why make this recipe
Sourdough Discard Biscuits are a great way to use leftover sourdough starter. Instead of tossing it out, you can create something delicious and satisfying. These biscuits are fluffy, buttery, and perfect for breakfast or as a side with dinner. Making these biscuits is also a fun and simple way to reduce food waste while enjoying a tasty treat.
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, making it crumbly.
- In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until well combined.
- Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients until a dough forms, being careful not to overwork it.
- Dump the dough onto a floured surface. Shape it into a mound and flatten it into a rectangle about ¾-inch thick.
- Fold the sides of the rectangle into the center and repeat this folding process three times.
- Flatten the dough into a final ¾-inch thick rectangle. Cut into biscuits using a circular cutter.
- Arrange the biscuits in a cast iron skillet or on a baking sheet. Brush the tops with the remaining buttermilk.
- Bake for 18-20 minutes or until golden brown. Serve warm.
how to serve Sourdough Discard Biscuits
Serve these biscuits warm, straight from the oven. They can be enjoyed on their own, with butter or jam, or as a side to soups and stews. They also pair wonderfully with breakfast dishes like eggs or sausage.
how to store Sourdough Discard Biscuits
To store leftover biscuits, place them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Wrap each biscuit tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months. To reheat, simply warm them in the oven until heated through.
tips to make Sourdough Discard Biscuits
- Use very cold butter for the flakiest biscuits.
- Don’t overwork the dough; mix just until combined to keep the biscuits light and airy.
- For a touch of flavor, you can add herbs like chives or cheese into the dough before cutting the biscuits.
variation
Feel free to mix in some shredded cheese for cheesy biscuits or add chopped herbs for extra flavor. You can also replace the honey with other sweeteners like maple syrup or sugar for a different taste.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but it may change the texture slightly.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough and cut the biscuits ahead of time. Store them in the fridge and bake them when ready to serve.
What can I do with leftover biscuits?
Leftover biscuits can be reheated in the oven or used for biscuits and gravy, or even crumbled over a salad for added crunch.
Sourdough Discard Biscuits
- Total Time: 35 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Fluffy, buttery biscuits made from leftover sourdough starter, perfect for breakfast or as a side.
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
Instructions
- 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, making it crumbly.
- In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until well combined.
- Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients until a dough forms, being careful not to overwork it.
- Dump the dough onto a floured surface. Shape it into a mound and flatten it into a rectangle about ¾-inch thick.
- Fold the sides of the rectangle into the center and repeat this folding process three times.
- Flatten the dough into a final ¾-inch thick rectangle. Cut into biscuits using a circular cutter.
- Arrange the biscuits in a cast iron skillet or on a baking sheet. Brush the tops with the remaining buttermilk.
- Bake for 18-20 minutes or until golden brown. Serve warm.
Notes
Use very cold butter for the flakiest biscuits. Don’t overwork the dough to keep them light and airy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg