Jump to Recipe I have used sourdough discard for everything from pancakes to brownies but biscuits are my favorite way to use up discard! These biscuits come together quickly and can be enjoyed with breakfast staples such as jam, cream cheese, or butter or saved for lunch and filled with ham and cheese. I struggled to find a sourdough biscuit recipe that was fluffy and buttery. The one from Epicurious was great but only had about 60% butter so I increased it to 70% and raised the temp during the first few minutes of baking to get an even higher rise! After suffering through a few weeks of lopsided biscuits and mediocre flakiness my kids and husband gave me a thumbs up on these.

Sourdough Discard Biscuits

Make use of your sourdough discard with these fluffy, buttery biscuits!
Course: Breakfast
Cuisine: American
Servings: 8

Equipment

  • 2½" round fluted cutter

Ingredients

  • tsp baking powder
  • tsp baking soda
  • 1 tsp kosher salt
  • ½ tsp sugar
  • 188 g AP flour 1⅓ cup plus more for dusting
  • 130 g unsalted butter cut into ½" cubes and chilled + 2 Tbsp (melted)for brushing tops
  • 270 g sourdough discard

Instructions

  • Preheat oven to 450°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl stir together baking powder, baking soda, kosher salt , sugar and the flour with a fork.
  • Add chilled butter and toss into the flour mixture with your fingers. Pick up pieces of coated butter between your fingertips and flatten them, creating shingles of butter. Continue to do this until all the butter pieces have been flattened. You will have a mix of big pieces and pea-sized pieces.
  • Add sourdough starter and mix gently with the fork. Fold the mixture over each other (rather than kneading) until you get a rough dough then dump out on a heavily floured counter.
  • Pat out into a rectangle shape ½" thick. Step 1: with one of the short sides facing you fold top third down over middle third and then bottom third up to cover the middle like you are folding a letter. Step 2: turn 90° and repeat the folding. Turn 90° again, pat into a rectangle ½" thick again and repeat steps 1 and 2 above.
  • Pat into a 1" square this time. Flour the fluted cutter well. Cut straight down and pull straight up (rather than twisting the cutter) to cut out biscuits. Place 1" apart on parchment-lined baking sheet.
  • Gently push scraps together and then fold once to get a 1" thick piece again and cut out remaining biscuits.
  • Brush tops only with melted butter.
  • Bake at 450°F for 10 minutes then lower the heat to 425°F and bake for 3-5 more minutes or until tops are golden.

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