Description
Flakey and golden brown on the outside, with a light and airy crumb, these sourdough discard biscuits are just perfection! The additional fermentation of the sourdough starter adds depth and complexity to the biscuits, elevating them beyond the straightforward taste of traditional biscuits. To top it off, they are simple to make with under 5 main ingredients, but each impressive buttery layer will have your friends convinced you picked these up at a local bakery. Slather them with butter and jam, or use as a side to savoury dishes, these sourdough discard biscuits will not disappoint.
Ingredients
Scale
Yield: 6 Biscuits
- 215g AP Flour
- 8g Baking Powder
- 3g Baking Soda
- 258g Sourdough Discard
- 150g Butter (Frozen)
- 2g Sugar
- 6g Salt
- 58g Butter Milk
Instructions
- Preheat the oven to 425°F/218°C
- Stir together baking powder, baking soda, salt, sugar, and flour with a whisk or fork in a large bowl.
- Grate frozen butter into the dry ingredients with a cheese grater.
- Add sourdough starter and buttermilk. Mix gently to incorporate, then fold with your hands just until the dough comes together. (Don’t Over Mix!)
- Transfer dough to a well-floured surface and pat out with your hands until about 1” thick
- Fold it over cut it in half and stack two pieces on top of each. Pat out into a rectangle
- Repeat this process 3 more times.
- Pat out dough for a third time to 3/ 4″ to 1” thick square
- Using a floured 3”-diameter biscuit cutter, punch out 6 biscuits. (Do not twist the cutter!)
- Transfer biscuits to a parchment-lined baking sheet.
- Brush biscuit tops with buttermilk or melted butter
- Bake for 15-17 minutes
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Baking
- Cuisine: American