why make this recipe
Sourdough Discard Biscuits are a fantastic way to make use of sourdough starter discard that would otherwise go to waste. These biscuits are flaky, tender, and full of flavor, thanks to the fermentation from the sourdough. They are easy to prepare and perfect for breakfast, brunch, or as a side for dinner. Not only do they reduce waste, but they also bring a unique twist to traditional biscuits.
how to make Sourdough Discard Biscuits
Ingredients:
- 2 ¼ cups (270 grams) all-purpose flour (plus more for dusting)
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon kosher salt
- ½ cup (1 stick or 113 grams) unsalted butter (very cold, cubed)
- ¾ cup + 2 tablespoons buttermilk (cold, divided)
- ½ cup (113 grams) sourdough starter discard
- 1 tablespoon honey
Directions:
- Preheat your oven to 425℉.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingertips to gently pinch and spread the butter into thin sheets. Alternatively, you can use a pastry cutter. The mixture should become crumbly but still slightly stick together when pressed.
- In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until they are well combined. Then, make a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the ingredients together until they just start to form a dough. Be careful not to overwork the dough; it’s okay if it looks a bit shaggy.
- Dump the dough out onto a clean, lightly-floured work surface. Since the dough will be sticky, use enough flour to prevent sticking.
- Bring the dough together into a mound using your hands. Flatten the mound into a rectangle that’s about ¾-inch thick. Now, fold one side of the rectangle into the center, then do the same with the other side. Turn the dough horizontally and flatten it again. Repeat this folding process three times in total before flattening it into the final ¾-inch thick rectangle for cutting.
- Take a 2 ½-inch circular biscuit cutter or cookie cutter, and cut the dough into biscuits by pressing straight down without twisting. Twisting the cutter may seal the edges, preventing the biscuits from rising properly.
- Gather the scraps, form them into a rectangle, and continue cutting until all the dough is used. This should yield around 12 biscuits.
- Arrange the biscuits in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper. The biscuits should touch each other.
- Lightly brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
- Bake in the preheated oven for 18-20 minutes or until the tops turn golden brown. Once baked, remove from the oven and serve the biscuits warm.
how to serve Sourdough Discard Biscuits
These Sourdough Discard Biscuits are delightful when served warm out of the oven. They can be enjoyed plain or with butter and your favorite jam. They make a great side for soups, stews, or salads, and can even be used for breakfast sandwiches.
how to store Sourdough Discard Biscuits
To store leftover biscuits, let them cool completely, then place them in an airtight container. They can be kept at room temperature for one day or in the refrigerator for up to three days. For longer storage, you can freeze them for up to three months. To reheat, place them in a preheated oven at 350℉ for a few minutes until warmed through.
tips to make Sourdough Discard Biscuits
- Ensure your butter is very cold. This helps create flaky layers in the biscuits.
- Don’t overwork the dough; otherwise, the biscuits may become tough.
- Use a light hand when folding the dough to keep it airy.
- If you want extra flavor, consider adding herbs or cheese to the dough.
variation
You can add different ingredients to customize your Sourdough Discard Biscuits. Consider folding in shredded cheese, diced chives, or even cooked bacon for variations that enhance the flavor.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk. To mimic buttermilk, add 1 teaspoon of vinegar or lemon juice to the milk and let it sit for 5 minutes.
Q: What can I do with leftover dough scraps?
A: Gather the scraps, knead them lightly, and cut out more biscuits. Just be aware that they may not rise as well as the first batch.
Q: How do I know when the biscuits are done?
A: The biscuits will be golden brown on top and should sound hollow when you tap the bottom. A toothpick inserted in the center should come out clean.
Sourdough Discard Biscuits
Ingredients
Method
- Preheat your oven to 425℉.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingertips to gently pinch and spread the butter into thin sheets or use a pastry cutter. The mixture should become crumbly.
- In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until well combined. Make a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the ingredients together until they just start to form a dough. It’s okay if it looks a bit shaggy.
- Dump the dough onto a clean, lightly floured work surface, using enough flour to prevent sticking.
- Bring the dough together into a mound using your hands and flatten it into a rectangle about ¾-inch thick.
- Fold one side of the rectangle into the center, then do the same with the other side. Turn the dough horizontally and flatten it again. Repeat this folding process three times.
- Flatten it into the final ¾-inch thick rectangle for cutting.
- Use a 2 ½-inch circular biscuit cutter to cut the dough into biscuits by pressing straight down. Avoid twisting the cutter.
- Gather the scraps, form them into a rectangle, and continue cutting until all the dough is used.
- Arrange the biscuits in a 10-inch cast iron skillet or on a baking sheet lined with parchment paper, ensuring they touch each other.
- Lightly brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
- Bake in the preheated oven for 18-20 minutes until the tops are golden brown. Serve warm.