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
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 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.
