Sourdough Discard Biscuits
Delicious, flaky biscuits made with sourdough discard, perfect for any meal and easy to whip up in under 30 minutes.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The foundation of your biscuits, offering that classic texture.
- 1 tablespoon baking powder This will ensure your biscuits rise beautifully.
- 1/2 teaspoon baking soda A lovely companion to the baking powder for extra lift.
- 1/2 teaspoon salt Just enough to enhance all the flavors.
Wet Ingredients
- 1/2 cup cold butter, cubed For that rich, flaky texture you crave.
- 1 cup sourdough discard Adds flavor and keeps the biscuits moist.
- 1/4 cup milk A splash gives just the right dough consistency.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to unite the dry ingredients.
- Add the cold, cubed butter to the flour mixture. Blend until you achieve a crumbly texture resembling coarse sand.
- Stir in the sourdough discard and milk until just combined. Don’t overmix.
- Turn the dough out onto a lightly floured surface. Gently fold and knead the dough until it comes together.
- Pat the dough down to about 1-inch thickness. Use a biscuit cutter to cut out biscuits, placing them on a parchment-lined baking sheet.
Baking
- Bake in the preheated oven for about 12-15 minutes or until golden brown.
Notes
These biscuits can be stored in an airtight container for up to 2 days. For make-ahead options, freeze unbaked biscuits and bake directly from the freezer by adding a couple of extra minutes to the cooking time. Don't overwork the dough for the best texture!