Sourdough Discard Biscuits
Delicious and flaky biscuits made with leftover sourdough starter, perfect for breakfast or as a snack.
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!
Notes
Best served warm with butter, jam, or honey. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.