surface and gently knead it 3-4 times just until it comes together, maintaining its light texture.
- Roll & Cut: Roll out the dough to about 1-inch thickness and cut out biscuits using a round cutter for uniform size and shape.
- Arrange Biscuits: Place the biscuits on a baking sheet lined with parchment paper, positioning them so they touch for soft biscuit sides after baking.
- Bake Biscuits: Bake in the preheated oven for 12-15 minutes or until golden brown on top, then remove and let cool slightly before serving.
Notes
- Using cold butter is essential for the biscuits to turn out flaky.
- Do not overmix the dough to avoid dense biscuits.
- For richer flavor, substitute milk with buttermilk if desired.
- Biscuits placed touching each other bake softer sides; spaced apart yields crisper edges.
- Use unfed sourdough discard; if unavailable, a tablespoon of baking powder extra might be needed.
