Description
Comforting Sourdough Discard Biscuits with a deliciously flaky texture and a hint of tang from the sourdough discard.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 2 tablespoons sugar (optional)
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup sourdough discard (unfed)
- 1/3 to 1/2 cup cold milk or buttermilk
- Optional mix-ins: shredded cheddar, crumbled cooked bacon, chopped chives, or nutritional yeast
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
- Whisk together the flour, baking powder, salt, and sugar (if using).
- Toss the cold butter cubes into the flour and mix until pea-sized crumbs remain.
- Stir in the sourdough discard and 1/3 cup of cold milk, folding until the dough just comes together.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle.
- Fold it over itself two to three times to create layers.
- Cut rounds using a biscuit cutter or floured glass and place them close together on the baking sheet.
- Brush the tops with milk or melted butter, sprinkle with flaky salt or cheese if desired.
- Bake for 12–15 minutes until puffed and golden brown.
- Let them rest for 5 minutes before splitting.
Notes
For a savory twist, fold in shredded cheddar and chopped chives before cutting. To make a healthy option, swap half the flour for whole wheat pastry flour and use Greek yogurt for part of the liquid.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: sourdough, biscuits, baking, comfort food, easy recipes