Sourdough Discard Biscuits
Don't throw away sourdough discard! Breakfast just got better with these flaky sourdough discard biscuits. They taste amazing and stay soft.
Servings: 8
Calories: 188kcal
Ingredients
- 1 cup all-purpose flour 130 grams
- ¼ teaspoon salt 2 grams
- ½ teaspoon baking soda 3 grams
- 1 ½ teaspoons baking powder 8 grams
- ½ cup salted butter very cold (115 grams)
- 1 cup sourdough discard 250 grams
For topping:
- 2 tablespoons salted butter melted
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, salt, baking soda and baking powder. 1 cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, 1 ½ teaspoons baking powder
- Cut in the butter until the mix resembles coarse crumbs. It’s ok if there are still little chunks of butter. This will help create flaky layers. ½ cup salted butter,
- Add the starter and mix until barely combined. Do not overmix. 1 cup sourdough discard
- Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
- After 6 folds, gently pat the dough into a rectangle that is about 1 1/4" inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.
- Place biscuit on the prepared baking sheet. Brush the tops of the biscuits with melted butter. 2 tablespoons salted butter
- Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 10 minutes.
- Allow the biscuits to sit for 2-3 minutes before serving. Serve warm.
Notes
- If you can't bake the biscuits right away, store the dough in the fridge to keep the ingredients as cold as possible.
- Add shredded cheddar cheese to the dough for cheddar biscuits.
Nutrition
Calories: 188kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 244mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 38mg | Iron: 1mg