Description
These Sourdough Discard Biscuits are golden and flaky, with a buttery aroma that fills the kitchen. Each bite offers a delightful crunch on the outside, giving way to a soft, tender interior that is subtly tangy from the sourdough discard.
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 your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, and salt.
- 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.
- Stir in the sourdough discard and milk until just combined; do not overmix.
- Turn the dough out onto a floured surface and gently knead it 3-4 times until it comes together.
- Roll out the dough to about 1-inch thickness and cut out biscuits using a round cutter.
- Place the biscuits on a baking sheet lined with parchment paper, ensuring they are touching for soft sides.
- Bake for 12-15 minutes or until golden brown on top.
Notes
- These biscuits can be made ahead and stored in an airtight container for up to 2 days.
- For longer storage, freeze the unbaked biscuits on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Substitute whole wheat flour for half of the all-purpose flour for a nuttier flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: baking
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1 gram
- Sodium: 250 milligrams
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 20 milligrams
Keywords: Sourdough Discard Biscuits, sourdough biscuits, baking, easy biscuits, homemade biscuits, flaky biscuits, sourdough recipes, breakfast biscuits, vegetarian biscuits, quick biscuits, comfort food, biscuit recipe, sourdough discard uses, brunch recipes, American cuisine