Why Make This Recipe
Sourdough Discard Biscuits are a fantastic way to use up sourdough starter discard that often gets thrown away. Not only are they delicious, but they are also easy to make and create a lovely, fluffy texture. The use of buttermilk adds a nice tang, while the sourdough starter enhances the flavor. By making these biscuits, you’re reducing waste and enjoying a tasty treat at the same time!
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 biscuits are perfect for breakfast or as a side dish with your main meal. You can serve them warm with butter, jam, or honey. They also pair wonderfully with soups and stews.
How to Store Sourdough Discard Biscuits
If you have leftovers, you can store the biscuits in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator, where they can last for about a week. You can also freeze them for up to 3 months. To reheat, just warm them in the oven.
Tips to Make Sourdough Discard Biscuits
- Make sure your butter is very cold; this helps create a flaky texture.
- Don’t overmix the dough. A little shaggy look is okay.
- Use a light hand when folding the dough to keep the biscuits tender.
Variation
You can add different herbs or cheese to the biscuit dough for extra flavor. Chopped chives, shredded cheese, or even sun-dried tomatoes can enhance the taste.
FAQs
Can I use a different type of flour?
Yes, whole wheat flour can be used, but the texture may be denser.
What if I don’t have buttermilk?
You can make a substitute by mixing regular milk with a bit of vinegar or lemon juice. Let it sit for a few minutes before using.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough and refrigerate it for a few hours before baking. Just be sure to let it come to room temperature before cutting and baking.
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. 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. 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. 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.
- 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 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.
- 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, ensuring the biscuits 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.