why make this recipe
Sourdough Discard Biscuits are a delicious way to reduce food waste and make use of sourdough starter discard. Instead of throwing away the leftover starter, you can create soft, flaky biscuits that are perfect for breakfast or as a side dish. These biscuits are easy to make and require simple ingredients you likely already have at home. Plus, they add a unique tangy flavor thanks to the sourdough starter. Enjoy them with butter, honey, or your favorite jam!
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 into thin sheets. Alternatively, you can use a pastry cutter. The mixture should become crumbly but still slightly stick together when pressed.
- In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until they are well combined. Make a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the ingredients together until they just start to form a dough. Be careful not to overwork the dough; it’s okay if it looks a bit shaggy.
- Dump the dough out onto a clean, lightly floured work surface. Since the dough will be sticky, use enough flour to prevent sticking.
- Bring the dough together into a mound using your hands. Flatten the mound into a rectangle that’s about ¾-inch thick. Fold one side of the rectangle into the center and do the same with the other side. Turn the dough horizontally and flatten it again. Repeat this folding process three times in total before flattening it into the final ¾-inch thick rectangle for cutting.
- Use a 2 ½-inch circular biscuit cutter or cookie cutter to cut the dough into biscuits by pressing straight down without twisting. Twisting the cutter may seal the edges, preventing the biscuits from rising properly.
- Gather the scraps, form them into a rectangle, and continue cutting until all the dough is used. This should yield around 12 biscuits.
- Arrange the biscuits in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper. The biscuits should touch each other.
- Lightly brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
- Bake in the preheated oven for 18-20 minutes or until the tops turn golden brown. Once baked, remove from the oven and serve the biscuits warm.
how to serve Sourdough Discard Biscuits
Sourdough Discard Biscuits are best served warm. You can enjoy them plain, or with a spread of butter, honey, or your favorite jam. They are also great alongside soups, stews, or as part of a breakfast spread.
how to store Sourdough Discard Biscuits
To store leftover biscuits, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Wrap biscuits in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 3 months. To reheat, just pop them in the oven or microwave until warmed through.
tips to make Sourdough Discard Biscuits
- Make sure the butter is very cold for flaky biscuits. You can even freeze the butter for a few minutes before using it.
- Don’t overmix the dough. Gently folding the ingredients helps keep the biscuits tender.
- Use a light hand when cutting the biscuits to prevent sealing the edges for better rise.
variation
You can add different herbs, cheeses, or spices to the biscuit dough for added flavor. For example, try adding shredded cheese, chopped chives, or garlic powder.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter, but you may need to adjust the amount of flour and liquid in the recipe.
Can I make these biscuits without buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing milk with a little vinegar or lemon juice. Let it sit for about 5 minutes before using.
How can I tell when my biscuits are done baking?
The biscuits should turn golden brown on top and should feel firm to the touch. You can also turn one over; it should look slightly brown on the bottom.
Sourdough Discard Biscuits
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour (plus more for dusting)
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter (very cold, cubed) Make sure the butter is very cold for flaky biscuits.
- ¾ cup buttermilk (cold, divided) Plus 2 tablespoons reserved for brushing.
- ½ cup sourdough starter discard
- 1 tablespoon honey
Method
Preparation
- 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 into thin sheets, or use a pastry cutter until the mixture is 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 in the wet mixture.
- Gently fold the ingredients together until they just start to form a dough, being careful not to overwork it.
- Dump the dough onto a lightly floured work surface and bring it together into a mound.
- Flatten the mound into a rectangle about ¾-inch thick. Fold each side of the rectangle into the center. Turn the dough horizontally and flatten it again. Repeat this folding process three times.
Cutting and Baking
- Flatten the dough into the final ¾-inch thick rectangle for cutting.
- Use a 2 ½-inch circular biscuit cutter to cut the dough into biscuits by pressing down without twisting.
- Gather the scraps, form them into a rectangle, and continue cutting until all the dough is used. This should yield around 12 biscuits.
- Arrange the biscuits in a 10-inch cast iron skillet or on a baking sheet lined with parchment paper, so they touch.
- Lightly brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
- Bake in the preheated oven for 18-20 minutes or until the tops turn golden brown.
Serving Suggestions
- Serve the biscuits warm with butter, honey, or your favorite jam. They pair well with soups or as part of a breakfast spread.