Sourdough Discard Biscuits
Delicious and comforting biscuits made from sourdough starter discard, perfect for any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour substitute half with whole wheat for a nuttier taste
- 1 tablespoon baking powder lifts the biscuits to flaky perfection
- 1 teaspoon kosher salt balances the tang
- 2 tablespoons sugar optional; adds sweetness for breakfast biscuits
Wet Ingredients
- 6 tablespoons cold unsalted butter cut into cubes; creates flaky layers
- 1 cup sourdough starter discard unfed; adds tang and depth
- 1/2 cup milk or buttermilk buttermilk makes them tender; substitute with dairy-free milk plus 1 teaspoon vinegar
- 1 large egg, beaten optional for egg wash; use milk for a softer sheen
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the cold butter cubes to the flour and work until the mixture resembles coarse crumbs with pea-sized pieces.
- Stir in the sourdough discard and milk until the dough just comes together; do not overmix.
- Turn the dough onto a floured surface, gently pat to about 1-inch thickness, and fold it over itself two or three times.
- Use a biscuit cutter to cut out biscuits, pressing straight down without twisting.
- Place biscuits on the prepared baking sheet, brush tops with beaten egg or milk.
Baking
- Bake for 12–15 minutes until puffed and golden.
- Let cool for a few minutes before serving.
Notes
Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a single layer for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes.