Quick Sourdough Discard Biscuits
These biscuits are a perfect addition to any meal, offering comforting flavors and a flaky texture using sourdough discard.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour helps form the structure
- 1 tablespoon baking powder provides leavening
- 1 teaspoon sugar adds subtle sweetness
- ¾ teaspoon salt enhances flavor
Wet Ingredients
- ½ cup unsalted butter cold, adds richness and flakiness
- 1 ½ cups sourdough discard adds tang and moisture
- ½ cup milk cold, adds moisture and richness
Instructions
Preparation
- In a medium mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until evenly distributed.
- Add the cold unsalted butter to the bowl. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the sourdough discard and cold milk. Gently stir until just combined, being careful not to overmix.
Shaping
- Turn the dough out onto a floured surface and lightly knead it just a few times to bring it together.
- Pat the dough into a rectangle about 1-inch thick and use a biscuit cutter or knife to cut out individual biscuits.
Baking
- Place the cut biscuits on a baking sheet lined with parchment paper, spacing them about an inch apart.
- Bake in a preheated oven until golden brown and crisped on the edges, about 15-20 minutes.
Notes
For best results, use very cold butter and avoid overmixing. Consider adding herbs or cheese for flavor variations.