These sourdough biscuits are tender and delicious with a decent amount of sourdough tang. They are a perfect use for a cup of discard.
If you are looking for a simple way to turn your sourdough discard into something tasty, you are in the right place. The biscuits have a great texture and with an unmistakably sourdough flavor.
They are a wonderful base for a breakfast sandwich. Just fill them with an egg and whatever else you fancy.
Or try spreading some butter or jam on one. The biscuits would also be great with a bowl of soup or stew.
I used to shy away from making biscuits. My mom makes great biscuits (MiMi’s biscuit recipe), but I wasn’t so sure that I could.
I think making biscuits is a lot like making pie dough. The recipe and the ingredients are simple, but there is a little bit of technique to getting them right.
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You almost have to know the right feel that you are going for so that you know the flour to liquid ratio is right. Like pie dough, biscuits also want their ingredients to be cold for the best texture.
Also like pie dough, you want to work the dough as little as possible. If you can follow those two rules and get your dough to where it is just a big shaggy but not too sticky, you are going to be in good shape.
I like to freeze my butter and grate it into the dough. However, you can use a pastry cutter if you prefer.
You can even use the food processor if you promise to only pulse it a handful of times. While these rules can seem intimidating for the untrained, it is worth giving them a try.
You will be a biscuit expert in no time. Just dive in and start baking!
Sourdough Biscuits
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter cold
- 1 cup sourdough discard
- 2 Tablespoons milk
Instructions
- Put a rack in the upper third of your oven and preheat to 425℉. Line a baking sheet with parchment paper or a silicone mat.
- In a medium to large bowl, combine the 1 cup all-purpose flour, 2 teaspoons baking powder, and ¾ teaspoon salt.
- Incorporate the ½ cup unsalted butter. I like to freeze the butter and grate it in. However, you can cube cold butter and work it in with a pastry cutter if your prefer. Either way, the butter should be in small crumbly chunks that are evenly incorporated into the flour mixture.
- Stir in the 1 cup sourdough discard until the mixture just comes together.
- Because everyone's starter is at a different hydration level, you will need to feel the dough. If all of the flour is able to be incorporated and the dough is moist but not too sticky, you can proceed. If the dough seems dry, add the 2 Tablespoons milk a little bit at a time until it comes together. If the dough is too sticky, add another Tablespoon or two of flour.
- Put the dough on a lightly floured surface and pat into a rectangle about ½-inch thick. Fold the dough in half to form an inch thick slab of dough.
- Using a 2½ inch biscuit cutter to cut the biscuits. Be sure to press straight down and don't twist. Cut the biscuits close together to get as many as possible out of the dough.
- Bring the scraps together and repeat the process of pressing into a ½ inch thick piece of dough and folding it over. In total, you should get roughly 7 biscuits.
- Place biscuits a couple of inches apart on the lined baking sheet. Bake for 20-23 minutes or until they are golden brown.
- Serve warm.
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Recipe notes:
- This recipe is adapted from King Arthur Flour’s buttery sourdough biscuits. The recipe came highly recommended and I can see why.
- My starter is made from whole wheat flour, so that explains that tan color of my biscuits. They were still really tender and fluffy.
- You may also like my lard biscuits recipe or sourdough cornbread.
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