Sourdough Discard Biscuits

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk

Steps

1. 1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. 2 In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. 3 Cut in the cold butter until the mixture resembles coarse crumbs.
4. 4 Stir in sourdough discard and buttermilk until just combined.
5. 5 Turn dough onto a floured surface and gently knead 4-5 times. Pat into a 1-inch thick round.
6. 6 Cut out biscuits with a 2-inch biscuit cutter and place on the prepared baking sheet.
7. 7 Bake for 12-15 minutes, or until golden brown.
8. 8 Let cool slightly before serving.

Nutrition

Tips

• For extra flaky biscuits, fold the dough over itself a couple of times before cutting.
• You can freeze the biscuits before baking, then bake straight from the freezer with an extra 2-3 minutes cooking time.

Storage

Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-10 minutes.

Serving Suggestions

• Perfect with jam or honey for breakfast.
• Serve alongside a hearty soup for a comforting meal.

FAQ