You won’t believe the flaky, buttery layers in these Sourdough Discard Biscuits. These homemade biscuits are so simple to make and are made so much better with a little tang from sourdough discard.
120 grams (½ cup) sourdough discard
180 grams (¾ cup) buttermilk (see note**)
226 grams (2 sticks) unsalted butter (cut into ½ inch pieces and chilled)
388 grams (3 ¼ cup) all-purpose flour
10 grams (2 ½ teaspoons) baking powder
2 grams (¼ teaspoon) baking soda
12 grams (2 teaspoons) granulated sugar
12 grams (2 teaspoons) salt
28 grams (2 tbsp) milk
Prep: Line an 18 by 13 inch baking sheet with parchment paper.
Make the dough: Stir your sourdough discard into the buttermilk until no traces of sourdough remain, set aside.
In a large-sized mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt.
Incorporate pieces of chilled butter into the flour mixture using your finger tips or a pastry cutter. You should end up with flour coated butter pieces of varying sizes.
Create a well in the center of the flour mixture, incorporate the milk mixture until all of the flour is hydrated. Lightly knead the dough in the bowl until the dough clumps together and most of the flour is hydrated (a few dry bits are ok, don’t overwork or your biscuits may turn out tough).
Laminate the dough: Turn dough out onto a clean surface and pat into a 1 inch-thick square (you don’t have to be exact). Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
Shape the dough: Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1-inch thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4×3 grid to make 12 biscuits.
Chill the dough: Preheat your oven to 425 F. Transfer biscuits to a parchment-lined baking sheet, spacing 2″ apart; freeze while your oven preheats, about 20 minutes.
Bake: Brush tops of biscuits with a mixture of milk and egg. Reduce oven temperature to 400 F and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.
Make ahead instructions: Unbaked biscuits can be frozen up to 1 month. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to the baking time.
Buttermilk substitutions: you really can’t beat the texture that buttermilk imparts in these biscuits. However, if you don’t have any on hand, feel free to sub whole milk mixed with 14 grams (1 tbsp) of vinegar or lemon juice, or sour cream or yogurt thinned out with a little bit of milk.