Quick Sourdough Discard Biscuits
Have you ever wondered what to do with sourdough starter discard? These biscuits are fluffy, buttery, and come together in just minutes, making them the perfect solution for leftover starter.
With a golden crust and soft interior, they pair beautifully with both sweet and savory toppings, offering a quick and satisfying addition to any meal.
Why These Biscuits Stand Out
- The buttery texture creates a melt-in-your-mouth experience with every bite.
- Using sourdough discard adds a subtle tangy flavor that sets these biscuits apart.
- They are quick to prepare, making them ideal for busy mornings or last-minute meals.
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 cup sourdough discard
- 1/4 cup cold butter, cubed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/4 cup milk (adjust as needed)
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 bowl, combine the all-purpose flour, baking powder, salt, and sugar (if using). Mix thoroughly to distribute the dry ingredients evenly.
Add the cubed cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour. Aim for a coarse crumb texture, as this helps create flaky layers in the biscuits.
Pour in the sourdough discard and milk, stirring until just combined. If the dough feels too dry, add a little more milk until it reaches a workable consistency.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough to keep the biscuits tender.
Pat the dough into a 1-inch thick round and use a biscuit cutter or glass to cut out individual biscuits. Gather any scraps and repeat the process until all the dough is used.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown on top. Allow them to cool slightly before serving.
Frequently Asked Questions
Can I make these biscuits without sugar?
Yes, the sugar is optional and can be omitted if you prefer a less sweet biscuit.
How do I store sourdough discard for recipes?
Keep your discard in an airtight container in the refrigerator for up to a week. Stir it before using to reincorporate any separated liquid.
What to Serve With These Biscuits
Pair them with scrambled eggs and bacon for a hearty breakfast. They’re also great alongside a bowl of soup or stew for a comforting meal.
For a sweet option, try serving them with jam, honey, or whipped cream for an afternoon treat.
Expert Tips for Perfect Results
- Use very cold butter to ensure flaky layers in the biscuits.
- Handle the dough gently to avoid overworking, which can make the biscuits dense.
- If you don’t have a biscuit cutter, a floured glass works just as well.