why make this recipe
Sourdough Discard Biscuits are a great way to use leftover sourdough starter. Instead of tossing your discard, you can turn it into delicious, flaky biscuits. These biscuits are not only easy to make, but they also have a unique tangy flavor from the sourdough. Perfect for breakfast, brunch, or as a snack, they add a special touch to any meal.
how to make Sourdough Discard Biscuits
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup sourdough discard
- 1/4 cup milk (or buttermilk)
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and milk until just combined.
- Turn the dough onto a floured surface and gently knead it a few times.
- Roll or pat the dough to about 1-inch thick and cut into rounds.
- Place on a baking sheet and bake for 12-15 minutes or until golden brown.
- Enjoy warm!
how to serve Sourdough Discard Biscuits
These biscuits are best served warm with butter, jam, or honey. They also go well with soups and stews, making them a great side dish. For a heartier breakfast, serve them alongside eggs or bacon.
how to store Sourdough Discard Biscuits
To store your biscuits, let them cool completely. Place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Just wrap each biscuit in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
tips to make Sourdough Discard Biscuits
- Make sure your butter is cold for flaky biscuits.
- Don’t overwork the dough; just mix until combined to keep them tender.
- Use buttermilk for a richer flavor if you prefer.
variation
You can add cheese, herbs, or spices to the dough for extra flavor. Shredded cheese like cheddar or herbs like chives can make a great addition. For a sweeter version, try folding in some chocolate chips or fruit.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but you may need to adjust the liquid in the recipe since active starter is often more liquid.
What can I do if my dough is too sticky?
If your dough is sticky, sprinkle a bit more flour on your work surface and your hands while kneading. Just be careful not to add too much flour, as it may make the biscuits tough.
Can I make these biscuits in advance?
Yes, you can prepare the dough ahead of time and refrigerate it. You can bake them the next day for fresh biscuits. Just remember to let the dough come to room temperature before rolling it out.
Sourdough Discard Biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup cold butter, cubed Use cold butter for flaky texture.
- 1 cup sourdough discard Leftover sourdough starter.
- 1/4 cup milk (or buttermilk) Buttermilk adds a richer flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and milk until just combined.
- Turn the dough onto a floured surface and gently knead it a few times.
- Roll or pat the dough to about 1-inch thick and cut into rounds.
Baking
- Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
- Enjoy warm!