Sourdough Discard Biscuits
Tall, flaky sourdough discard biscuits with buttery layers, crisp golden tops, and a soft, tender center; a quick way to put extra starter to work with no proofing required.
Equipment
- Large mixing bowl
- Pastry cutter (or fingertips)
- Baking sheet
- Parchment Paper
- 3-inch biscuit cutter
Ingredients
- 300 g all-purpose flour 2 ½ cups
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1½ tablespoons granulated sugar
- 142 g unsalted butter 10 tablespoons, very cold
- 240 g sourdough discard 1 cup, 100% hydration, cold
- 120 g cold buttermilk ½ cup
- 1 tablespoon melted butter for brushing
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.300 g all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon fine sea salt, 1½ tablespoons granulated sugar
- Cut the cold butter into small cubes, add it to the flour mixture, and toss to coat. Using a pastry cutter or your fingertips, cut the butter into the flour until you have a mix of pea-sized pieces and some larger flat pieces.142 g unsalted butter
- In a separate bowl, whisk together the sourdough discard and buttermilk until mostly smooth. Pour into the dry ingredients and stir gently with a fork or rubber spatula just until a shaggy dough forms. Do not overmix.240 g sourdough discard, 120 g cold buttermilk
- Turn the dough onto a lightly floured surface and press it into a rough 1-inch-thick rectangle. Fold into thirds like a letter, rotate 90 degrees, and press back into a rectangle. Repeat the fold 2 more times, dusting lightly with flour if the dough turns sticky.
- Pat the dough to ½ to 1 inch thick and cut straight down with the biscuit cutter, without twisting. Place the biscuits on the prepared baking sheet; close together for softer sides, or with about 1 inch of space for crisper edges.
- Chill the shaped biscuits in the refrigerator or freezer for 10-15 minutes while the oven finishes heating.
- Brush the tops lightly with melted butter and bake for 15-18 minutes, until tall and deeply golden brown on top. Brush with a little more melted butter immediately after baking, if desired, and serve warm.1 tablespoon melted butter
Notes
- Keep everything cold. Cold butter, cold discard, and cold buttermilk give you the best layers.
- Do not overwork the dough. It should look slightly shaggy before folding; overmixing can make the biscuits tough.
- Do not twist the cutter. Press straight down and lift straight up so the edges stay open and rise cleanly.
- If your discard is very thin, dust in an additional 1-2 tablespoons of flour while folding.
- Biscuits are best the day they're baked. Store leftovers in an airtight container at room temperature for up to 2 days, and rewarm at 325°F for 5-8 minutes.
Nutrition
Calories: 258kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 35mgSodium: 439mgPotassium: 52mgFiber: 1gSugar: 2gVitamin A: 410IUCalcium: 93mgIron: 2mg
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