Easy Sourdough Discard Biscuits
Imagine biting into a warm, golden biscuit with a perfectly flaky texture and a subtle tangy flavor. These sourdough discard biscuits are an effortless way to transform leftover sourdough starter into a mouthwatering treat.
Whether served alongside your favorite meal or enjoyed on their own, they’re sure to steal the spotlight. Ready in under 30 minutes, they’re a quick and satisfying baking project.
Why these biscuits are worth making
- Flaky texture: Each biscuit has a light, tender crumb that pairs beautifully with butter or jam.
- Subtle tanginess: The sourdough discard adds a unique flavor without being overpowering.
- Quick to make: From start to finish, these biscuits come together in about 25 minutes, making them perfect for busy days.
Ingredients you’ll need
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
How to make these biscuits
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This ensures the biscuits bake evenly and don’t stick to the pan.
In a large mixing bowl, combine the sourdough discard, all-purpose flour, milk, melted butter, sugar, baking powder, and salt. Stir the mixture gently until just combined, being careful not to overmix, as this can make the biscuits tough.
Turn the dough out onto a floured surface and knead it lightly a few times until it comes together. Roll or pat the dough to about 1-inch thickness, ensuring even baking.
Use a biscuit cutter or glass to cut out your biscuits and place them on the prepared baking sheet. Bake for 12-15 minutes, or until they’re golden brown and fragrant.
Once baked, remove the biscuits from the oven and let them cool slightly before serving. They’re best enjoyed warm but are equally tasty at room temperature.
FAQs about this recipe
Can I use cold butter instead of melted butter? While melted butter is recommended for ease, cold butter can be used to create slightly flakier layers. Just cut it into the dry ingredients before adding the wet ones.
How should I store these biscuits? Store them in an airtight container at room temperature for up to two days. For longer storage, freeze them and reheat as needed.
Expert tips for perfect biscuits
- Don’t overmix: Stir the dough just until combined to avoid tough biscuits.
- Use a sharp cutter: A sharp biscuit cutter ensures clean edges, helping the biscuits rise properly.
- Chill the dough: For even flakier results, refrigerate the dough for 10 minutes before baking.
What to serve with these biscuits
- Pair them with a hearty soup or stew for a comforting meal.
- Spread them with butter and honey for a simple, satisfying snack.
- Serve alongside scrambled eggs and bacon for a complete breakfast.