Sourdough Discard Biscuits
These flakey and buttery sourdough biscuits are an easy way to use up your leftover discard, and they are incredibly delicious!
Servings: 10 biscuits
Ingredients
- 2 ¼ cup (270 grams) all purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ cup butter, cold (salted or unsalted is fine)
- ~½ cup (115 grams) discard/unfed sourdough starter
- ½ cup milk (fattier the better, but any milk is fine)
Instructions
- Preheat oven to 425 degrees F.
- Mix together dry ingredients in a bowl.
- Add cold butter in chunks (or grated) to the dry mixture. Use a pastry blender or fork and knife to get in pea sized chunks throughout the flour.
- Mix together milk and starter in a separate bowl. Pour into flour mixture. Fold together until no dry flour remains.
- Gently press out biscuit dough into a rectangle and fold into thirds. Gently roll out until about 1” thick. Cut out using a biscuit cutter or cup.
- Place close together on baking sheet or cast iron pan.
- Bake for about 15 minutes (about 6 minutes longer for cast iron pan) until golden brown.
- Serve warm with butter or jam.
Notes
Making in advance & storing: Very easy to make ahead! Store dough or cut biscuits covered in the fridge for up to 48 hours.