Description
These Sourdough Discard Biscuits are golden, flaky, and delightfully easy to make. Utilizing sourdough discard adds a subtle tang and enhances flavor while reducing waste. Perfect for breakfast, brunch, or as a savory snack, these biscuits boast a tender crumb thanks to cold butter and minimal mixing. Ready in just 30 minutes, they’re a quick way to enjoy classic biscuits with a sourdough twist.
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 Oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend it until the mixture resembles coarse crumbs, ensuring small butter pieces remain for flakiness.
- Add Wet Ingredients: Stir in the sourdough discard and milk until just combined. Be careful not to overmix, as this can make the biscuits dense.
- Knead Dough: Turn the dough out onto a floured surface. Gently knead the dough 3-4 times just until it comes together; this helps develop the texture without overworking.
- Shape Biscuits: Roll out the dough to about 1-inch thickness. Use a round biscuit cutter to cut out biscuit shapes from the dough.
- Prepare for Baking: Place the biscuits on a baking sheet lined with parchment paper, making sure the biscuits are touching each other to encourage soft sides.
- Bake Biscuits: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the biscuits are cooked through.
Notes
- Using cold butter is key to getting flaky biscuits.
- Do not overmix the dough to avoid tough biscuits.
- Place biscuits touching on the baking sheet for softer sides; space them apart for crisper edges.
- Sourdough discard adds moisture and a mild tang flavor.
- Buttermilk can be used instead of milk for extra tenderness and flavor.
