Easy Sourdough Discard Biscuits
These homemade sourdough discard biscuits are simple to prepare, offering a perfect balance of comfort and flavor. Ideal for breakfast, snacks, or accompanying meals.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour for structure
- 2 tablespoons aluminum-free baking powder for leavening
- 1 teaspoon kosher salt for flavor
Wet Ingredients
- ½ cup unsalted butter, very cold, cubed for flakiness
- ¾ cup buttermilk, cold, divided for moisture
- ½ cup sourdough starter discard for flavor and moisture
- 1 tablespoon honey for a hint of sweetness
Instructions
Preparation
- Preheat your oven to 425°F.
- Gather all your ingredients together.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
- Add the cold cubed butter and cut it into the flour mixture until it resembles coarse crumbs.
- Pour in the buttermilk (reserving 2 tablespoons), sourdough starter, and honey. Stir gently until a wet dough forms.
- Turn the dough onto a floured surface and knead three to four times to bring it together.
- Roll the dough to about ¾ inch thickness.
Baking
- Cut out rounds using a biscuit cutter or glass and place them on a parchment-lined baking sheet.
- Brush the tops with the reserved buttermilk.
- Bake for 12-15 minutes until golden brown.
- Allow to cool for a few minutes before serving.
Notes
Serve warm for breakfast or with meals. Store at room temperature in an airtight container for up to two days, or refrigerate/freeze for longer storage.