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Sourdough Discard Biscuits

Sourdough Discard Biscuits Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 cups (240 g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 tbsp granulated sugar (optional)
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 1 cup (225 g) sourdough discard, unfed
  • 1/2 cup (120 ml) cold buttermilk
  • Melted butter for brushing (optional)

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet. Whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until pea-size bits remain.
  2. Stir in sourdough discard and buttermilk with a fork until a shaggy dough forms. Do not overmix.
  3. Turn onto a floured surface, pat to 1/2 inch thick, and fold in thirds twice, turning 90 degrees each time.
  4. Pat to 1 inch thick and cut with a 2 1/2-inch round cutter, pressing straight down. Gather and recut scraps.
  5. Bake 12 to 15 minutes until deep golden. Brush with melted butter and serve warm.

Notes

If the kitchen is warm, freeze the cut biscuits for 10 minutes before baking to ensure the tallest rise. Resting time is not included in the cook time.