Sourdough Discard Biscuits
Flaky, tender biscuits using sourdough discard that are comforting and perfect for any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use a mix of whole wheat for a nuttier flavor.
- 1 tablespoon baking powder Provides lift for light and fluffy biscuits.
- 1 teaspoon baking soda Helps neutralize discard tang.
- 1 teaspoon salt Balances tang and enhances butter flavor.
- 2 tablespoons sugar Optional; adds sweetness.
Wet Ingredients
- 6 tablespoons cold unsalted butter, cubed Key for flakiness; use cold coconut oil for dairy-free.
- 1 cup sourdough discard (room temperature) The star ingredient; unfed discard is perfect.
- 1/3 to 1/2 cup buttermilk Adjust for dough consistency; can use milk plus 1 tsp lemon juice.
- 1 egg, beaten For egg wash; skip for vegan.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in the sourdough discard. Add 1/3 cup buttermilk and gently fold until the dough just comes together.
- Turn the dough onto a lightly floured surface and pat it into a 3/4-inch thick rectangle. Fold and pat again to create layers.
- Use a biscuit cutter or floured glass to cut out rounds and arrange them on the baking sheet.
- Brush the tops with beaten egg or milk.
Baking
- Bake for 12-15 minutes until golden and aromatic.
- Serve warm, split, and slather with butter, honey, or jam.
Notes
Storage: Refrigerate cooled biscuits for up to 3 days or freeze for up to 3 months. Handle the dough gently to maintain flakiness.