Sourdough Discard Biscuits
These sourdough discard biscuits have tall, flaky layers, a crispy golden outside, and a soft, tender inside that pulls apart beautifully. A small amount of sourdough discard adds a subtle tang that makes them taste more interesting than a standard biscuit without being overpowering. They come together in about five minutes of active work, cost pennies per biscuit, and freeze beautifully — which means you can have fresh-baked biscuits on the table any morning of the week with almost no effort.
Ingredients
- 2 cups all purpose flour sifted
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoons sugar
- ½ cup unsalted butter, frozen or cold, grated 1 stick
- ¾ cups whole milk
- ½ cup sourdough discard
- Optional 2 tablespoons of melted butter for brushing
Instructions
- In a mixing bowl add 2 cups of flour sifted, 1 tablespoon of baking powder, 1 teaspoon of sugar and 1 teaspoon of salt and combine.
- Add the grated, frozen or cold, butter (½ cup) and fold into the flour mixture.
- Pour ¾ cup milk and ½ cup sourdough discard into the bowl and fold into the dry ingredients until moist, do not over mix, it will still be a bit crumbly (but not dry).
- Turn the dough out onto a lightly floured surface and shape into a flat rectangle.
- Fold the right side of the dough just over the middle. Fold the left side over the right to the opposite edge of the dough, like folding a letter and gently press or roll into another rectangle. Turn the dough so the rectangle is horizontal, fold in the same way and repeat the folding process 2-3 times more.
- Flatten the dough with hands or a rolling pin until it's an even thickness, approximately a ½ inch thick rectangle.
- Cut the biscuits with a 2 or 2 ½-inch biscuit cutter. Flour the biscuit cutter before each cut and press down. Do not twist the cutter, just press down. Twisting will seal the edges and prevent rising
- Layer the leftover cut dough, press or roll, then continue cutting rounds.
- Place the biscuit rounds on a baking sheet lined with a baking mat or parchment. Place the biscuits in the freezer for 30 minutes before baking.
- Preheat the oven to 425℉ (218℃). Place the tray from the freezer straight into the oven and bake for 15-20 minutes or until the biscuits are lightly browned.
- Brush melted butter on the tops of the biscuits and serve hot.
Nutrition
Serving: 1gCalories: 247kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 306mgPotassium: 188mgFiber: 1gSugar: 2gVitamin A: 401IUCalcium: 101mgIron: 2mg
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